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Ophelia[_7_] Ophelia[_7_] is offline
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Default Scones : What should the texture be?



"Goro" > wrote in message
...
> 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.


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