Can we talk about the time I brought rock-hard scones to the block party?

I mean, they were like hockey pucks, but my neighbor actually used one as a doorstop. Idk, maybe it's just me, but now everyone asks if I'm bringing 'doorstop scones' again.

3 comments

3 Comments

daniel3911d ago

Switched to using buttermilk instead of regular milk and it made all the difference. I also started checking them way earlier, like five minutes before the recipe says they should be done. Mine used to come out so dry you could knock on them, but now they're actually soft. The real trick for me was not overworking the dough, just mixing until it barely comes together. Saved my reputation after my own brick-like cookie incident last year. Maybe give that a try next time, totally turned my baking around.

patricia_bennett521d ago

Tried buttermilk and it didn't work for me. My cookies come out better with plain milk and a shorter bake time.

adamw1521h ago

Have you ever tried chilling your dough overnight? A friend of mine had the exact same issue with buttermilk cookies turning out tough. She switched back to regular milk too, until she realized her problem was actually over mixing. Her cookies would come out flat and hard every time. The trick for her was using buttermilk but only stirring the dough for about thirty seconds total, then chilling it for a full day before baking. They turned out completely different, really soft in the middle. Maybe the type of flour or how you measure it could be playing a part too.