Home Cooking 23

What makes a crumb?

thursday | Mar 14, 2012 11:54 PM

I've been on the hunt for the perfect scone recipe for probably 15 years now. What I'm really looking for is some combination between the Rock Buns at the old Bewley's in Dublin before it went chi-chi and the scones at Fortnum & Mason...but I digress. Everything I seem to try is either much too dry (despite copious amounts of butter) or basically a buttermilk biscuit. I tried a recipe that gave me hope the other day in preparation for St. Patrick's Day - the dough was nice and soft, and it was a nice throw-it-all-in-the-mixer kind of recipe which beats freezing grated butter any day of the week - and when they came out of the oven they split in half quite nicely and begged for clotted cream...but they were smooth and biscuit-y. Tasted fine, but I want that bit of crumb that leaves a mess on your shirtfront.

So what makes a crumb? I get that there's crumb in bread loaves and that's going to be different than crumb in scones, and I'm definitely still in the advanced beginner stage of baking...but if I'm going to be experimenting, I need to know what it is I'm trying to achieve! It's not just butter. Is there a certain ratio of butter to flour? Or milkfat?

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