Question of the day, fellow bakers: What do baseball games and the King Arthur Flour test kitchen have in common?
No, we don't wear those uniforms; and I've never seen anyone rubbing dirt on the rolling pin before using it.
No one is using a little broom to dust off their station before stepping up to bake. Here, let me give you a little musical hint:
"So root, root, root for the home team, if they don't win it's a shame. For it's one, two, three strikes you're out at the oooold baaaallll gaaame!"
That's right. We have an informal rule when testing out new recipes. Three strikes (or three failures) and "yer out!" Pack in that particular recipe and move on to something else; it just isn't going to happen right now.
I'll admit it, I haven't wandered very close to the strike zone in probably a year or so, and Fate must have seen me resting on my laurels a little too much, for I just had one of those days with this particular recipe – and nearly went down swinging like Casey at the bat.
I hope you've had a chance to try an amazing product that has been all the rage for about a year now. It's called Biscoff Spread, and it has bakers and foodies swooning in the aisles.
Biscoff cookies, those delicious little cinnamon cookies you get on longer flights, have long been favorites of airline travelers. They soothe the tummy and refresh the palate. The Biscoff company also sells other European-style cookies that can be mail ordered for those of us who only fly once or twice a decade.
In 2011, Lotus Bakeries, the Belgium-based manufacturer, debuted Biscoff Spread – created by Ms. Els Scheppers of Belgium in 2007 as an entrant in Belgian TV’s version of “So You Think You Can Be an Inventor.” The fantastic recipe reached the finals of the competition, and soon afterwards Lotus worked with Ms. Scheppers to perfect the product.
All I can say is thank you, thank you, a thousand times thank you. This spread has changed the way I eat apples, toast, 'Nilla wafers and bananas. In our house it's tied for first place with Nutella for fastest emptying jar in the cupboard. Thankfully it's available in many of our local grocery stores, including Hannaford and Price Chopper; as well as Walmart and Trader Joe's.
Long story long, here's how it went when I created the recipe: Tweak the fat content here, add Biscoff there, et voilà! The DRIEST scones on the planet with very little Biscoff flavor. Okay, take 2. A touch more butter, more Biscoff, a little cinnamon to heighten the flavors, even a warm Biscoff glaze. Result? The second driest scones on the planet. Indeed, I was ashamed to put them out for tasting.
By now I'm beginning to doubt that I'll be able to rectify this in just one more take. To my utter joy, fellow test bakers Charlotte Bothe and Susan Reid jumped right in with suggestions and we hashed out a plan for phase 3.
First, we decided that the flavor was fine, the warm glaze added just the right touch of sweetness, but the big issue was the dryness. The butter content seemed fine, but the dough was a little too easy to work with.
TOO easy? Yes, exactly. Scone dough should be a little sticky to work with, and this one just didn't have that stickiness factor to it. We decided to increase the liquid just a *bit* more, and to use heavy cream for the added tenderness it would bring to the party.
Would it work? Would I need to pack up my bat and ball and go home?
Man, oh man, did it work. Like a perfect pitch, like an out-of -the-park homer, the final batch just sang with rich Biscoff-y goodness. A little humbler and a lot happier, I proudly put those scones out for tasting, and I'm happy to share this Biscoff Scones recipe here today. Batter up!
First, preheat the oven to 425°F.
In a large mixing bowl combine:
- 2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/2 cup cold butter, dicedCombine the 2 eggs, 1/2 cup Biscoff Spread, and 1/3 cup heavy cream in a measuring cup.Whisk with a fork until smooth and liquid.Pour the amazing Biscoff liquid over the dry ingredients and begin whisking together.
The dough will be soft and slightly sticky. Some chunks of butter may still be visible, and that's a good thing. Pieces of butter in the dough will help create flakes and layers.
Turn the dough out onto a parchment-lined baking sheet and pat it into an 8" round. This dough was from an earlier version of the recipe and is a little drier. BUT I do think it helps you see the cuts a little better.If you like crisper edges on your scones, you can separate the scones a little bit. If you keep them barely touching, the edges will stay a little softer, but the scones will also rise a little higher.
Bake for 20 to 25 minutes, until the scones are no longer wet in the center, and the crust is lightly golden brown.
If you're in luck, some of the butter will melt out around the bottom edge and "fry" the scone crust a little. This really enhances the cookieness (yes, it's a word) of the scones.
Let the scones cool on the pan for 5 minutes while you prepare the glaze. Mix 2 tablespoons Biscoff Spread, 2 tablespoons heavy cream, and about 1/2 cup confectioners' sugar to make a smooth icing. Spread over the warm scones and let it melt over the edges. Serve right away with a big glass of cold milk, or a hot cup of coffee. Oh, and many, many napkins.
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