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

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

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 :-)

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

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 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

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 :-)

>
> > 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.

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?

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