It’s Fall baking time, and that means Pumpkin Scones are on the menu!
A good scone is hard to come by… and for good reason.
Want to know why your scones don’t come out with a nice flaky, layered and delicate texture?
You’re over working it!
The 1st secret, REAL butter … cold And leave it fairly “chunky” (slightly larger than pea size) in your dough mixture.
Those pieces of butter will melt and steam during baking, causing your dough to rise and create pockets within the scone.
Secret number 2 – DON’T over work the dough. A tough scone happens when you over work the dough/flour mixture.
Why is that?
Well it’s because of gluten!
Gluten isn’t present in dry/raw flour, gluten development ONLY happens when moisture is introduced.
The reason we knead bread dough so long is to develop gluten and create structure, in a scone we want minimal gluten structure to make a light tender product.
When mixing, I like to use my hands (best kitchen tool that God gave us FOR FREE!) the dough mixture should JUST come together in an almost crumbling manner, NOT a smooth dough …
DO NOT KNEAD. Turn the mixture onto your table, press it together into a circle and slice into triangles. Egg wash and bake at a medium/high heat. Again we need steam to help with leaving from melted butter and that has to happen before the structure sets up.
PS – These scones have another secret. They are diabetic friendly and they are pumpkin
PPS – the same methods/secrets/tips ALL apply when you’re making a biscuit too.
Happy baking friends ..