The food lab better home cooking through science ( PDFDrive ) 186
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ovento425°F.Placetheflour,bakingpowder,andsaltin
alargebowlandwhisktocombine.Add2tablespoonsof
the melted butter and the cream and stir with a wooden
spoonuntilasoftdoughcomestogether.
2. Turn the dough out onto a floured surface and knead
gently until it forms a cohesive ball.With a rolling pin,
roll it into an approximate 8-inch square, ¾ inch thick.
Use a 3-inch round biscuit cutter to cut out biscuits and
placeonaparchment-linedbakingsheet,spacingthem1
inchapart.Gatherupthescraps,reroll,andcutoutmore
biscuits(youshouldendupwith8).
3. Brush the top of the biscuits with the remaining 2
tablespoons melted butter. Bake until the biscuits are
golden brown and well risen, about 15 minutes, rotating
the pan halfway through. Allow to cool for 5 minutes,
andserve.
CREAMSCONES
Add 3 tablespoons sugar to the dry mixture in step 1. Fold
in½cupcurrantsorraisinsifdesired.
STICKYBUNS
Aboutonceayear,wheneverIfeelthatmymarriage
needsanartificialshotofundyingdevotionandtruelove,
I’llwakemylovelywifeupwiththeunmistakablescentof
gooeystickybunsbakingintheoven.
Ifigurethisactaloneisenoughtogetmeoffthehookfora
whole year’s worth of minor marital infractions—or major
ones, if I include a ramekin of orange-cream-cheese glaze
fordippingontheside.
Seriously, these things are awesome. Awesome enough
that I decided to include them to wrap up this chapter
despitethefactthatthere’snotallthatmuchasfaras“new”
kitchen science goes here. Aside from minor tweaks to
perfecttherecipe,thesestickybunsareprettystandard.But
sometimes some minor tweaks is all it takes to perfect a
standard.
