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BISCUITS AND SCONES THEORY

BISCUITS AND SCONES THEORY. SCONES. Scots take most of the credit for creating them Were once made with oats and baked on a griddle. Now they’re likely made with flour and baked in the oven. SCONES CONT. . . Some are savoury and biscuit like while others are sweet and cake-like

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BISCUITS AND SCONES THEORY

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  1. BISCUITS AND SCONES THEORY

  2. SCONES • Scots take most of the credit for creating them • Were once made with oats and baked on a griddle. • Now they’re likely made with flour and baked in the oven.

  3. SCONES CONT. . . • Some are savoury and biscuit like while others are sweet and cake-like • Traditionally they are cut into triangles or wedges, split in half and slathered with butter, jam or clotted cream, a very thick almost semisolid cream

  4. BISCUITS • Made from a DOUGH that is soft enough to knead and shape or from a dropbatter. • Solid fat must be cut in to dry ingredients • Rise in the oven to become light and flakey.

  5. North American • May be tender and flakey with a large volume or crusty with a soft, tender, crumbly centre that doesn’t flake. • Southeners tend to add buttermilk or sour milk to their biscuits

  6. Britain • Biscuit refers to a flat, think cookie or cracker

  7. Characteristics or standards • Golden brown on top . • Flat tops with straight sides . • Flaky interior-moist and tender . • Crisp, tender crust. • Delicate flavour .

  8. Biscuit and scone basics • Stir dry ingredients well to distribute leavening agent • When a recipe calls for butter, make sure it is cold when you begin • Mix butter or shortening and flour only until mixture resembles coarse crumbs. • Stir in liquid just untilmoistened.

  9. Biscuit and scone basics cont . • Very gently knead dough by folding and pressing10-12 strokes should be enough to distribute the moisture. • Cut out as many biscuits as possible from a single rolling (the 2nd rolling and the additional flour will make them a bit tougher than the first batch)

  10. Biscuit and scone basics cont . • For a soft crust: place close together on baking sheet • For a crispy crust: place ~2.5cm apart • Remove from oven when top and bottom crusts are an even golden brown • Store in sealed plastic bag at room temperature for 2-3 days or freeze them for up to 3 months

  11. To reheat: • Wrap in foil and heat in 300F oven for 10-12minutes • In frozen, heat for 20-25 minutes

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