Nevertheless, I did actually get all crazy stupid one day this week and decided to torment myself next to the oven. I made the aforementioned bread (although I had to pitch the first attempt at dough and start over...curse you, humidity!) and some all-day, from-scratch spaghetti sauce (from garden to table, baby!) and finally tackled the blackberry scone recipe recently featured in Craftzine. I had to make a few modifications (buttermilk for sour cream, black raspberries for blackberries), but when have I ever done things completely by the book?
My previous experience with scones was a drop-biscuit style, so the shaping of the dough was both a new trick for me and a feather in my cap that I was doing it the "right" and more authentic way. Folding the berries into the dough was tricky but do-able, and I managed to make a relatively decent-looking 8-inch (or so) round.
|"Ta-da!" hand included for scale. You'll understand why later.|
|Wet & gooey. That doesn't seem right.|
Now. The recipe indicates that the scones "will expand a bit".
How about like a mad scientist's wildest dreams?
|Good GOD, man: they're GINORMOUS! Protect the children!|
Yeah, they grew a bit.
Next time, I'll be shaping the dough into a nice long rectangle and making much MUCH smaller wedges. Each of these ended up (once cut) as 3-4 servings.
I will be making them again. They were a big (har har) hit with the kids. I thought they were okay...just not what I'd expected. Now, I will be the first to profess ignorance in the field of scones. I've never had one prepared by anyone other than myself, so I wouldn't know a good one from a bad one, unless it was actually unpalatable. However, in my now-vast experience of two styles, I can say that I prefer the drop-biscuit recipe much better. How can I explain this? These scones were soft and tender and fluffy--like buttermilk biscuits. And there's nothing wrong with that. But the others were dense and crummy and sweet--like Bisquick "shortcake" biscuits. And gourmands be damned; I grew up on the Bisquick and that sort of thing resonates with the comfort-food portion of my brain. <3