Miche wrote:
>
> In article >,
> "The Ranger" > wrote:
>
> > Miche > wrote in message
> > ...
> > > In article >,
> > > "The Ranger" > wrote:
> > >> Michael Horowitz > wrote in message
> > >> ...
> > >> > A friend had given me a recipe for Soda Bread,
> > >> > and it being a cold and dreary morning, I decided
> > >> > to give it a try. Followed the recipe and arrived at
> > >> > a very damp dough. I kept adding flour until I
> > >> > could form it into a ball. As I looked at the end
> > >> > results, I wondered what would it look like if
> > >> > I had added too much flour. Can anyone tell
> > >> > me how too much flour would affect the outcome?
> > >> >
> > >> Hardtack or scones.
> > >>
> > > Eh? Scones are soft and tender, nothing like hardtack.
> >
> > The "scones" I've had (not made) are hard-and-tough as day-old
> > biscuits, crumbly right out of the oven up until complete
> > consumed.
>
> Overcooked. Scones should not be crumbly.
>
> > The ONLY soft-and-tender scones I've had were from a
> > commercial kitchen where the baker was infamous for undercooking
> > everything -- bread, pastries, cakes, and cookies.
>
> Try these, and tell me you still feel the same:
>
> SCONES
>
> 3 cups flour (all-purpose, I think you guys call it)
> 2 Tablespoons baking powder
> 1/4 teaspoon salt
> 50g (2 oz) butter
> about 1 1/4 cups milk
>
> Preheat an oven to 450F/220C.
>
> Sift the flour, baking powder and salt into a bowl. Rub in the butter.
> Add milk and mix to a soft dough (I use a knife). Knead lightly a few
> times (don't overwork).
>
> Lightly dust an oven tray with flour and press the scone dough out onto
> the tray, to about 1 1/2 - 2cm (about 3/4") thickness.
>
> Cut into 12 even-sized pieces, leaving about 2.5cm/1 inch between the
> scones. Brush tops with a little milk. Bake at 450F/225C for about 10
> minutes, or until golden brown. Cool on a rack.
>
> Miche


Miche those scones would taste equally fantastic if you replaced the
milk with cream...