20 Dozen Scones: Day 7

[patinagle16]

Time to make the scones! 

It's surprising how easily this is fitting into my routine.  I can picture myself making scones every morning indefinitely, which would probably be dangerous. 

There's always a moment, when I add the cream, that it seems like the dough will be too dry.  I mix with a spoon, but there's still lots of flour.  I gather it together and start to knead, and something magic happens.  The flour all gets absorbed and the dough becomes a cool, moist blob.

Except this morning, that didn't happen.  I was thinking about how it always seems too dry, and working it together, and then I glanced at my measuring cup and realized that I had poured the last of a quart of cream into it, intending to top it off, but never did so.  Not enough cream in the dough!  I added more, trying to gague from the cream left on the measure how much had gone in already.  

Fortunately, this was not a fail.  Though the batch contains an inexact amount of cream, the scraps baked up nicely and my dear spouse attested to their success.

So, 32 more scones are in the freezer.  Whew.

Scone count: 217
Goal: 240+

Comments

[ramblin-phyl.livejournal.com]

In my experience, too much cream is almost necessary. It's the something in the milk that makes a tender scone. I get my dough so sticky I can barely handle it. Plop it onto a floured board and let the surface flour stay on the surface while I pat it out and cut it into triangles.

[patinagle.livejournal.com]

You are making me hungry, you know.