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Peter Gordon's Cheese Scones
Posted by Dawn
Peter Gordon's Cheese Scones January 29, 2018 11:55PM |
Registered: 18 years ago Posts: 5,699 |
Did anyone notice Peter Gordon's Cheese Scone recipe in last weekend's NZ Herald Bite Magazine?
[www.bite.co.nz]
I do like Peter Gordon's recipes, but I thought it very unusual in that -
Method No. 3 in his recipe (above) gives instructions for mixing the buttermilk into the flour mixture and 'be careful not to overwork it'.
Method No. 4 says to mix the cheeses together and add to the dough. (no mention of mixing it in - but naturally you would!)
Method No. 5 instructs on the rolling and cutting of the scone dough.
Peter says in part of his recipe pre-amble -
"if adding cheese, chopped dates, currants or goji berries, add once the flour has been almost fully mixed in".
I always mix grated cheese into the flour before I add the liquid measurements. To my way of thinking it would have a negative effect on the scone dough if I were to add the cheeses at the 'almost fully mixed' scone dough stage because at that stage it would take a fair amount of over-mixing to get the cheese fully dispersed throughout the dough.
I know we all have our various ways of making scone dough, but I think the less we need to mix it the better and therefore mixing the cheese through the dry ingredients before the liquid goes in lessens the mixing process. (Or have I mis-interpreted Peter's recipe?)
Interested to know what do others normally do when adding dried fruit or cheese etc.?
Regards,
Dawn.
[www.bite.co.nz]
I do like Peter Gordon's recipes, but I thought it very unusual in that -
Method No. 3 in his recipe (above) gives instructions for mixing the buttermilk into the flour mixture and 'be careful not to overwork it'.
Method No. 4 says to mix the cheeses together and add to the dough. (no mention of mixing it in - but naturally you would!)
Method No. 5 instructs on the rolling and cutting of the scone dough.
Peter says in part of his recipe pre-amble -
"if adding cheese, chopped dates, currants or goji berries, add once the flour has been almost fully mixed in".
I always mix grated cheese into the flour before I add the liquid measurements. To my way of thinking it would have a negative effect on the scone dough if I were to add the cheeses at the 'almost fully mixed' scone dough stage because at that stage it would take a fair amount of over-mixing to get the cheese fully dispersed throughout the dough.
I know we all have our various ways of making scone dough, but I think the less we need to mix it the better and therefore mixing the cheese through the dry ingredients before the liquid goes in lessens the mixing process. (Or have I mis-interpreted Peter's recipe?)
Interested to know what do others normally do when adding dried fruit or cheese etc.?
Regards,
Dawn.
Re: Peter Gordon's Cheese Scones January 30, 2018 03:45AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Peter Gordon's Cheese Scones January 30, 2018 04:05AM |
Registered: 18 years ago Posts: 829 |
Re: Peter Gordon's Cheese Scones January 30, 2018 08:08AM |
Registered: 18 years ago Posts: 5,699 |
You are right Helen - I hadn't even noticed the flour measurement - 270g flour doesn't equal 2 cups flour (I think I'm right). I wouldn't add any more than 3 teaspoons of baking powder (if that) to 270g flour. With apologies to Peter, (and delete this if you wish Helen) but I don't think his scones look like light and fluffy cheese scones, but maybe they are all in the eating and not the look?
Regards,
Dawn.
Regards,
Dawn.
Re: Peter Gordon's Cheese Scones February 01, 2018 04:27AM |
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Re: Peter Gordon's Cheese Scones February 01, 2018 04:39AM |
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Re: Peter Gordon's Cheese Scones February 01, 2018 06:05AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Peter Gordon's Cheese Scones February 01, 2018 03:21PM |
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Re: Peter Gordon's Cheese Scones February 02, 2018 07:29AM |
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Re: Peter Gordon's Cheese Scones February 03, 2018 09:10AM |
Registered: 18 years ago Posts: 689 |
I have his 'Vegetables: the new food heroes' (2006) and have made quite a few of the recipes - most have turned out really well. Favourites include his curried pumpkin and swede soup (first swede recipe I've really enjoyed!) okra, carrot, harissa and sweet potato stew (best okra recipe I've found to date) his potato, celeriac and leek gratin, and his moussaka. But I agree that there are some odd combinations I haven't felt inclined to try, and a couple of recipes that haven't worked.
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