>
>The best I ever made had buttermilk... and dried cherries. I can't find the
>recipe. Darn.
>

Is this the recipe you are looking for?

http://www.epicurious.com/recipes/food/views/10329

Or try this:

http://www.google.com/search?q=scone...ient=firefox-a

Good luck,
Anthony

On Tue, 29 Jan 2008 15:05:43 -0800 (PST), merryb >
wrote:

>> To be honest, I just thought making them would be easier with a mix.
>> I've never tried making anything in my life that requires making a
>> What do you expect? I am a man and we never do things as good a
>> woman...
>
>
>I like the way you think, Anthony!! A few tips to help- mix all your
>dry ingredients together first, Then grate your butter(frozen) into
>dry stuff- toss lightly together, then add your liquid and mix gently
>until incorporated- don't knead. The chunks of butter will melt and
>steam, leaving you with a nice flaky texture. Use this method for both
>scones & biscuits. I guess you need a recipe, but this is the method
>you'd use for any recipe. Good luck from a former pastry chef,
> Merry

Thank you, Merry.

I am going to give it a shot next week. I will post my results.

Anthony

Anthony Ferrante wrote:

> >
> >The best I ever made had buttermilk... and dried cherries. I can't find the
> >recipe. Darn.
> >
>
> Is this the recipe you are looking for?
>
> http://www.epicurious.com/recipes/food/views/10329
>

It could be, except IIRC it had lemon zest in it too. But this one looks good.

>
> Or try this:
>
> http://www.google.com/search?q=scone...ient=firefox-a
>

The last time I used Google for it (over a year ago) I struck out. Go figger.

In article >,
Anthony Ferrante > wrote:

> On Wed, 30 Jan 2008 11:58:29 +1300, Miche >
> wrote:
>
> >In article >,
> > Anthony Ferrante > wrote:
> >
> >> On Tue, 29 Jan 2008 14:49:04 -0500, Dave Smith
> >> > wrote:
> >>
> >> >Anthony Ferrante wrote:
> >> >
> >> >>
> >> >>
> >> >> You know, I have never made biscuits from scratch, but I imagine they
> >> >> are better than store bought. Doesn't look to hard either. Thanks for
> >> >> the easy recipe.
> >> >>
> >> >> Also, are biscuits made with Bisquick better than store bought
> >> >> biscuits?
> >> >>
> >> >
> >> >Biscuits are a snap to make. Just mix the dry ingredients together, cut in
> >> >the shortening, making sure not to cut it too fine, add some milk, stir it
> >> >until it forms a bit of a ball, then flatten it out and cut out with a
> >> >biscuit cutter. Toss them into a 425 oven to 12 minutes.I use the recipe
> >> >from the Better Homes and Gardens cookbook.
> >> >
> >>
> >> Does one need a rolling pin or can you flatten it enough by hand?
> >>
> >> Anyone got a simple recipe based on the above suited for just one
> >> person, say for 6 biscuits, something I can just double if I have a
> >> friend over?
> >
> >SCONES (from the Edmonds Cookbook)
> >
> >3 cups flour
> >2 Tablespoons baking powder
> >50g (2 ounces) butter (you can use shortening if you want)
> >1/4 teaspoon salt
> >1 1/4 cups milk
> >
> >Preheat an oven to 220C/450F
> >
> >Sift flour, baking powder and salt into a bow. Cut butter in until it
> >resembles fine breadcrumbs (you can do this in a food processor, takes
> >all the work out of it). Add milk and mix quickly to a soft dough with
> >a knife (don't do this in the food processor). Lightly knead (only a
> >few times). Lightly dust an oven tray with flour. Press scone dough
> >out onto this (I make it about 1 1/2cm thick, so call it 3/4 inch --
> >there's a lot of latitude with this, though, so don't get too worked up
> >about it). Cut into 12 even-sized pieces. Leave a 2cm space (call it
> >an inch) between scones. Brush tops with a little milk. Bake at
> >220C/450F for 10 minutes or until golden brown.
> >
> >There you go.
> >
> >I make half-batches of this all the time, or you could make a full-sized
> >batch and freeze the leftovers. They freeze excellently.
> >
> When you say freeze the leftovers, are you talking about the cut-up
> dough or the scones after they are made? Don't laugh at what could be
> a stupid question!

