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


Thanks for posting these scone recipes. I am going to experiment with a
gluten free mix and we will see how it turns out.


Becca