Comments on: Flakier Scones (and Biscuits) http://cooking.glassbrian.com/2007/08/14/flakier-scones-and-biscuits/ Nourishing Traditions Through the Eyes of Brian Glass Sat, 11 Feb 2012 13:34:10 +0000 hourly 1 http://wordpress.com/ By: brianglass http://cooking.glassbrian.com/2007/08/14/flakier-scones-and-biscuits/#comment-5340 Tue, 10 Feb 2009 17:17:40 +0000 http://cooking.glassbrian.com/2007/08/14/flakier-scones-and-biscuits/#comment-5340 Jennifer,

I don’t think there are any hard/fast rules regarding flour/acid ratio. personally I think the more important part is the cultures in the soaking medium. I don’t generally use lemon juice because it is not cultured. Yogurt, buttermilk, sour cream, or raw vinegar with the mother (Bragg or Eden are good) are best. You don’t need a lot, just enough to get the culture growing. The culture will produce more acid.

I would recommend Sue Gregg’s Breakfasts and/or Baking book. Try the pancake recipe here http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/blenderbatterwafflesA.htm

]]> By: Jennifer B http://cooking.glassbrian.com/2007/08/14/flakier-scones-and-biscuits/#comment-5339 Tue, 10 Feb 2009 13:48:13 +0000 http://cooking.glassbrian.com/2007/08/14/flakier-scones-and-biscuits/#comment-5339 I have recently discovered the Nourishing Traditions book, and I love the concepts. But I’m having a hard time adapting my recipes. What is the ratio between flour: water: lemon juice, I should be using to soak.

Thanks for posting your scones adaption… yours is the only site I’ve found so far that chills the butter like my old recipe called for.

]]> By: Sheila G. http://cooking.glassbrian.com/2007/08/14/flakier-scones-and-biscuits/#comment-5141 Sun, 13 Jan 2008 19:27:48 +0000 http://cooking.glassbrian.com/2007/08/14/flakier-scones-and-biscuits/#comment-5141 Hey, Brian,
I just tried these scones and they were fabulous! I think I got the recipe over at Discussing NT…
I mixed the fat (I used coconut oil/ghee from Green Pasture) into the flour and used kefir instead of buttermilk. Let sit o/n and followed directions from there – totally great! Rather than being flakey they had a very light and fluffy texture, so I think I will try the refrigeration step to firm up the fat before kneading. I also added dried cherries – yum!

I have baked professionally in the past and had given up on scones since “going NT”…very sad. But now I have something to work with. Can’t wait to adapt this basic recipe for different flavors.

Thanks so much for figuring this out!

Sheila

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