Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!
I was really excited when this month’s challenge was announced. Scones are the perfect companion to the afternoon tea, a wonderful idea for a special breakfast and a great quick option when you have guests coming over on short notice. They are quick and easy, versatile and a great recipe to enjoy making with the kids.
Audax did a great amount of work and research and provided us with an amazingly informative challenge. Please take the time to visit his blog and read his post. I promise you, you will learn so much and will never look at scones the same way again.
To master making scones you need to know a little about the main ingredients: flour, liquid, chemical raising agents and fat.
Flour: I used finely milled OO flour, all purpose flour and pastry flour and I have to say that the OO flour gave the tallest and lightest scones but not by far. Audax suggested triple sifting the flour and I guess that helped reduce the difference between the types of flour.
Fat: You can use butter or shortening. I went for butter for flavor.
Liquid: milk, buttermilk, soured milk, half-and-half, cream. I even used half orange juice and half milk in one batch to infuse it with orange flavor.
Chemical raising agents always use fresh raising agents, baking powder deteriorates within two months once the jar is opened, the recommended dose is about 2 teaspoons per cup of flour. Baking powder nowadays is double action – there is an initial release of gas once the dry and wet ingredients are combined and there is another release of gas from the high heat of the oven. If you are using acidic ingredients (such as buttermilk, soured milk, cream, honey, cheese, tomato sauce etc) then use an additional ¼ teaspoon of baking soda per cup of liquid to help neutralise the acid and make the final baked product raise correctly. Baking soda is four times stronger in raising power than baking powder. You can make you own single action baking powder by triple sifting together one part baking soda and two parts cream of tartar store in an airtight container.
Techniques and tips to get great scones
Triple sift the dry ingredients – sift your dry ingredients from a height this permits plenty of air to be incorporated into the mixture which allows for maximum lightness in your scones and ensures even distribution of all the raising agents and other ingredients
Rubbing in the fat this is the part that allows you to control how flaky or tender your scones will come out. If you rub the fat in to the point it resembles fine bread crumbs the resulting scone will be soft and tender. On the other hand if you rub the fat in leaving some large particles (the size of peas) the resulting scone will be flaky. I tried grating the butter and then freezing it vs cutting it into cubes and I found that the grated frozen butter gave the best results. The final scones were laminated and crisp on the outside.
Moistening and bringing the dough together - add nearly all of the liquid at once to the rubbed-in dry ingredients. When mixing the dough (I used my finger tips but feel free to use a spatula), mix just until the dough is well-moistened and begins to just come together it will be wet (and sticky). And remember the old saying – the wetter the dough the lighter the scones (biscuits)! Then turn the dough onto a lightly floured board.
Handling the dough – Here you have two problems to avoid, overworking and underworking the dough.Over worked dough will result in tough, dry scones. Under working them will result in your scones being crumbly
Basic Scones (a.k.a. Basic Biscuits)
recipe and instruction from Audax
Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Recipe can be doubled
Ingredients:
1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder
¼ teaspoon (1¼ ml) (1½ gm) salt
2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)
approximately ½ cup (120 ml) cold milk
optional 1 tablespoon milk, for glazing the tops of the scones
Directions:
1. Preheat oven to very hot 475°F/240°C/gas mark 9.
2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)I used the folding technique and here is a step by step
pat the dough into a rectanglefold 1/3 of the dough over itself
fold the other third over the first
turn 90 degrees and repeat patting and folding
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.
Variations on the Basic recipe
I made 5 variables, the basic recipe, basic topped with jam before baking, feta olives and sundried tomato scones, cheddar rosemary and garlic scones and finally chocolate nutella scones. I will include the recipes I used along with Audax’s suggestions for more variables
cheddar rosemary scones
Variations on the Basic recipe
Buttermilk – follow the Basic recipe above but replace the milk with buttermilk, add ¼ teaspoon of baking soda, increase the fat to 4 tablespoons, in Step 3 aim of pea-sized pieces of fat coated in flour, in Step 5 fold and turn the dough, rounds are just touching in the baking dish, glaze with buttermilk.
Australian Scone Ring (Damper Ring) – follow the Basic recipe above but decrease the fat to 1 tablespoon, in Step 3 aim of fine beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, in Step 7 form seven rounds into a ring shape with the eighth round as the centre, glaze with milk.
Cream – follow the Basic recipe above but replace the milk with cream, add ¼ teaspoon of baking soda, in Step 3 aim of beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, rounds are just touching in the baking dish, glaze with cream.
