Scones & Biscuits
Scones and Biscuits are classified as "quick breads" because they are simply mixed with fat (often butter), flour, liquids (milk or buttermilk), and chemical leaveners like baking powder or baking soda. The two are both English in origin and the preparation method for scones and biscuits are indistinguishable.It should be noted that in the UK the definition of a biscuit is actually a cookie.
Baking powder and baking soda are leavening agents that give the bread height and lift. When working with baking soda, it requires an acid, such as lemon juice or buttermilk, to activate the carbon dioxide.
Buttermilk Biscuit Recipe
The biscuit-method, also used for scones, is prepared by sifting together the dry ingredients including flour, salt, sugar, and baking powder, the fat is then cut into the dry ingredients, and the mixture is folded together with the liquid producing a dense yet flakey texture.
Method
Step 1
In a bowl, sift together the cake flour and the bread flour with baking powder and salt
Add the diced butter and rub together until the mixture resembles coarse meal
Step 2
In a separate bowl, combine the buttermilk and eggs and mix together
Add the buttermilk and egg mixture to the flour and butter mixture
Knead until the ingredients come together, avoid overworking the dough
Step 3
Lightly flour the surface of the dough and roll out to about 1”/2.5cm inch thick
Cut into round shapes
Place the biscuits on a parchment lined sheet pan
Step 4
Preheat oven to 400°F/205°C
Brush the tops of the scones with egg wash; avoid getting any egg on the sides as this will prevent the scones from rising properly
Bake for 12-15 minutes or until golden brown on top
Allow to cool on a rack before serving
Scone Recipe
When preparing scones, ingredient add-ins can include diced or pureed fruits like blueberries or apples, dried fruits like currants or craisins (dried cranberries), nuts, chocolate, and spices like cinnamon. They are often glazed with a simple sugar icing; use 1 cup of powdered sugar, 3-4 Tb cream or milk, and 1/4 tsp vanilla extract.
Method
Step 1
In a bowl, sift together the pastry flour with the sugar, baking powder and salt
Add the diced butter and rub together until the mixture resembles coarse meal
Step 2
In a separate contain, combine the milk and eggs
Add the milk and egg mixture to the flour and butter mixture
Knead until the ingredients come together, avoid overworking the dough
Step 3
Lightly flour the surface of the dough and roll out to about 1”/3 cm thick
Cut into desired shapes
Place the scones on a parchment lined sheet pan
Step 4
Preheat oven to 400°F/205°C
Brush the tops of the scones with egg wash; avoid getting any egg on the sides as this will prevent the scones from rising properly
Bake for 12-15 minutes or until golden brown on top