I don't ever laugh at sincere questions, Anthony.

Freeze the scones after they are baked and cooled.

Miche

--
Electricians do it in three phases

On Tue, 29 Jan 2008 09:39:33 -0500, Julia Altshuler
> wrote:

>sf wrote:
>>
>> I'm addicted to my coconut scented shampoo, I've used it for years.
>
>
>That sounds good! Come to think of it, while I was being silly when I
>suggested that shaving cream should smell like grilled mahi, I wouldn't
>mind nut odors in personal care products. Hand lotion that smells like
>roasted almonds. Hair spray that smells like macadamian nuts.
>
I think you will have a second career in the future, young lady!

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On Tue, 29 Jan 2008 14:30:40 -0500, Anthony Ferrante
> wrote:

>Also, are biscuits made with Bisquick better than store bought
>biscuits?

Probably. Give it a try. Bisquick isn't a prohibitive cost, so buy a
small box. I'm not someone who will go "Ooooo bad" at you if you do.

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On Tue, 29 Jan 2008 17:21:31 -0500, Dave Smith
> wrote:

>I use the Better Homes and Gardens cookbook recipe. Make a whole batch and
>stick the leftovers into the oven as soon as they are cool. If you use them up
>within a few weeks they will keep, but if you leave them out they don't last
>very long at all.

Is there any reason he could halve the recipe when cooking for
himself? Post it!

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Melba's Jammin' wrote:
>
> 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.
>
> >
> > Thanks in advance for your comments.
> > Anthony Ferrante
>
> Decide for yourself; find a simple recipe and give them a try. I think
> they're rather dry inside.
>

A scone that is dry inside has been badly made. They certainly aren't
inherently dry.

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

sf wrote:

> On Tue, 29 Jan 2008 17:21:31 -0500, Dave Smith
> > wrote:
>
> >I use the Better Homes and Gardens cookbook recipe. Make a whole batch and
> >stick the leftovers into the oven as soon as they are cool. If you use them up
> >within a few weeks they will keep, but if you leave them out they don't last
> >very long at all.
>
> Is there any reason he could halve the recipe when cooking for
> himself? Post it!

I see no reason that the recipe can't be halved. I am not in the habit of halving
recipes for people. I figure that if they are smart enough to follow a recipe they
should be smart enough to half themself.

On Jan 29, 1:51 pm, Anthony Ferrante >
wrote:
> >I used to dislike scones, because the ones I had had were dry, and tasted to me like
> >a dense, dry biscuit.
> >Then I had decided to try one again one day a few years ago. This one happened to be
> >an orange scone, and it looked good, so what the heck right? It was delicious! Warm
> >and fresh, it was tender and moist and had lots of buttery orange flavor.
>
> >So, I guess the answer to your question is, it depends on who makes them ;-)
>
> >I had mine without adding anything, because it had an orange glaze drizzled over
> >it...but I've since made them and like them hot from the oven with butter personally.
>
> >kimberly
>
> Kimberly,
> I love the flavor orange too and what you describe sounds wonderful.
> I am going to try making them at home as the one constant I have seen
> in all the reply posts is that the scones are best hot and right from
> the over.
> I wonder how one would make an orange drizzle? Maybe a buttercream
> frosting with some orange zest possibly?
>
> Thanks,
> Anthony

Putting icing on them makes them "un-scones," but for an orange glaze,
just add a tablespoon or so of orange juice to powdered sugar. If you
want a thicker coating, like regular cake frosting, you'll need to
throw some butter in there. If you want orange scones, regardless of
the icing, substitute any flavoring the recipe calls for with orange
juice, and add some orange zest. If your recipe doesn't have any
flavoring in it, substitute a small portion of the liquid with
OJ...like 2-4 tablespoons or so. Experiment.

