50 FAVORITES UNDER $50 (TALK ABOUT A WIN-WIN). SHOP NOW »
All questions
9 answers 2098 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

I'm fairly certain the drier variety would have less sugar and fat (whether from butter or heavy cream) than the sweet, cakey variety.

C6b0fef7 cbe4 4f44 81f7 09dc170cb050  me
added almost 5 years ago

I would look for recipes that call for less liquids ( cream, eggs, milk) that is added to the butter and flour mix.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 5 years ago

Definitely less fat. I use both butter and cream for a very tender crumb. Try cutting down the butter and using milk or half & half, even buttermilk to get the consistency you prefer.

32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added almost 5 years ago

I also use half & half and I like the "thickness" it provides the batter, plus a little of it in the egg wash gives a nice crust.

27e464b9 6273 420b 9546 d6ed6ae12929  anita date
Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added almost 5 years ago

Can you be a little more explicit about what qualities you like in a scone? From what you've already said, I recommend brushing the tops with a generous amount of buttermilk or curdled coconut milk (mix in a tsp of vinegar) and then sprinkling with coarse sugar. That will yield a crisp, browned top. Bake in a very hot oven, at least 375 degrees or more.

Efd5a623 a9e7 4fee ae46 e9716d40bcbf  pot
added almost 5 years ago

The browned crust is a separate issue from the "harder, grittier" inside of the scone. I'm with Anitaelectric on how to brown the outside. You can also use cream or even plain milk - with sugar and heat at least 375 degrees. For the harder, grittier inside, use recipes with less cream/milk and fat/butter.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 5 years ago

I don't understand your description of texture of scones. For me, the best scones have the texture and flakiness of a biscuit. Light, fluffy, dry, and definitely not too sweet. The recipe I use calls for butter and heavy cream, but the finished result is not cakey. Not sure what you're trying to say.

Ef581ac0 2eff 43ec b0a7 d6aa1b61ab38  fc macaroon 830
Joanne Chang

Joanne Chang is the pastry chef/co-owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.

added almost 5 years ago

For what you're looking for you want a recipe that does not call for a lot of the butter to be mixed into the dry- you want to keep the butter in pieces so that the water in the butter turns into steam in your scone and makes it light and fluffy. Cakey results when the butter is mixed into the dough (as in making a cake). Crisp golden brown crust can be achieved by brushing egg or cream on the scone before baking.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added almost 5 years ago

Linzarella, for what you're in search of, try a soda bread recipe like Merrill's:

http://www.food52.com/recipes...

and cut it into 8 or so rounds or wedges for scones. I'd add a tablespoon of sugar to the recipe for a tiny bit of sweetness. Before baking, brush tops with cream/buttermilk and sprinkle with sugar for added crunch factor.

Good luck!