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REC: Hmmmmmm, it's going to be a scone type of Sunday....
http://www.taste.com.au/recipes/28/v...awberry+cream?
from=news http://tinyurl.com/2dfnhj But I'm going to use buttermilk instead. |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
On Nov 9, 12:04 am, PeterLucas > wrote:
> http://www.taste.com.au/recipes/28/v...awberry+cream? > from=news > > http://tinyurl.com/2dfnhj > > But I'm going to use buttermilk instead. In the US, Peter, some would say those look like strawberry shortcakes. :-) Strawberry shortcake in the US usually includes one of several categories as the base; either spongecake, poundcake, or a sweetened "Ameridcan Biscuit"/scone, with strawberries and whipped cream. As scones go, a frieind of mine in the UK says my favorite recipe is too rich, but mine don't sound any richer than your recipe * Exported from MasterCook * Buttermilk Scones Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Flour 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Ground nutmeg 8 tb (1 Stick) Cold Unsalted Butter -- cut up 1 c Currants -- or combination of dried fruits or berries 2 tb Sugar 1 Yolk of a large egg 3/4 c Buttermilk or plain yogurt 1 White of a large egg Additional Sugar for Sprinkling 1. Heat oven to 375 F. Put flour, baking powder, soda, nutmeg, and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add currants and sugar; toss to distribute evenly. 2. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms. 3. Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and pat into a 6 inch circle. Cut in 6 wedges, but do not separate wedges. 4. In a small bowl, beat the egg white with a fork until just broken up. Brush to top of each scone with the egg white, and sprinkle lightly with sugar. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching. This will keep the raisins from burning. 5. Bake 18-22 minutes or until medium brown. Cool on a wire rack. After 5 minutes pull the wedges apart and cover loosely with a dish towel. Note: Egg white and sugar can be added before freezing the unbaked scones. VARIATION: Coarse Whole-Wheat Raisin Scones: Replace 1 cup all- purpose flour with 1 cup whole-wheat flour, and add 1/2 cup miller's bran to the flour mixture. Omit nutmeg. |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
wrote in news:1194612521.963203.237480
@s15g2000prm.googlegroups.com: > On Nov 9, 12:04 am, PeterLucas > wrote: >> http://www.taste.com.au/recipes/28/v...awberry+cream? >> from=news >> >> http://tinyurl.com/2dfnhj >> >> But I'm going to use buttermilk instead. > > In the US, Peter, some would say those look like strawberry > shortcakes. :-) Yeah, but that's your 'Merican *******isation of a perfectly good language ;-) Like the Strawberry Shortcake Biscuit!! http://www.elise.com/recipes/archive..._shortcake.php > > Strawberry shortcake in the US usually includes one of several > categories as the base; either spongecake, poundcake, or a sweetened > "Ameridcan Biscuit"/scone, with strawberries and whipped cream. Over here a *scone* (skon) is a scone, is a scone. It's no cake. > > As scones go, a frieind of mine in the UK says my favorite recipe is > too rich, but mine don't sound any richer than your recipe Any different scone recipe is good to have......... thanks :-) |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
ravenlynne > wrote in
: > wrote: >> On Nov 9, 12:04 am, PeterLucas > wrote: >>> http://www.taste.com.au/recipes/28/v...strawberry+cre >>> am? from=news >>> >>> http://tinyurl.com/2dfnhj >>> >>> But I'm going to use buttermilk instead. >> >> >> Recipe By : >> Serving Size : 6 Preparation Time :0:00 >> Categories : Breads Ethnic >> >> Amount Measure Ingredient -- Preparation Method >> -------- ------------ -------------------------------- >> 2 c Flour >> 2 ts Baking powder >> 1/2 ts Baking soda >> 1/2 ts Salt >> 1/2 ts Ground nutmeg >> 8 tb (1 Stick) Cold Unsalted Butter -- cut up > > There it is! I knew that there was a fat in the recipe...like butter > or shortening or something...that was missing in the other recipe. > Thanks for the recipe btw! > You *don't* need fat/butter in the scone mix to make them taste nice. Did you notice my recipe has *no* baking powder, baking soda, salt, whatsoever??!! Sunday brunch here we come!! |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
PeterLucas wrote:
> > You *don't* need fat/butter in the scone mix to make them taste nice. > > > Did you notice my recipe has *no* baking powder, baking soda, salt, > whatsoever??!! > > > Sunday brunch here we come!! Sounds great! What time shall I be over? -- -Gina in Italy http://www.myspace.com/ravenlynne1975 I'm a blogger: http://ravenwolflodge.blogspot.com |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
> > > In the US, Peter, some would say those look like strawberry > > shortcakes. :-) > > Yeah, but that's your 'Merican *******isation of a perfectly good > language ;-) > > Like the Strawberry Shortcake Biscuit!! > > http://www.elise.com/recipes/archive..._shortcake.php > > > > Over here a *scone* (skon) is a scone, is a scone. > > It's no cake. > American "shortcake" isn't cake, either - it's a biscuit. Some people like to make strawberry shortcake with something like a sponge cake, but I always make mine with a biscuit. It's a choice by the baker or hostess; we don't have rules about it. And most Americans know they are different from scones. I don't understand what you're fussing about. Did someone say scones and American biscuits were one and the same as scones? When I make strawberry shortcake, I use a slightly richer dough for the biscuits than if I'm just making biscuits, like for biscuits & gravy, or whatever. N. |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
Oh pshaw, on Fri 09 Nov 2007 08:41:57a, PeterLucas meant to say...
