I just saw the ending of the 30 minute meals show ---- missed the
first 25 minutes....Rachel mentioned making the scones using store
bought biscuit mix, asiago cheese, lots of black pepper. Does anyone
have the complete recipe? I use Bisquick a lot and these look
interesting...thanks in advance......Sharon

biig wrote:
> I just saw the ending of the 30 minute meals show ---- missed the
> first 25 minutes....Rachel mentioned making the scones using store
> bought biscuit mix, asiago cheese, lots of black pepper. Does anyone
> have the complete recipe? I use Bisquick a lot and these look
> interesting...thanks in advance......Sharon

Here's the recipe from the Food Network:

http://www.foodnetwork.com/food/reci..._28694,00.html


Black Pepper and Asiago Scones

1 box biscuit mix (recommended: Jiffy brand)
2 teaspoons coarse black pepper
1/2 cup cream
A couple pinches salt
1 cup shredded Asiago cheese, available in specialty cheese case
A generous grating fresh nutmeg
1 egg beaten with a splash water
1 teaspoon sugar

Preheat oven to 375 degrees F.

Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg. Pile
mixture into 4 large mounds or 8 small mounds onto a nonstick cookie
sheet. Brush scones with egg wash, sprinkle with a little sugar and
bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small
scones.




Rusty

Rusty wrote:
> biig wrote:
> > I just saw the ending of the 30 minute meals show ---- missed the
> > first 25 minutes....Rachel mentioned making the scones using store
> > bought biscuit mix, asiago cheese, lots of black pepper. Does
anyone
> > have the complete recipe? I use Bisquick a lot and these look
> > interesting...thanks in advance......Sharon
>
> Here's the recipe from the Food Network:
>
>
http://www.foodnetwork.com/food/reci..._28694,00.html
>
>
> Black Pepper and Asiago Scones
>
> 1 box biscuit mix (recommended: Jiffy brand)
> 2 teaspoons coarse black pepper
> 1/2 cup cream
> A couple pinches salt
> 1 cup shredded Asiago cheese, available in specialty cheese case
> A generous grating fresh nutmeg
> 1 egg beaten with a splash water
> 1 teaspoon sugar
>
> Preheat oven to 375 degrees F.
>
> Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg.
Pile
> mixture into 4 large mounds or 8 small mounds onto a nonstick cookie
> sheet. Brush scones with egg wash, sprinkle with a little sugar and
> bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small
> scones.
>
>
>
>
> Rusty

The Jiffy biscuit mix used in recipe is the small 6 oz. box (2 cups of
biscuit mix).


Rusty

Thanks Rusty My computer crashes when I try to get into that site,
as well as anything with "about.com" and "cooks.com" among
others....frustrating. I count on and appreciate the help of you folks
on this ng.... Sharon

Rusty wrote:
>
> Rusty wrote:
> > biig wrote:
> > > I just saw the ending of the 30 minute meals show ---- missed the
> > > first 25 minutes....Rachel mentioned making the scones using store
> > > bought biscuit mix, asiago cheese, lots of black pepper. Does
> anyone
> > > have the complete recipe? I use Bisquick a lot and these look
> > > interesting...thanks in advance......Sharon
> >
> > Here's the recipe from the Food Network:
> >
> >
> http://www.foodnetwork.com/food/reci..._28694,00.html
> >
> >
> > Black Pepper and Asiago Scones
> >
> > 1 box biscuit mix (recommended: Jiffy brand)
> > 2 teaspoons coarse black pepper
> > 1/2 cup cream
> > A couple pinches salt
> > 1 cup shredded Asiago cheese, available in specialty cheese case
> > A generous grating fresh nutmeg
> > 1 egg beaten with a splash water
> > 1 teaspoon sugar
> >
> > Preheat oven to 375 degrees F.
> >
> > Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg.
> Pile
> > mixture into 4 large mounds or 8 small mounds onto a nonstick cookie
> > sheet. Brush scones with egg wash, sprinkle with a little sugar and
> > bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small
> > scones.
> >
> >
> >
> >
> > Rusty
>
> The Jiffy biscuit mix used in recipe is the small 6 oz. box (2 cups of
> biscuit mix).
>
> Rusty

