Scones are the quintessential, must be baked at home and eaten immediately foodstuff. Good scones are all about lightness and texture …. crumbly but a little moist, slightly dense but not grainy, flaky but not powdery.
The secret to a good moist scone that is also light, is in the proportion of rising agent to flour. Use too much leaving and your scone will definitely rise but be overpowered by baking powder chemicals. It is also important to keep the mixing to an absolute minimum or the gluten in the flour gets overworked, which makes the dough elastic and consequently the baked scones hard.
Many recipes call for self-rising flour as a staple ingredient. Often times, we find ourselves passing these recipes by because we don’t have it on hand, or because we don’t use it enough to actually want to buy it. Luckily, self-rising flour is easy to make at home. It requires only three ingredients and can be used in both recipes that call for it as an ingredient, and as a substitute for regular flour in quick-rise recipes to cut down on separate leavening agents.
The glaze is definitely the ‘icing on the cake’ when it comes to these scones. Chambord Liqueur is created using all natural ingredients. Black and red raspberries are blended before being steeped in Cognac to achieve a highly concentrated base. The mixture is then extracted and a second infusion captures the remaining flavors from the berries. The final step marries the berry infusion with Cognac and extracts of Madagascan vanilla, Moroccan citrus peel, honey and hints of fragrant herbs.
The total combination of scone and glaze is absolutely awesome!