What a great idea, I will leave recipes soon, I teach cookery at
school and would love to share ideas.

On Mar 10, 1:36*pm, julieg > wrote:
> What a great idea, I will leave recipes soon, I teach cookery at
> school and would love to share ideas.

Do you have any recipes from Europe?

N. (Acting obo the Cabal (TINC).)

On Tue, 10 Mar 2009 12:22:11 -0700 (PDT), Nancy2
> wrote:

>Do you have any recipes from Europe?

I am quite sure that scones were European.


Remember....YOU are someone special...
just like everyone else

Mr. Bill wrote:
> On Tue, 10 Mar 2009 12:22:11 -0700 (PDT), Nancy2
> > wrote:
>
>> Do you have any recipes from Europe?
>
> I am quite sure that scones were European.
>
>
> Remember....YOU are someone special...
> just like everyone else

What a nice post

On Tue, 10 Mar 2009 20:12:15 -0000, "Ophelia" >
wrote:

>What a nice post


You are welcome!


Scones - European measurements


Yield: 20 servings

1 lb. self rising flour (or all purpose w/1 tsp. baking powder

1 tsp. salt

4 oz. butter

2 oz. castor sugar (4 oz. = ½ cup

½ pt. milk

beaten egg to glaze

Filling:
strawberry or raspberry jam

¼ qt. double cream whipped


450 degrees F oven 8–10 minute.

Sift flour and salt into bowl. Rub in butter until mixture resembled
fine bread crumbs. Add castor sugar and mix to a soft dough with milk.
Turn on to a lightly floured table knead quickly, then roll out to ½
inch thickness. Cut into 20 rounds with 2 ½ inch cutter.

On Tue, 10 Mar 2009 18:27:38 -0400, Mr. Bill > wrote:

>On Tue, 10 Mar 2009 20:12:15 -0000, "Ophelia" >
>wrote:
>
>>What a nice post
>
>
>You are welcome!
>
>
>Scones - European measurements
>
>
Nancy made an "in joke" for rfc old timers... but thanks for the
recipe!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 10 Mar 2009 22:23:02 -0700, sf > wrote:

>Nancy made an "in joke" for rfc old timers... but thanks for the
>recipe!

Didn't mean to invade the private circle of old timers. Excuse my
intrusion.

"Mr. Bill" > wrote in message
...
> On Tue, 10 Mar 2009 22:23:02 -0700, sf > wrote:
>
>>Nancy made an "in joke" for rfc old timers... but thanks for the
>>recipe!
>
> Didn't mean to invade the private circle of old timers. Excuse my
> intrusion.
>
>

Not an intrusion, simply an old reference. rfc used to be flooded with
requests for "recipes from Europe" by students whose misguided instructor
was (for whatever reason) trying to teach them about Usenet and newsgroups.
The reply TINC (there is no Cabal) is a reference that allegedly many of the
"regulars" controlled the ng. This is not, nor has it ever been, a
moderated newsgroup. There are a few of us who have been on rfc for a
decade or more, but TINC

Jill

jmcquown wrote:
> "Mr. Bill" > wrote in message
> ...
>> On Tue, 10 Mar 2009 22:23:02 -0700, sf > wrote:
>>
>>> Nancy made an "in joke" for rfc old timers... but thanks for the
>>> recipe!
>>
>> Didn't mean to invade the private circle of old timers. Excuse my
>> intrusion.
>>
>>
>
> Not an intrusion, simply an old reference. rfc used to be flooded with
> requests for "recipes from Europe" by students whose misguided
> instructor was (for whatever reason) trying to teach them about Usenet
> and newsgroups. The reply TINC (there is no Cabal) is a reference that
> allegedly many of the "regulars" controlled the ng. This is not, nor
> has it ever been, a moderated newsgroup. There are a few of us who have
> been on rfc for a decade or more, but TINC
>
> Jill

Thanks for explaining the "TINC" thing... I was wondering what the heck
it stood for...

On Wed, 11 Mar 2009 09:23:51 -0400, "jmcquown" >
wrote:

>is a reference that allegedly many of the
>"regulars" controlled the ng. This is not, nor has it ever been, a
>moderated newsgroup

No..it isn't moderated...but the "old timers" don't have a problem
running anyone off if they don't agree with a new fresh idea or
member. The "be-little-ers club" is in full force.

I know you have been around for a long time...actually, I remember
when you were dating Ray! What ever happened to Ray?


Remember....YOU are someone special...
just like everyone else

> On Wed, 11 Mar 2009 09:23:51 -0400, "jmcquown" wrote:
>
>
>>is a reference that allegedly many of the
>>"regulars" controlled the ng. This is not, nor has it ever been, a
>>moderated newsgroup
>
>
> No..it isn't moderated...but the "old timers" don't have a problem
> running anyone off if they don't agree with a new fresh idea or
> member. The "be-little-ers club" is in full force.

