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.