Hi, I am Natalie, the daughter of the author of this blog. My mother has talked about me, I am the one who is always helping her find the best recipe for scones. Today I went out at 11:00 to our local supermarket to buy all the ingrediants for our new “kitchen adventure”. My mother was getting familar with the recipe. My father is usually the one to go out and buy all of our things but at that moment he wasn’t available to.
We got the recipe from the cookbook The Barefoot Contessa by Ina Garten. We don’t mean to upset the master but the final outcome of the goods were not as good as we would have hoped. They were the lightest ones we made so far. But they were a bit dry. This may have not been Ina’s fault as we put in a bit too much salt by accident, but our question is, how could salt make something dry? But don’t go swearing Ms. Garten because we also cut the recipe in half and that doesn’t always work when you’re baking compared to cooking. I doubt that Ina would ever read this but if you googled yourself or something, hi. We are trying to find a way to write to you asking for a recommendation of what we could do in order to make this recipe work for less scones or less dry scones.
This has been blogging with Natalie on The Blog That Ate Manhatten. I may be back. Here are some pictures of the final turnout. Talk to ya later!
Next: The Perfect Scone? Sorry Delia, not quite…
Category: Food
Hey Natalie!
Nice job! Even dry, were they pretty good?
I’m a (somewhat) regular reader of this blog, so I know one of the benefits of scones over cookies was that scones are lower fat, but I really think if you’re going to find the perfect scone you need to sacrifice health a bit. I made a batch of scones about a week ago with real butter (usually I use vegetable oil or shortening– I don’t know that shortening’s any better than butter but I don’t actually like butter, although I’m about to change my mind) and they were amazingly light and fluffy– by far the best I’ve ever made. Also you absolutely cannot skimp on the milk. The dough should stick to your hands a little as you knead it. For this most recent extra-delicious batch of scones I used egg beaters and skim milk, but with real butter there’s probably not much point cutting back on the other fats.
The recipe I use is from Betty Crocker’s International Cookbook, although I tend to play with it a little.
Natalie says: Yes, they tasted very good.
Mom says: Thanks, Maya, for the info. Will definitely check out that recipe. I thought the recipe we made today could have used a little more sugar for my taste, and truth be told, our technique may have been patially to blame for the outcome. I think we, once more, worked the dough a little too much. (We forgot the choc chips and added them after the first roll out, then re-rolled.
We’re going to try the recipe as it’s written (makes a LOT of scones) next week, and will see how that goes before dropping this recipe completely. They really were quite light. Plus, we love Ina.
Nats,
Please remind your Mom that Aunt Ro sent a recipe over a month ago for the perfect scone…and she hasn’t tried them yet!!! No disrespect meant to Ina (I LOVE HER) but my recipe is to die for! I’ll be waiting for the rave reviews…
Love, Aunt Ro
Hey would you belive it I made raisin scones on sunday too….will be posting the same on my blog this week. What a amazing coincidence !
Yours look good. We had ours with strawberry jam and they were delish.
Hey Natalie,
I took a cooking class with your Aunt Ro–those scones she’s talking about–Phenomenal. Give ’em a whirl. You won’t be sorry. Promise.
Laura
Hey Nats–great post! Love, Aunt Rachel
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