A Lesson From Ginger Scones

I’d love to hear if anyone has tried my tips on organizing a baking day!

One of the recipes I made that day was Ginger Scones. I first had them at a little tea shop here in Austin called The Steeping Room. They were so to-die-for that I came home and looked up a recipe… which of course ended up being on epicurious – a gourmet foodie magazine.

I had never made scones from scratch before, so I didn’t know what to expect. It looked a little complicated but I figured – it’s just a recipe!

If you’ve ever made scones by hand, you know something I didn’t know then:

In the middle of your work, you think you are failing.

Let me show you what I mean.

In the recipe, you combine butter with dry ingredients, make a well, and pour in whipping cream:

Scone dough making a wellThen, you combine the dough by hand, and turn it onto a surface to start kneading. Except that the dough is so crumbly, you think – this will never stick together and make a scone! It looks like this:

Scone dough crumbly stageHere’s why (I think): your butter is cold when you make dough. In fact, I recommend freezing it – after cutting it into little pieces – and food processing it frozen.

Your hands have to keep working the dough until the butter melts just enough to stick to the dry ingredients. The heat from your hands and your perseverance turn the dough into this:

scone dough formingAnd this:

Scones slicedAnd this:

Ginger Scones::slobber::

Do you get where I’m going with this?

You have to keep working and move past the failure to get to the success.

I love that!

One thought on “A Lesson From Ginger Scones

  1. Donna

    Very good analogy! We’re clay in the Potters hands! Patience + perserance= Success! Love this…and the scones looks delish!
    Haven’t tried your “baking day” idea yet, but does seem like a great idea..especially during those busy times.
    Thanks again,
    Donna

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