Scones require the use of cold butter, which means they fall into the category of “that sounds complicated” and I’ve never made them. However, I have enlisted the help of my good friend and fellow baker who has enlisted the help of her secret family scone recipe. And so we set out to make scones, which apparently she hasn’t made solo before either…
|Behold: the mushing of the dough|
Unlike when I make things, my friend follows the directions to the t: the separation of ingredients into different bowls, the order of adding them, the whole thing. Obviously I don’t royally screw it up but I do have a tendency to just add everything into one bowl to avoid more dishes.
Who knew that scones are triangular because you cut them out of a dough wheel? Not this one, I thought you just form the dough that way but apparently you make a dough pizza and then you get perfectly shaped scones (I think you can make round scones but let’s not get too crazy here).
|A scone pie!|
|Divided into perfect little wedges|
Approximately 20 minutes later, we had gloriously warm cranberry scones but we weren’t done yet. For the finishing touch, they get brushed with butter—oh darn, melted butter. So now we have delicious cranberry scones and it wasn’t so scary!
I have long assumed that scones are dry and crunchy and when placed next to a muffin, I tend to opt for the muffin. This is completely contrary to the few times I have had scones but now, I can make scones, woohoo! I’m thinking up first pumpkin (ha, shocking) or maple scones for fall and then cranberry again for the holidays. Mostly I want to show up to a family gathering, scones in tow to prove my new-found ability to be a grown-up and cook/bake. That feeling will probably never go away though!
|Oh darn, we had to brush butter on top once they came out of the oven|