would we call it a scone?

September 4, 2009

we are knee deep in recipe development at the lab and sometimes i can’t believe that i of all people am developing recipes. i can’t follow a recipe to save my life, so writing one is a challenge, but i am applying all my focus to the task. even though the recipes i turn in to editor molly are scratched out, stained and coated in rice flour, my results are generally delectable; which just goes to show you that anyone can cook! my most recent assignment: muffins and scones.

the apple spice muffins were a success…very proud of self. they were moist and light and are the perfect base for any fruit. i chose apples because i had them…and because the blackberries that i wanted to use required me to take out a small loan to purchase them.

then there was the scones…total flop.

they were crunchy – like audibly crunchy – and burnt on the bottom, yet really chewy on the inside, but all the while totally flat. like dense and compacted flat. nothing about any of those characteristics says scone to me. but they redeemed themselves in the flavor department. my poor scones, i think they’d feel more comfortable in the biscuit family.

moral of the story…gluten free baking is not easy, it’s a science experiment. so after discussing with aly, the gf baking maven in my world, we came up with some changes to the recipe and i’m gonna give it another go. i will throw on my apron, head back into the kitchen and get those scones to rise up. and don’t feel bad for the biscuit-scones, they all got eaten, because you don’t throw away gf goods. You just don’t.

Filed under: the science of it