Today's post was supposed to be on a new scone recipe that I wanted to try, but I ended up with a bit of a mess! I haven't made scone's in a while, and though this was a simple plain scone recipe, it all turned out somewhat sloppy. So I thought I'd do a post on salvaging recipe's that haven't turned out *quite* perfect.
So things are easier to fix than others; forgotten sugar can be easily slipped into a cookie or biscuit mixture whereas pastry must be approached with care.
Butter is a big factor. In pastry you want it to be really cold. I actually like Nigel Slater's suggestion of grating in really cold butter from the freezer. Just make sure that you only cool what you need as over-chilling it in the freezer can change the consistency of butter, spoiling it for anything else that you need it for. If you've used too-soft butter in a cookie dough, consider chilling in the fridge for 15 minutes. A lot of recipes suggest doing this for this reason.
Have you got any tips on sorting out misbehaving recipes?