Not So Dense After All

I promised recipes with almond, so here's another one!  It was my first attempt at baking scones, and while they were very light and fluffy, I almost felt as though they should have been a little more dense.  It seems to me that the best scones I've had had a little bit of weight to them - that being said, maybe I've just been fooled by the copious amounts of clotted cream and jam that I pile on top of them.

I used a basic recipe from BBC Food, and adapted it to include the almond extract and chocolate chips.  My version is in the Recipe Box.  Start by mixing the flour, baking powder and salt.  Next rub cold butter into this mix.  Cutting the cold butter into chunks will make rubbing it into the flour mix easier and faster, but take care not to melt all the butter into the flour while rubbing it in - it's the butter bits that will melt and form air pockets in the scones while they bake, making them airy.  As I write this I realize that I've just complained about this very quality, but do as I say, not as I do, or some other such adage...

Once you've rubbed in the butter, mix in the sugar, followed by the almond extract and the milk.  At a 1/4 tsp the almond flavour and scent was detectable but not powerful; if you want to emphasize the almond more I'd recommend increasing the amount to a 1/2 tsp.  The dough will be wet and sticky.  Turn it out onto a floured surface, and lightly knead in the chocolate chips.  I'd been wondering if I'd under-kneaded the dough and that accounted for the lightness of the scones, but upon checking some scone baking tips they are all pretty consistent about not over-kneading the dough, and that light and fluffy scones are the goal.  However, they also warn not to twist when cutting out the scones, and I definitely did that... but now I'm getting ahead of myself.  Once the dough has been kneaded, pat (it will probably be too sticky to roll) it out to about 3/4" thick, then cut out the scones.  I used the open end of a mug to cut mine, but you could similarly use a jar or a lid or a biscuit cutter if you have one.

The recipe should make 8-12 scones (I got 11).  Place the cut-out scones on a lightly-greased baking sheet, and if you wish to glaze them (it looks pretty) beat one egg and brush it over the scones using a pastry brush or paper towel.  The original recipe suggests milk as an alternative glaze, but I don't think this will give the same level of browning and sheen.

Bake at 425F (220C) for 12-15 minutes.  I took mine out right at 12 minutes and they looked perfect.

I've been a busy baking bee, because I also (unseasonally) made another simnel cake.  An update on that will be coming to a blog near you.*

* This blog.