|
the sweetness of scones
> Some are very slightly sweet, but otherwise they are extremely
> bland, even by American food standards. That's what you get for calling them "biscuits". If you called them "scones" like the South Africans, you'd be able to put raisins, blackberries, blackcurrants, cranberries, or even spinach in them. http://stockfood.co.za./image-pictur...es-321958.html http://stockfood.co.za./image-pictur...es-455702.html http://stockfood.co.za./image-pictur...et-692552.html http://stockfood.co.za./image-pictur...es-383889.html http://stockfood.co.za./image-pictur...es-443243.html http://stockfood.co.za./image-pictur...es-358545.html |
the sweetness of scones
Jonathan de Boyne Pollard wrote:
> That's what you get for calling them "biscuits". If you called them > "scones" like the South Africans, you'd be able to put raisins, > blackberries, blackcurrants, cranberries, or even spinach in them. > > http://stockfood.co.za./image-pictur...es-321958.html > http://stockfood.co.za./image-pictur...es-455702.html > http://stockfood.co.za./image-pictur...et-692552.html > http://stockfood.co.za./image-pictur...es-383889.html > http://stockfood.co.za./image-pictur...es-443243.html > http://stockfood.co.za./image-pictur...es-358545.html Oooh, I've never tried putting spinach in them! I must try that... -- Chris |
the sweetness of scones
CT filted:
> >Jonathan de Boyne Pollard wrote: > >> That's what you get for calling them "biscuits". If you called them >> "scones" like the South Africans, you'd be able to put raisins, >> blackberries, blackcurrants, cranberries, or even spinach in them. > >Oooh, I've never tried putting spinach in them! I must try that... The stomach boggles....r -- Me? Sarcastic? Yeah, right. |
the sweetness of scones
On 24/08/11 7:16 PM, CT wrote:
> Jonathan de Boyne Pollard wrote: > >> That's what you get for calling them "biscuits". If you called them >> "scones" like the South Africans, you'd be able to put raisins, >> blackberries, blackcurrants, cranberries, or even spinach in them. >> >> http://stockfood.co.za./image-pictur...es-321958.html >> http://stockfood.co.za./image-pictur...es-455702.html >> > http://stockfood.co.za./image-pictur...et-692552.html >> > http://stockfood.co.za./image-pictur...es-383889.html >> > http://stockfood.co.za./image-pictur...es-443243.html >> http://stockfood.co.za./image-pictur...es-358545.html > > Oooh, I've never tried putting spinach in them! I must try that... > Add a bit of cheese too. -- Robert Bannister |
the sweetness of scones
On 8/24/2011 6:38 AM, Jonathan de Boyne Pollard wrote:
>> Some are very slightly sweet, but otherwise they are extremely >> bland, even by American food standards. > > That's what you get for calling them "biscuits". If you called them > "scones" like the South Africans, you'd be able to put raisins, > blackberries, blackcurrants, cranberries, or even spinach in them. > > http://stockfood.co.za./image-pictur...es-321958.html > http://stockfood.co.za./image-pictur...es-455702.html > http://stockfood.co.za./image-pictur...et-692552.html > > http://stockfood.co.za./image-pictur...es-383889.html > http://stockfood.co.za./image-pictur...es-443243.html > http://stockfood.co.za./image-pictur...es-358545.html I'm in the U.S., and King Arthur Flour produces a line of scone mixes here with all sorts of things in them that are pretty good, for scones. Orange - cranberry for instance. -- Jared |
the sweetness of scones
Robert Bannister wrote:
> On 24/08/11 7:16 PM, CT wrote: [of scones] > > Oooh, I've never tried putting spinach in them! I must try that... > > > Add a bit of cheese too. Hell, yeah! Now we're talkin' :o) -- Chris |
the sweetness of scones
On Thu, 25 Aug 2011 10:51:56 +0800, Robert Bannister
> wrote: >On 24/08/11 7:16 PM, CT wrote: >> Jonathan de Boyne Pollard wrote: >> >>> That's what you get for calling them "biscuits". If you called them >>> "scones" like the South Africans, you'd be able to put raisins, >>> blackberries, blackcurrants, cranberries, or even spinach in them. >>> >>> http://stockfood.co.za./image-pictur...es-321958.html >>> http://stockfood.co.za./image-pictur...es-455702.html >>> >> http://stockfood.co.za./image-pictur...et-692552.html >>> >> http://stockfood.co.za./image-pictur...es-383889.html >>> >> http://stockfood.co.za./image-pictur...es-443243.html >>> http://stockfood.co.za./image-pictur...es-358545.html >> >> Oooh, I've never tried putting spinach in them! I must try that... >> >Add a bit of cheese too. Fetta cheese goes well. -- Richard Bollard Canberra Australia To email, I'm at AMT not spAMT. |
the sweetness of scones
Richard Bollard wrote:
> On Thu, 25 Aug 2011 10:51:56 +0800, Robert Bannister > > wrote: > >> On 24/08/11 7:16 PM, CT wrote: >>> Jonathan de Boyne Pollard wrote: >>> >>>> That's what you get for calling them "biscuits". If you called >>>> them "scones" like the South Africans, you'd be able to put >>>> raisins, blackberries, blackcurrants, cranberries, or even spinach >>>> in them. >>>> >>>> http://stockfood.co.za./image-pictur...es-321958.html >>>> http://stockfood.co.za./image-pictur...es-455702.html >>>> >>> http://stockfood.co.za./image-pictur...et-692552.html >>>> >>> http://stockfood.co.za./image-pictur...es-383889.html >>>> >>> http://stockfood.co.za./image-pictur...es-443243.html >>>> http://stockfood.co.za./image-pictur...es-358545.html >>> >>> Oooh, I've never tried putting spinach in them! I must try that... >>> >> Add a bit of cheese too. > > Fetta cheese goes well. Yes, or pumpkin and sundried tomato. -- Regards John for mail: my initials plus a u e at tpg dot com dot au |
the sweetness of scones
Sounds like an arthouse film.