Rusty wrote:
>
> Rusty wrote:
> > biig wrote:
> > > I just saw the ending of the 30 minute meals show ---- missed the
> > > first 25 minutes....Rachel mentioned making the scones using store
> > > bought biscuit mix, asiago cheese, lots of black pepper. Does
> anyone
> > > have the complete recipe? I use Bisquick a lot and these look
> > > interesting...thanks in advance......Sharon
> >
> > Here's the recipe from the Food Network:
> >
> >
> http://www.foodnetwork.com/food/reci..._28694,00.html
> >
> >
> > Black Pepper and Asiago Scones
> >
> > 1 box biscuit mix (recommended: Jiffy brand)
> > 2 teaspoons coarse black pepper
> > 1/2 cup cream
> > A couple pinches salt
> > 1 cup shredded Asiago cheese, available in specialty cheese case
> > A generous grating fresh nutmeg
> > 1 egg beaten with a splash water
> > 1 teaspoon sugar
> >
> > Preheat oven to 375 degrees F.
> >
> > Combine biscuit mix, black pepper, cream, salt, cheese and nutmeg.
> Pile
> > mixture into 4 large mounds or 8 small mounds onto a nonstick cookie
> > sheet. Brush scones with egg wash, sprinkle with a little sugar and
> > bake for 10 to 12 minutes for large scones, 7 to 8 minutes for small
> > scones.
> >
> >
> >
> >
> > Rusty
>
> The Jiffy biscuit mix used in recipe is the small 6 oz. box (2 cups of
> biscuit mix).
>
> Rusty

LOL and TY. My mother buys the restaurant size box of Bisquick; seemed
like a lot to make 4 small scones.

biig wrote:
> I just saw the ending of the 30 minute meals show ---- missed the
> first 25 minutes....Rachel mentioned making the scones using store
> bought biscuit mix, asiago cheese, lots of black pepper. Does anyone
> have the complete recipe? I use Bisquick a lot and these look
> interesting...thanks in advance......Sharon

I dinna ken about Rachel Ray, but authentic scones do NOT use store bought
biscuit mix and asiago cheese. Cheese??? Good lord, no.

Jill

"jmcquown" > wrote in message
.. .
> biig wrote:
>> I just saw the ending of the 30 minute meals show ---- missed the
>> first 25 minutes....Rachel mentioned making the scones using store
>> bought biscuit mix, asiago cheese, lots of black pepper. Does anyone
>> have the complete recipe? I use Bisquick a lot and these look
>> interesting...thanks in advance......Sharon
>
> I dinna ken about Rachel Ray, but authentic scones do NOT use store bought
> biscuit mix and asiago cheese. Cheese??? Good lord, no.
>

Why not a savory scone with cheese? I've seen other such recipes. I'm
guessing she made this kind of scone to complement a particular dish. Maybe
it's non-traditional, but so what? I think it sounds kind of tasty.

I realize you're from the South, Jill (or at least living there now), but
for those of us who were raised on Bisquick, it's a perfectly fine way to
make biscuits, pancakes, etc. I would guess it might work fairly well for
scones; not as good as scones from scratch, to be sure, but to have homemade
scones in less than 30 minutes, it might not be a bad compromise. I love
making homemade scones myself, but it is a bit time-consuming.

biscuit mix, I prefer Trader Joe's biscuit mix. It uses healthier fats
than Bisquick and makes pretty good pancakes (that's all I've used it
for...though I don't keep it on hand because I usually just make pancakes
from scratch).

Actually sweet or savory scones are eaten, at least in Canada, and
probably in Britian too. I have a couple scone recipes --- one using
Bisquick --- that I'll post later.

Mary

Chris Neidecker wrote:
> "jmcquown" > wrote in message
> .. .
> > biig wrote:
> >> I just saw the ending of the 30 minute meals show ---- missed
the
> >> first 25 minutes....Rachel mentioned making the scones using store
> >>snippage...

> I realize you're from the South, Jill (or at least living there now),
but
> for those of us who were raised on Bisquick, it's a perfectly fine
way to
> make biscuits, pancakes, etc. I would guess it might work fairly
well for
> scones; not as good as scones from scratch, to be sure, but to have
homemade
> scones in less than 30 minutes, it might not be a bad compromise. I
love
> making homemade scones myself, but it is a bit time-consuming.
>
more snippage...

