I’ve made scones many times, using expired baking powder causing lumps in the final product, and I’ve made scones while mixing my dry and wet ingredients before cutting in my butter, yielding nice flat biscuits. I’ve forgotten to add bacon and chill my dough. One could even say, occasionally, I make great scones.
Making mistakes is a part of the process, and becoming a better baker takes practice and becoming a bit more meticulous with following a recipe. Mixing something in the wrong order can be complete mayhem on the final product. Allowing your dough to rest or chill can also be a key component in the process of following a recipe.
The second attempt at the bacon-less scones was truly the best of the two batches. I mixed my dry and wet ingredients and then mixed in the butter with a pastry cutter. I humbly laughed throughout the process of cutting in butter and dough, (that you should probably never do) mixed in some chopped Herbivorous Butcher Pastrami, then shaped the dough into 6” disc and brushed them with about 2 T of water.
After the dough had chilled for an hour in the freezer it was time to bake. The product was tasty pastrami-infused biscuits instead of scones. I topped them with Myoko’s Garlic Parm Oat Butter while enjoying it with coffee in the morning.
I’m enjoying JL Fields’ cookbook Baking for Beginners by muddying up recipes and having a good time. I’ll let you know the next time I make scones and they are the right consistency. 👨🏻🍳🧈