Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Tuesday, April 19, 2011

Sad Scones

Ah, scones. Those beautifully shaped, perfectly textured lumps of goodness.

When I think about scones I think about a nice, caramel tone with a slightly firm outer shell leading to a soft and yielding dough inside; delicate, yet demanding; a treat commanding of your senses of sight, taste, smell and touch.

These are not those scones.

Unfortunately, my scones came out...well, flat. Flat like a bottle of wine that has been pumped one too many times. Flat like a carbonated drink left alone for one hour too many.

What a total, utter, complete disappointment. My errors were these:

1. I was following a Julia Child recipe, but added too much variation.
2. I didn't have a measuring device on hand for smaller portions, like teaspoons and tablespoons. So, I eyeballed it -- and did a terrible job at it. Hence, I have NO IDEA how much salt, baking powder or butter went into the mix.
3. I may have included one handful too many dried apricots.
4. I didn't have any buttermilk on hand. 

Bummer! And I was really looking forward to these being absolutely amazing. But no! They look so strange, though part of the flavor is actually nice -- the part with the apricot and the cinnamon. Those parts came out well. But there is too strong a flavor of the flour and virtually no fluff whatsoever.

Ah well, I will try again, maybe in a couple of days.

1 comment:

  1. I admire you for confessing your sins. Tomorrow is, after all, another day.

    ReplyDelete

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