N.

On Jan 29, 7:04*pm, Anthony Ferrante >
wrote:
> On Tue, 29 Jan 2008 15:05:43 -0800 (PST), merryb >
> wrote:
>
> >> To be honest, I just thought making them would be easier with a mix.
> >> I've never tried making anything in my life that requires making a
> >> What do you expect? I am a man and we never do things as good a
> >> woman...
>
> >I like the way you think, Anthony!! A few tips to help- mix all your
> >dry ingredients together first, Then grate your butter(frozen) into
> >dry stuff- toss lightly together, then add your liquid and mix gently
> >until incorporated- don't knead. The chunks of butter will melt and
> >steam, leaving you with a nice flaky texture. Use this method for both
> >scones & biscuits. I guess you need a recipe, but this is the method
> >you'd use for any recipe. Good luck from a former pastry chef,
> > Merry
>
> Thank you, Merry.
>
> I am going to give it a shot next week. I will post my results.
>
> Anthony

Good- I'd like to hear about how great they turned out!

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

--
Electricians do it in three phases

Miche wrote:

>
>
> > 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.

I wouldn't even wait until the end of the day. I used to do that with biscuits,
but they were just as stale as if they had been day old. We often make them for
Sunday brunch and as soon as the meal is done the leftover biscuits go into the
freezer and they are much fresher tasting when thawed.

On Tue, 29 Jan 2008 17:21:31 -0500, Dave Smith
> wrote:

>
>I use the Better Homes and Gardens cookbook recipe. Make a whole batch and
>stick the leftovers into the oven as soon as they are cool. If you use them up
>within a few weeks they will keep, but if you leave them out they don't last
>very long at all.
>

i'm not sure i know what you mean by this, dave. how does sticking
them in the oven keep them fresh?

your pal,
blake

On Tue, 29 Jan 2008 10:32:12 GMT, (Phred)
wrote:

>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>
>
Quick question... by lemonade, does it mean (frozen) concentrate?

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On Wed, 30 Jan 2008 09:16:53 -0500, Dave Smith
> wrote:

>sf wrote:
>
>> On Tue, 29 Jan 2008 17:21:31 -0500, Dave Smith
>> > wrote:
>>
>> >I use the Better Homes and Gardens cookbook recipe. Make a whole batch and
>> >stick the leftovers into the oven as soon as they are cool. If you use them up
>> >within a few weeks they will keep, but if you leave them out they don't last
>> >very long at all.
>>
>> Is there any reason he could halve the recipe when cooking for
>> himself? Post it!
>
>I see no reason that the recipe can't be halved. I am not in the habit of halving
>recipes for people. I figure that if they are smart enough to follow a recipe they
>should be smart enough to half themself.

I meant post the <original> recipe. There are interested readers who
don't have that cookbook.

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On Tue, 29 Jan 2008 14:47:54 -0500, Anthony Ferrante
> wrote:

>People, if your mom's are alive and they make special dishes you love,
>talk to them and write down everything. One day you will be glad you
>did and you can share those meals with your kids as your mom did with
>you-- great food made with love.

Include grandmothers! Food is part of family history. My mother
wasn't much of a cook, but my grandmothers made lots of things I loved
to eat and I wish I had their recipes for a couple of things.

One grandmother (the Swede) make "dollar pancakes" that I remember as
whipped "something" white (cream, egg white?) with a tablespoon or
four of flour carefully folded in. Served with a dab of lingonberry
jam, it was dessert.



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In article >, sf wrote:

> On Tue, 29 Jan 2008 10:32:12 GMT, (Phred)
> wrote:
>
> >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>
> >
> Quick question... by lemonade, does it mean (frozen) concentrate?

