Wayne > wrote in news:Xns94FB179FD68A6waynebw@
204.127.36.1:


> When I compare scones to US biscuits, I generally find that scones are
> richer and often sweetened a bit. US biscuits are rarely if ever
> sweetened. They are almost always served hot to be split and slathered
> with butter and/or jam.
>

Most plain scones here are either served hot/warm to be buttered, or
served room temperature to be spread with jam and cream. They're not a
particularly rich or sweet item. The scone recipe I most recently used is
shown below - quite a typical sort of scone recipe in my experience
(though not everyone would use milk to make them, some would use
water).They're not someting I would call rich or sweet. As far as plain
scones go, these are the only sort I make. I have seen a recipe for a
quick scone using cream instead of rubbing in butter and adding milk -
haven't tried them though. Of course date or sultana scones are a little
sweeter from the added dried fruit, and pumpkin scones (a traditional
Australian scone) are sweeter.

However, I've never seen recipes here (though I suppose they may exist)
nor have I seen for sale in bakeries, cafes etc, scones with chocolate
chips, or nuts etc such as I've seen posted in rfc or on websites.

I certainly associate American biscuits with scones - although I'm sure
they're not all exactly the same (since there appears to be plenty of
variation in biscuit recipes), many of the biscuit recipes I've seen are
fairly similar to the scone recipes I'm used to.


From The Essential Baking Cookbook

2 1/2 cups (310g/10oz) self-raising flour
1 tsp baking powder
pinch of salt
40g (1 1/4 oz) chilled butter
1 cup (250ml/8fl oz) milk
1 tbsp (20ml) sugar (optional)

Sift flour, baking powder & salt into bowl. Rub in butter until mixture
is crumbly and resembles fine breadcrumbs. Mixing in 1 tablespoon of
sugar at this stage will lessen any floury taste. Make a well in the
centre. Pour in almost all the milk and mix with a flat-bladed knife,
using a cutting action, until the dough comes together in clumps. Use
remaining milk if mixture seems dry. The dough should feel slightly wet
and sticky. With floured hands, gently gather dough together, lift onto
floured surface and pat into smooth ball. Pat or lightly roll dough out
to 2cm (3/4 in) thick. Using a floured 6cm (2 1/2 in) cutter, cut into
rounds. Place close together on baking tray and lightly brush tops with
milk. Bake in top half of oven (preheated to 220 deg C - 425F) for 12 -
15 minutes or until risen and golden.


Rhonda Anderson
Cranebrook, NSW, Australia