=== = DUG. === |
the sweetness of scones
John Holmes wrote:
> Richard Bollard wrote: >> On Thu, 25 Aug 2011 10:51:56 +0800, Robert Bannister >> > wrote: >> >>> On 24/08/11 7:16 PM, CT wrote: >>>> Jonathan de Boyne Pollard wrote: >>>> >>>>> That's what you get for calling them "biscuits". If you called >>>>> them "scones" like the South Africans, you'd be able to put >>>>> raisins, blackberries, blackcurrants, cranberries, or even spinach >>>>> in them. >>>>> >>>>> http://stockfood.co.za./image-pictur...es-321958.html >>>>> http://stockfood.co.za./image-pictur...es-455702.html >>>>> >>>> http://stockfood.co.za./image-pictur...rtisan-Scones- at-a-Farmer%27s-Market-692552.html >>>>> >>>> http://stockfood.co.za./image-picture-Homemade-Currant- Scones-383889.html >>>>> >>>> http://stockfood.co.za./image-pictur...ked-cranberry- scones-443243.html >>>>> http://stockfood.co.za./image-pictur...es-358545.html >>>> >>>> Oooh, I've never tried putting spinach in them! I must try that... >>>> >>> Add a bit of cheese too. >> >> Fetta cheese goes well. > > Yes, or pumpkin and sundried tomato. > Is sundried tomato a sub-set of all tomato? -- Les (BrE) |
the sweetness of scones
On Fri, 26 Aug 2011 20:32:10 +1000, "John Holmes" >
wrote: > Yes, or pumpkin and sundried tomato. Would you please post a picture of what you call a pumpkin? Ours are very watery and I wouldn't use it without a lot of fiddling first. -- I take life with a grain of salt, a slice of lemon and a shot of tequila |
the sweetness of scones
On 26/08/11 6:47 PM, Leslie Danks wrote:
> John Holmes wrote: > >> Richard Bollard wrote: >>> On Thu, 25 Aug 2011 10:51:56 +0800, Robert Bannister >>> > wrote: >>> >>>> On 24/08/11 7:16 PM, CT wrote: >>>>> Jonathan de Boyne Pollard wrote: >>>>> >>>>>> That's what you get for calling them "biscuits". If you called >>>>>> them "scones" like the South Africans, you'd be able to put >>>>>> raisins, blackberries, blackcurrants, cranberries, or even spinach >>>>>> in them. >>>>>> >>>>>> http://stockfood.co.za./image-pictur...es-321958.html >>>>>> http://stockfood.co.za./image-pictur...es-455702.html >>>>>> >>>>> http://stockfood.co.za./image-pictur...rtisan-Scones- > at-a-Farmer%27s-Market-692552.html >>>>>> >>>>> http://stockfood.co.za./image-picture-Homemade-Currant- > Scones-383889.html >>>>>> >>>>> http://stockfood.co.za./image-pictur...ked-cranberry- > scones-443243.html >>>>>> http://stockfood.co.za./image-pictur...es-358545.html >>>>> >>>>> Oooh, I've never tried putting spinach in them! I must try that... >>>>> >>>> Add a bit of cheese too. >>> >>> Fetta cheese goes well. >> >> Yes, or pumpkin and sundried tomato. >> > Is sundried tomato a sub-set of all tomato? > You take all and sundry and subtract the tomato. -- Robert Bannister |
if you run out of bread, meals at school, my mother cooked "Bread Scone" that we could use instead. It was not sweet and used Scone dough buns same standard but instead had loafed bunned.
|
| All times are GMT +1. The time now is 06:48 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter