Fay Wouk wrote:

>I want to use one of my favorite scone recipes, which calls for=20
>all-purpose flour, but I am currently living in New Zealand, where they =

>don't have any such thing - only cake flour and high grade (bread)=20
>flour. I understand all purpose flour is a mix of the two. Does anyone=20
>know what the correct proportions would be? Should I use half and half?
>

The flour in a scone recipe is mostly inconsequential.
It is the mixing method, 99%.

Provided you are talking about the same scones as I, like our biscuits,=20
just sweet, triangle shape, like they are served in the tea houses in=20
Victoria B.C..

A little gluten in the flour there is definitely desireable, because the =

dough is made up like a rubbed piedough, just much wetter.
The gluten will help make the layers, with the butter and method.

BTW, there has to be an All Purpose flour, even down under, they do cook =

with a flour, make soups, sauces, etc., don't they?
Or is it mint jelly with the lamb all the way?

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
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