Cheese and Chive – follow the Basic recipe above but add ¼ teaspoon of baking soda, after Step 2 add ½ teaspoon sifted mustard powder, ¼ teaspoon sifted cayenne pepper (optional), ½ cup (60 gm/2 oz) grated cheese and 2 tablespoons finely chopped chives into the sifted ingredients, in Step 3 aim of beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, rounds are widely spaced in the baking dish, sprinkle the rounds with cracked pepper.
Fresh Herb – follow the Basic recipe above but after Step 3 add 3 tablespoons finely chopped herbs (such as parsley, dill, chives etc).
Sweet Fruit – follow the Basic recipe above but after Step 3 add ¼ cup (45 gm) dried fruit (e.g. sultanas, raisins, currents, cranberries, cherries etc) and 1 tablespoon (15 gm) sugar.
Wholemeal – follow the Basic recipe above but replace half of the plain flour with wholemeal flour.
Wholemeal and date – follow the Basic recipe above but replace half of the plain flour with wholemeal flour and after Step 3 add ¼ cup (45 gm) chopped dates and 1 tablespoon (15 gm) sugar.
Cheddar rosemary garlic scones
Basic scone recipe
2 table spoons shredded sharp cheddar
1 tablespoon parmessan
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon rosemary
Add the cheese, rosemary and spices to the dry ingredients after sifting and continue with recipe.
Feta olives and sun-dried tomato scones
Inspired by a recipe from BBC food
- Basic scone recipe
- 3 tablespoons feta
- 1/3 cup pitted black olives
- 5-6 sun dried tomatoes drained from oil and chopped
- 1 teaspoon italian seasoning + more to sprinkle on top
After rubbing in the butter add the feta, olives, tomatoes and seasoning and stir to combine then carry on with the recipe
Storage & Freezing Instructions/Tips:
Scones are best eaten warm. Scones (biscuits) are really easy to store – bag the cooked and cooled scones and freeze until needed then reheat in a moderate hot for a few minutes.
Chocolate Nutella scones
This was the only time I didn’t use the challenge recipe, this recipe comes from Baked Explorations cookbook and I have to say I liked the challenge recipe better. This scone was more cake like in consistency rather than flaky and crisp. I think next time I will try to make them with the basic scone recipe.
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup dark sweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
1 large egg
1/2 cup heavy cream
3/4 cup toasted hazelnuts, coarsely chopped
1/2 cup Nutella
Preheat the oven to 375 degrees F. Line baking sheet with parchment paper.
Place flour, sugar, cocoa powder, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process with 12 1-second pulses. Transfer contents to a large bowl.
In a medium bowl, whisk together the egg and cream. Stir into the flour mixture just until moistened. Add the toasted hazelnuts and knead gently to incorporate. Knead the dough by hand 6 to 8 times (do not overprocess or scones will be tough).
Flatten the dough into a rectangle approximately 6 by 12 inches and spread 1/4 cup of the Nutella on top in a criss-cross pattern.
Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough.
Cut the dough into 6 or 8 wedges and place them on the prepared baking sheet.
Bake the scones for 18-20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Transfer the scones to a wire rack to cool completely. Place the baking sheet with the parchment still on it underneath the rack.
Heat the remaining 1/4 cup Nutella in a microwave until pourable, about 10 seconds on high. Pierce the tops of the scones a few times with a fork. Use a spoon ( or two spoons-one to scoop, one to scrape) to drip the warm Nutella in a zigzag pattern over the tops of the hot scones. Transfer them to a refrigerator to set for 5 minutes, then serve immediately.
Choc Chip Uru
/ April 20, 2012I’m making scones soon so I was searching up tips – so happy to come across your blog my friend
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ April 22, 2012Thank you so much Choc Chip Uru for letting me know, you put a smile on my face
downtonabbeycooks
/ February 8, 2012Love your post. I am a huge Downton Abbey fan and a foodie to boot, so the two have combined to my own blog on the food of Downton Abbey. http://downtonabbeycooks.wordpress.com. My motto is “simple food in a grand setting.”, so encouraging less experienced cooks to take the plunge into healthier eating to try some less intimidating recipes.
I have started Tea Tuesdays, a weekly post dedicated to the English tradition of taking tea, and particularly building the Afternoon tea tray. This week I posted a non-fat scone recipe and Eva at Kitcheninspirations put me on to this post, which not only provided a lower fat recipe, but tips on making great flakey scones. I will be sure to share with my readers, likely this week on Feedback Friday.
