Not all scones have butter. There are cream scones. Granted they have dairy (and high fat dairy) but they don't contain butter.
Unless you want to draw attention to the fact that they have oil and not butter just call them scones.
Skeptic would probably loan you a frying pan for people who want to argue.
Good morning to all. Thank you all who posted birthday greetings to me. They are very meaningful to me.
I didn't do anything special yesterday. I did get a surprise visit from friends from church. Jayden & her dad came to visit me in the back portion of our parking lot... They stayed 12 minutes. I could no longer stand & I had to get back to my unit or I would get so dizzy that I would fall. Jayden is 10 years old....she is my 10 yr. old girl friend. I always bring her all the treats I get from the dining room every week to her to church. She looks forward to these items.
She now can carry the bag of goodies herself. Not to long ago her dad had to carry it for her.
I hope our church will open up so we parishiners can enjoy our Sunday services once again.... you know the old Bing Crosby song from the mid 1930's "SOON"... Wen,,soon, I do not know when... but "SOON"
Speaking about cheesecakes the last one I baked was March 2019. I have not baked since. I am not able to stand for more than 10 minutes without getting dizzy & falling.
Special thanks to my good friend MARLISS (Bakeraunt) & SARAH (swirth) for remembering my birthday & all the nice things they said about me...how nice to have nice friends.
Enjoy the rest of the day & above all PLEEEESE STAY SAFE.
CASPAR A, AVONA. (~KIDPIZZA)
I'm not sure if my results are partly due to using whole wheat pastry flour. I find that it makes a lighter final muffin, scone, quick bread, etc. I do think, however, that it is key to whisk together the oil and buttermilk (or regular milk).
I'm sure the frying pan works fine--and is more traditional than my scone pan, which when I was making butter scones I rarely used except for this Cranberry Scone recipe, as the dough was rather sticky, and the original recipe had called for dropping them from a scoop. Usually, when I was using butter, I would just form it into a circle. Sometimes I cut them apart and baked them separately; sometimes, I left them in a circle after cutting into sections and slightly moving them apart from each other.
So far, on naming this delicious treat, I've rejected "Faux Scone," "Un-Scone," and "Not a Scone." I could call it Neither Scone Nor Muffin, but that is rather a mouth full. Of course, there are oil-biscuits, so perhaps I should settle on Oil Scone?
Skeptic7--If you go to the week of April 19, "What are You Baking?" I did a post (on April 21) on substituting canola oil for butter in my Cranberry Scones. You can also find it by using the search tool with "Cranberry Scones."
I think that the key is to whisk the oil and buttermilk (or regular milk) until it is a "creamy emulsion," as my pie crust recipe says. I then added it to the dry ingredients and tossed with a fork, then used a bowl scraper to bring it together. I baked these in the Nordic Ware 8-well scone pan. It makes a respectable "faux" scone. I would like to find another name for this delicious treat. No, it's not a scone, but the name implies that it is somehow not worthy in its own right, and it is. The texture was very different from a muffin, perhaps due to the amount of flour.
I've been thinking of trying oil in our favorite cinnamon oat scones, but I've not done so yet, as I froze some of the cranberry ones and have not used them yet. They are my early morning go-to breakfast (defrosted the night before) for when we are going somewhere early in the morning. Due to Covid-19, there have been fewer early morning departures.
Now that you have reminded me of this experiment that is on hold, I may need to try it soon.
I have a set of large round cookie cutters, for a bottom crust I'll use a 6" cutter, for top crusts I'm more likely to use a 5" round cutter.
I start by placing the cookie cutter on my scale and then lining the cookie cutter with plastic wrap. Then I measure in the amount of pie dough I want, depending on the type and size of pie usually anywhere from 200 to 350 grams. I fold the plastic wrap over the top and use a flat metal tool (a coffee tamper) to compact and flatten it into an even circular disc, then take it out of the cookie cutter. I wrap it a second time if it is going into the freezer, then label and date it with a felt tip marker.
If you do it right, this creates almost no mess to clean up.
When I want to make a pie, I take a disc or two out of the freezer a day ahead of time. Because it is already 5-6 inches in diameter, it doesn't take a lot of time to roll it out to the desired diameter, generally from 8 1/2 to 14 inches. (One of these days I promise I'll finish and post my table of how much pie dough to use and big the pie crust has to be to fit various sized pans and types of pies, an extension of the concept in a PJ Hamel KAF Blog post from several years ago.)
