In article >,
Anthony Ferrante > wrote:

> I have never had one, but I keep seeing them in cooking catalogs and
> they look sort of good to me. They seem like they could be a good
> breakfast food with coffee. Do they have a moist or dry texture? Are
> they good with butter? I see in England people will top them with
> clotted cream. That sounds good to me.

Scones are very good, if you like them. The sweet scones are not very
sweet. They are drier than some baked goods. They go stale very
quickly. Do not eat them the day after they are baked, only the same
day. My wife makes them up the night before as flat circles. In the
morning she cuts them in wedges and puts them on cookie sheets,
separated, and then bakes them. She makes them for over a hundred
people sometimes. I like them with my morning coffee (I drink it
unsweetened).


> Also, if you are like me and into catalogs, check out this catalog for
> bakers. Not only does it include baking (cooking) utensils, they have
> lots of recipes throughout the catalog with pictures. And all are of
> baked goods and they look delicious! If interested, go here and on the
> left side of the page you will see a Request A Catalog link, It was
> the pics of the scones in there that got me very interested in them.
> Go he
>
> http://www.kingarthurflour.com/shop/landing.jsp?go=Home


My wife has two recipes for scones, both from this website. They have a
number of recipes for savoury scones (no sugar), but we've never tried
them.

My wife has never tried this, but she knows someone who owns a
restaurant and serves scones. She makes up a big batch, and freezes the
ones she doesn't plan to cook the next morning. The rest are wrapped in
plastic and frozen. Just thaw and cook, no need to mix up a new batch
every time.

--
Dan Abel
Petaluma, California USA