Seems like everywhere I go these days, they are offering scones and
they are often quite different, varying from bready to cake to almost
a cookie. And almost all scones are very sweet and served plain.
Rarely do i find a biscuity scone, which is what I most associate to a
scone (served with Devon cream and/or jam).

So, what do most people here consider as the "way scones are supposed
to be"?


thx
-goro-

"Goro" > wrote in message
...
| Seems like everywhere I go these days, they are offering scones and
| they are often quite different, varying from bready to cake to almost
| a cookie. And almost all scones are very sweet and served plain.
| Rarely do i find a biscuity scone, which is what I most associate to a
| scone (served with Devon cream and/or jam).
|
| So, what do most people here consider as the "way scones are supposed
| to be"?

Exactly as you said, biscuity and served with Devon cream, butter,
Wilkins Little Scarlet preserves, Fortnum's Scottish Heather Honey
and Cooper's Vintage Orange Marmalade.

pavane

Goro wrote:
>
> Seems like everywhere I go these days, they are offering scones and
> they are often quite different, varying from bready to cake to almost
> a cookie. And almost all scones are very sweet and served plain.
> Rarely do i find a biscuity scone, which is what I most associate to a
> scone (served with Devon cream and/or jam).
>
> So, what do most people here consider as the "way scones are supposed
> to be"?
>
> thx
> -goro-

Scones shouldn't be as soft and doughy as the average American biscuit;
it has a more substantial crumb. A good scone won't be the least bit
'cake'-like and certainly nothing like a 'cookie'. Doesn't need to be
particularly sweet either, although it's common enough.

On May 12, 7:46*pm, brooklyn1 > wrote:
> Goro wrote:
>
> > So, what do most people here consider as the "way scones are supposed
> > to be"?
>

Didn't see anything of value EVER contributed....no recipes...no
interesting commentary.... YOU remain a buffoon. Do you really
believe you are adding interesting cook chat? You add NOTHING of
value.

On May 12, 4:05*pm, Goro > wrote:
> Seems like everywhere I go these days, they are offering scones and
> they are often quite different, varying from bready to cake to almost
> a cookie. * And almost all scones are very sweet and served plain.
> Rarely do i find a biscuity scone, which is what I most associate to a
> scone (served with Devon cream and/or jam).
>
> So, what do most people here consider as the "way scones are supposed
> to be"?
>
> thx
> -goro-

Slightly crumbly, yet still a little moist. *Not* dry, or cake-y.

IMHO,
Kris

"Goro" > wrote in message
...
> Seems like everywhere I go these days, they are offering scones and
> they are often quite different, varying from bready to cake to almost
> a cookie. And almost all scones are very sweet and served plain.
> Rarely do i find a biscuity scone, which is what I most associate to a
> scone (served with Devon cream and/or jam).
>
> So, what do most people here consider as the "way scones are supposed
> to be"?

My recipe if it is any help:

Rich Fruit Scones

8oz SR flour
half teasp salt
1 ½ oz lard
1 tablesp sugar
2 tablesp currants or sultanas
1 egg. (best but put aside one tablesp for tops)
Milk to make a soft dough

Mid the flour and salt in basin and rub the butter with the finger tips
until it looks like breadcrumbs. Mix in the sugar and the currants. Then
stir in with knife enough beaten egg and milk to make a soft dough.

Handle very gently. Pat out gently into a round about half and inch 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


Instead of fruit you may make them plain or with grated cheese


--
--
https://www.shop.helpforheroes.org.uk/

Ophelia wrote:

> My recipe if it is any help:
<snip scone recipe>
>
> Instead of fruit you may make them plain or with grated cheese

I bet they'd be good with bacon baked into them.

Bob

"Bob Terwilliger" > wrote in message
...
> Ophelia wrote:
>
>> My recipe if it is any help:
> <snip scone recipe>
>>
>> Instead of fruit you may make them plain or with grated cheese
>
> I bet they'd be good with bacon baked into them.

Yep! The basic recipe as written is that which my Grandmother made. I have
made quite a lot of different ones over the years.

However, whichever ones you make, MUST be eaten absolutely fresh. The
recipe I have given is heavenly fresh from the oven with plenty of butter
--
--
https://www.shop.helpforheroes.org.uk/

On 2010-05-12 17:17:00 -0700, Mr. Bill said:

> On May 12, 7:46*pm, brooklyn1 > wrote:
>>
>> [ brooklyn1's contribution: a link to a image of tits. ]
>
> Didn't see anything of value EVER contributed....no recipes...no
> interesting commentary.... YOU remain a buffoon. Do you really
> believe you are adding interesting cook chat? You add NOTHING of
> value.

He provides value in the negative. When he participates, there is the
scent of fart on the breeze.

Another asshole meets my killfile.

