Carla and Ina Garten Make Chocolate-Pecan Scones From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Laura J.
Mine didn't turn out even though I followed everything quite closely. They're a bit salty. I think I just learned why. Be WARNED: your brand of kosher salt may matter. THE BACKGROUND: I've been trying to find kosher salt for ages. I heard that Diamond Crystal brand was excellent, but I couldn't get it without paying 3x the typical cost of it. As a result, I bought Morton's instead. Now keep in mind that I have a sweet tooth and rarely need a salt fix. Knowing this about myself, I didn't put all 4 tsp of salt into the recipe. I put in 2. 5 tsp to be safe. (Thank goodness I did this You'll see why soon) THE RESULT: I finished baking them. My scones didn't have much flavor other than flour and butter, and they were slightly salty. I thought, Huh? How'd it end up salty when I cut the portion of salt WAY down? I think I found the answer. Check out tastecooking. com's article, The Kosher Salt Question. The article claims that Morton's kosher salt is twice as salty as Diamond Crystal's. And if you too have a sweet tooth, do not skimp on the sugar sprinkled on the top. It needs that sweet top. I may try to save my scones by adding a sweet glaze. It didn't help that I made cornbread just before this recipe and that was perfect and lightly sweet and wonderful in comparison. AND ONE LAST SIDE NOTE: Ina isn't kidding about doing the final steps quickly. If I could go back I'd turn on my a/c even higher and move even faster 'cause my scones turned out light but not flakey as I'm guessing my butter had begun melting into the flour. I hardly worked them, but my kitchen was a touch warm (having the oven on already as I had just finished baking cornbread and cooking white bean chili. Keep that butter cool; work fast and minimally. and apparently use Diamond Crystal kosher salt. (And don't skimp on the sugar on top of the egg wash) Good luck
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Mine didn't turn out even though I followed everything quite closely. They're a bit salty. I think I just learned why. Be WARNED: your brand of kosher salt may matter. THE BACKGROUND: I've been trying to find kosher salt for ages. I heard that Diamond Crystal brand was excellent, but I couldn't get it without paying 3x the typical cost of it. As a result, I bought Morton's instead. Now keep in mind that I have a sweet tooth and rarely need a salt fix. Knowing this about myself, I didn't put all 4 tsp of salt into the recipe. I put in 2. 5 tsp to be safe. (Thank goodness I did this You'll see why soon) THE RESULT: I finished baking them. My scones didn't have much flavor other than flour and butter, and they were slightly salty. I thought, Huh? How'd it end up salty when I cut the portion of salt WAY down? I think I found the answer. Check out tastecooking. com's article, The Kosher Salt Question. The article claims that Morton's kosher salt is twice as salty as Diamond Crystal's. And if you too have a sweet tooth, do not skimp on the sugar sprinkled on the top. It needs that sweet top. I may try to save my scones by adding a sweet glaze. It didn't help that I made cornbread just before this recipe and that was perfect and lightly sweet and wonderful in comparison. AND ONE LAST SIDE NOTE: Ina isn't kidding about doing the final steps quickly. If I could go back I'd turn on my a/c even higher and move even faster 'cause my scones turned out light but not flakey as I'm guessing my butter had begun melting into the flour. I hardly worked them, but my kitchen was a touch warm (having the oven on already as I had just finished baking cornbread and cooking white bean chili. Keep that butter cool; work fast and minimally. and apparently use Diamond Crystal kosher salt. (And don't skimp on the sugar on top of the egg wash) Good luck
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Karsten Von Fjellheim
Is this a rule of thumb: 5 large eggs=6 medium eggs, or 7 small eggs? Not so sure about that is 100% the way to think about it, but it might be, so maybe you should say GRAMS, as in how many GRAMS of eggs. 50g is a small egg, 70g is a large egg. Getting really, really picky, how about how many grams of egg whites and how many grams of yolk? I made a recipe two times at once where I used the amount of eggs in one, vs. the amount of egg whites and yolk grams in the other one-the picky measurement'ed one turn out the best. Hm
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Is this a rule of thumb: 5 large eggs=6 medium eggs, or 7 small eggs? Not so sure about that is 100% the way to think about it, but it might be, so maybe you should say GRAMS, as in how many GRAMS of eggs. 50g is a small egg, 70g is a large egg. Getting really, really picky, how about how many grams of egg whites and how many grams of yolk? I made a recipe two times at once where I used the amount of eggs in one, vs. the amount of egg whites and yolk grams in the other one-the picky measurement'ed one turn out the best. Hm
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Lauren Sabino
I just made these scones and I followed the recipe to a T; throughout the whole process my dough looked just like the dough in the video and my finished scones looks like theirs as well. And holy crap are they disgustingly salty 4 teaspoons of salt is way too much, Ina The scones themselves are flavorless besides the shocking overdose of salt. You need a big glass of water after just a couple of bites. For anyone interested, I would recommend upping the sugar, lowering the salt, and maybe adding a dash of vanilla as well.
