how to make scrones at starbucks

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

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

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

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

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.