There's a thunderstorm rolling in here. Don't have

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Does anyone else think gin is a drink for old white trash women? I imagine someone's grandma in a trailer park getting drunk on cheap gin in front of last year's reality TV show anytime I drink it.

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Cutting the butter in sucks. It always bends up my pastry cutter. Is it just because my pastry cutter is cheap or does this happen to everyone?

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Adding buttermilk and vanilla

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I probably overworked the dough. I'm no baker.

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I've got some cinnamon chips leftover from Christmas, blueberries and a lemon, and some pecans.

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What do I do with the rest of the lemon? I never can think of anything and just throw them away/squeeze it into some water.

>>8771257
Nice roll out.

>>8771257
Let's see how you partition those fuckers.

>>8771275
Thanks
It wasn't the right shape so the scones are all skinny and long
But they're triangular. So it's okay.

>>8771257
Fuck the lemon residue. Concentrate on your baking.

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>>8771286
Very poorly.

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Oh well. Brushed with buttermilk, into the oven they go. It works the same as cream right?

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I'll make a glaze while it bakes. It always just looks like semen until you add anything to it.

>>8771365
good luck on your scones

I made some recently (alton brown recipe) and now I feel like making more ... I think I fuck up incorporating the butter though, because when I watch it bake, a fuckton just seems to melt out

>>8771372
That's weird. I don't ever have butter leaking out of mine. Are you using cold butter and milk/cream/buttermilk?

>>8771381
yes and yes. I use a pastry cutter too, and work it to a shaggy dough, looser than what you did.

they still taste great don't get me wrong, but I just feel like that isn't supposed to happen

>>8771386
Yeah I don't think it's supposed to happen either. Got pics or a link to that recipe?

>>8771396
http://www.foodnetwork.com/recipes/alton-brown/scones-recipe

might get into these tonight just to use up my dried blueberries

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Ugly shape but they taste fine! A little tough, I definitely overworked the dough.

>>8771409
That's pretty similar to my recipe, except the shortening. Maybe the first time was just a fluke

>>8771444
oh, I also just use butter only, due to a typical lack of shortening sitting around

possibly the culprit

>>8771165
mine seems a little sturdier than that one.
i enjoy your commentary.

>>8771422
>ugly shape

I don't think so. They didn't rise as much as you might have wanted, but that happens to me too sometimes with southern biscuits. All in all, damn nice job. If your queen turns up her nose to them, shove an entire scone into that bitches face.

>>8771131
gin really divides drinkers. seems like people either really like it or really dislike it in my experience