> ravenlynne > wrote in > : > >> wrote: >>> On Nov 9, 12:04 am, PeterLucas > wrote: >>>> > http://www.taste.com.au/recipes/28/v...strawberry+cre >>>> am? from=news >>>> >>>> http://tinyurl.com/2dfnhj >>>> >>>> But I'm going to use buttermilk instead. >>> > > >>> >>> Recipe By : >>> Serving Size : 6 Preparation Time :0:00 >>> Categories : Breads Ethnic >>> >>> Amount Measure Ingredient -- Preparation Method >>> -------- ------------ -------------------------------- >>> 2 c Flour >>> 2 ts Baking powder >>> 1/2 ts Baking soda >>> 1/2 ts Salt >>> 1/2 ts Ground nutmeg 8 tb (1 Stick) >>> Cold Unsalted Butter -- cut up >> >> There it is! I knew that there was a fat in the recipe...like butter >> or shortening or something...that was missing in the other recipe. >> Thanks for the recipe btw! >> > > > > > You *don't* need fat/butter in the scone mix to make them taste nice. > > > Did you notice my recipe has *no* baking powder, baking soda, salt, > whatsoever??!! > > > Sunday brunch here we come!! > You're right, you do not "need" the fat in the recipe for it to be good. That's probably why my UK friend said it was a very rich recipe. BTW, the cup of cream in your recipe contributes a significant of fat in and of itself. -- Wayne Boatwright (to e-mail me direct, replace cox dot net with gmail dot com) __________________________________________________ ____________ 'Sorry... it's the chocolate talking.' -- Wakko Warner |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
Oh pshaw, on Fri 09 Nov 2007 06:53:58a, ravenlynne meant to say...
> wrote: >> On Nov 9, 12:04 am, PeterLucas > wrote: >>> http://www.taste.com.au/recipes/28/v...awberry+cream? >>> from=news >>> >>> http://tinyurl.com/2dfnhj >>> >>> But I'm going to use buttermilk instead. >> >> In the US, Peter, some would say those look like strawberry >> shortcakes. :-) >> >> Strawberry shortcake in the US usually includes one of several >> categories as the base; either spongecake, poundcake, or a sweetened >> "Ameridcan Biscuit"/scone, with strawberries and whipped cream. >> >> As scones go, a frieind of mine in the UK says my favorite recipe is >> too rich, but mine don't sound any richer than your recipe >> >> * Exported from MasterCook * >> >> Buttermilk Scones >> >> Recipe By : >> Serving Size : 6 Preparation Time :0:00 >> Categories : Breads Ethnic >> >> Amount Measure Ingredient -- Preparation Method >> -------- ------------ -------------------------------- >> 2 c Flour >> 2 ts Baking powder >> 1/2 ts Baking soda >> 1/2 ts Salt >> 1/2 ts Ground nutmeg 8 tb (1 Stick) >> Cold Unsalted Butter -- cut up > > There it is! I knew that there was a fat in the recipe...like butter or > shortening or something...that was missing in the other recipe. Thanks > for the recipe btw! > > > > You're welcome! -- Wayne Boatwright (to e-mail me direct, replace cox dot net with gmail dot com) __________________________________________________ ____________ 'Sorry... it's the chocolate talking.' -- Wakko Warner |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
On Fri, 9 Nov 2007 07:04:36 +0000 (UTC), PeterLucas >
wrote: >http://www.taste.com.au/recipes/28/v...awberry+cream? >from=news > > > >http://tinyurl.com/2dfnhj > > > >But I'm going to use buttermilk instead. Is your thickened cream our "heavy" cream - or do you boil it down to thicken? -- See return address to reply by email remove the smiley face first |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
ravenlynne > wrote in
: > PeterLucas wrote: >> >> You *don't* need fat/butter in the scone mix to make them taste nice. >> >> >> Did you notice my recipe has *no* baking powder, baking soda, salt, >> whatsoever??!! >> >> >> Sunday brunch here we come!! > > Sounds great! What time shall I be over? > 3pm is a goer. Will have some 2003 Woodstock Riesling nicely chilled and waiting as well :-) |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
Wayne Boatwright > wrote in
