I've taken some photos of my scone making but the photos are looking very yellow!!! However, you can still tell how your dough should look so hopefully these will help. Refer to the recipe posted here.
Scone "Tutorial"
1. After mixing the dry ingredients together, cut up the cold butter into little squares and add to the dry mix.
2. Using a pastry cutter (or knife and a fork), "cut" the butter in. The photo below shows how much the butter was mixed in - don't leave pea-sized butter chunks or you'll have an oily mess in the oven!
3. Now make a well in the center of the mixture. This is where the buttermilk will go (my son said it's like making a lake!):
4. Using a fork, start incorporating the dry mix with the buttermilk, a little bit at a time. Make sure to scrape the bottom then bring up the fork to the top to mix. Keep doing this until you have doughy mess like the picture below:
5. Time to add your dried fruit and chocolate! Use the fork to mix the choc/fruit mixture:
6. After you've incorporated the choc/fruit, flop the mixture onto your lightly dusted counter top (I use a Silpat that is lightly dusted with flour; you can also use a marble slap or any cool surface you can work on):
7. Gather up the dough into a rough ball;
8. Then gently pat the dough out with your hands to about (roughly) 10" x 10":
9. Fold the dough over onto itself like shown below. Pat it flat again and then fold it again. Do this 3-4 times but each time, folding it opposite sides from the other fold (this creates your buttery layers that will rise up nicely during baking):
10. Finally, pat out to about 1" thickness and use a biscuit cutter (or glass) to cut the scones. Put on cookie sheet, bake and enjoy!
11. Final product! These freeze well - just wrap cooled scones in foil then put in a zipper bag. I've also frozen the formed, unbaked scones. They bake up nicely straight from the freezer! Just allow extra baking time for frozen scone dough.
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