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 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 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


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

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-

"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.

)

--
--
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