Saturday, January 12, 2008
Our second Saturday coffee/doughnut open house, but I didn't feel like starting a yeast dough Friday night, so I decided to bake scones, which are possibly my favorite thing in the world to eat. I had a bag of dried cranberries in the pantry, and found Ina Garten's recipe for cranberry-orange scones, which got rave reviews on the Food Network site.
Ina Garten's recipes are often a little over the top, and this one was no exception. I have no objection to three sticks of butter or a cup of cream, but adding icing was gilding the lily, if you ask me. Besides, I don't like icing on scones.
These scones were good, but not absolute perfection. One reason they were imperfect is my fault; the other is the recipe's.
My fault--they were too thin. I do this every time I make scones unless I keep a firm hand on myself. I just keep rolling, and the circle gets bigger and bigger. I tell myself, "These are going to be too thin," and then I say, "No, they're not, they'll be too small if I stop rolling now." I continue to have this boring conversation with myself until I cut the dough into triangles, at which point I see that they're going to be flat scones again, but it's too late to do anything about it.
The really annoying thing about these scones is that I had a chance to redeem myself with the second tray, and I did exactly the same thing second time around.
Then I had to stop myself from announcing to anyone who looked at the scones that they were too flat. You know, how your grandmother does: "Grandma, this turkey is fabulous!" "I think it's a little dry, don't you think it's too dry?" "No, it's perfect." "Well, I think it's too dry."
The recipe's fault: Four eggs in the scones, plus an egg wash. What kind of scone recipe uses five eggs? Not an authentic one. Why didn't I notice this? I was too smitten with the butter, eggs, cranberries, and orange peel to notice the surfeit of eggs. These scones were very light and tender, but had a distinct eggy flavor that tasted very unscone-like.
Now maybe if I'd used only two eggs and hadn't flattened them like pancakes, they would have been just about perfect.