Chris Neidecker wrote:
> "jmcquown" > wrote in message
> .. .
>> biig wrote:
>>> I just saw the ending of the 30 minute meals show ---- missed
>>> the first 25 minutes....Rachel mentioned making the scones using
>>> store bought biscuit mix, asiago cheese, lots of black pepper.
>>> Does anyone have the complete recipe? I use Bisquick a lot and
>>> these look interesting...thanks in advance......Sharon
>>
>> I dinna ken about Rachel Ray, but authentic scones do NOT use store
>> bought biscuit mix and asiago cheese. Cheese??? Good lord, no.
>>
>
> Why not a savory scone with cheese? I've seen other such recipes.
> I'm guessing she made this kind of scone to complement a particular
> dish. Maybe it's non-traditional, but so what? I think it sounds
> kind of tasty.
>
> I realize you're from the South, Jill (or at least living there now),
> but for those of us who were raised on Bisquick, it's a perfectly
> fine way to make biscuits, pancakes, etc. I would guess it might
> work fairly well for scones; not as good as scones from scratch, to
> be sure, but to have homemade scones in less than 30 minutes, it
> might not be a bad compromise. I love making homemade scones myself,
> but it is a bit time-consuming.
>
> biscuit mix, I prefer Trader Joe's biscuit mix. It uses
> healthier fats than Bisquick and makes pretty good pancakes (that's
> all I've used it for...though I don't keep it on hand because I
> usually just make pancakes from scratch).

It's nothing to do with me living in the southern U.S. and all to do with my
grandma being from Scotland. She would hae rolled o'er in her grave to find
out we were using biscut mix. But whatever She also would hae rolled
o'er in her grave to find out there was a cat loving on her knitted afghan!

Jill

"Chris Neidecker" > wrote in message
news:sTG4e.3808$1r6.2710@trnddc02...

> ...but for those of us who were raised on Bisquick,
> it's a perfectly fine way to make biscuits, pancakes,
> etc. I would guess it might work fairly well for scones;
> not as good as scones from scratch, to be sure, but
> to have homemade scones in less than 30 minutes,
> it might not be a bad compromise. I love making
> homemade scones myself, but it is a bit time-consuming.

Note: Please don't misconstrue my comments as picking on you, 'cause I'm
not.

How is taking three or four extra minutes to cut some butter into
flour-salt-baking soda/powder "time consuming"? Really, that's all the
extra time you're going to spend, and the result is a *far* tastier end
product. We used Bisquick when I was growing up, and I continued to use it
for years after I moved out on my own. And then one day I made biscuits
from scratch -- it only took a few extra minutes and the biscuits were
fantastic, with no lingering chemical taste. I've never used Bisquick
again.

You could, of course, make up a batch of your own baking mix -- flour, salt,
baking soda/powder and cut in the butter (or other fat of your choice, such
as lard -- home-rendered, of course!), and freeze it. That would give you
the time savings your looking for, with the benefits of no added chemicals
(a la Bisquick) and *much* cheaper.

> biscuit mix, I prefer Trader Joe's biscuit mix. It
> uses healthier fats than Bisquick and makes pretty
> good pancakes (that's all I've used it for...though I
> don't keep it on hand because I usually just make
> pancakes from scratch).

See? You're already doing it with your pancakes. It's the same thing with
biscuits or scones.
-j

Actually I always keep a supply of homemade Bisquick in the freezer.
Only when I'm really lazy, or not feeling well, do I use store bought
Bisquick.

Mary

jacqui{JB} wrote:
> "Chris Neidecker" > wrote in message
> news:sTG4e.3808$1r6.2710@trnddc02...
>
> > ...but for those of us who were raised on Bisquick,
> > it's a perfectly fine way to make biscuits, pancakes,
> > etc. I would guess it might work fairly well for scones;
> > not as good as scones from scratch, to be sure, but
> > to have homemade scones in less than 30 minutes,
> > it might not be a bad compromise. I love making
> > homemade scones myself, but it is a bit time-consuming.
>
> Note: Please don't misconstrue my comments as picking on you, 'cause
I'm
> not.
>
> How is taking three or four extra minutes to cut some butter into
> flour-salt-baking soda/powder "time consuming"? Really, that's all
the
> extra time you're going to spend, and the result is a *far* tastier
end
> product. We used Bisquick when I was growing up, and I continued to
use it
> for years after I moved out on my own. And then one day I made
biscuits
> from scratch -- it only took a few extra minutes and the biscuits
were
> fantastic, with no lingering chemical taste. I've never used
Bisquick
> again.
>
> You could, of course, make up a batch of your own baking mix --
flour, salt,
> baking soda/powder and cut in the butter (or other fat of your
choice, such
> as lard -- home-rendered, of course!), and freeze it. That would
give you
> the time savings your looking for, with the benefits of no added
chemicals
> (a la Bisquick) and *much* cheaper.
>
> > biscuit mix, I prefer Trader Joe's biscuit mix. It
> > uses healthier fats than Bisquick and makes pretty
> > good pancakes (that's all I've used it for...though I
> > don't keep it on hand because I usually just make
> > pancakes from scratch).
>
> See? You're already doing it with your pancakes. It's the same
thing with
> biscuits or scones.
> -j

