Rhonda Anderson > wrote in
. 5:

> 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
>
>

I see you point, Rhonda. Your recipe is *very* much like a US biscuit.

The two times I had scones, once in England and once in Scotland, they
both happened to be fruited and did taste a bit sweeter. The scones sold
in shops here in the US are usually not so plain, probably due to the
USian's eternal sweet tooth. Of the two recipes I use, one calls for
buttermilk and butter and has about 1/4 cup of sugar. The other is a
cream scone with only a tablespoon of sugar, but is supposed to be
sprinkled with sugar before baking. Both list variations containing
various dried fruits.

I suspect the similarity between your scones and our biscuits has a lot
to do with them both being an everyday staple. I don't think most USians
consider scones as such.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.