However, that only effects the timid & weak. IMO RFC's reputation is a
situation analogous to the dog whose bark is worse than it's bite. In
this case RFC's reputations for being difficult is vastly overrated.
And as a group, consequently, more interesting than its 'reputation'
would lead one to think.

Of course, perversity that i am, it finally got to me, and i subscribed
to RFC. And began to read & interact with the group i had been "warned"
about "in another group."

At least xenophobia & national chauvinism is as ridiculous here as it is
prevalent in those more regional cooking groups and way less likely to
be used in any even remotely meaningful way here, in what is an
international group.

None of which stops rude people from being rude. And the existence of
such open, moderated public forums can even be said to encourage the
worst in some people, 'pour le outre.'

The sheer size of this groups contribute to its own moderation, its too
big for any one person or clique to control with autocratic absolutism.
--
Joseph Littleshoes

"Mr. Bill" > wrote in message
...
> On Wed, 11 Mar 2009 09:23:51 -0400, "jmcquown" >
> wrote:
>
>>is a reference that allegedly many of the
>>"regulars" controlled the ng. This is not, nor has it ever been, a
>>moderated newsgroup
>
> No..it isn't moderated...but the "old timers" don't have a problem
> running anyone off if they don't agree with a new fresh idea or
> member. The "be-little-ers club" is in full force.
>
I don't see that old timers run people off unless they're spammers or
trolls. The cross-posters who want to drag other ngs into this one for now
reason, maybe. Maybe your take on things is different. <shrugs>

> I know you have been around for a long time...actually, I remember
> when you were dating Ray! What ever happened to Ray?
>
I broke our engagement. I'm afraid Ray may have been a casualty of
Hurricane Katrina. He was always running off to "help" when there were
hurricanes in the gulf. Everyone talks about New Orleans but the town where
his remaining family (cousins) lived, Bay St. Louis, MS, was wiped off the
map. I think he was there at the time.

> Remember....YOU are someone special...
> just like everyone else

Everyone is special. Everyone has good points and bad points. Good times
and bad times.

Jill

In article >,
Mr. Bill > wrote:

> On Tue, 10 Mar 2009 20:12:15 -0000, "Ophelia" >
> wrote:
>
> >What a nice post
>
>
> You are welcome!
>
>
> Scones - European measurements
>
>
> Yield: 20 servings
>
> 1 lb. self rising flour (or all purpose w/1 tsp. baking powder
>
> 1 tsp. salt
>
> 4 oz. butter
>
> 2 oz. castor sugar (4 oz. = ½ cup
>
> ½ pt. milk
>
> beaten egg to glaze
>
> Filling:
> strawberry or raspberry jam
>
> ¼ qt. double cream whipped
>
>
> 450 degrees F oven 8–10 minute.
>
> Sift flour and salt into bowl. Rub in butter until mixture resembled
> fine bread crumbs. Add castor sugar and mix to a soft dough with milk.
> Turn on to a lightly floured table knead quickly, then roll out to ½
> inch thickness. Cut into 20 rounds with 2 ½ inch cutter.

That's not a lot of baking powder. I tend to use 1 teaspoon per cup of
plain flour if subsitituting for self-raising.

Miche

--
Electricians do it in three phases

On Tue, 10 Mar 2009 11:36:00 -0700 (PDT), julieg >
wrote:

>What a great idea, I will leave recipes soon, I teach cookery at
>school and would love to share ideas.

Here is a recipe from the Fairmont. It has been published many times.


36 oz flour (2lb, 4oz)
9 oz sugar
9 oz butter (hard)
2 oz baking powder
6 oz raisins
6 eggs
16 oz whipping cream
1/8 tsp salt

Crumb flour, butter, sugar, baking powder & salt
Add 5 eggs plus 1 egg white (save yolk for wash) slowly
Add raisins
Add cream and mix into smooth dough
Roll out to 1/2-in thickness
Cut into desired size and shape (should make ~ 35)
Egg wash with reserved yolk
Bake at 350 deg for 25-30 minutes

Serve with clotted cream and jam.