Being an Australian recipe, it will probably mean lemon-flavoured soft
drink, such as Sprite or 7-Up.

*checks*

Yep, looks like it.

This recipe was all the go in NZ about 10 years back. It's since gone
out of fashion. It makes nice enough scones, I suppose.

Miche

--
Electricians do it in three phases

In article >, Miche > wrote:
>In article >, sf wrote:
>> On Tue, 29 Jan 2008 10:32:12 GMT, (Phred)
>> wrote:
>> >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>
>> >
>> Quick question... by lemonade, does it mean (frozen) concentrate?

No. It would be the softdrink as drunk!

>Being an Australian recipe, it will probably mean lemon-flavoured soft
>drink, such as Sprite or 7-Up. *checks* Yep, looks like it.

Dunno about that. I'd have to try those two again to be sure, but I
don't remember them being like our Oz lemonade, YMMV. (Does depend a
bit on the brand -- or did back in the days of local manufacture. :-)

FWIW, here's what Wiki at <http://en.wikipedia.org/wiki/Lemonade> has
to say:
<quoting>
Lemonade is a name given to two different types of juice. In the U.S.,
Canada and Denmark, lemonade refers to an uncarbonated mixture of
lemon juice, sugar, and water.

In the UK, Australia, Switzerland, and New Zealand, the term mainly
refers to a colourless, carbonated, sweet lemon-flavoured soft drink.

In India, lemonade (commonly known as Nimbu paani) refers to an
uncarbonated mixture of lemon juice, sugar and water which may or may
not contain common or rock salt. (limbu paani is made with limes, not
lemons)
</quoting>

>This recipe was all the go in NZ about 10 years back. It's since gone
>out of fashion. It makes nice enough scones, I suppose.

Cheers, Phred.

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On Sun, 27 Jan 2008 23:27:45 -0500, 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.
>
>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
>
>Thanks in advance for your comments.
>Anthony Ferrante

I've always found them very dry and flaky and tasteless... plain
scones are NOT my favourite food - but if you put some pumpkin or
dates in them for flavour, and eat them fresh out of the oven with
real butter they're ambrosia.

sf wrote:

>
> >I see no reason that the recipe can't be halved. I am not in the habit of halving
> >recipes for people. I figure that if they are smart enough to follow a recipe they
> >should be smart enough to half themself.
>
> I meant post the <original> recipe. There are interested readers who
> don't have that cookbook.

Biscuits
Preheat oven to 450 F

2 cups all purpose flour
1/2 tsp salt
1/2 tsp cream of tartar
4 tsp. baking powder
2 Tbsp sugar
1/4 cup sortening
2/3 cup mik.

Sift together try ingredients. Cut in shortening until it is the texture of coarse
crumbs. Make a well and pour milk into the well and stir briskly until the dough
follows the fork. Place on a lightly floured surface and knead gently 10-12 strokes
until soft and stretchy. Pat or roll it out until it is about 1/2 thick. Cut with a
cookie cutter and bake on a an ungreased cookie sheet and bake 10-12 minutes until
golden brown.

Makes 16 biscuits.


Notes
-. for a softer texture, place biscuits on the pan touching one another.
- cut biscuits can be kept in the fridge for up to an hour before baking.

***** these bicuits do not keep well after cooking. Leftovers should be wrapped up and
put into a freezer as soon as possible after cooking nad cooling.

In article >,
(Phred) wrote:

> In article >, Miche
> > wrote:
> >In article >, sf wrote:
> >> On Tue, 29 Jan 2008 10:32:12 GMT, (Phred)
> >> wrote:
> >> >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>
> >> >
> >> Quick question... by lemonade, does it mean (frozen) concentrate?
>
> No. It would be the softdrink as drunk!
>
> >Being an Australian recipe, it will probably mean lemon-flavoured soft
> >drink, such as Sprite or 7-Up. *checks* Yep, looks like it.
>
> Dunno about that. I'd have to try those two again to be sure, but I
> don't remember them being like our Oz lemonade, YMMV.

