Friday, July 2, 2010

Scones? Biscuits? Who knows?

I am on a quest--just begun--to replicate a favorite recipe from college, Swedish Rolls. I've search online, but only come up with recipes for what is essentially a cinnamon roll with cardamon in addition to cinnamon. But the Swedish rolls from CSBSJU were not cinnamon rolls. They're more like a biscuit or scone, although they are shaped like a cinnamon roll. Not yeasted, either. I can't imagine rolling my favorite scone recipe, as it's so sticky and heavy I can barely press it into a round for baking. So I decided to try the scone recipe from Confections of a Closet Master Baker.

Boy was I disappointed! I ended up with baking powder biscuits! So I searched to find out the difference between scones and biscuits. Depending on who you listen to, there are all sorts of differences, some of which are contradictory! (First, I should note I live in the United States, so I'm using the American terms.) One is that scones have egg while biscuits don't. My favorite scone recipe? No eggs. This recipe--which I think tastes just like "my" biscuit recipe--has an egg. Some say just adding sugar and fruit to a biscuit recipe makes it a scone, but I do that to the biscuit recipe all the time and still call them biscuits. My scone recipe has oatmeal (making it Scottish) and half the baking powder. I'm going to have to do this more systematically, I suppose, and compare things very closely. Not this morning, however. But I will be experimenting to find the right consistency for Swedish rolls so expect to see more biscuits and scones this summer.

Since I was unimpressed, I shan't include the recipe. Extra disappointed because the other recipes in this book are fabulous and unusual. This isn't even the slightest unusual. Unless you count calling it a scone! Also, it made 12 instead of the called-for 8 and I used a much larger biscuit cutter--called for 1.5 inches which is tiny! I used a 2.5" one.

Also baked bread this morning. still experimenting with buns. These are turning out better-shaped, and I like them as rolls, but they aren't light weight. But the bread isn't, either.

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