[Pete from Shawnee Mission]

Ladies: My mother used Gold Medal flour or Pillsbury. I have used them and King Arthur. I currently have a 5 lb flour called “Farmer Direct” from New Cambria Kansas. (Buy Local!)

https://www.baldorfood.com/farms/farmer-direct-foods

I have baked scones perhaps 3 times in my life using the first two flours. The results always turned out like Rocks. Same result with my biscuits so its not something I cook.

Here is an article that talks about using a particular low protein low gluten soft flour that is used in the South for tender biscuits. (Lily White Flour.)

https://www.southernliving.com/why-southerners-love-white-lily-flour-6831849

I might try it if I can find it locally. Amazon and Walmart both have it. There are bleached and unbleached versions. It is pricey online.

Flour slide!!

If anyone has ever wondered what “00” flour is, here is Kitchenaid’s list of 13 different types of Flour!

https://www.kitchenaid.com/pinch-of-help/countertop-appliances/types-of-flour-and-their-uses.html

[Liz]

Thx for all the flour info.....good to know.

Lily White is famous in baking circles.

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You say: “I have baked scones perhaps 3 times in my life. They turned out like Rocks.”

The prized scone recipe above specifies “BE GENTLE when adding ing”.... “do not over mix, or the scones will be hard as rocks.” “Gently” form into round disks.

Lesson: handle as little as possible to prevent over-developing the gluten, which can result in tough, dense scones instead of light and flaky ones.

When you knead or overwork scone dough, you develop the gluten in the flour. Gluten is a protein that gives dough its structure and elasticity.

Excessive gluten development can lead to tough, chewy scones, rather than the desired light and airy texture.

[MomwithHope]

Lily white is carried in our local grocery store. I am not much of a baker.

[FamiliarFace]

Mama used Gold Medal sometimes, but Lily White very often. Mama made the BEST Southern biscuits!

You know, now that I think about it, my Mama was a much better baker than she was a cook. My sister is a better baker, and I’m a better cook. Maybe we can learn skills from each other?

I’m not a poor baker, and I can definitely hold my own in many regards, but my sister can make a beautiful dessert soufflé. A skill, to be sure.