I bought their cookbook a while ago but after reading reviews on people attempting the pumpkin scones they're famous for (i went there with a friend and they were amazing), it seems many have run into problems. A common problem many have run into was the dough not being stiff enough to use with biscuit cutters so some have resorted to the drop method which unfortunately result in short cookie-like scones. Im speculating that this may be attributed to the warmth from hands working in the butter and melting it a little too much hence making the dough too soft to work with. Another problem is some people thinking that there was a misprint in the spice measurements as they believe it calls for too much and they were inedible. Though many claim the recipe calls for 1/4 cup each of cinnamon and ginger in their books whereas my book calls for 2 tablespoons each so im not sure what to think. Its possible many converted tablespoons to cups incorrectly and used double the amount as a result or used an incorrect recipe they found online. Im more concerned with the scones not being firm enough to cut rather than spice measurements as im going to try the printed measurement as I watched the authors make it on MyFoxNY and they certainly used 2 tablespoons each and said they like theirs quite spicy. Though one person apparently called Alice's Teacup and the lady said they use 1 tsp each. What do you think of this recipe by looking at it and how could I avoid softness issue? Hard to trust reviews online as i've seen way too many people transcribe the recipe differently than the book that im wondering if people used the actual published recipe, or just someone's version who didn't want to follow the recipe to a T. My guess is the latter as i've seen the recipe published online on food.com with the 1/4 cup spice measurement and it is unfortunately one of the first results when you look up the recipe. Here is the actual published recipe:
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
2 tablespoons ground ginger
2 tablespoons ground cinnamon
3/4 cup unsalted butter, cut into 1/2-inch pieces (170 grams)
1 1/4 cups buttermilk
1 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)
2 tablespoons pure vanilla extract
1cup unsalted butter (227 grams)
1 cup light brown sugar, firmly packed
1/2 teaspoon lemon juice, freshly squeezed
1/4 teaspoon kosher salt
1/2 cup heavy cream
Preheat oven to 425°F.
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!
Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make adisk about 1 1/2" thick. Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.
Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat.
To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.
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