Thanks again, and keep on keeping on!
Sawsan@ Chef in disguise
/ February 13, 2012Thank you so much for stopping by and I am so sorry it took me so long to reply to you. I was at your blog yesterday and I loved your post about scones and tea time, very informative
Thanks again for stopping by and I am deeply sorry for the delay
thekalechronicles
/ February 1, 2012Such a helpful post. I’ve made scones for years, but a bit carelessly. Your basic ones are so beautiful that I must try following instructions for a change. Sigh. Triple sifting is not my favorite.
Sawsan@ Chef in disguise
/ February 1, 2012Triple sifting is not my favorite either but once the sifting is done the recipe is pretty much done. I hope the instructions help give you great results
kathryningrid
/ January 30, 2012These look like classic, light, flaky, tender scones. Perfection! Awe-inspiring! The variants sound lovely, but I must say there are times when a classic *plain* scone is anything but plain (okay, maybe with a lavishing of butter or cream, even better!) and utterly irresistible. The Nutella beauties look like delicious brownies to me–not like scones at all in my brain’s estimation of what is scone-like, but mighty tasty as brownies, all the same!
Sawsan@ Chef in disguise
/ February 2, 2012I am with you on the plain scone,if I want to really enjoy a scone on its own I will make a plain one.You are right about the nutella scones too, they are not really scone like in texture but still they are really tasty and a welcome twist.
Rock Salt
/ January 30, 2012Seriously, look at the variety! Amazing!
Sawsan@ Chef in disguise
/ January 31, 2012Thank you so much
kitchenbelleicious
/ January 30, 2012scones have to be one of my favorite things in the world. I used to be so scared of them but not any more! Yours look fantastic! Beautiful and delish
Sawsan@ Chef in disguise
/ January 30, 2012Thank you so much Jessica, they do seem intimidating at first with all the instructions and warnings but they are really very simple and enjoyable
....RaeDi
/ January 30, 2012Hopefully my scones will never be the same, you have giving me a lot of information and what beautiful pictures! I want to do several different mixes here and will let you know how they come out! Doing better, still one armed and will be for a while longer! Having fun catching up here! Take care!
Sawsan@ Chef in disguise
/ January 31, 2012Glad you are doing better my friend,I hope your arm will be better soon. Thank you so much for your comment and for stopping by. I look forward to hearing all about your adventures with scones
Kay aka Babygirl
/ January 30, 2012I have never made a scone in my life, mainly because I’m not a huge bread person, but that doesn’t mean I don’t want to know how. And this post definitely taught me a lot. Thanks for sharing this
Sawsan@ Chef in disguise
/ January 31, 2012Glad you found this informative Kay, if you give them a try you may just like them . There is a huge variety from sweet to savory with different additives and flavors
eva626
/ January 30, 2012i never made scones..neither did my sister. you have guts for taking up the challenge. props. the photos look great as usual!
Sawsan@ Chef in disguise
/ January 31, 2012Thank you so much Eva, they are really easy once you read the info and suggestions and they come out great every time
Jen at The Three Little Piglets
/ January 30, 2012I find I really like the results when I use a mixture of heavy cream and sour cream for the moist ingredients. It gives them a nice little tang and a really rich and soft feel to them. Glad you had such success with your challenge!
Sawsan@ Chef in disguise
/ January 30, 2012Thank you for the tip Jen, will have to give it a try some time
Suz
/ January 29, 2012Fantastic towering scones! I usually like mine quite plain (I’m so boring), but your Nutella scones look outrageously good. I’ll have to try them out. I bet they’re gorgeous with a cup of tea on the side.
Great job on the challenge!
Sawsan@ Chef in disguise
/ January 30, 2012Thank you so much Suz, I went a little crazy this month but it was loads of fun
Kristy
/ January 29, 2012Wow! Where to start! This was incredibly informative and helpful Sawsan. I had no idea, for instance, that baking powder goes bad after it’s been opened for two months. Guess what’s on my grocery list now.
And these scones look like perfection. I can just taste them. The cheddar rosemary scones would probably be my favorite. 
And I love the picture of the scone with the tea and book. That just screams relaxation to me. I haven’t read a good novel in ages.
Sawsan@ Chef in disguise
/ January 30, 2012Thank you so much Kristy, I did learn a lot this month and loved sharing it with everyone. I miss reading novels too. A very dear friend of mine gave me a few of her novels and I have not touched them yet, I can’t find the time!