Yes please...I'd be interested....thanks.....Sharon

Mash wrote:
>
> Actually sweet or savory scones are eaten, at least in Canada, and
> probably in Britian too. I have a couple scone recipes --- one using
> Bisquick --- that I'll post later.
>
> Mary
>
> Chris Neidecker wrote:
> > "jmcquown" > wrote in message
> > .. .
> > > biig wrote:
> > >> I just saw the ending of the 30 minute meals show ---- missed
> the
> > >> first 25 minutes....Rachel mentioned making the scones using store
> > >>snippage...
>
> > I realize you're from the South, Jill (or at least living there now),
> but
> > for those of us who were raised on Bisquick, it's a perfectly fine
> way to
> > make biscuits, pancakes, etc. I would guess it might work fairly
> well for
> > scones; not as good as scones from scratch, to be sure, but to have
> homemade
> > scones in less than 30 minutes, it might not be a bad compromise. I
> love
> > making homemade scones myself, but it is a bit time-consuming.
> >
> more snippage...

"jmcquown" > wrote in message
. ..
> Chris Neidecker wrote:
>> "jmcquown" > wrote in message
>> .. .
>>> biig wrote:
>>>> I just saw the ending of the 30 minute meals show ---- missed
>>>> the first 25 minutes....Rachel mentioned making the scones using
>>>> store bought biscuit mix, asiago cheese, lots of black pepper.
>>>> Does anyone have the complete recipe? I use Bisquick a lot and
>>>> these look interesting...thanks in advance......Sharon
>>>
>>> I dinna ken about Rachel Ray, but authentic scones do NOT use store
>>> bought biscuit mix and asiago cheese. Cheese??? Good lord, no.
>>>
>>
>> Why not a savory scone with cheese? I've seen other such recipes.
>> I'm guessing she made this kind of scone to complement a particular
>> dish. Maybe it's non-traditional, but so what? I think it sounds
>> kind of tasty.
>>
>> I realize you're from the South, Jill (or at least living there now),
>> but for those of us who were raised on Bisquick, it's a perfectly
>> fine way to make biscuits, pancakes, etc. I would guess it might
>> work fairly well for scones; not as good as scones from scratch, to
>> be sure, but to have homemade scones in less than 30 minutes, it
>> might not be a bad compromise. I love making homemade scones myself,
>> but it is a bit time-consuming.
>>
>> biscuit mix, I prefer Trader Joe's biscuit mix. It uses
>> healthier fats than Bisquick and makes pretty good pancakes (that's
>> all I've used it for...though I don't keep it on hand because I
>> usually just make pancakes from scratch).
>
> It's nothing to do with me living in the southern U.S. and all to do with
> my
> grandma being from Scotland. She would hae rolled o'er in her grave to
> find
> out we were using biscut mix. But whatever She also would hae rolled
> o'er in her grave to find out there was a cat loving on her knitted
> afghan!

Which bit of Scotland?

Ophelia near Stirling

Ophelia wrote:
> "jmcquown" > wrote in message
> . ..
>> Chris Neidecker wrote:
>>> "jmcquown" > wrote in message
>>> .. .
>>>> biig wrote:
>>>>> I just saw the ending of the 30 minute meals show ---- missed
>>>>> the first 25 minutes....Rachel mentioned making the scones using
>>>>> store bought biscuit mix, asiago cheese, lots of black pepper.
>>>>> Does anyone have the complete recipe? I use Bisquick a lot and
>>>>> these look interesting...thanks in advance......Sharon
>>>>
>>>> I dinna ken about Rachel Ray, but authentic scones do NOT use store
>>>> bought biscuit mix and asiago cheese. Cheese??? Good lord, no.
>>>>
>>>
>>> Why not a savory scone with cheese? I've seen other such recipes.
>>> I'm guessing she made this kind of scone to complement a particular
>>> dish. Maybe it's non-traditional, but so what? I think it sounds
>>> kind of tasty.
>>>
>>> I realize you're from the South, Jill (or at least living there
>>> now), but for those of us who were raised on Bisquick, it's a
>>> perfectly
>>> fine way to make biscuits, pancakes, etc. I would guess it might
>>> work fairly well for scones; not as good as scones from scratch, to
>>> be sure, but to have homemade scones in less than 30 minutes, it
>>> might not be a bad compromise. I love making homemade scones
>>> myself, but it is a bit time-consuming.
>>>
>>> biscuit mix, I prefer Trader Joe's biscuit mix. It uses
>>> healthier fats than Bisquick and makes pretty good pancakes (that's
>>> all I've used it for...though I don't keep it on hand because I
>>> usually just make pancakes from scratch).
>>
>> It's nothing to do with me living in the southern U.S. and all to do
>> with my
>> grandma being from Scotland. She would hae rolled o'er in her grave
>> to find
>> out we were using biscut mix. But whatever She also would hae
>> rolled o'er in her grave to find out there was a cat loving on her
>> knitted afghan!
>
> Which bit of Scotland?
>
> Ophelia near Stirling

