In article >,
"H. W. Hans Kuntze" > wrote:

> Fay Wouk wrote:
>
> >I want to use one of my favorite scone recipes, which calls for
> >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)
> >flour. I understand all purpose flour is a mix of the two. Does anyone
> >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,
> just sweet, triangle shape, like they are served in the tea houses in
> Victoria B.C..
>
Yes, that is what I'm talking about.

> 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.

Well, I'm perfectly happy to mix my two types of flour, so as to have
some gluten, but I'd like to know what proportions to use.

>
> 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?

Well, there's nothing called all purpose, and I was told one was for
bread and the other for cake. I don't know which one most people use for
making gravy. I use the standard (cake) flour, myself.