how to make scrones at starbucks
 

Anyone know how to make scrones that are sold at starbucks. I used very
little water and the stuff just becomes one big cookie.

how to make scrones at starbucks
 

"mark" > wrote in news:3fd90224_1@aeinews.:

> Anyone know how to make scrones that are sold at starbucks. I used very
> little water and the stuff just becomes one big cookie.
>
>
>
>
>

I doubt anyone here would have a clue since we don't know what recipe
you're using. Post it and we can probably solve your problem.

Wayne

how to make scrones at starbucks
 

2 cups flour
1 1/4 cup brown and white sugar
2 eggs
1/4 cup olive oil
some baking powder
1/2 cup water
some powdered milk

Is it posable to use almost no water at all.

Ps I'm very new to baking

"Wayne Boatwright" > wrote in message
. ..
> "mark" > wrote in news:3fd90224_1@aeinews.:
>
> > Anyone know how to make scrones that are sold at starbucks. I used very
> > little water and the stuff just becomes one big cookie.
> >
> >
> >
> >
> >
>
> I doubt anyone here would have a clue since we don't know what recipe
> you're using. Post it and we can probably solve your problem.
>
> Wayne

how to make scrones at starbucks
 

"mark" > wrote in news:3fd95c86$1_3@aeinews.:

> 2 cups flour
> 1 1/4 cup brown and white sugar
> 2 eggs
> 1/4 cup olive oil
> some baking powder
> 1/2 cup water
> some powdered milk
>
> Is it posable to use almost no water at all.
>
> Ps I'm very new to baking

To stay with the same recipe, I would definitely reduce the water and
increase only as needed. The eggs and oil already contribute
considerable moisture. You only need enough water to make the dough
hold together. I would start with 3-4 tablespoons (1/2 cup = 8
tablespoons). You didn't say how to mix them, but I would toss all dry
ingredients together first. Then lightly beat the eggs and oil together
and toss together with the dry mixture with a fork or with two forks,
until even distributed. Add 3 tablespoons of the water, continuing to
toss with the forks. Only add additional water 1 tablespoon at a time
until dough can be pressed together without falling apart. At this
point, knead the dough lightly on a floured surface, then pat into a
circle and cut in wedges. This should work.

Having said all that. I bake many types of scones and have eaten some
of Starbucks a couple of times. I think they're terribly dry. One of
my favorite recipes is listed below. Perhaps you'd also like to try it.
I have absolutely never had a problem with it baking up nicely.

Note: In my recipe... buttermilk is thicker than water and butter is
obviously firmer than oil. The dough, therefore, is very workable with
the specified amounts.

Wayne

* Exported from MasterCook *

Currant Scones

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground nutmeg
8 tb (1 stick) cold unsalted
-butter, cut up
1 c Currants
2 tb Sugar
1 Yolk of a large egg
3/4 c Buttermilk or plain yogurt
1 White of a large egg
Additional sugar for
-sprinkling

1. Heat oven to 375 F. Put flour, baking powder, soda, nutmeg, and
salt into a large bowl. Stir to mix well. Add butter and cut in with a
pastry blender or rub in with your fingers, until the mixture looks
like fine granules. Add currants and sugar; toss to distribute evenly.

2. Add egg yolk to buttermilk in a measuring cup and whisk with a fork
to blend. Pour over the flour mixture and stir with a fork until a
soft dough forms.

3. Turn out dough onto a lightly floured surface and give 10-12
kneads. Cut dough in half. Knead each half briefly into a ball; turn
smooth side up and pat into a 6 inch circle. Cut in 6 wedges, but do
not separate wedges.

4. In a small bowl, beat the egg white with a fork until just broken
up. Brush to top of each scone with the egg white, and sprinkle
lightly with sugar. With a pancake turner, carefully transfer the two
cut circles to an ungreased cookie sheet. If necessary, reshape
circles so that the 6 wedges in each are touching. This will keep the
raisins from burning.