MM is as a New Zealander, where "lemonade" is indeed that particular
kind of drink. I used brand names our North American friends would be
likely to recognise, as I am unsure whether Schweppes (the best lemonade
around) is available there.

> (Does depend a
> bit on the brand -- or did back in the days of local manufacture. :-)

Heh, yeah. We had a really good one called Ballins, which is gone gone
gone.

> FWIW, here's what Wiki at <http://en.wikipedia.org/wiki/Lemonade> has
> to say:
> <quoting>
> Lemonade is a name given to two different types of juice. In the U.S.,
> Canada and Denmark, lemonade refers to an uncarbonated mixture of
> lemon juice, sugar, and water.
>
> In the UK, Australia, Switzerland, and New Zealand, the term mainly
> refers to a colourless, carbonated, sweet lemon-flavoured soft drink.

Yep, and that's what I was referring to.

Miche

--
Electricians do it in three phases

On Thu, 31 Jan 2008 18:29:58 +1300, Miche >
wrote:

>In article >, sf wrote:
>
>> On Tue, 29 Jan 2008 10:32:12 GMT, (Phred)
>> wrote:
>>
>> >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>
>> >
>> Quick question... by lemonade, does it mean (frozen) concentrate?
>
>Being an Australian recipe, it will probably mean lemon-flavoured soft
>drink, such as Sprite or 7-Up.
>
>*checks*
>
>Yep, looks like it.
>
>This recipe was all the go in NZ about 10 years back. It's since gone
>out of fashion. It makes nice enough scones, I suppose.
>
>Miche


Thanks, Miche... do you have the frozen concentrate over there? What
do you think about substituting either the concentrate or
reconstituted for "soda"? I think reconstituted would have a lot
better flavor than soda.

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On Thu, 31 Jan 2008 12:38:38 GMT, (Phred)
wrote:

>In article >, Miche > wrote:
>>In article >, sf wrote:
>>> On Tue, 29 Jan 2008 10:32:12 GMT, (Phred)
>>> wrote:
>>> >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>
>>> >
>>> Quick question... by lemonade, does it mean (frozen) concentrate?
>
>No. It would be the softdrink as drunk!
>
Ahhh, so this is more like the 7UP cake kind of recipe. I've wanted
to try a cake recipe with soda but to date, I've only made marinades
with it (my family doesn't eat sweets enough to merit the work).
Making scones with soda may be worth it.

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On Thu, 31 Jan 2008 09:34:14 -0500, Dave Smith
> wrote:

>sf wrote:
>
>>
>> >I see no reason that the recipe can't be halved. I am not in the habit of halving
>> >recipes for people. I figure that if they are smart enough to follow a recipe they
>> >should be smart enough to half themself.
>>
>> I meant post the <original> recipe. There are interested readers who
>> don't have that cookbook.
>
>Biscuits
>Preheat oven to 450 F
>
>2 cups all purpose flour
>1/2 tsp salt
>1/2 tsp cream of tartar
>4 tsp. baking powder
>2 Tbsp sugar
>1/4 cup sortening
>2/3 cup mik.
>
>Sift together try ingredients. Cut in shortening until it is the texture of coarse
>crumbs. Make a well and pour milk into the well and stir briskly until the dough
>follows the fork. Place on a lightly floured surface and knead gently 10-12 strokes
>until soft and stretchy. Pat or roll it out until it is about 1/2 thick. Cut with a
>cookie cutter and bake on a an ungreased cookie sheet and bake 10-12 minutes until
>golden brown.
>
>Makes 16 biscuits.
>
>
>Notes
>-. for a softer texture, place biscuits on the pan touching one another.
>- cut biscuits can be kept in the fridge for up to an hour before baking.
>
>***** these bicuits do not keep well after cooking. Leftovers should be wrapped up and
>put into a freezer as soon as possible after cooking nad cooling.

