Replies

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

Lily White is famous in baking circles.

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.

When I was in High School I worked in a Pizzaria for about as year, and they want the gluten dough, the reason for the 00 flour.

I think my choice of flour had a lot to do with it and the tough biscuits. I will try again with the Lily White Flour at Easter, maybe orange and cranberry with an orange glaze, or maybe currents and powered sugar. I might get wild and do the Matcha Scone here!

https://www.siftandsimmer.com/matcha-almond-scones-with-bergamot-glaze/

Will decide later. (Mrs. Pete will rejoice!)

Chocolate cake...you are so evil so evil!!

I will copy the recipe for a celebration after I lose 20 lbs from eating the scones! (Thank you!)