Baking is such a science, it's at the same time fascinating and frustrating. I am currently on a mission for the best vanilla scone base. After researching I have come to realize that I THINK I want my scones to be pretty far away from a biscuit.
(p.s. I'm American here so in my eyes a biscuit is a buttery breakfast bread that you put gravy on or make you a sammich with egg, cheese and sausage. A scone is the fancier cousin, sweet and/or savory, yumminess that you eat on their own with a cup of coffee but can also be used as a snack or dessert.)
With that being said, I am thinking I want my scone recipe to include egg and heavy cream as my biscuits do not contain these. Step 1 done. Next, is the ratio between sugar, flour, butter, leavener, egg and heavy cream.
SO. MANY. COMBINATIONS.
SO. MANY. MEASUREMENTS.
RESULTS:
Funny story... I think my experiment of two different scones that I 'forced' my coworkers try and choose which one they liked best, failed. But in a good way! Both scones had the exact same ingredients but different ratios. I came to realize that I will be keeping both scone recipes in my arsenal - one for more sweet varieties and one for more savory varieties based on everyone's comments about the differences between the two. The one scone was the voted overall winner but one of my coworkers couldn't keep her hands off of the other one. She commented that it was just perfect to cut open and lather with butter. The verdict was in - both scones were winners today in their own way!
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