Thanks, Dave!

Anthony

On Fri, 01 Feb 2008 07:33:17 +1300, Miche >
wrote:

>Schweppes (the best lemonade around) is available there.

Hey, Schweppes is soda water - not "soda"! Now I'm totally
confooseled. Do I use soda water or a lemon/lime soda like Seven Up?

sf
guessing it's not an American style reconstituted lemon juice
(lemonade)


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Thank you, dahlink!

sf
who doesn't have the book either
``````````````````````````````````

On Thu, 31 Jan 2008 09:34:14 -0500, Dave Smith
> wrote:

>sf wrote:
>
>>
>> >I see no reason that the recipe can't be halved. I am not in the habit of halving
>> >recipes for people. I figure that if they are smart enough to follow a recipe they
>> >should be smart enough to half themself.
>>
>> I meant post the <original> recipe. There are interested readers who
>> don't have that cookbook.
>
>Biscuits
>Preheat oven to 450 F
>
>2 cups all purpose flour
>1/2 tsp salt
>1/2 tsp cream of tartar
>4 tsp. baking powder
>2 Tbsp sugar
>1/4 cup sortening
>2/3 cup mik.
>
>Sift together try ingredients. Cut in shortening until it is the texture of coarse
>crumbs. Make a well and pour milk into the well and stir briskly until the dough
>follows the fork. Place on a lightly floured surface and knead gently 10-12 strokes
>until soft and stretchy. Pat or roll it out until it is about 1/2 thick. Cut with a
>cookie cutter and bake on a an ungreased cookie sheet and bake 10-12 minutes until
>golden brown.
>
>Makes 16 biscuits.
>
>
>Notes
>-. for a softer texture, place biscuits on the pan touching one another.
>- cut biscuits can be kept in the fridge for up to an hour before baking.
>
>***** these bicuits do not keep well after cooking. Leftovers should be wrapped up and
>put into a freezer as soon as possible after cooking nad cooling.


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On Wed, 30 Jan 2008 21:18:49 -0800, sf wrote:

>On Tue, 29 Jan 2008 14:47:54 -0500, Anthony Ferrante
> wrote:
>
>>People, if your mom's are alive and they make special dishes you love,
>>talk to them and write down everything. One day you will be glad you
>>did and you can share those meals with your kids as your mom did with
>>you-- great food made with love.
>
>Include grandmothers! Food is part of family history. My mother
>wasn't much of a cook, but my grandmothers made lots of things I loved
>to eat and I wish I had their recipes for a couple of things.
>
>One grandmother (the Swede) make "dollar pancakes" that I remember as
>whipped "something" white (cream, egg white?) with a tablespoon or
>four of flour carefully folded in. Served with a dab of lingonberry
>jam, it was dessert.

I know what you mean. My grandma, again from the south, used to make
the best cornbread. I can still see her using the self-rising meal and
mixing it with buttermilk or whatever, pouring it into an 8 inch cast
iron skillet and then placing it for a few seconds on top of the stove
with the flame on. I guess she did that to brown the bottom of it.
Then she would place it immediately in the oven and when it cam out,
man it was golden brown. We cut it into wedges, put butter all over it
and usually had friend chicken, gravy made in the pan the chicken was
cooked in and home made biscuits. Also included in summer, grandma's
homemade Iced tea that always seemed to be made just right.

Damn, no wonder I'm fat!!

Anthony

In article >, sf wrote:

> On Fri, 01 Feb 2008 07:33:17 +1300, Miche >
> wrote:
>
> >Schweppes (the best lemonade around) is available there.
>
> Hey, Schweppes is soda water - not "soda"! Now I'm totally
> confooseled. Do I use soda water or a lemon/lime soda like Seven Up?

Lemon/lime soda.

In NZ/Aus, Schweppes also make a lemon/lime soda.

Miche

--
Electricians do it in three phases