SYLVIA'S PERFECT PIE CRUST
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Recipe by -Mary-
SAVE RECIPE
READY IN: 45mins
SERVES: 6
UNITS: US
INGREDIENTS
Nutrition
1 1⁄2
cups Crisco (vegetable Shortening)
3******* I use 4 cups of flour and get 4 pie crusts.
cups all-purpose flour
1
whole egg
5
tablespoons cold water
1
tablespoon white vinegar
1
teaspoon salt
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DIRECTIONS
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.).
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
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This reply was modified 5 years, 10 months ago by
Joan Simpson.
Hi, Joan. When you freeze pie crusts do you just freeze it in a flattened disc or roll it out? My 8 inch crust came out nice and 'short' (flaky). I made my crust using kaf mellow pastry blend with half butter and half crisco. I have 5 and 6 inch mini pie plates and have enough dough for a mini pie. I have to buy some blueberries, though, so figured I'd freeze the crust in the meantime. Thanks!
Boneless leg of lamb studded with garlic and rosemary on top plus a little olive oil. Mom will have mint jelly and we're having bearnaise sauce (I have tarragon growing out back). Roasted potatoes and homemade garlic croutons on salad. Wine!!
Well, I went back to the original recipe for this test and only made a single batch. So now I need to go back to my changes (I reduced the hydration a little) and increase it to a double batch and see how that goes.
Ultimately my goal is to get it to where I can do it by hand unless/until I can buy a bigger mixer. My is a 5 qt so it is overwhelmed pretty quickly. The engine can handle more than the bowl can hold.
Join with me in wishing Cass, aka Kid Pizza, a very happy birthday! Many of us have benefited over the years from his astute observations about baking techniques and ingredients.
Happy Birthday, Cass!
Tonight we had chicken patties, potato salad, and green "deck" salad with tomatoes and herbs. I'd never made pickled onions, but made some today to change up the flavor of the potato salad (which is going to a graduation party tomorrow evening). I think I need to stir more of the tangy onion into the salad. But it is delicious, and I will be pickling onions regularly. They are so easy to do: 1 red onion, thinly sliced; put 1/2 cup each of water, red wine vinegar, and sugar in a pot and bring to a boil; put the onions in a glass (mason) jar and pour the solution over them. That's it! 30 minutes and you'll have tangy onions! Perfect for burgers or brats.
Today I made a dark rye bread. I didn't really have a recipe, but used 1 cup of bread flour, 2 cups of medium rye, 2 cups of AP, and the last of an old KAF rye bread improver/base, about 1/2 cup, that needed to be used up. I also used pickle juice in place of most of the liquid, and added a tablespoon of vital wheat gluten. It didn't rise much at all; my kitchen was cool, but I let it rise for 2.5 hours so it did get a little puffy. After a half hour in the oven, I checked it and was astounded to find how high it had risen. I usually get great oven spring, but this was amazing! It was a good three inches above the top of the bread pans (I made two 9 x 5 loaves), when prior to baking it hadn't even reached the top rim of the pans. I'm eager to see the crumb, and taste, when I cut into it tomorrow.
BakerAunt, sorry this is taking me so long to reply. Are you all set now, or would you like me to send you a photo? I'm still hoping to have my husband read through this thread, and look closely at mine (also a DLC-7) to see if he can help. Maybe tomorrow. I looked at it, but I'm not mechanical enough to give any suggestions. I do recall that, maybe 20 years ago, I got a new bowl. I think I remember that the original one cracked, so did not hold liquids. The replacement I bought from Cuisinart was not really different, but that locking mechanism didn't work. My husband says he had to use his Dremel to "re-shape" something to get it to work. I also remember that at some point I had to get a new grater, not sure why (my memory is aged and works like a sieve these days!). The original tools came with one central post that kind of screwed on and off each cutting disk. The replacement grater blade has (has, I'm still using it) a permanent central post; but, it fit the old bowl just fine. I think my husband will be home tomorrow afternoon, and I'll ask him to look at it then.
Bakers authority has $5 off $25 purchase until June 18 using code TASTYBITE. One thing I saw was kaf white wheat flour 50 lb bag (yeah, that's alot) for $35. With the 5 bucks off and even with shipping it's still cheaper than buying it from kaf. I can't find any white wheat anywhere. If you could split it with someone it's a pretty good deal. Call me insane but I ended up buying it!
It makes sense that the low blades might be a little more interchangeable than the high ones for things like slicing and shredding, which have to be at exactly the right height.
I've probably used our Cuisinart more in the last few months (mostly to shred cabbage for sauerkraut) than in the previous two or three years.