3.184: > BTW, the cup of cream in your recipe contributes a significant of fat > in and of itself. > But that's not fat....... it's *cream*!! ;-P |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
Oh pshaw, on Sat 10 Nov 2007 06:28:57p, PeterLucas meant to say...
> Wayne Boatwright > wrote in > 3.184: > > >> BTW, the cup of cream in your recipe contributes a significant of fat >> in and of itself. >> > > > > But that's not fat....... it's *cream*!! ;-P > > <G> And cream makes wonderful scones. I have another recipe for scones that uses cream as the liquid. I also make a version of American biscuits that contains no shortening, but uses heavy cream as the liquid. -- Wayne Boatwright (to e-mail me direct, replace cox dot net with gmail dot com) __________________________________________________ ____________ OK, I'm weird ! But I'm saving up to be eccentric. |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
On Sun, 11 Nov 2007 01:50:15 GMT, Wayne Boatwright
> wrote: ><G> And cream makes wonderful scones. I have another recipe for scones >that uses cream as the liquid. I also make a version of American biscuits >that contains no shortening, but uses heavy cream as the liquid. You better start posting recipes, brother. Mine calls for both heavy cream *and* butter. Mmmm, mmmm, good! -- See return address to reply by email remove the smiley face first |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
Oh pshaw, on Sun 11 Nov 2007 08:56:12a, meant to say...
> On Sun, 11 Nov 2007 01:50:15 GMT, Wayne Boatwright > > wrote: > >><G> And cream makes wonderful scones. I have another recipe for scones >>that uses cream as the liquid. I also make a version of American biscuits >>that contains no shortening, but uses heavy cream as the liquid. > > You better start posting recipes, brother. Mine calls for both heavy > cream *and* butter. Mmmm, mmmm, good! > Are you speaking of the cream scones or the cream biscuits? -- Wayne Boatwright (to e-mail me direct, replace cox dot net with gmail dot com) __________________________________________________ ____________ OK, I'm weird ! But I'm saving up to be eccentric. |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
On Sun, 11 Nov 2007 16:30:08 GMT, Wayne Boatwright
> wrote: >Oh pshaw, on Sun 11 Nov 2007 08:56:12a, meant to say... > >> On Sun, 11 Nov 2007 01:50:15 GMT, Wayne Boatwright >> > wrote: >> >>><G> And cream makes wonderful scones. I have another recipe for scones >>>that uses cream as the liquid. I also make a version of American >biscuits >>>that contains no shortening, but uses heavy cream as the liquid. >> >> You better start posting recipes, brother. Mine calls for both heavy >> cream *and* butter. Mmmm, mmmm, good! >> > >Are you speaking of the cream scones or the cream biscuits? my recipe is for cream biscuits -- See return address to reply by email remove the smiley face first |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
<sf> wrote in message ... > On Sun, 11 Nov 2007 01:50:15 GMT, Wayne Boatwright > > wrote: > >><G> And cream makes wonderful scones. I have another recipe for scones >>that uses cream as the liquid. I also make a version of American biscuits >>that contains no shortening, but uses heavy cream as the liquid. > You better start posting recipes, brother. Mine calls for both heavy > cream *and* butter. Mmmm, mmmm, good! You had better start, too. Any recipe that calls for both heavy cream and butter belongs in my file. Please? Felice |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
On Sun, 11 Nov 2007 15:38:59 -0500, "Felice" >
wrote: >I particularly >liked your instructions on serving them as part of a strawberry short cake >"on a pretty plate". It <matters>! It most certainly does! Glad you agree. ;) My husband will just plop food on any old thing (just look at Andy and his paper plates) but I like a pretty presentation. -- See return address to reply by email remove the smiley face first |
REC: Hmmmmmm, it's going to be a scone type of Sunday....
