I’m a *big* fan of Joanne Chang‘s Flour bakeries, there’s no doubt about it and if you’ve been reading my blog for a while now you probably just said “no sh*t!” out loud. [LOL] When her cookbook came out, I attended a couple of book signing events where she demo’d a recipe or two and gave tips on how to successfully replicate them at home. The one thing that I really took to heart from her bits of advice was to weigh the ingredients vs. measuring them. It made perfect sense when she explained it: my one cup of measured flour might not be the exact same amount that you measure. So at the end of the event, I bought an electric scale and am so glad that I did.
Fast forward to today: I’ve successfully made a few of the things from this cookbook and I think it totally has to do with going with the weight of the ingredients. I find that I get consistent results and everything tastes just about as good as it does when you buy them from the bakery – seriously!
Lately, my husband’s favorite pastry when we go out for coffee has been maple scones. I decided to give this recipe a try because it seemed simple enough, and I love scones too. It turns out that it’s the first recipe in the book too! The recipe says to use a 1/3-cup dry-measuring cup to drop mounded scoops of dough onto a baking sheet but I used a large ice cream scoop, and I still got 8 scones like the recipe said it would yield.
I made one batch using the chopped pecans and one batch without them (because of my nut allergy). And I also used regular raisins instead of golden raisins because I didn’t have any on hand at the time. I also liked dropping them onto the cookie sheet vs. having to pat the dough out and cutting them before baking (less mess! less time!). I like how the outside gets browned and crunchy – a great contrast in texture with the inside of the scone.
The recipe says that these are the best the day they are made and I would have to agree. I mean, come on! What’s better than straight out of the oven?! They turned out nice and light with just enough of a cakey texture, and they weren’t dry. I liked it without the maple glaze, and it was even better with the glaze on top later! I refrigerated some and the glaze turned an opaque white color, so just keep that in mind if you plan to make them the day before you serve them (maybe save the glazing part for right before they are served?). The recipe was rather simple to make so I can definitely see making these one morning again sometime soon.