i n d u l g e l i s a

i n d u l g e l i s ai n d u l g e l i s ai n d u l g e l i s a

i n d u l g e l i s a

i n d u l g e l i s ai n d u l g e l i s ai n d u l g e l i s a
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"a balanced diet is a scone in each hand" -indulge lisa

Basic Scone Mix Illustration

Gather all mise en place

Zest any  citrus fruits

Juice any citrus fruits


Cut butter into basic scone mix

Butter should be pea size shape

Form a well in the center of the bowl

Add all additives: Cream, Extract, Eggs, Flavoring, Additives

Stir and Fold into Mixture

Form dough,  everything is incorporated. Do not over mix

Use ice-cream scoop to scoop dough into 12 mounds, about 1/3 cup scoops

Place scone dough onto parchment paper, space 2" apart

Bake scone dough at 425 for 10 mins, reduce oven to 400 and finish baking 10-13 mins

Bake scones until light golden brown, firm to touch

Take powder sugar,lemon zest, lemon juice whisk together

Add glaze to cooled scones

PERFECT SCONES

HINTS & TRICKS

  1. Use cold butter
  2. Do not overwork the dough
  3. Properly cut or scoop scone dough
  4. Make sure your dough is chilled before baking
  5. High oven temperature helps the moisture in the scone to create steam and helps leaven the scone 
  6. Double pan the baking tray to prevent dark bottom scones
  7. Rotate scones during baking

SECRETS TO ZESTING

ZESTING

  1. First wash & dry the citrus
  2. Next use a microplane or a box grater using the small hole side  (not the pokey-out star side)
  3. When you zest, the trick is to zest lightly & firmly but, not going into the white pith
  4. Rotate citrus, get every bit of rind
  5. When done zesting make sure to get the backside of the grater

SECRETS TO JUICING

JUICING CITRUS FRUITS

  1. Lemon should be heavy, soft & room temp
  2. Wash & dry lemon
  3. Roll lemon on counter using the palm of your hand (back n forth)
  4. Cut lemon in half
  5. Take small knife & cautiously poke into the segments of the lemon 
  6. Hand squeeze lemons over a bowl, use a lemon reamer or juicer
  7. Remove seeds from juice

SECRETS TO BISCUIT METHOD

BISCUIT METHOD

1. Sift together all dry ingredients into a bowl

2. Then, cut cold fats into chunks

3. Next, cut fat into dry ingredients (pea size)

4. Whisk together all liquid ingredients

5. Make a well in the center of flour-fat mixture

6. Pour the liquid ingredients into the well

7. Add any additives, stir together until dough forms

TIPS ON SHAPING SCONE DOUGH

SHAPING SCONES

  1. Grab a 8" or  9" round pan, dust lightly with flour
  2. Take dough & flatten into pan
  3. Once a circle is formed, flip dough onto counter
  4. Cut dough into triangles using a sharp knife or bench scraper

OTHER OPTION

  1. Use an ice cream scoop, scoop batter onto sheetpan
  2. Scoop size should be around 1/4- 1/3 cup

Space about 2" apart

SECRETS TO BAKING

BAKING

  1. Always pre-heat oven (400-425)
  2. Bake frozen or chilled scone,  never bake just made scone batter
  3. The key is EXTREMELY cold batter
  4. Double pan the baking sheet
  5. Bake in the center of the oven
  6. Rotate baking sheet halfway through
  7. Bake until firm to touch and golden



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