Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!
Audax, who can offer a wealth of information, tips, and tricks for every challenge (even when he’s not hosting it), did not disappoint with this one. When I saw that the challenge was scones, I honestly wondered how much I would learn, being that I already considered myself to have “mastered” scones – I learned to make them in grade 7 Home Ec, and have been turning them out very successfully ever since. The spirit of this challenge was to find a way to make scones that works best for you, and Audax did a ton of research on what makes a good scone and the techniques to use to make them more flaky or more tender and cake-like. All things I never knew before! He also went into the difference between a scone and a biscuit, which as far as I understand, mostly comes down to geography: they are essentially the same thing, but in America they are called biscuits, and anywhere with a British influence they are called scones. In general, I personally tend to think of scones as sweet (or served with sweet things) and biscuits as savory (or served with savory things).
Despite the fact that scones (or biscuits, depending on who you’re talking to) are quite simple to make, this challenge actually gave me the most trouble out of any so far – probably because they are so simple and I already know how to make them, which somehow lead to me psyching myself out and losing my scone mojo! I made two trial batches of the challenge recipe, one that was supposed to be flakier and the other more tender and cake-like, and invited Lynette over for a scone-tasting tea party. Unfortunately, we were both disappointed with the scones. They were kind of tough and hard, which was surprising to me because I generally make really good scones. I think I got hung up on the instruction in the challenge recipe to handle the dough enough to develop some of the gluten, which helps the scones rise – usually I handle the dough very little and get great results! Turns out that my recipe and the challenge recipe are actually quite similar, so instead of re-inventing the wheel (or the scone, as it were), I decided to go back to my recipe – which I already know works best for me – and use some of Audax’s tips and techniques to come up with 1) a more flaky scone, and 2) a more tender, cakey scone. And lo-and-behold, my scone-making mojo returned. Whew! I was worried for a bit. The moral of the story? If it ain’t broke, don’t fix it. And trust your scone-making instincts! 😉
It still took me some trial and error to get these scones just the way I wanted. I was dreaming of a deep, dark, chocolately, flaky scone, and also of a more cakey vanilla bean scone with vanilla glaze (inspired by the Pioneer Woman). I added too much liquid to my first batch of chocolate scones, so they were heavy rather than flaky. However, as soon as I bit into a scone from my second batch, I knew I had gotten it right: deep, dark, and chocolatey in taste but also light and layered in texture. The cocoa powder in the dough kept them from being quite as flaky as scones made with just flour, but they were perfect paired with some Devonshire cream (recipe to come!) and strawberry vanilla jam. The vanilla bean scones weren’t quite vanilla-y enough the first time around, and I made the glaze too thin to actually stay on the scones, so for my second batch, I steeped the vanilla seeds and pods in warm cream, and thickened up the glaze. The result? Subtle vanilla and tender scone perfection.
Thanks Audax for all the work you did in preparation for this challenge! Check out the Daring Kitchen for the original challenge recipe and the scone contributions this month – there are some awesome-looking variations!
Double Dark Chocolate Scones
The techniques used in this recipe – grating the butter, rubbing it into the flour, and folding the dough – can be used with any scone recipe to enhance their flakiness.
In a bowl, whisk together the dry ingredients:
3/4 cup all purpose flour
1/4 cup Dutch process cocoa powder (sifted to get rid of any lumps)
2 tbsp granulated sugar
2 tsp baking powder
pinch of salt
3 tbsp cold unsalted butter
Toss the butter into the flour-cocoa mixture with a fork, then dive in there with your hands to “rub in” the butter: squeeze the butter and flour gently between your finger tips to create flat little “leaves” of butter coated in flour (this is easiest with cold, dry hands). It should look like this:
2 oz chopped dark chocolate (or chocolate chips)
1/2 cup cold milk
Add the milk all at once and stir briskly with a fork – think of it as more of a folding action to incorporate the dry stuff from the bottom of the bowl with the milk. Stir just until it starts to come together in a loose dough.
Turn the dough out onto a lightly floured surface and squeeze/knead gently once or twice to gather it together. Sprinkle it with a little flour and gently press it flat with your fingertips. Fold it in half and press flat again. Repeat for a total of three folds, then shape it into a circle about 2 cm thick. Cut it into six wedges with a sharp, lightly floured knife. Place on an ungreased cookie sheet and brush the tops lightly with milk (try not to let it drip down the sides – this will interfere with the rise). Bake at 425˚F for 12-14 minutes, until the bottoms sound hollow when tapped with your finger. Cool slightly on a rack, then serve warm with jam and cream.
