TWD – Tuesdays with Dorie
We enjoyed these scones quite a bit. I used orange zest and cranberries. I think I mixed mine a bit too much. They were ever so slightly tough, but still good. I usually gather my scone dough, and then put it in the refrigerator for about 30 minutes to hydrate a bit, just like when making a pie dough. This helps the dough come together with less kneading. I should have followed my usual procedure. Ah, well.
I also prefer to use a combination of plain yogurt and milk, to buttermilk. I think they yield a more tender, flavorful and fluffy scone. Since these are buttermilk scones, I felt I should use buttermilk.
It was my first time making rolled scones. I love the texture of the tops of the rolled scones. Although since they are smaller, I think I eat more of them.
I’ll continue to use plain yogurt over buttermilk, but I did learn a new shaping technique, which I will continue to employ at times.
View other Tuesday with Dorie blogger posts.
Two years ago on The Daily Morsel
Three years ago on The Daily Morsel