Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: TM_Ted on May 11, 2011, 12:19:16 am
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Just to be nice, seeing how she has been unwell for a week or so, I decided to make DW a batch of scones from a recipe I found a few days ago on this forum.
A win - we had all the ingredients. TM31 did everything that it was expected to do.
A loss - set the oven temperature to 220 but forgot to hit the heat button. Wondered why the oven was cold when I went to put the scones in the oven.
Another loss - they did rise but didn't taste too good. Found SRF had a use by date of Aug 2003. There was a newer bag in the container, that was dated Aug 2005. They have both made their way into the big green bin.
A win - for Gemma the dog, I will feed them to her over the next few days.
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2003!!! - not much of a baker then??? oh dear!! Hope it doesn't put you off another try!? Good win for Gemma. ;)
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ted now that you have a TM ,I am sure you will never waste anything again
do you know you can make your own SRF
CIAO
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No, I did not know you can make SRF.
Can you please tell me how?
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If you have the EDC is on p13. I can't help but think you have been extremely lucky not getting some pantry moths with that flour - just goes to show it wasn't even good enough for them :D
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We have 2 pantrie's. The primary has the moth's which we control with Pantry Moth Traps. The pantry we keep flour's etc in does not have a problem. We also tend to keep flour's, sugar's etc in glass sealable containers.
Will check p13 of the EDC for the SRF recipe.
Thanks for your help.
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I hope DW is feeling better and that Gemma doesn't get indigestion from the scones.
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What a shame the scones didn't work - it must have been the out of date flour. I have made 3 perfect batches all in the last week.
I have only had a TM a short time - but my family is now getting quite demanding, we finished the shortbread off last night and my 7 year old DS said just push buttons and make more now please!!
Good luck with yoru next batch
Hally
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LOL! Well at least Gemma was happy.
nay-nay's scones are lovely so do try again.
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How nice of you to try and make DW a batch of scones Ted, have another go - they are delicious. PreTMX I never used to use much flour either but don't think mine ever got that old :D :D Hope DW is on the mend.
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Here is an open question:
How do I know if the dough is right? Mine was very peaky and sticky, not smooth like a baby's bottom.
How thick should I roll it? Mine was about 1 cm, got over 2 dozen. Is that too many when cut with a MC?
You are right, I don't know the first thing about baking.
Gemma does not care, she is loving it.
DW has now ordered some TM31 Cream Puffs. Guess what - not tonight, sunshine.
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1 cm is a bit thin Ted. The first time I made the recipe from the EDC I got 23 and not 12-14 as the recipe said :P Never was a scone cooker and even if I had the dough thicker, it seemed to squash down when I pressed them out. I tried Nay-Nays recipe and get 12 -14 because I think the mixture is thicker than the buttermilk one in the EDC. Must admit mine aren't as smooth as a baby's bottom either but they taste good so that's all that matters to me.
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Had the family for dinner tonight. Cooked Gourmet Beef and Spicy Couscous with Pumpkin and Sweet Potato.
5 adults + Sam (10) who eats as much as an adult and it barely went around. Should have cooked a couple more veges or Baked some Bread to help with the gravy from the Beef. Wanted to feed them the Scones but was chastised for thinking about taking away Gemma's Scones. She likes them more that Schmacko's.
Life is a big learning experience they tell me.
Everyone loved the meal.
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I've always had a "thing" about scones that are too heavy or dense and I find that overworking the dough, even a little, can cause this effect.
As soon as the ingredients are evenly mixed, I either turn the dough out onto a lightly flowered, parchment lined sheet and and gently pat it into a round - about an inch thick - then cut it into wedges, then straight into the oven.
OR
If it is one of the stickier doughs, I use a "disher" (ice cream scoop - I have several sizes) placing the portions on a parchment lined sheet pan with about 2 inches of space between.
I then dip my fingers in water and flatten the dome formed by the disher, then straight into the oven.
I find that scones done this way are lighter and more tender than the ones that are rolled and cut with a biscuit cutter.
Even that extra bit of handling can contribute to gluten formation that toughens them.
The only ones I now cut out are the "layered" ones that have cold butter between the layers to make them puff.
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I've never heard of layered or "puff" scones - can you use any scone recipe for these - I would be using Nay Nay's recipe. Do you make them for a special occasion or reason or just because you can?
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nay-nay's scones are lovely so do try again.
Could someone point me in the direction of this recipe please? :)
TMTed, the thought was there and that is all that matters. I remember quite a few years back my DH making some anzac biscuits with the kids as a surprise while I was out one day, well......he placed the biscuits too close together on the tray and they ended up with one big anzac biscuit!!
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I've never heard of layered or "puff" scones - can you use any scone recipe for these - I would be using Nay Nay's recipe. Do you make them for a special occasion or reason or just because you can?
You can do it with any scone or biscuit (American southern type biscuits, not cookies)
I just divide the dough into halves or thirds, (so I have two or three "layers") gently pat it out to about 1/2 inch thick (1 cm) either round, square or rectangular
I pat the "layers" out on sheets of parchment and turn the parchment over and just use my hand on the parchment to do the light pressing after the butter is applied.
I take a stick of frozen butter and using a box grater, grate it exactly the way one grates a cheddar-like cheese, applying it evenly across the bottom layer then press down gently.
Add the next layer of dough and finish, or if doing three layers, add another layer of butter then the top layer and very gently press down.
I use a long bread knife to cut into wedges, if round, or into 9 even squares if square (3x3) or 12 (3x4) if a rectangle (larger batch).
You can separate them if you wish but I just leave them together as they will separate easily after they have cooled a bit.
Then straight into a hot oven.
The rapid heat build up causes the butter to expand and works slightly like puff pastry. Produces a very flaky scone, with "natural" splits.
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Not sure how to link back to the original post for the recipe, but this could work:
If it doesnt, I did a search from the main menu on "scones". The topic is "Scones - Nay-nay's family recipe" The author is Thermomixer.
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Could someone point me in the direction of this recipe please? :)
Here (http://www.forumthermomix.com/index.php?topic=2344.0) it is knittercook
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Judy, thanks. Can you direct me in the right place so I can add the hyper-link as you did to direct knittercook to the right posting?
Clicking on the Quote from: titles would have done it, but it was not all that easy and I like your way better.
Just got back from the Central Market. Been to get some supplies for tonights dinner, Chicken Moolie and Special Fried Rice. Naturally both from this forum.
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Ted, here's (http://www.forumthermomix.com/index.php?topic=3083.15) the link CP63 posted and from which I learnt how to do it after a few tries.
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Judy, Thanks. DS#2 and DW are "building" their Pizza's. My plans to have the Chicken dish and Fried rice was over-ridden.
I will do mine in a few minutes when they have got theirs in the oven.
In the meantime I will hit the link and learn.
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Thanks JudyDawn and TM_Ted, recipe printed off for future use! I have always made my scones with cream and lemonade, so these will be very similar.
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I made scones (pre TMX days) once using lemonade but found that the lemonade flavour was too strong, Nay Nay's recipe worked better for me.
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My Mom taught me how to make scones and she always said the less you handle the dough, the better the scone. So mix until it all just comes together then gently press out to about an inch thick before cutting. Other tips: 1) dip your knife/cookie cutter into flour before cutting - your scones will then rise straight up and not be lop-sided (don't use MC, it compresses the dough). 2) when you brush the top with milk, make sure you don't let any dribble down the side or that side will be "glued" together and your scone will rise lop-sided. 3) Press your dough out into two eqaul sized portions then give one a light spray of oil and place the other on top before final press and cutting out - makes your scones easy to split once baked.
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Great tips Rogizoja, thanks for that.