Vanilla Bean Scones
Using a pastry cutter to cut the butter into tiny bits and a gentle kneading (4-5 times only) results in a more tender, cake-like crumb. Instead of vanilla beans, you can use vanilla extract (about 1 – 1 1/2 tsp) and skip the steeping step – but I love the look of the little black vanilla seeds (aka vanilla caviar, a fittingly decadent nickname!). These are “cream scones” because they are made with cream, but they can also be made with milk. If you don’t want to glaze them, you can brush the tops of the scones with a little extra cream before baking, to give them a nice golden finish.
Vanilla Bean Cream
This is used as the liquid in the scones, and to make the glaze. It needs to be heated and then cooled completely, so make it at least an hour ahead.
Scrape the seeds from 1 vanilla bean and mix them into 1/2 cup + 2 tbsp half and half cream. Throw the scraped pod in there too. Heat the vanilla cream up in the microwave until warm, and it steep with the vanilla for about 15-20 minutes, then refrigerate until completely cold. Remove the empty vanilla pod. Reserve 2 tbsp of the cream for the vanilla bean glaze, and use the remaining 1/2 cup in the scones.
Scones
In a bowl, combine:
1 cup all purpose flour
2 tbsp sugar
2 tsp baking powder
dash salt
Stir together with a whisk, then add:
3 tbsp cold unsalted butter, cubed
Using a pastry cutter, cut the butter into the flour until it is in very small pieces and the mixture resembles coarse bread crumbs, like this:
1/2 cup chilled vanilla bean cream
Add the cream all at once, then stir briskly with a fork, using more of a folding motion to incorporate the dry ingredients from the bottom of the bowl with the cream. Stir until it just starts to come together in a wet dough.
Turn out the dough into a lightly floured surface and knead gently 4-5 times, until the dough comes together in a ball. Press it down with your fingers into a 2 cm thick round, and cut it into 8 wedges with a sharp knife. Place on an ungreased cookie sheet and bake at 425˚F for 12-14 minutes, until lightly browned on top and the bottom sounds hollow when tapped. Allow to cool completely on a rack, then glaze with vanilla bean glaze.
Vanilla Bean Glaze
In a small bowl, stir together:
1 cup icing sugar
1 1/2 – 2 tbsp vanilla bean cream (reserved from earlier)
You want the glaze to be fairly thick, but just runny enough so that it drips down the sides of the scones without all falling right off. Add a little more icing sugar or a few more drops of cream or milk if needed to get the desired consistency.
Dip the tops of the scones in the glaze, then return to the rack (sitting over a plate to catch the drips) to set. The glaze will help keep the scones fresh, but they are best eaten on the same day they are baked.
Sawsan@ Chef in disguise says
I look forward to giving your recipe a try Korena, especially those chocolate ones.I love how high and flaky they look.
Great job as always on the challenge
Kayle (The Cooking Actress) says
I think I had the same problem! I def. over-thought it. I’m glad you got your mojo back though!
Korena in the Kitchen says
Ahhh, nice to know I wasn’t the only one to get stumped!!
Kayle (The Cooking Actress) says
Not at all! Lol-and thank you for stopping by my blog and being so welcoming 🙂
Jenni says
Mmm! Chocolate and vanilla bean scones! Delicious!!
Shelley C says
You were my idol this challenge. I can’t believe I didn’t think of chocolate, but yours looked so good, I had to try it, too (and credited you with the idea on my post!) Funny enough, I actually made my chocolate biscuit dough too wet at first, too… odd… and I just pinned the vanilla scones on my “recipes to try” board on pinterest. They are just gorgeous. Absolutely tremendous work. Hands down my favorites. 🙂
Korena in the Kitchen says
Thank you very much Shelley 🙂
Rufus' Food and Spirits Guide says
Wow, they all look downright amazing!
wendyjv says
Holy Smokin’ Scones, Batman! The thing I like best about your posts is not necessarily the recipes, but your insights into what does and doesn’t work and your reflections on why things happen in the process. So proud! 🙂
Korena in the Kitchen says
Gee thanks Mum 😉
Audax Artifex says
I’m so impressed with your efforts and results this month they are outstanding it is wonderful to hear that you found the extensive notes so useful to make your stunning scones I adore the chocolate version but the vanilla one has my name on it so so cute. Bravo to you. Cheers from Audax in Sydney Australia.