Kirkintilloch (Grandpa was from Twecher).

Jill

"jacqui{JB}" > wrote in message
. dk...
> "Chris Neidecker" > wrote in message
> news:sTG4e.3808$1r6.2710@trnddc02...
>> I love making
>> homemade scones myself, but it is a bit time-consuming.
>
> Note: Please don't misconstrue my comments as picking on you, 'cause I'm
> not.

And I'm not picking on you either, though I can't imagine why you care about
how I bake.
>
> How is taking three or four extra minutes to cut some butter into
> flour-salt-baking soda/powder "time consuming"? Really, that's all the
> extra time you're going to spend, and the result is a *far* tastier end
> product.

See what I wrote above? I wasn't talking about cutting butter or not
cutting butter. I was talking about baking homemade scones vs. pouring
Raisin Bran. I have never used Bisquick to bake scones. I have used it
occasionally for biscuits and pancakes, and it makes perfectly tasty
biscuits and pancakes as far as I'm concerned. However, it's made from
white flour and unhealthy fats, so I don't use it.

Homemade scones are a treat for my husband and me, but our three young
children don't like them. So there's not enough ROI to make them very
often. The whole process of mixing the dry, mixing the wet, cutting in the
butter (for which I use a food processor), zesting an orange (yes, I have a
microplane zester), chopping dried cranberries, mixing, kneading, shaping
takes longer than I have on any weekend morning when I've got a toddler
hanging on my leg or climbing out of his high chair. Occasionally, I get up
extra-early to bake scones, but not very often.

Now, making homemade pancakes, waffles or sweet potato muffins has a huge
ROI, because I make very healthy and tasty versions that my husband and kids
enjoy. I always have leftover waffles in the freezer (the muffins freeze
well but there are never leftovers).


> We used Bisquick when I was growing up, and I continued to use it
> for years after I moved out on my own. And then one day I made biscuits
> from scratch -- it only took a few extra minutes and the biscuits were
> fantastic, with no lingering chemical taste. I've never used Bisquick
> again.
>

I've never noticed the chemical taste, but then, biscuits are not a huge
favorite of mine.


> You could, of course, make up a batch of your own baking mix -- flour,
> salt,
> baking soda/powder and cut in the butter (or other fat of your choice,
> such
> as lard -- home-rendered, of course!), and freeze it. That would give you
> the time savings your looking for, with the benefits of no added chemicals
> (a la Bisquick) and *much* cheaper.

Sometimes when I'm making pancakes or something, I'll get out two bowls and
make an extra batch of dry ingredients. But to make an all-purpose baking
mix doesn't work for me -- I've compared all my recipes, and they all call
for different proportions of chemicals.

>
>> biscuit mix, I prefer Trader Joe's biscuit mix. It
>> uses healthier fats than Bisquick and makes pretty
>> good pancakes (that's all I've used it for...though I
>> don't keep it on hand because I usually just make
>> pancakes from scratch).
>
> See? You're already doing it with your pancakes. It's the same thing
> with
> biscuits or scones.
> -j

No kidding. I was just defending the OP because I thought Jill was being a
little snippy about the Bisquick, cheese and pepper. I don't use Bisquick,
but I can understand why other people do. 3 or 4 minutes might not seem
like much to you, but it all adds up, and it can make a difference for some
people.

Chris

Chris Neidecker wrote:
> "jacqui{JB}" > wrote in message
> . dk...
>> "Chris Neidecker" > wrote in message
>> news:sTG4e.3808$1r6.2710@trnddc02...
>>> I love making
>>> homemade scones myself, but it is a bit time-consuming.
>>
>> Note: Please don't misconstrue my comments as picking on you, 'cause
>> I'm not.
>

> No kidding. I was just defending the OP because I thought Jill was
> being a little snippy about the Bisquick, cheese and pepper.