Really glad you enjoyed the post Kristy
mariscallahan
/ January 29, 2012What an amazing job you have done on all these delicious scones. The tutorial was very helpful and the photos are so stunning!
Sawsan@ Chef in disguise
/ January 30, 2012Thank you so much Maris, glad you found the pictures helpful
chef_d
/ January 29, 2012All the scones you made look delicious especially the feta and sundried tomato scones, excellent job!
Sawsan@ Chef in disguise
/ January 30, 2012Thank you so much
Good Cooks
/ January 29, 2012Wow, what a variety, and all are humble and delicious, can’t choose which one I liked most, because every one have it’s own taste, so I like all of them, yummy….
Sawsan@ Chef in disguise
/ January 30, 2012Than you so much Samah
Bam's Kitchen
/ January 29, 2012Just amazing scones. So much diversity I am sure that there is one that everyone would like. Also love those sweet tea cups. Perfect for high tea. BAM
Sawsan@ Chef in disguise
/ January 30, 2012Thank you so much Bam,I am really glad you liked the post and the recipes
AikoVenus
/ January 28, 2012These look so delicious that it isn’t even funny! I’m checking for some leftover fruit in the fridge just so I can make some of these scones – most definitely sending the nutella scones to a few of my pals. ^^
Sawsan@ Chef in disguise
/ January 29, 2012Glad you liked this Aiko, I hope you and your friends will enjoy the recipes
Sawsan@ Chef in disguise
/ January 28, 2012Thank you so much Charles, coming from you that is a great compliment.I did learn so much this month and look forward to more flavor combinations and experiments
spree
/ January 28, 2012What a thoroughly informative post! Have never tried the 00 flour in scones before, but will now, and had never though of grating frozen butter before – and that strikes me as a pretty brilliant idea. Love the variations on a theme too. Thank you so much for this richly detailed and generous post!
Sawsan@ Chef in disguise
/ January 29, 2012Thank you so much for stopping by and your kind words. I look forward to hearing what you think of the OO flour and the grating
Lisa
/ January 28, 2012OMG, your scones look amazing, and what a variety! I love the cheddar rosemary garlic and the nutella so much! Gorgeous photos too! The cross section is amazing! Another fantastic challenge by you!
Sawsan@ Chef in disguise
/ January 29, 2012Thank you so much Lisa, you are always too kind. I had fun with this one but now all I can think of is your CINNATRON scones
Deeps @ Naughty Curry
/ January 28, 2012VERY informative! love ur tea kettle & cup
Sawsan@ Chef in disguise
/ January 28, 2012Thank you so much Deeps
Kim
/ January 28, 2012Wow, that is quite the variety you were able to achieve this month! They all look delicious. Nice job on the challenge!
Sawsan@ Chef in disguise
/ January 28, 2012Thank you so much Kim. It was a fun challenge
Todd M
/ January 28, 2012I wish mine came out as high as yours did – love all the variations – you really took on this challenge.
Sawsan@ Chef in disguise
/ January 28, 2012I’ve found out that using OO flour, grating and freezing the butter and cutting them into circles gave the highest and crispiest scones
It was a fun challenge and I learnt so much..thank you for stopping by Todd
midnitechef
/ January 28, 2012A friend of mine gave me her scone recipe, she uses cream – very tender
Sawsan@ Chef in disguise
/ January 28, 2012I am sure cream adds so much richness to scones and makes them perfect and tender but the nice thing about this recipe is that it uses little butter but still comes out soft and tender on the inside
Eva Taylor
/ January 27, 2012Wow, those are truly fluffy scones, simply beautiful Sawsan! Personally, I love the savory ones, but I would not turn down a try of your gorgeous nutella scone (even though it didn’t receive the high marks of the variations of the basic scone recipe. Very impressive, non-the-less. Thanks for the link to Aud’s site, very comprehensive post; I shall bookmark for my next scone experiment and take his suggestions to heart. And I thought my scones were fluffy…these examples (including your’s) put mine to shame! You’ve inspired me to try again!
Sawsan@ Chef in disguise
/ January 27, 2012I actually love savory ones too but I have to admit, a fresh out of the oven scone with butter and jam is hard to resist
.
Audax is one of the most talented members in the daring kitchen and his blog is a wealth of information.
