orange scones with cheese I

notes

• add milk slowly (don’t ever forget! — liquids must always be added to solid mixture bit by bit)
• remember that orange juice contributes to liquid content of the dough, so moderate the amount of milk down
• citric acid in orange juice might react with milk and coagulate it. use orange peel
• KRAFT sliced cheese melts too easily and browns too fast — before the scone is well-cooked on the inside

in future

• use less milk, if adding milk slowly doesn’t work?
• use orange peel – more taste, less liquid
• use more flour? since liquid content can be varied easily through milk, but flour content cannot.
• use a harder cheese and dice it maybe?
• look out for dough texture, has to be there!!
• add sugar for scones with walnuts or figs?
• add eggs?