I Haz Scones!

[wiseheart]

Well, they probably aren't what the British call scones, but I don't know what else I could call them in English. For noadvertising and other people versed in Middle-European cooking, they are Pogatschen. *g*


The ingredients are very simple - 200 gr flour, 200 gr margarine, 200 ml créme freche, salt as much as you like. I used 1.2 teaspoons, and the raw dough tasted very salty. The finished scones, funnily enough, not so much. Who would have thought?

You mix the ingredients well with the help of a butter knife or something similar, then knead it just enough to put the dough together. It doesn't have to be smooth or anything. It has to rest overnight in the fridge.

On the next day, you knead the dough through, fold it three times to laminate and let it rest between turns for 15 -20 minutes in the fridge again. Then you roll it out one last time, cut out small scones, paint their tops with egg and bake them in a pre-heated oven, at 190-200°C, depending on the oven, for 20-25 minutes, And that is it, basically.

What I learned during the process (this was the first time I made these):
1) The dough sticks like crazy, so I did the folding and rolling out on a large piece of baking paper that I spread with flour generously. It worked like a charm.
2) The laminated dough goes up in the oven considerably. I've rolled it out 2 cm thick - it was too much. Poor scones all fell to the side while growing and looked like ringed worms when done. It was a hilarious sight.
3) Apparently, the salt somehow vanishes during baking. Next time I'll use 2 full teaspoons.

But they are very, very soft and yummy, so they are worth all that bother. Still, next time I'll wait till winter or whatnot to make them; I was practically melting at the end.


There were more energetic activities today, namely doing the second part of the cleaning: the balcony and the anteroom. I also wiped the kitchen after baking; you can't bake and have a clean kitchen floor at the same time. Nope.

And, of course, I had to take down the washing that had dried overnight, fortunately, and taking care of Mum who's still restricted in her mobility, so yeah, I'm pretty much dead on my feet.

Comments

[(Anonymous)]

That's a pretty strange butter to flour ratio. And then creme fraiche as well. Not very surprising the dough is sticky!

[meathiel]

That's a pretty strange butter to flour ratio. And then creme fraiche as well. Not very surprising the dough is sticky!

[wiseheart.livejournal.com]

Like wet glue. But the end result is delicious, so I don't mind.

[curiouswombat.livejournal.com]

That was my first thought, too — I would use less fat to flour for scones than i do for cakes or pastry, but this will end up with more fat than flour. So not anything like a British scone, perhaps more like an American 'biscuit'? They have distinctly laminated layers I think.

But doubtless rich and delicious, whatever they are called :)

[wiseheart.livejournal.com]

A bit too rich, for both of us. But delicious, yeah.

[adafrog.livejournal.com]

:)

[elwenlj.livejournal.com]

I've never made scones, so I'm no help re recipe. My one and only, rather ancient, cookery book says, 8oz self raising flour, 1-2 oz fat, milk to mix. Roll out, cut, bake for 10 mins at 475f.

[wiseheart.livejournal.com]

I'm afraid I have no idea what those measures mean. *g*

[noadvertising.livejournal.com]

noadvertising does not do that much Middle European cooking. And even less when she comes upon recipes which do cry Sticky Fingers alert!

[wiseheart.livejournal.com]

Yes, but you at least know what Pogatschen are, don't you?