The Pastry School Diaries: Around the World in One Class
Editorial Assistant Lauren Katz is enrolled in the part-time Pastry & Baking Arts program at New York City's Institute of Culinary Education. Follow her each week as she shares her sweet experiences!
My taste buds traveled to the American South and across the pond all in the same day, as we learned how to make biscuits and scones. I had no idea I would enjoy making these doughs as much as I did, but after learning how simple, versatile and surprisingly stress-relieving the technique is, I already have plans to try it at home.
Want to know the differences between scone dough and biscuit dough? For both doughs, you combine your dry ingredients in a bowl, add your cold butter and work it down with your hands into small pieces. This can take quite a while, but the motion and texture of it feels like you're in an edible zen garden. Very relaxing after a long day! Next, add your liquid and work the dough until it is just combined.
When making scones, you use the mealy dough method, while biscuits use the flaky dough method. The mealy method means that while breaking down the butter into the dry ingredients, you need to keep working it until there is no butter apparent. In the flaky method, you only have to work the butter down until it is the size of a hazelnut.
Scones typically contain sugar and other sweet ingredients like dried fruit or chocolate, while biscuits are typically savory.
Scones with cornmeal, lemon zest and dried cherries
Both are equally delicious and easy to make. It just depends on what part of the world you want to be in!
Stay tuned for more sweet dough lessons next week!