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I just made these scones and I followed the recipe to a T; throughout the whole process my dough looked just like the dough in the video and my finished scones looks like theirs as well. And holy crap are they disgustingly salty 4 teaspoons of salt is way too much, Ina The scones themselves are flavorless besides the shocking overdose of salt. You need a big glass of water after just a couple of bites. For anyone interested, I would recommend upping the sugar, lowering the salt, and maybe adding a dash of vanilla as well.
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45ladybugs
I made these and turned out well. I used table salt and would put in 3 tsp as 4tsp I could taste the salt. I also used unsalted butter. I used regular chocolate chips and so no pooling chocolate, still yummy. Lastly, I put the scones back in the freezer/fridge for 1/2 hour to firm up again. They keep there shape and don't collapse. Delish. Will use this recipe for other flavors.
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I made these and turned out well. I used table salt and would put in 3 tsp as 4tsp I could taste the salt. I also used unsalted butter. I used regular chocolate chips and so no pooling chocolate, still yummy. Lastly, I put the scones back in the freezer/fridge for 1/2 hour to firm up again. They keep there shape and don't collapse. Delish. Will use this recipe for other flavors.
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Paige Jackson
I made these and I'm sorry to say they were far too salty. 4 teaspoons of salt is too much It was too overpowering and ruined the taste. Apart from that they turned out well. If anyone makes these I highly recommended using waayyyy less salt, like 1/2 teaspoon max, and I'd add more sugar too. Scones aren't meant to be salty
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I made these and I'm sorry to say they were far too salty. 4 teaspoons of salt is too much It was too overpowering and ruined the taste. Apart from that they turned out well. If anyone makes these I highly recommended using waayyyy less salt, like 1/2 teaspoon max, and I'd add more sugar too. Scones aren't meant to be salty
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Lernschau
I really don't get this archaic and vague measure-by-volume nonsense in US recipes and that constant struggle with packed or sifted ingredients. Simply measure by weight and you're safe: 500 grams will always be 500 grams, and no matter if its flour or pecans, whole or chopped or ground, or milk.
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I really don't get this archaic and vague measure-by-volume nonsense in US recipes and that constant struggle with packed or sifted ingredients. Simply measure by weight and you're safe: 500 grams will always be 500 grams, and no matter if its flour or pecans, whole or chopped or ground, or milk.
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Judy Chimento
Ina is a very well none teacher of cooking class teaching. Everything she demonstrates, she tells How much to use. Every ingredient. Many cooking Show hosts do not always tell you. How much. As in a cup, a Tsp. , tbts. 1/3 1/4 etc. etc. watch and learn from an expert. Ina Garten
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Ina is a very well none teacher of cooking class teaching. Everything she demonstrates, she tells How much to use. Every ingredient. Many cooking Show hosts do not always tell you. How much. As in a cup, a Tsp. , tbts. 1/3 1/4 etc. etc. watch and learn from an expert. Ina Garten
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Stache Cooks
Omg yes its the queen I have to try making these scones they looked so good I actually make Ina's Maple Oat Scones ALL THE TIME and they are amazing I even have a youtube video making them too but that's my own little shameless plug don't judge me Love you Ina
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Omg yes its the queen I have to try making these scones they looked so good I actually make Ina's Maple Oat Scones ALL THE TIME and they are amazing I even have a youtube video making them too but that's my own little shameless plug don't judge me Love you Ina
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daleTron casablancas
The lighting in the ba test kitchen is great. It's so bright that it washes out those dark liver spots on Inas arms and hands. The flour dusting helps cover them up too. So much more palatable. Who wouldn't want that? Bon appetit yall
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The lighting in the ba test kitchen is great. It's so bright that it washes out those dark liver spots on Inas arms and hands. The flour dusting helps cover them up too. So much more palatable. Who wouldn't want that? Bon appetit yall
reply
Sidney Mathious
Those scones are looking great and I wish to be a baker when seeing those and taste them for the first time. I have heard of, but have not seen them before and just have to look for some in the stores and then try making some personally.
reply
Those scones are looking great and I wish to be a baker when seeing those and taste them for the first time. I have heard of, but have not seen them before and just have to look for some in the stores and then try making some personally.
reply
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