http://www.taste.com.au/recipes/28/v...awberry+cream?
from=news



http://tinyurl.com/2dfnhj



But I'm going to use buttermilk instead.

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.

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!




--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

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 :-)

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!!

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

>
> > 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.

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

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

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

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 :-)

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

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.

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

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.

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

<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

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

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.