On May 13, 12:16*am, "Ophelia" > wrote:
> "Goro" > wrote in message
>
> ...
>
> > Seems like everywhere I go these days, they are offering scones and
> > they are often quite different, varying from bready to cake to almost
> > a cookie. * And almost all scones are very sweet and served plain.
> > Rarely do i find a biscuity scone, which is what I most associate to a
> > scone (served with Devon cream and/or jam).
>
> > So, what do most people here consider as the "way scones are supposed
> > to be"?
>
> My recipe if it is any help:
>
> Rich Fruit Scones
>
> 8oz SR flour
> half teasp salt
> 1 ½ oz lard
> 1 tablesp sugar
> 2 tablesp currants or sultanas
> 1 egg. (best but put aside one tablesp for tops)
> Milk to make a soft dough
>
> Mid the flour and salt in basin and rub the butter with the finger tips
> until it looks like breadcrumbs. *Mix in the sugar and the currants. *Then
> stir in with knife enough beaten egg and milk to make a soft dough.
>
> Handle very gently. *Pat out gently into a round about half and inch 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
>
> Instead of fruit you may make them plain or with grated cheese
>

similar to my recipe except butter instead of lard and no egg.

-goro-

Ranee at Arabian Knits wrote:
> In article >, Arri London >
> wrote:
>
>> Scones shouldn't be as soft and doughy as the average American biscuit;
>
> I've never had soft and doughy biscuits unless they came from a can.
> Homemade biscuits are flaky.
>

It depends on how you bake them. If you set them on a baking sheet so
they are nor touching they will be flaky. If you lay them out so they
are touching each other they will be doughy instead of flaky.

Ranee at Arabian Knits wrote:
>
> In article >, Arri London >
> wrote:
>
> > Scones shouldn't be as soft and doughy as the average American biscuit;
>
> I've never had soft and doughy biscuits unless they came from a can.
> Homemade biscuits are flaky.
>
> Regards,
> Ranee @ Arabian Knits


Never have I had a *flaky* biscuit all through the South. So no one down
there knows how to make a biscuit properly?

Ranee at Arabian Knits wrote:
>
> In article >, Arri London >
> wrote:
>
> > Ranee at Arabian Knits wrote:
> > >
> > > In article >, Arri London >
> > > wrote:
> > >
> > > > Scones shouldn't be as soft and doughy as the average American biscuit;
> > >
> > > I've never had soft and doughy biscuits unless they came from a can.
> > > Homemade biscuits are flaky.
> >
> > Never have I had a *flaky* biscuit all through the South. So no one down
> > there knows how to make a biscuit properly?
>
> Not to my taste! I ate biscuits in OK, and they weren't doughy
> either, but flaky, maybe heading toward crumbly. I haven't traveled
> extensively in the south, however. If doughy is a standard southern
> biscuit, then I wouldn't like it at all.
>


We may also be talking at cross purposes. Flaky, to me, means along the
lines of good pie crust. Plus flaky and crumbly are unrelated, in my
mind map. Of course, OK isn't the South anyway Don't think I ever had
biscuits there.

Ranée at Arabian Knits wrote:

>>>
>> It depends on how you bake them. If you set them on a baking sheet so
>> they are nor touching they will be flaky. If you lay them out so they
>> are touching each other they will be doughy instead of flaky.
>
> Are there people who like them doughy? I cannot imagine. It's one
> of the reasons I don't like the canned ones.

There must be some people whop like them that way. The recipe that we
use specifies spacing them on the pan or to have them touching,
depending in whether you want them flaky or soft. I prefer them flaky.

"Goro" > wrote in message
...
> On May 13, 12:16 am, "Ophelia" > wrote:
>> "Goro" > wrote in message
>>
>> ...
>>
>> > Seems like everywhere I go these days, they are offering scones and
>> > they are often quite different, varying from bready to cake to almost
>> > a cookie. And almost all scones are very sweet and served plain.
>> > Rarely do i find a biscuity scone, which is what I most associate to a
>> > scone (served with Devon cream and/or jam).
>>
>> > So, what do most people here consider as the "way scones are supposed
>> > to be"?
>>
>> My recipe if it is any help:
>>
>> Rich Fruit Scones
>>
>> 8oz SR flour
>> half teasp salt
>> 1 ½ oz lard
>> 1 tablesp sugar
>> 2 tablesp currants or sultanas
>> 1 egg. (best but put aside one tablesp for tops)
>> Milk to make a soft dough
>>
>> Mid the flour and salt in basin and rub the butter with the finger tips
>> until it looks like breadcrumbs. Mix in the sugar and the currants.
>> Then
>> stir in with knife enough beaten egg and milk to make a soft dough.
>>
>> Handle very gently. Pat out gently into a round about half and inch
>> 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
>>
>> Instead of fruit you may make them plain or with grated cheese
>>
>
> similar to my recipe except butter instead of lard and no egg.

)

--
--
https://www.shop.helpforheroes.org.uk/

"Ranee at Arabian Knits" > wrote in message
...