Korena in the Kitchen says
Thank you Audax! I didn’t know there was so much I didn’t know about making scones… 😉
CookieTalk says
I felt the same way with making these since I’ve made scones so many times. My second batch turned out much better than the first. Just needed to find that groove!
I am really anxious to try the chocolate ones and I love how you cut them! Genius!
Korena in the Kitchen says
The funny thing is that for all the cooking and baking I do, and all the ridiculous kitchen gadgets I own, I don’t actually have a decent round cookie cutter! Hence the wedges 😉
andy1076 says
I love scones! yum 🙂
Irina says
I’m also glad to see I wasn’t the only one who got a little bit sidetracked by all the info. I only made one batch, but messed up something that usually I don’t!
Your scones are absolutely fabulous – best I’ve seen so far in this challenge – and I think I’ll give the chocolate version a try as well. Congratulations!!!
Korena in the Kitchen says
Yes, definitely a case of information overload (and over-thinking!). Thank you for the compliment Irina!
Nichole says
Both versions look delightful!
Crumbs of Love says
your scones looks gorgeous. Like you,in my mind, scones and biscuits are two separate food items- and for me, they still are! Love the sound of both versions. Best, Sandie
Makey-Cakey says
Definitely going to give your chocolate scone recipe a try – they look heavenly!
ericasedibles says
WOW! Chocolate Scones!! I must try these, they look delicious
Jo says
I think I might just be in love with your chocolate scones. Yummmmm!
Renata says
OMG! I’m drooling over my keyboard just looking at your picture perfect scones! Love the chocolate version, really amazing! And that glaze oozing down the sides of the scones… you are the queen of scones!
Korena in the Kitchen says
Hehe, that is a crown I’d be proud to wear, but I don’t know if I’m worthy 😉
Amy says
Oh my gosh…dark chocolate scone?! Yes please! These look awesome.
Todd M says
They all look great – make sure not to loose your mojo again. Love that glazed version.
Kim says
Love how the glaze looks on your vanilla bean scones! Nice job on the challenge!
Rajani says
These look so nice. The double d chocolate version looks absolutely divine!
kouky says
waou!! j’adore tes réalisations!! et la version chocolatée, hummmmm, très gourmande!!
un grand bravo!
Korena in the Kitchen says
Merci beaucoup!
Karoleenah says
Great photos and recipes! I can’t decide which one looks more delicious so I guess I’ll have to try them both. 🙂 Nice job!
Oggi says
I’m loving the chocolate scones. Beautiful photos!
marie, the EpicureanPiranha says
Hi Korena – found your blog via Food Bloggers of Canada of which I’m also a new member, and landed on your scone challenge. Nice article. I’m going to try your vanilla bean scones because I just love the taste of fresh vanilla!
I also love scones, and find to make them ultra light, the best thing is to barely work the dough and to use enough very cold butter! You may want to check out “Scones That Melt in Your Mouth!” for my recipe of “Rich Lemon Scones” – I think you’d like them!
Glad to have stumbled upon your lovely blog 🙂
Korena in the Kitchen says
Thanks Marie! I just checked out your scones – lovely!!
chef_d says
Your scones look perfect. The vanilla bean glazed scones must have been delicious, excellent job!
Korena in the Kitchen says
Thank you!
Sarah says
My mouth is watering looking at your scones! I’m not sure which recipe I would want to try first…. It is like yin and yang. I might need to try both.
Korena in the Kitchen says
Given how easy we know it is to make scones, I would suggest making both 😉
Valerie says
I couldn’t agree more with the moral of your story: if you’ve fine-tuned a recipe to suit your needs and technique, and it gives you great results, why mess with it? But it’s still great that you were willing to experiment. Now, my only problem is: which one do I want more? Chocolate, or vanilla?
ana says
Im dreamming about your chocolate scones already, that is something hubbsy here will love!
Rock Salt says
Why have I never tried either chocolate OR vanilla scones? I feel like I’ve been living in the dark and you just switched on the scone light 😉
Korena in the Kitchen says
Heh 😉
Lisa says
omg i did both and the chocolate ones are to die for but oops i burnt the vailla oh well i think they are still good or they will be fine with the glaze!lol!!thanks for the recipe!!
Korena in the Kitchen says
So glad you enjoyed them! 🙂