Really glad you enjoyed the post Eva and I look forward to seeing your scone creations
Eva Taylor
/ January 31, 2012I made your basic scone recipe, Sawsan with a couple of minor modifications. I will mirror many comments above when I say I am very impressed with the little fat involved in this recipe (of course, the cheese blows that out of the water!). I made one batch (see my blog tomorrow) and my only regret is that I didn’t double, or even triple the recipe. They turned out AMAZING. Not nearly as fluffy as yours but then I didn’t test my baking powder (too lazy! and too late to go out and get more!). Thanks again for another winner recipe, this one is definitely going into my repertoire.
Sawsan@ Chef in disguise
/ February 1, 2012I am really happy you liked the recipe Eva. The part I liked most about it is that it has so little fat yet it gives fluffy scones and you can adapt the recipe to sweet or savory.
Thank you for trying one of my recipes and telling me about it
Asiya
/ January 27, 2012Love scones but never make them b/c all the recipes I have seen have so much butter & cream. Love how this recipe isn’t like that…all of your scones look scrumptious!
Sawsan@ Chef in disguise
/ January 27, 2012I had the same problem with scone recipes. Most recipes I saw had cream and loads of butter, this one was different and after trying it, I will no longer look for scone recipes
Korena in the Kitchen
/ January 27, 2012WOW Sawsan, these are some seriously beautiful scones. I am so impressed by all the variations! (And as always, with your lovely photos too!) Now all I want to do is curl up with a chocolate scone, a pot of tea, and a good book…
Sawsan@ Chef in disguise
/ January 27, 2012Thank you so much Korena. I look forward to trying your recipe for chocolate scones, they look super tempting.
Chica Andaluza
/ January 27, 2012I love scones and I love all the variations you did. Particularly like the idea of making a log and cutting slices rather than rolling it out…brilliant!
Sawsan@ Chef in disguise
/ January 27, 2012I really enjoyed this challenge Tanya. It turns out that scones are really simple if you pay attention to the details and techniques. They are so versatile and a great treat
Nichole
/ January 27, 2012Your pictures are gorgeous, and the scones look amazing! Nice work.
Sawsan@ Chef in disguise
/ January 27, 2012Thank you so much Nichole
Jenni
/ January 27, 2012Fantastic, Wonderful job! Your biscuits look amazing! Great picture tutorial, too!
Sawsan@ Chef in disguise
/ January 27, 2012Thank you so much Jenni
Jay
/ January 27, 2012ohhh wow…this looks amazing..I wish I had some right now..;P
Tasty Appetite
Sawsan@ Chef in disguise
/ January 27, 2012Thank you Jay. You are too kind
Maureen
/ January 27, 2012When I first moved to Australia from the states I called a scone a biscuit. I’ll never do that again.
They look a lot like biscuits. I wouldn’t take a scone and put a piece of bacon and an egg in it though.
These all look SO good!
Sawsan@ Chef in disguise
/ January 27, 2012hehehe it was really confusing when the challenge was first announced.
Really glad you like them Maureen
Kayle (The Cooking Actress)
/ January 27, 2012I love all the variations you did!!! And thank you so much for the step by step pictures of the folding technique, I def. think I want to try that next time.
Sawsan@ Chef in disguise
/ January 28, 2012Thank you so much..glad the pics helped
ChgoJohn
/ January 27, 2012This was such an incredible post for me, Sawsan! So much information and the variety of scone recipes you shared! I know where I’ll be going when I wish to make my next batch of scones or biscuits, Thank you,
Sawsan@ Chef in disguise
/ January 27, 2012Thank you John, there was so much to experiment with and try and with the kids on vacation.It was a great activity for them to enjoy
liana
/ January 27, 2012wow, I love your photos, really make me hungry!
) nice work!
Sawsan@ Chef in disguise
/ January 28, 2012Thank you kindly
Nish
/ January 27, 2012Wow I can’t decide which version I like best – They’re all so interesting and look delish! Might have to try the Nutella version this weekend
Sawsan@ Chef in disguise
/ January 28, 2012Glad you like them Nish. I hope the Nutella ones will be to your liking
Audax Artifex
/ January 27, 2012I’m speechless so many batches but the feta/olive/SD tomatoes is outstanding, wonderful that you enjoyed the challenge so much. I love your photos as well so professional worthy of a cookbook. Cheers from Audax in Sydney Australia.
Sawsan@ Chef in disguise
/ January 28, 2012All thanks go to you Audax,for this challenge, the amount of research and effort you put into it.You are always an inspiration.