It's just because I was raised with Grandma's scones. I really didn't mean
to be snippy; I'm sorry! Ahd she never put cheese in her scones. I don't
recall mentioning pepper.

I use Bisquick for quick dumplings in stew.

Jill

I don't
> use Bisquick, but I can understand why other people do. 3 or 4
> minutes might not seem like much to you, but it all adds up, and it
> can make a difference for some people.
>
> Chris

"jmcquown" > wrote in message
.. .
>
> It's just because I was raised with Grandma's scones. I really didn't
> mean
> to be snippy; I'm sorry! Ahd she never put cheese in her scones. I don't
> recall mentioning pepper.
>
> I use Bisquick for quick dumplings in stew.
>
> Jill
>
>
No harm done, as my daughter says, "Let's just start over and be friends."
I'll bet your Grandma's scones were wonderful.

Chris

"Chris Neidecker" > wrote in message
news:sx95e.783$H_5.3@trnddc01...

> > Note: Please don't misconstrue my comments
> > as picking on you, 'cause I'm not.

> And I'm not picking on you either, though I can't
> imagine why you care about how I bake.

You're reading *far* too much into my post. Take constructive advice where
it applies to you; leave it if it's unhelpful. That was the point.

-j

"jacqui{JB}" > wrote in message
. dk...
> "Chris Neidecker" > wrote in message
> news:sx95e.783$H_5.3@trnddc01...
>
>> > Note: Please don't misconstrue my comments
>> > as picking on you, 'cause I'm not.
>
>> And I'm not picking on you either, though I can't
>> imagine why you care about how I bake.
>
> You're reading *far* too much into my post. Take constructive advice
> where
> it applies to you; leave it if it's unhelpful. That was the point.
>
> -j
>

(Laughing now) If you think I'm reading too much into your post, then
you're reading too much into mine. No harm intended. As a peace offering,
here's the recipe I use for scones when I have time. It's from the Dec.
2001 Bon Appetit magazine; I found it on epicurious.com


Cranberry-Tangerine Scones
2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated tangerine peel
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup dried cranberries
1/4 cup crème fraîche or sour cream
3 tablespoons fresh tangerine juice
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*



Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour,
1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup
chilled butter. Using fingertips, rub in until mixture resembles coarse
meal. Mix in cranberries.

Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend.
Gradually add to flour mixture, using fork to toss until moist clumps form.
Knead dough briefly on lightly floured surface until smooth. Pat dough into
8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet,
spacing apart. Brush with melted butter; sprinkle with raw sugar.

Bake until golden brown, about 12 minutes. Serve warm or at room
temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in
aluminum foil; freeze. Serve at room temperature.)

* Also called turbinado or demerara sugar; available at natural foods stores
and most supermarkets.

"Chris Neidecker" > wrote in message
news:R_g5e.4987$B12.255@trnddc09...


> (Laughing now) If you think I'm reading too much
> into your post, then you're reading too much into
> mine. No harm intended.

Things do move into the ridiculous rather quickly without body language
cues, don't they?

> As a peace offering, here's the recipe I use for scones
> when I have time. It's from the Dec. 2001 Bon Appetit
> magazine; I found it on epicurious.com

Looks really good (recipe intact below for anyone who might've missed it) --
I can see I'm going to have to do a bit of baking this weekend. Thanks for
sharing.
-j

----
> Cranberry-Tangerine Scones
> 2 cups all purpose flour
> 1/3 cup sugar
> 2 tablespoons grated tangerine peel
> 1 tablespoon baking powder
> 1/2 teaspoon salt
> 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
> 1/2 cup dried cranberries
> 1/4 cup crème fraîche or sour cream
> 3 tablespoons fresh tangerine juice
> 1 large egg
> 2 teaspoons unsalted butter, melted
> 2 teaspoons raw sugar*
>
> Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk
flour,
> 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup
> chilled butter. Using fingertips, rub in until mixture resembles coarse
> meal. Mix in cranberries.
>
> Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend.
> Gradually add to flour mixture, using fork to toss until moist clumps
form.
> Knead dough briefly on lightly floured surface until smooth. Pat dough
into
> 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet,
> spacing apart. Brush with melted butter; sprinkle with raw sugar.
>
> Bake until golden brown, about 12 minutes. Serve warm or at room
> temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in
> aluminum foil; freeze. Serve at room temperature.)
>
> * Also called turbinado or demerara sugar; available at natural foods
stores
> and most supermarkets.