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Goro[_2_] Goro[_2_] is offline
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Default Scones : What should the texture be?

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-