Sorry, Paul, but I think you work the dough too much in spite of telling your pupils not to. I also don't like two eggs in a batch of scones; it makes them too "cakey". But I agree about using bread flour. If I'm thinking of having a scone in a cafe I look at the top of it. If it is smooth I avoid it because I know it's going to be handled too much and there's therefore no way I will enjoy it.
You should crack your eggs one at a time into a cup .....just incase you have any shell or sometimes you do get impurities. Using Pauls one hand technique is a bad habit as you could be adding it to a big mixture while beating ( as in Choux Pastry ) and then a shell drops in -- The Mixture is Finished ,... throw it out
Sorry, Paul, but I think you work the dough too much in spite of telling your pupils not to. I also don't like two eggs in a batch of scones; it makes them too "cakey". But I agree about using bread flour.
If I'm thinking of having a scone in a cafe I look at the top of it. If it is smooth I avoid it because I know it's going to be handled too much and there's therefore no way I will enjoy it.
You should crack your eggs one at a time into a cup .....just incase you have any shell or sometimes you do get impurities. Using Pauls one hand technique is a bad habit as you could be adding it to a big mixture while beating ( as in Choux Pastry ) and then a shell drops in -- The Mixture is Finished ,... throw it out
Lovely.
Just how a. Scone should be thankyou