Courtney
/ January 27, 2012I think you went a little scone-crazy there, Sawsan, but in the best way possible! Wow – I love the variety of them all. And thanks for all the great information.
Sawsan@ Chef in disguise
/ January 28, 2012I think I did Courtney but you see I view the daring cooks and bakers challenges as a way to learn as much as possible about that particular recipe, that is why I try to explore all the possibilites and options and techniques. I hope the info comes in handy
Just A Smidgen
/ January 27, 2012Wow, not one but four scone recipes plus additional variations.. this could have come straight from a cookbook. It is just filled with useful and effective advice! I have tried the grating technique for butter and love it… but I think I need to look at sifting three times and trying your 00 flour next time:) xo Smidge
Sawsan@ Chef in disguise
/ January 28, 2012Thank you so much for your kind comment.I really learnt so much this month and wanted to share the info. Looking forward to hearing what you think of the sifting and OO flour
Ann
/ January 27, 2012These are probably some of the fluffiest AND flakiest scones I’ve ever seen. They’re just stunning. Thank you for the tips – it’s a great help!
Sawsan@ Chef in disguise
/ January 28, 2012Thank you so much Ann. Glad you found the info helpful
Savory Simple
/ January 27, 2012How timely! I’m planning on baking buttermilk scones tomorrow with curd for a tea party on Sunday. I appreciate the tips!
Sawsan@ Chef in disguise
/ January 28, 2012Really glad the tips and the post came at a good time
Shelley C
/ January 27, 2012Wow, you did outstanding work on this month’s challenge! I can’t decide which variation I’d want to try first… I’m thinking the cheddar rosemary garlic, but who can resist chocolate?? Really amazing job!
Sawsan@ Chef in disguise
/ January 28, 2012Thank you Shelly. It was a fun challenge. My favorites are actually the feta ones but they were all amazing
Heather
/ January 27, 2012Love your scones – especially the plain ones with the butter and jam optional – (but compulsory for me !) olive and feta look delicious too – Well done
Sawsan@ Chef in disguise
/ January 28, 2012Thank you kindly Heather. I loved all the different recipes you tried
Linda
/ January 27, 2012Sawson, this is a fabulous post! One I will print and keep for your great tips! Trips sift!! wow… I can wait to make scones/biscuits again and follow along with this!
Sawsan@ Chef in disguise
/ January 28, 2012Thank you so much Linda..I am really glad you enjoyed the post and found the tips useful
fati's recipes
/ January 27, 2012Wow, I never thought scones would be so daring!
Now I’m aching to try the nutella one, and the variations you’ve made.. the feta and cheddar ones look amazing! 
Sawsan@ Chef in disguise
/ January 28, 2012Thank you Fati, it was fun exploring all the possibilities
freespiriteater
/ January 27, 2012Wow! All of these scones sound incredible! Wow! I bookmarked the page so that I can try some of these out sometime, nice job on the daring bakers challenge. Stunning photos too! Thanks for sharing, buzzed ya! =]
Sawsan@ Chef in disguise
/ January 28, 2012Thank yous so much for the buzz and for bookmarking
mjskit
/ January 27, 2012These are definitely some of the fluffiest and lightest scones I have ever seen! I’m no sure which one I’m going to try first because they all sounds and look delicious! Great post! Making me hungry for scones!
Sawsan@ Chef in disguise
/ January 28, 2012Thank you so much Mj. I can’t wait to hear what you think of the scones
ceciliag
/ January 27, 2012I always grate the butter too and i love your variations. I am a horror for not sifting my flour, i promise to do better! My favourite scones today are cheese and onion. Or date scones. Date scones with wholemeal flour and a lilttle sugar on top while hot! YUM! i love scones.. c
Sawsan@ Chef in disguise
/ January 28, 2012I was planning to try a date scone but ran out of time. I love the cheese and onion idea. Thank you for the suggestions Cecilia
Renata
/ January 27, 2012Well Sawsan, I guess you did a job as complete as Audax’s! I love everything about your post, from photos to flavors… absolutely gorgeous!
Sawsan@ Chef in disguise
/ January 28, 2012That is a huge compliment Renata, thank you so much. You are always too kind
Charles
/ January 27, 2012Wow, I came here expecting a recipe for scones, but I get not only about five recipes, but also a detailed analysis of what makes the best scones and why. Thanks Sawsan – I’m impressed, and as a Brit (come on, our afternoon snack of choice is cucumber sandwiches and scones with jam) I can honestly say I’m thankful for knowing so much about how to make better scones!