Last night, after days and days of studying the scone in the cafeteria, I tried to replicate it.
The backstory is that the cafeteria at work has a delicious, to-die-for blueberry scone, among a long list of mediocre items. Those cafeteria workers are such wenches, that they won't give me the name of the bakery they purchase them from.
So, not being a scone know it all, I first just tried a basic scone. Too dry. Not nearly as delicious as the elusive cafeteria scone. It hit me that the texture of this scone was not the same as these dry tasteless things I'd had before. It seemed a bit more cakey, a bit more blueberry muffiney, but dense. So, I compared a blueberry muffin recipe to a cake recipe and a scone recipe and came up with this:
cake mix
6 TB of flour
2 teaspoons of baking powder
3/4 milk
1 egg
1/2 bag of chopped frozen blueberries (thank you food processor)
Upon further analysis, this was the dumbest idea I've had in a while. But they didn't taste too bad. The consistency still isn't right.
My tasters (Rowena & Steph) have come to the conclusion that the scone I am trying to acheive is more like a biscuit than a muffin, and I do agree.
Blueberry biscuits in the shape of a scone to follow.
1 comment:
You know I'm a fellow lover of the scone, and these sound really good! I've always heard savory=biscuit, and sweet=scone, since they basically have the same texture.
You're so creative to try to figure out a recipe. I just can't do that!
Can't wait for photos!
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