In article >,
Robert Klute > wrote:

> On Tue, 10 Mar 2009 11:36:00 -0700 (PDT), julieg >
> wrote:
>
> >What a great idea, I will leave recipes soon, I teach cookery at
> >school and would love to share ideas.
>
> Here is a recipe from the Fairmont. It has been published many times.
>
>
> 36 oz flour (2lb, 4oz)
> 9 oz sugar
> 9 oz butter (hard)
> 2 oz baking powder
> 6 oz raisins
> 6 eggs
> 16 oz whipping cream
> 1/8 tsp salt
>
> Crumb flour, butter, sugar, baking powder & salt
> Add 5 eggs plus 1 egg white (save yolk for wash) slowly
> Add raisins
> Add cream and mix into smooth dough
> Roll out to 1/2-in thickness
> Cut into desired size and shape (should make ~ 35)
> Egg wash with reserved yolk
> Bake at 350 deg for 25-30 minutes
>
> Serve with clotted cream and jam.

Huh. Eggs in scones. Who'd have thought it.

Miche

--
Electricians do it in three phases

On Fri, 13 Mar 2009 12:46:12 +1300, Miche >
wrote:

>In article >,
> Robert Klute > wrote:
>
>> On Tue, 10 Mar 2009 11:36:00 -0700 (PDT), julieg >
>> wrote:
>>
>> >What a great idea, I will leave recipes soon, I teach cookery at
>> >school and would love to share ideas.
>>
>> Here is a recipe from the Fairmont. It has been published many times.
>>
>>
>> 36 oz flour (2lb, 4oz)
>> 9 oz sugar
>> 9 oz butter (hard)
>> 2 oz baking powder
>> 6 oz raisins
>> 6 eggs
>> 16 oz whipping cream
>> 1/8 tsp salt
>>
>> Crumb flour, butter, sugar, baking powder & salt
>> Add 5 eggs plus 1 egg white (save yolk for wash) slowly
>> Add raisins
>> Add cream and mix into smooth dough
>> Roll out to 1/2-in thickness
>> Cut into desired size and shape (should make ~ 35)
>> Egg wash with reserved yolk
>> Bake at 350 deg for 25-30 minutes
>>
>> Serve with clotted cream and jam.
>
>Huh. Eggs in scones. Who'd have thought it.


I have an alternate recipe from the Fairmont in San Jose that doesn't
include eggs.

1 lb all-purpose flour
1 lb bread flour
8 oz sugar
10 oz butter
1 1/2 oz baking powder
11 oz milk
6 oz raisins or currants

cream butter and sugar in mixer
add flours and baking powder
slowly add milk until dough comes together
mix in raisins/currants
roll out dough to 3/4" thickness, shape in to 2" rounds
bake at 375 for 20 minutes.

In article >,
Robert Klute > wrote:

> On Fri, 13 Mar 2009 12:46:12 +1300, Miche >
> wrote:
>
> >In article >,
> > Robert Klute > wrote:
> >
> >> On Tue, 10 Mar 2009 11:36:00 -0700 (PDT), julieg >
> >> wrote:
> >>
> >> >What a great idea, I will leave recipes soon, I teach cookery at
> >> >school and would love to share ideas.
> >>
> >> Here is a recipe from the Fairmont. It has been published many times.
> >>
> >>
> >> 36 oz flour (2lb, 4oz)
> >> 9 oz sugar
> >> 9 oz butter (hard)
> >> 2 oz baking powder
> >> 6 oz raisins
> >> 6 eggs
> >> 16 oz whipping cream
> >> 1/8 tsp salt
> >>
> >> Crumb flour, butter, sugar, baking powder & salt
> >> Add 5 eggs plus 1 egg white (save yolk for wash) slowly
> >> Add raisins
> >> Add cream and mix into smooth dough
> >> Roll out to 1/2-in thickness
> >> Cut into desired size and shape (should make ~ 35)
> >> Egg wash with reserved yolk
> >> Bake at 350 deg for 25-30 minutes
> >>
> >> Serve with clotted cream and jam.
> >
> >Huh. Eggs in scones. Who'd have thought it.
>
>
> I have an alternate recipe from the Fairmont in San Jose that doesn't
> include eggs.
>
> 1 lb all-purpose flour
> 1 lb bread flour
> 8 oz sugar
> 10 oz butter
> 1 1/2 oz baking powder
> 11 oz milk
> 6 oz raisins or currants
>
> cream butter and sugar in mixer
> add flours and baking powder
> slowly add milk until dough comes together
> mix in raisins/currants
> roll out dough to 3/4" thickness, shape in to 2" rounds
> bake at 375 for 20 minutes.

Yeah, that sounds more like what I know as a scone. Not sure about the
bread flour, though -- too much protein makes for a tough scone.

