When I first started baking, it was primarily cakes. I would weigh and measure everything back then. As I got a hang of it I stopped measuring and went with instinct.
This was all very well, until two days ago, when I tried making cheese scones for the first time ever. They came out nice but there was something not quite perfect about them.
So, I looked around for tips and found these, http://ovenhaven.wordpress.com/2012/02/09/from-the-mailbox-5-tips-on-baking-the-perfect-scones-recipe-nutella-scones/ ,
.
I could say, I rediscovered how important small things can be in baking.
My problem was definitely not having the butter cold enough and kneading the dough more than i should’ve.
I used the same recipe and measurements but the result was very different.
In a bowl take 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, ½ tsp black pepper, ½ tsp garlic flakes, ½ tsp dry chives, ½ tsp onion flakes, ½ tsp dry thyme, 2 tsp dry basil, 2 tsp chili flakes.
Mix well.
Cut in butter till coarse crumbs form.
Add ½ cup shredded cheese, and 3 tbsp parsley.
Mix well.
Add ½ cup of buttermilk, cut in with a spatula, and add more as needed to form dough.
On a lightly floured tray kneed just till the dough comes together. Press till the dough is flat and about 1’’ high. Cut shapes using a cookie cutter or use a knife to cut rectangles. Do not rekneed too much as this will spoil the texture of the scones.
Brush with a little butter and top with chili flakes and dry basil.
Bake in the oven for 12-15 minutes.
CHEESE n HERB SCONES
1 cup all-purpose flour
1 tsp baking powder
1 tsp salt
½ tsp black pepper
½ tsp garlic flakes
½ tsp dry chives
½ tsp onion flakes
½ tsp dry thyme
2 tsp dry basil
2 tsp chilly flakes
40 gms butter
½ cup shredded cheddar
3 tbsp chopped fresh parsley
¾ cup buttermilk
In a bowl take 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, ½ tsp black pepper, ½ tsp garlic flakes, ½ tsp dry chives, ½ tsp onion flakes, ½ tsp dry thyme, 2 tsp dry basil, 2 tsp chili flakes.
Cut in butter till coarse crumbs form
Add ½ cup shredded cheese, and 3 tbsp parsley. Mix well.
Add ½ cup of buttermilk, cut in with a spatula, and add more as needed to form wet dough.
On a lightly floured tray kneed just till the dough comes together. Press till the dough is flat and about 1’’ high. Cut shapes using a cookie cutter or use a knife to cut rectangles. Do not rekneed too much as this will spoil the texture of the scones.
Brush with a little butter and top with chili flakes and dry basil.
Bake in the oven for 12-15 minutes.
//
my chocoholic life 
They look lovely. I would love to try your version sometime. I’ve bookmarked it, thank you!
LikeLike
Thank you for the kind note, on my blog. You’re very kind!
LikeLike