| Aug. 17th, 2009 @ 08:49 am The 20 Dozen Scones Project |
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Inspired by Julie & Julia, a delightful movie (Meryl Streep is brilliant as Julia Child), I've decided to blog about a much less ambitious project I'm undertaking. For this year's Authors Tea at Bubonicon, I'm going to make cream scones. Since we get dozens of guests (100? 300? we've never counted...), I figured I should make ten batches, or approximately 20 dozen small scones, hoping that each guest will get at least one. My plan is to make the scones ahead, freeze them, and bake them the morning of the tea, August 30.
When I calculated the groceries, I knew I was going to have a problem. 40 cups of flour, 10 cups of sugar, 3.5 cups of butter, 5 quarts cream. I am not sure my freezer will hold all this. I am planning to use up as much of the food that is presently in the freezer as possible, to make room for scones.
But, onward!
Today I made the first batch of scones. Tried using the food processor to cut the butter into the dry ingredients, which I thought someone had recommended.
Fail.
Maybe this works for pie crust, but it doesn't work for scones. Not enough butter in proportion to the dry stuff. My little butter lumps just swam around in a sea of flour. I dumped everything into my big bread bowl and got out the pastry cutter. Much better.
There are now 30 scones in the freezer. Two more (from the mushed together scraps) comprised my breakfast. I should not have scones for breakfast every day, but they're awfully hard to resist.
Scone count: 30
Goal: 240+
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patinagle's journal
Lost one overnight. Stress fracture from being moved around too much before dry.
Last year I dipped a toe in the water of making sugar skulls. This is a wonderful 
Making the base skulls is actually pretty unexciting, and they have to be dry before they can be decorated, so today I made some in advance. I used the molds from last year, best molds I could find then, which turned out to be skull sucker molds. (Hmm...good name for a band...Skull Sucker Mold). This year I cut one down to make it easier to slide the skulls onto cardboard for drying. 
frustrated
Music: Handel's Water Music
More tools. These are the ones I use to roll out and cut the scones. 
Music: Saltimbanco (Cirque du Soleil)
This morning I felt the need for some music to make scones by, so I popped Mozart's Eine Kline Nachtmusik in the player. Brisk and cheerful, perfect for cooking.