> The way we eat/make our biscuits would resemble pie crust. It is
> thicker, and therefore doughier, than pie crust would be, but is
> definitely flaky, with discernible layers. Like a cross between puff
> pastry, pie crust and bread.

The mind boggles <g>


--
--
https://www.shop.helpforheroes.org.uk/

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>> The mind boggles <g>
>
> I was realizing just how hard it was to describe. Guess you'll all
> have to come here, watch me make them and eat them. That would have to
> be in the summer, though, as we have no room to entertain on a large
> scale indoors anymore.

Sounds good to me))
--
--
https://www.shop.helpforheroes.org.uk/

My expectation is that in the UK a scone will have a very slightly
spongy/elastic texture, and be somewhat lighter than a US scone
which is denser, more crumbly, and not at all elastic. But neither
should resemble a cake, biscuit (US usage) or cookie.

Steve

On Thu, 13 May 2010 16:25:29 -0700, Ranée at Arabian Knits wrote:

> In article > ,
> Dave Smith > wrote:
>
>> Ranee at Arabian Knits wrote:
>>> In article >, Arri London >
>>> wrote:
>>>
>>>> Scones shouldn't be as soft and doughy as the average American biscuit;
>>>
>>> I've never had soft and doughy biscuits unless they came from a can.
>>> Homemade biscuits are flaky.
>>>
>>
>> It depends on how you bake them. If you set them on a baking sheet so
>> they are nor touching they will be flaky. If you lay them out so they
>> are touching each other they will be doughy instead of flaky.
>
> Are there people who like them doughy? I cannot imagine. It's one
> of the reasons I don't like the canned ones.

the times i've made bazooka biscuits they seemed flaky enough. if i were
to think 'doughy,' i'd think drop biscuits or bisquick.

your pal,
blake

Ranee at Arabian Knits wrote:
>
> In article >, Arri London >
> wrote:
>
> > Ranee at Arabian Knits wrote:

<snip>

> > We may also be talking at cross purposes. Flaky, to me, means along the
> > lines of good pie crust. Plus flaky and crumbly are unrelated, in my
> > mind map. Of course, OK isn't the South anyway Don't think I ever had
> > biscuits there.
>
> The way we eat/make our biscuits would resemble pie crust. It is
> thicker, and therefore doughier, than pie crust would be, but is
> definitely flaky, with discernible layers. Like a cross between puff
> pastry, pie crust and bread.

Got it. 'Layered' and 'flaky' mean different things to me. Something can
be 'doughy' but in layers. It won't be 'flaky' the way I understand
flaky. Still haven't had a US biscuit that had anything to do with the
texture of either pastry or pie crust.

Either way, none of those textures resemble a decent English or Scottish
scone. The US scones I've had were mostly crumbly and dry. Bad UK scones
can certainly turn out the same way. They don't break into layers.

In article
>,
Ranee at Arabian Knits > wrote:

> In article >, Arri London >
> wrote:

> > Never have I had a *flaky* biscuit all through the South. So no one down
> > there knows how to make a biscuit properly?
>
> Not to my taste! I ate biscuits in OK, and they weren't doughy
> either, but flaky, maybe heading toward crumbly. I haven't traveled
> extensively in the south, however. If doughy is a standard southern
> biscuit, then I wouldn't like it at all.

Flaky and crumbly sounds like 2-day-old biscuits. :-\
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

"Melba's Jammin'" > ha scritto nel messaggio
news:barbschaller-

> Flaky and crumbly sounds like 2-day-old biscuits. :-\

Sounds like beaten biscuits to me.

Giusi wrote:
>
> "Melba's Jammin'" > ha scritto nel messaggio
> news:barbschaller-
>
> > Flaky and crumbly sounds like 2-day-old biscuits. :-\
>
> Sounds like beaten biscuits to me.

Have only had beaten biscuits the one time. They certainly were flaky,
of sorts. Not particularly crumbly though. No idea what those are meant
to be like. One of these days will make a batch. Quite like the idea of
beating something to a pulp these days :O

On Sat, 15 May 2010 19:55:33 -0600, Arri London >
wrote:

> Have only had beaten biscuits the one time. They certainly were flaky,
> of sorts. Not particularly crumbly though. No idea what those are meant
> to be like. One of these days will make a batch. Quite like the idea of
> beating something to a pulp these days :O

Post the recipe when you do it!

--
Forget the health food. I need all the preservatives I can get.

sf wrote:
>
> On Sat, 15 May 2010 19:55:33 -0600, Arri London >
> wrote:
>
> > Have only had beaten biscuits the one time. They certainly were flaky,
> > of sorts. Not particularly crumbly though. No idea what those are meant
> > to be like. One of these days will make a batch. Quite like the idea of
> > beating something to a pulp these days :O
>
> Post the recipe when you do it!
>

Will do. Not certain how many recipes for those we have in the archives