Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!
 |
| They were very flaky and fluffy, and I got to use my new baking rack! |
The recipe provided was great, and quite similar to others I have used, with the one difference being the technique for incorporating the butter. I had never grated frozen butter into the flour, but it worked really well, and might be a good technique for other recipes, like pie crust.
 |
| They nearly tripled in height after baking! |
I also made a batch with cheddar cheese and chives. They were fantastic with ham and green beans.
 |
| Golden brown and flaky deliciousness! |
I added the chives and cheese to the flour with the butter, tossing them all gently to mix, then added the milk and smooshed it together in the bowl with my hands. I patted and cut rounds and baked until golden and gooey.
 |
| Gooey melted cheese. Yum. |
RECIPE
Ingredients:
4 cups AP flour
2 T and 2 tsp baking powder
1 teaspoon (1¼ ml) (1½ gm) salt
1/2 cup frozen butter, grated
2 cup cold milk or half and half
Directions:
1. Preheat oven to 450°F
2. Sift the dry ingredients into a large bowl.
3. Dump in the butter, cut a few times with a pastry blender.
4. Add all of the liquid at once, mix until it almost forms a sticky dough, then fold and press to mix in the rest of the flour.
5. Pat or roll out the dough to about ¾ inch thick, cut into rounds.
6. Place the rounds almost touching on a baking dish
7. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
8. Serve while still warm.