5. Bake 18-22 minutes or until medium brown. Cool on a wire rack.
After 5 minutes pull the wedges apart and cover loosely with a dish
towel.
>
> "Wayne Boatwright" > wrote in
> message . ..
>> "mark" > wrote in news:3fd90224_1@aeinews.:
>>
>> > Anyone know how to make scrones that are sold at starbucks. I used
>> > very little water and the stuff just becomes one big cookie.
>> >
>> >
>> >
>> >
>> >
>>
>> I doubt anyone here would have a clue since we don't know what recipe
>> you're using. Post it and we can probably solve your problem.
>>
>> Wayne
>
>
>

how to make scrones at starbucks
 

Ok thanks a lot. I at first didn't like them, but then I have some craving
for them. I find them expensive, likly unhealthy, so I wanted to try to make
them myself.
"Wayne Boatwright" > wrote in message
. ..
> "mark" > wrote in news:3fd95c86$1_3@aeinews.:
>
> > 2 cups flour
> > 1 1/4 cup brown and white sugar
> > 2 eggs
> > 1/4 cup olive oil
> > some baking powder
> > 1/2 cup water
> > some powdered milk
> >
> > Is it posable to use almost no water at all.
> >
> > Ps I'm very new to baking
>
> To stay with the same recipe, I would definitely reduce the water and
> increase only as needed. The eggs and oil already contribute
> considerable moisture. You only need enough water to make the dough
> hold together. I would start with 3-4 tablespoons (1/2 cup = 8
> tablespoons). You didn't say how to mix them, but I would toss all dry
> ingredients together first. Then lightly beat the eggs and oil together
> and toss together with the dry mixture with a fork or with two forks,
> until even distributed. Add 3 tablespoons of the water, continuing to
> toss with the forks. Only add additional water 1 tablespoon at a time
> until dough can be pressed together without falling apart. At this
> point, knead the dough lightly on a floured surface, then pat into a
> circle and cut in wedges. This should work.
>
> Having said all that. I bake many types of scones and have eaten some
> of Starbucks a couple of times. I think they're terribly dry. One of
> my favorite recipes is listed below. Perhaps you'd also like to try it.
> I have absolutely never had a problem with it baking up nicely.
>
> Note: In my recipe... buttermilk is thicker than water and butter is
> obviously firmer than oil. The dough, therefore, is very workable with
> the specified amounts.
>
> Wayne
>
> * Exported from MasterCook *
>
> Currant Scones
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Breads Ethnic
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 c Flour
> 2 ts Baking powder
> 1/2 ts Baking soda
> 1/2 ts Salt
> 1/2 ts Ground nutmeg
> 8 tb (1 stick) cold unsalted
> -butter, cut up
> 1 c Currants
> 2 tb Sugar
> 1 Yolk of a large egg
> 3/4 c Buttermilk or plain yogurt
> 1 White of a large egg
> Additional sugar for
> -sprinkling
>
> 1. Heat oven to 375 F. Put flour, baking powder, soda, nutmeg, and
> salt into a large bowl. Stir to mix well. Add butter and cut in with a
> pastry blender or rub in with your fingers, until the mixture looks
> like fine granules. Add currants and sugar; toss to distribute evenly.
>
> 2. Add egg yolk to buttermilk in a measuring cup and whisk with a fork
> to blend. Pour over the flour mixture and stir with a fork until a
> soft dough forms.
>
> 3. Turn out dough onto a lightly floured surface and give 10-12
> kneads. Cut dough in half. Knead each half briefly into a ball; turn
> smooth side up and pat into a 6 inch circle. Cut in 6 wedges, but do
> not separate wedges.
>
> 4. In a small bowl, beat the egg white with a fork until just broken
> up. Brush to top of each scone with the egg white, and sprinkle
> lightly with sugar. With a pancake turner, carefully transfer the two
> cut circles to an ungreased cookie sheet. If necessary, reshape
> circles so that the 6 wedges in each are touching. This will keep the
> raisins from burning.
>
> 5. Bake 18-22 minutes or until medium brown. Cool on a wire rack.
> After 5 minutes pull the wedges apart and cover loosely with a dish
> towel.
> >
> > "Wayne Boatwright" > wrote in
> > message . ..
> >> "mark" > wrote in news:3fd90224_1@aeinews.:
> >>
> >> > Anyone know how to make scrones that are sold at starbucks. I used
> >> > very little water and the stuff just becomes one big cookie.
> >> >
> >> >
> >> >
> >> >
> >> >
> >>
> >> I doubt anyone here would have a clue since we don't know what recipe
> >> you're using. Post it and we can probably solve your problem.
> >>
> >> Wayne
> >
> >
> >
>