In article 4>, Wayne Boatwright > wrote:
>On Tue 29 Jan 2008 03:32:12a, Phred told us...
>
>> In article 4>, Wayne
>> Boatwright > wrote:
>>>On Sun 27 Jan 2008 11:15:53p, Sqwertz told us...
>>>
>>>> On Sun, 27 Jan 2008 23:05:55 -0600, Melba's Jammin' wrote:
>>>>
>>>>> Decide for yourself; find a simple recipe and give them a try. I
>>>>> think they're rather dry inside.
>>>>
>>>> I've tried them about 10 times from various bakeries and they
>>>> were all dry. Eve the savory ham, scrambled egg, and brie scones
>>>> I used to get ~2 times a week for 52 weeks because it was the
>>>> only thing edible on the way to work.
>>>>
>>>> All the other ones were even drier.
>>>
>>>IMO, scones need to be served warm to *not* be dry. Even a quick zap in
>>>the m/w vastly improves the eating quality.
>>
>> Dunno if your "scones" are the same as our Aussie scones, but ours are
>> usually eaten with a generous serve of strawberry jam and whipped
>> cream. :-) Here's one recipe (and a piccie):
>>
>> <http://www.exclusivelyfood.com.au/2006/07/lemonade-scone-recipe.html>
>
>Looks good! Nice simple recipe, too. The scones I make have butter and
>cream in the dough, so are rich and not at all dry. I usually put some
>time of dried fruit in them, currants, dried cherries, etc., or fresh fruit
>like cranberries, blueberries, etc. Still, I like them warmed up a bit.

I agree, warm is better.

Incidentally, I've noticed that leftover scones stored in the fridge
go "stale" very quickly -- but then so does bread, so no surprise.

Cheers, Phred.

--
LID