In article >, sf wrote:

> On Thu, 31 Jan 2008 18:29:58 +1300, Miche >
> wrote:
>
> >In article >, sf wrote:
> >
> >> On Tue, 29 Jan 2008 10:32:12 GMT, (Phred)
> >> wrote:
> >>
> >> >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>
> >> >
> >> Quick question... by lemonade, does it mean (frozen) concentrate?
> >
> >Being an Australian recipe, it will probably mean lemon-flavoured soft
> >drink, such as Sprite or 7-Up.
> >
> >*checks*
> >
> >Yep, looks like it.
> >
> >This recipe was all the go in NZ about 10 years back. It's since gone
> >out of fashion. It makes nice enough scones, I suppose.
>
> Thanks, Miche... do you have the frozen concentrate over there?

Nope.

> What
> do you think about substituting either the concentrate or
> reconstituted for "soda"? I think reconstituted would have a lot
> better flavor than soda.

It's worth a crack. What have you lost if it doesn't work?

Miche

--
Electricians do it in three phases

"Anthony Ferrante" > wrote in message
...
>
>>
>>I used to dislike scones, because the ones I had had were dry, and tasted to me
>>like
>>a dense, dry biscuit.
>>Then I had decided to try one again one day a few years ago. This one happened to
>>be
>>an orange scone, and it looked good, so what the heck right? It was delicious! Warm
>>and fresh, it was tender and moist and had lots of buttery orange flavor.
>>
>>So, I guess the answer to your question is, it depends on who makes them ;-)
>>
>>I had mine without adding anything, because it had an orange glaze drizzled over
>>it...but I've since made them and like them hot from the oven with butter
>>personally.
>>
>>kimberly
>
> Kimberly,
> I love the flavor orange too and what you describe sounds wonderful.
> I am going to try making them at home as the one constant I have seen
> in all the reply posts is that the scones are best hot and right from
> the over.
> I wonder how one would make an orange drizzle? Maybe a buttercream
> frosting with some orange zest possibly?
>
> Thanks,
> Anthony

I just mix (in a latte cup with a fork) some confectioners sugar, a bit of butter,
and some orange juice until it's the consistency I want, and I stir in some grated
zest as well for extra flavor.

Let me know how they come out!

kimberly

"Miche" > wrote in message
...
> In article >,
> Anthony Ferrante > wrote:
>
>> >
>> >I used to dislike scones, because the ones I had had were dry, and tasted to
>> >me like
>> >a dense, dry biscuit.
>> >Then I had decided to try one again one day a few years ago. This one
>> >happened to be
>> >an orange scone, and it looked good, so what the heck right? It was
>> >delicious! Warm
>> >and fresh, it was tender and moist and had lots of buttery orange flavor.
>> >
>> >So, I guess the answer to your question is, it depends on who makes them ;-)
>> >
>> >I had mine without adding anything, because it had an orange glaze drizzled
>> >over
>> >it...but I've since made them and like them hot from the oven with butter
>> >personally.
>
>> I love the flavor orange too and what you describe sounds wonderful.
>> I am going to try making them at home as the one constant I have seen
>> in all the reply posts is that the scones are best hot and right from
>> the over.
>> I wonder how one would make an orange drizzle? Maybe a buttercream
>> frosting with some orange zest possibly?
>
> I wouldn't bother. IMO as soon as you start talking about "drizzles"
> and the like you're not talking about scones any more.
>
> Miche

To each their own. These had orange glaze drizzled over them. Not alot, just enough
to enhance the orange flavor of the scones, and provide a little boost in moisture.
They're still scones.

kimberly

I may have sent his recipe before but I can't really remember. I thought it
might be useful given the scones thread

