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Miche[_3_]

In article >,
(Phred) wrote:

> 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.

I never store scones in the fridge. If you can't eat the whole batch in
one day, freeze the remainder.

Miche

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