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Hannah Brown's Scones
Hannah Douglas Brown's Scones, and this is all the recipe says:
2 c. flour, sifted 1/2 tsp. baking soda 1/2 tsp. cream of tartar 1/2 tsp. salt 1/2 tsp. sugar 1-1/3 c. buttermilk Mix ingredients together thoroughly, then add 1-1/2 tsp. oil. Bake on a griddle at high, even heat. There is so much this recipe doesn't say. Such as how to turn those ingredients into scones. I remember watching her mixing by hand then rolling the dough out on a lightly floured board. About 3/4 inch thick. Then she'd cut the dough into triangle shapes. Reshape the dough until every bit was used. Sometimes there was a slightly smaller deformed scone or two. LOL Meanwhile she'd heat up a cast iron griddle (I have that griddle) over two burners on the gas stovetop. She brushed it with a little oil and cooked them on the stovetop. She knew just when to turn them or shift them around so they'd be "baked" perfectly inside and out. They were delicious! I have not tried to duplicate these. Jill |
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Hannah Brown's Scones
On 2/13/2013 12:01 PM, jmcquown wrote:
> Hannah Douglas Brown's Scones, and this is all the recipe says: > > 2 c. flour, sifted > 1/2 tsp. baking soda > 1/2 tsp. cream of tartar > 1/2 tsp. salt > 1/2 tsp. sugar > 1-1/3 c. buttermilk > > Mix ingredients together thoroughly, then add 1-1/2 tsp. oil. Bake on a > griddle at high, even heat. > > There is so much this recipe doesn't say. Such as how to turn those > ingredients into scones. I remember watching her mixing by hand then > rolling the dough out on a lightly floured board. About 3/4 inch thick. > Then she'd cut the dough into triangle shapes. Reshape the dough > until every bit was used. Sometimes there was a slightly smaller > deformed scone or two. LOL > > Meanwhile she'd heat up a cast iron griddle (I have that griddle) over > two burners on the gas stovetop. She brushed it with a little oil and > cooked them on the stovetop. She knew just when to turn them or shift > them around so they'd be "baked" perfectly inside and out. They were > delicious! > > I have not tried to duplicate these. > You should - you have the memory of her hands doing it. Make notes as you go along, so (assuming it turns out well!) you can reproduce it easily. |
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Hannah Brown's Scones
"jmcquown" > wrote in message ... > Hannah Douglas Brown's Scones, and this is all the recipe says: > > 2 c. flour, sifted > 1/2 tsp. baking soda > 1/2 tsp. cream of tartar > 1/2 tsp. salt > 1/2 tsp. sugar > 1-1/3 c. buttermilk > > Mix ingredients together thoroughly, then add 1-1/2 tsp. oil. Bake on a > griddle at high, even heat. > > There is so much this recipe doesn't say. Such as how to turn those > ingredients into scones. I remember watching her mixing by hand then > rolling the dough out on a lightly floured board. About 3/4 inch thick. > Then she'd cut the dough into triangle shapes. Reshape the dough until > every bit was used. Sometimes there was a slightly smaller deformed scone > or two. LOL > > Meanwhile she'd heat up a cast iron griddle (I have that griddle) over two > burners on the gas stovetop. She brushed it with a little oil and cooked > them on the stovetop. She knew just when to turn them or shift them > around so they'd be "baked" perfectly inside and out. They were > delicious! > > I have not tried to duplicate these. I am sure Sheila will know about them  Thanks-- -- http://www.shop.helpforheroes.org.uk/ |
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Hannah Brown's Scones
On Wednesday, February 13, 2013 10:01:41 AM UTC-7, jmcquown wrote:
> Hannah Douglas Brown's Scones, and this is all the recipe says: > > > > 2 c. flour, sifted > > 1/2 tsp. baking soda > > 1/2 tsp. cream of tartar > > 1/2 tsp. salt > > 1/2 tsp. sugar > > 1-1/3 c. buttermilk > > > > Mix ingredients together thoroughly, then add 1-1/2 tsp. oil. Bake on a > > griddle at high, even heat. > > > > There is so much this recipe doesn't say. Such as how to turn those > > ingredients into scones. I remember watching her mixing by hand then > > rolling the dough out on a lightly floured board. About 3/4 inch thick. > > Then she'd cut the dough into triangle shapes. Reshape the dough > > until every bit was used. Sometimes there was a slightly smaller > > deformed scone or two. LOL > > > > Meanwhile she'd heat up a cast iron griddle (I have that griddle) over > > two burners on the gas stovetop. She brushed it with a little oil and > > cooked them on the stovetop. She knew just when to turn them or shift > > them around so they'd be "baked" perfectly inside and out. They were > > delicious! > > > > I have not tried to duplicate these. > > > Jill The Scots didn't waste words...but I wouldn't doubt that a few trials would show you how long to bake them and at what temperature. Go for it. |
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Hannah Brown's Scones
On 02/13/2013 09:41 AM, Roy wrote:
> On Wednesday, February 13, 2013 10:01:41 AM UTC-7, jmcquown wrote: >> Hannah Douglas Brown's Scones, and this is all the recipe says: >> >> >> >> 2 c. flour, sifted >> >> 1/2 tsp. baking soda >> >> 1/2 tsp. cream of tartar >> >> 1/2 tsp. salt >> >> 1/2 tsp. sugar >> >> 1-1/3 c. buttermilk >> >> >> >> Mix ingredients together thoroughly, then add 1-1/2 tsp. oil. Bake on a >> >> griddle at high, even heat. >> >> >> >> There is so much this recipe doesn't say. Such as how to turn those >> >> ingredients into scones. I remember watching her mixing by hand then >> >> rolling the dough out on a lightly floured board. About 3/4 inch thick. >> >> Then she'd cut the dough into triangle shapes. Reshape the dough >> >> until every bit was used. Sometimes there was a slightly smaller >> >> deformed scone or two. LOL >> >> >> >> Meanwhile she'd heat up a cast iron griddle (I have that griddle) over >> >> two burners on the gas stovetop. She brushed it with a little oil and >> >> cooked them on the stovetop. She knew just when to turn them or shift >> >> them around so they'd be "baked" perfectly inside and out. They were >> >> delicious! >> >> >> >> I have not tried to duplicate these. >> >> >> Jill > > The Scots didn't waste words...but I wouldn't doubt that a few trials > would show you how long to bake them and at what temperature. > Go for it. > Thank you Jill, for posting both these recipes. They are a real treasure. |
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Hannah Brown's Scones
On 2/13/2013 12:41 PM, Roy wrote:
> On Wednesday, February 13, 2013 10:01:41 AM UTC-7, jmcquown wrote: >> Hannah Douglas Brown's Scones, and this is all the recipe says: >> >> >> >> 2 c. flour, sifted >> >> 1/2 tsp. baking soda >> >> 1/2 tsp. cream of tartar >> >> 1/2 tsp. salt >> >> 1/2 tsp. sugar >> >> 1-1/3 c. buttermilk >> >> >> >> Mix ingredients together thoroughly, then add 1-1/2 tsp. oil. Bake on a >> >> griddle at high, even heat. >> >> >> >> There is so much this recipe doesn't say. Such as how to turn those >> >> ingredients into scones. I remember watching her mixing by hand then >> >> rolling the dough out on a lightly floured board. About 3/4 inch thick. >> >> Then she'd cut the dough into triangle shapes. Reshape the dough >> >> until every bit was used. Sometimes there was a slightly smaller >> >> deformed scone or two. LOL >> >> >> >> Meanwhile she'd heat up a cast iron griddle (I have that griddle) over >> >> two burners on the gas stovetop. She brushed it with a little oil and >> >> cooked them on the stovetop. She knew just when to turn them or shift >> >> them around so they'd be "baked" perfectly inside and out. They were >> >> delicious! >> >> >> >> I have not tried to duplicate these. >> >> >> Jill > > The Scots didn't waste words...but I wouldn't doubt that a few trials > would show you how long to bake them and at what temperature. > Go for it. > I'm afraid to try to cook them the way she did (stovetop) because of my really old electric stove. The griddle spans two burners but it's very hard to get the same temp on two of them. I suppose I could try to bake them in the oven and turn them midway. I'd have to guess the temperature and timing. Jill |
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