This recipe can be used without the sugar and fruit. It can be made plain
or with cheese. The cheese ones are particularly nice with soup

Rich Fruit Scones

8oz SR flour
half tsp salt
1 ½ oz lard
1 tblsp sugar
2 tblsp sultanas
1 egg. (put aside a little to brushtops)
Milk to make a soft dough

Mix the flour and salt in basin and rub in lard with the finger tips
until it looks like breadcrumbs. Mix in the sugar and the sutanas. Stir in
gently with knife,
enough beaten egg and milk to make a soft dough.

Handle VERY gently. Pat out into a round about an inch and a half
thick and cut out shapes preferred

Place on greased baking sheet and brush over the tops with the beaten egg.
Bake in hot oven 425o- 450 F about 10 minutes

You may use butter or hard margarine instead of lard. You may brush the
tops with milk and sprinkle a little sugar for a change.

They stale after a day or so. They are best eaten hot with butter, or
freeze as soon as
they are cool.

On Thu, 31 Jan 2008 18:29:58 +1300, in rec.food.cooking, Miche wrote:

>In article >, sf wrote:
>
>> On Tue, 29 Jan 2008 10:32:12 GMT, (Phred)
>> wrote:
>>
>> >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>
>> >
>> Quick question... by lemonade, does it mean (frozen) concentrate?
>
>Being an Australian recipe, it will probably mean lemon-flavoured soft
>drink, such as Sprite or 7-Up.
>
>*checks*
>
>Yep, looks like it.
>
>This recipe was all the go in NZ about 10 years back. It's since gone
>out of fashion. It makes nice enough scones, I suppose.
>
Or even Lemonade, which is a fizzy lemon drink. But it won't mean lemonade
made with lemons, sugar and water.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

On Wed, 30 Jan 2008 19:30:32 GMT, in rec.food.cooking, blake murphy wrote:

>On Tue, 29 Jan 2008 17:21:31 -0500, Dave Smith
> wrote:
>
>>
>>I use the Better Homes and Gardens cookbook recipe. Make a whole batch and
>>stick the leftovers into the oven as soon as they are cool. If you use them up
>>within a few weeks they will keep, but if you leave them out they don't last
>>very long at all.
>>
>
>i'm not sure i know what you mean by this, dave. how does sticking
>them in the oven keep them fresh?

Scones won't keep a few weeks! Maybe a few days, but that's all. Unless
you freeze them of course. Even in a Lock&Lock box they won't keep for
weeks.
Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

Doug Weller wrote:

> Scones won't keep a few weeks! Maybe a few days, but that's all. Unless
> you freeze them of course. Even in a Lock&Lock box they won't keep for
> weeks.

Even a day is pushing it with scones. They should be eaten while still
warm, like biscuits. If not eaten right away they should be frozen
before they have a chance to degrade.

On Feb 1, 12:49 am, sf wrote:
> On Thu, 31 Jan 2008 18:29:58 +1300, Miche >
> wrote:
>
>
>
> >In article >, sf wrote:
>
> >> On Tue, 29 Jan 2008 10:32:12 GMT, (Phred)
> >> wrote:
>
> >> >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>
>
> >> Quick question... by lemonade, does it mean (frozen) concentrate?
>
> >Being an Australian recipe, it will probably mean lemon-flavoured soft
> >drink, such as Sprite or 7-Up.
>
> >*checks*
>
> >Yep, looks like it.
>
> >This recipe was all the go in NZ about 10 years back. It's since gone
> >out of fashion. It makes nice enough scones, I suppose.
>
> >Miche
>
> Thanks, Miche... do you have the frozen concentrate over there? What
> do you think about substituting either the concentrate or
> reconstituted for "soda"? I think reconstituted would have a lot
> better flavor than soda.
>
> --
> See return address to reply by email
> remove the smiley face first

They're not close. If the NZ version is similar to the UK one, you
want 7-UP or may Fresca.
John Kane, Kingston ON Canada