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

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Electricians do it in three phases