Remnants

Baking Scones
Having a fresh scone is a treat, and especially with a perfectly baked one.  We all know how to achieve that, we must have a right scone dough, correct temperature, and the appropriate time to cook.  How to knead, to roll, to cut, and not too much tempering are very important in scones making.

Cutting scones dough

Always knead the dough lightly, roll gently into one cm or more thickness,  cut into the size scone that you like.
The first cut of the scones from the dough always looks good.
Now what do you Do with the rest of the dough ‘the remnants’.  Should you roll and knead it again. No, I would not press it again instead I would gather them, cut it into strips, turn them into a small round shape (the size of the other scone)

You would have a few of those with curly or uneven shapes.
They are baked as good as the first batch, in fact, they look different as the tops are curly but pretty attractive.

Freshly Baked Scones

The first batch of the scones dough
evenly cut and baked beautifully

Bake scones of the leftover dough (remnants)
Pretty and as light

For pie baking, is the same too, I would not temper the leftover pastry too much, as it can be tough, unpleasant to eat.  The leftover could be used for the decoration of the pies, but if I need more for the pie making, then I would gather the remnant of the pastry and cut it onto shapes carefully.

Tips that may be useful, happy baking!




Until Next Post
Susy