Oh pshaw, on Sun 11 Nov 2007 11:39:46a, meant to say...
> On Sun, 11 Nov 2007 16:30:08 GMT, Wayne Boatwright > > wrote: > >>Oh pshaw, on Sun 11 Nov 2007 08:56:12a, meant to say... >> >>> On Sun, 11 Nov 2007 01:50:15 GMT, Wayne Boatwright >>> > wrote: >>> >>>><G> And cream makes wonderful scones. I have another recipe for >>>>scones that uses cream as the liquid. I also make a version of >>>>American biscuits that contains no shortening, but uses heavy cream >>>>as the liquid. >>> >>> You better start posting recipes, brother. Mine calls for both heavy >>> cream *and* butter. Mmmm, mmmm, good! >>> >> >>Are you speaking of the cream scones or the cream biscuits? > > my recipe is for cream biscuits > This is the recipe I use for Cream Biscuits (without butter), that my mother used to make. The scone recipes are two that I garnered from the Internet and have made for some time. I don't recall the sites. Cream Biscuits 2 cups cake flour or all-purpose flour 2 teasp. sugar 2 teasp. baking powder 1/2 teasp. salt 1 1/2 cups heavy cream 1. Preheat oven to 425 F. Rack should be in upper-middle position. 2. Line baking sheet with parchment paper. 3. Whisk together dry ingredients in a medium bowl. 4. Add 1 1/4 cup cream and stir with wooden spoon till dough forms (~30 seconds). 5. Transfer dough from bowl to countertop, leaving floury bits in bowl. 6. Add cream to bowl remainders 1 tablespoon at a time till moistened. 7. Add bowl contents to rest of dough and knead by hand about 30 seconds. 8. Roll or pat out dough gently to about 3/4" thickness. 9. Cut into rounds and place on baking sheet. Imediately place in oven. 10. Bake about 15 minutes or till golden brown. Cream Scones with Dried Cherries three cups cake flour or all-purpose flour one-half cup sugar two tablespoons baking powder one-half teaspoon salt one cup dried cherries two cups heavy cream two tablespoons milk three tablespoons coarse sugar for topping Cut two 10-inch circles of parchment or waxed paper. Use one to line a 10- inch round cake pan. Reserve the second piece. Sift the flour, sugar, baking powder, and salt together into a mixing bowl. Stir in the dried cherries. Make a well in the center of the flour mixture. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened. Place the dough into the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 12 hours. Preheat the oven to 350°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place them on the baking sheet about 2 inches apart. Brush the scones with milk and sprinkle with the sugar. Bake the scones until golden brown, 30-40 minutes. Cool them on the baking sheet for a few minutes then transfer to cooling racks. Serve the scones warm or at room temperature. Try these scones if you like a savory version... Caramelized-Onion and Parmesan Cream Scones 2 tablespoons olive oil 1 large onion, cut into 1/2-inch squares (about 2 cups) 4 cups cake flour or all purpose flour 4 teaspoons baking powder 1 tablespoon coarse salt 2 cups freshly grated Parmesan cheese (about 5 ounces) 2 cups chilled whipping cream Position rack in center of oven and preheat to 375°F. Heat oil in large skillet over medium heat. Add onion; sauté until golden. Season with salt and pepper. Mix flour, baking powder, and salt in large bowl. Mix in cheese. Stir in onion mixture. Gradually add cream, stirring until dough comes together. Knead gently in bowl 5 turns. Turn dough out onto lightly floured work surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Transfer wedges to large baking sheet, spacing evenly apart. Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. Serve warm or at room temperature. Makes 12. -- Wayne Boatwright (to e-mail me direct, replace cox dot net with gmail dot com) __________________________________________________ ____________ OK, I'm weird ! But I'm saving up to be eccentric. |
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