In article >, Arri London >
wrote:

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

I'm sure they would. I'll have to give it a go sometime.

Oh, and I should attribute the recipe -- it's from the Edmonds Cookbook.

Miche

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Electricians do it in three phases