Home Cooking

baking assistance...

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Home Cooking 17

baking assistance...

jdubboston | Mar 25, 2007 01:29 PM

I'm trying to make scones replicating the texture of one I love from a restaurant... I cook a lot, but am clueless when it comes to baking.

What in the recipe makes the scone dense & crumbly instead of cakey? My first attempt didn't really rise too much and was almost more like an overgrown, thick cookie. I want them to be more 'crisp,' if possible. Does that mean butter AND eggs? Milk? Cream? All? or a particular combination? Really trying to figure out the 'science' behind what makes it a specific texture...

Thanks much for the help :-/

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