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

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.