Miche

--
Electricians do it in three phases

On Sun, 15 Mar 2009 16:13:07 +1300, Miche >
wrote:

>In article >,
> Robert Klute > wrote:
>
>> On Fri, 13 Mar 2009 12:46:12 +1300, Miche >
>> wrote:
>>
>> >In article >,
>> > Robert Klute > wrote:
>> >
>> >> On Tue, 10 Mar 2009 11:36:00 -0700 (PDT), julieg >
>> >> wrote:
>> >>
>> >> >What a great idea, I will leave recipes soon, I teach cookery at
>> >> >school and would love to share ideas.
>> >>
>> >> Here is a recipe from the Fairmont. It has been published many times.
>> >>
>> >>
>> >> 36 oz flour (2lb, 4oz)
>> >> 9 oz sugar
>> >> 9 oz butter (hard)
>> >> 2 oz baking powder
>> >> 6 oz raisins
>> >> 6 eggs
>> >> 16 oz whipping cream
>> >> 1/8 tsp salt
>> >>
>> >> Crumb flour, butter, sugar, baking powder & salt
>> >> Add 5 eggs plus 1 egg white (save yolk for wash) slowly
>> >> Add raisins
>> >> Add cream and mix into smooth dough
>> >> Roll out to 1/2-in thickness
>> >> Cut into desired size and shape (should make ~ 35)
>> >> Egg wash with reserved yolk
>> >> Bake at 350 deg for 25-30 minutes
>> >>
>> >> Serve with clotted cream and jam.
>> >
>> >Huh. Eggs in scones. Who'd have thought it.
>>
>>
>> I have an alternate recipe from the Fairmont in San Jose that doesn't
>> include eggs.
>>
>> 1 lb all-purpose flour
>> 1 lb bread flour
>> 8 oz sugar
>> 10 oz butter
>> 1 1/2 oz baking powder
>> 11 oz milk
>> 6 oz raisins or currants
>>
>> cream butter and sugar in mixer
>> add flours and baking powder
>> slowly add milk until dough comes together
>> mix in raisins/currants
>> roll out dough to 3/4" thickness, shape in to 2" rounds
>> bake at 375 for 20 minutes.
>
>Yeah, that sounds more like what I know as a scone. Not sure about the
>bread flour, though -- too much protein makes for a tough scone.
>
>Miche


I don't write them, I just accumulate them. But, you're right, I would
have done 1/2 AP, 1/2 cake flour.

Miche wrote:
> In article >,
> Robert Klute > wrote:
>
>
>> On Fri, 13 Mar 2009 12:46:12 +1300, Miche >
>> wrote:
>>
>>
>>> In article >,
>>> Robert Klute > wrote:
>>>
>>>
>>>> On Tue, 10 Mar 2009 11:36:00 -0700 (PDT), julieg >
>>>> wrote:
>>>>
>>>>
>>>>> What a great idea, I will leave recipes soon, I teach cookery at
>>>>> school and would love to share ideas.
>>>>>
>>>> Here is a recipe from the Fairmont. It has been published many times.
>>>>
>>>>
>>>> 36 oz flour (2lb, 4oz)
>>>> 9 oz sugar
>>>> 9 oz butter (hard)
>>>> 2 oz baking powder
>>>> 6 oz raisins
>>>> 6 eggs
>>>> 16 oz whipping cream
>>>> 1/8 tsp salt
>>>>
>>>> Crumb flour, butter, sugar, baking powder & salt
>>>> Add 5 eggs plus 1 egg white (save yolk for wash) slowly
>>>> Add raisins
>>>> Add cream and mix into smooth dough
>>>> Roll out to 1/2-in thickness
>>>> Cut into desired size and shape (should make ~ 35)
>>>> Egg wash with reserved yolk
>>>> Bake at 350 deg for 25-30 minutes
>>>>
>>>> Serve with clotted cream and jam.
>>>>
>>> Huh. Eggs in scones. Who'd have thought it.
>>>
>> I have an alternate recipe from the Fairmont in San Jose that doesn't
>> include eggs.
>>
>> 1 lb all-purpose flour
>> 1 lb bread flour
>> 8 oz sugar
>> 10 oz butter
>> 1 1/2 oz baking powder
>> 11 oz milk
>> 6 oz raisins or currants
>>
>> cream butter and sugar in mixer
>> add flours and baking powder
>> slowly add milk until dough comes together
>> mix in raisins/currants
>> roll out dough to 3/4" thickness, shape in to 2" rounds
>> bake at 375 for 20 minutes.
>>
>
> Yeah, that sounds more like what I know as a scone. Not sure about the
> bread flour, though -- too much protein makes for a tough scone.
>
> Miche


Thanks for posting these scone recipes. I am going to experiment with a
gluten free mix and we will see how it turns out.


Becca

On Mon, 16 Mar 2009 19:22:50 -0500, Becca > wrote:
>
>Thanks for posting these scone recipes. I am going to experiment with a
>gluten free mix and we will see how it turns out.
>
I hope people post more scone *and mustard* recipes... they are my
favorites.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West