BabyJane Hudson wrote:
> I've always wanted to try one. Are they any good? I saw a pic of one
> with English Clotted Cream and it sure look good and I imagine with go
> well with tea, which I am now drinking as opposed to coffee.
>
> Anyone have a good and simple recipe or are there good mixes available
> and if so, which are good and which should be avoided?
>
> Thanks,
> Jane


I prefer scones eaten on the day they're baked - it's one of those
things. I like all sorts, cherry ones on it's own, plain ones with
cream and strawberries, cheese ones with butter.

Ahem....scones come in four varieties and ONLY four to the purists:
Plain, Fruit (with sultanas), Cheese (at a pinch) and Pumpkin (if
you're Australian)

Scones are like most bakery items - being loosely dough related - they
don't tend to keep well. They are stunning warm, straight from the
oven... with plain butter and jam (conserve), or cream (clotted, double
or otherwise) and jam.

Here's my tried & true recipe which uses lemonade instead of milk,
which gives a much lighter texture.

2 cups self raising flour (250g)
½ tsp salt
2 generous Tbls softened butter
200-240ml lemonade (cold)
additional flour for rolling
1 egg yolk and a little milk - beaten well

Sift flour & salt several times.
Rub butter into flour with fingertips.
Make a well in the centre.
Add lemonade and mix with a broad bladed knife until a moist dough is
formed.
Generously flour a board (or benchtop).
Very, very gently knead the dough, just until it comes together.
Pat (NOT ROLL!) with hands to about 2" thick.
Using a metal cutter (around 1"-1½" diameter) cut out scones.
Place close together (almost -if not - touching) on a lightly floured
biscuit/cookie tray (no sides).
Carefully brush the TOPS only (making sure not to drip down the sides
or it will prevent scones from rising) with beaten egg/milk mixture.
Bake at 200-220ºC for 12-15 minutes or until, when tapped, the scones
sound 'hollow'.

If you aren't fussed on the idea of the extra sugar lemonade will
bring, try using soda water... same result, less sugar.

Below are some alternatives using basic ingredients (or modifying them)
as above:
Cheese scones: Add 60g grated tasty cheese + 2 pinches cayenne before
adding lemonade.

Fruit scones: ½ cup sultanas, 1 Tbls caster sugar, 1 egg. Add sultanas
to flour butter mixture. Dissolve sugar in lemonade and add to beaten
egg. Then add to dry ingredients.

Pumpkin scones:½ cup mashed cold pumpkin; reduce lemonade to 80-100ml;
1/3 cup sugar, 1 egg.
Beat butter & sugar to a cream. Add egg and beat well. Add mashed
pumpkin. Add lemonade/flour alternately and mix with a knife to a moist
dough. Proceed as for plain scones.

I hate to think scones are going to end up designer items (like
muffins) in flavours & varieties great and small... the thought of a
blueberry/lemon scone fills me with pure horror! Experimental flavours
are great for cakes or muffins... but scones are scones and shouldn't
be messed with... or they turn into something else! IMHO

LadyJane
--
"Never trust a skinny cook"

In scone recipe said to pat out to 2" thick - it was a mistake - should
be 1" thick!!

sorry all....

LadyJane
--
"Never trust a skinny cook!"

LadyJane wrote:
> Ahem....scones come in four varieties and ONLY four to the purists:
> Plain, Fruit (with sultanas), Cheese (at a pinch) and Pumpkin (if
> you're Australian)



Mmmm. Marshmallow scones.

--
Bob

zxcvbob wrote:
> LadyJane wrote:
> > Ahem....scones come in four varieties and ONLY four to the purists:
> > Plain, Fruit (with sultanas), Cheese (at a pinch) and Pumpkin (if
> > you're Australian)
>
>
>
> Mmmm. Marshmallow scones.
>
> --
> Bob

what about sun-dried tomatoes?

dee wrote:
> zxcvbob wrote:
>
>>LadyJane wrote:
>>
>>>Ahem....scones come in four varieties and ONLY four to the purists:
>>>Plain, Fruit (with sultanas), Cheese (at a pinch) and Pumpkin (if
>>>you're Australian)
>>
>>
>>
>>Mmmm. Marshmallow scones.
>>
>>--
>>Bob
>
>
> what about sun-dried tomatoes?
>


Marshmallows /and/ sun-dried tomatoes!!

Bob

LadyJane wrote:
> Ahem....scones come in four varieties and ONLY four to the purists:
> Plain, Fruit (with sultanas), Cheese (at a pinch) and Pumpkin (if
> you're Australian)
>
> Scones are like most bakery items - being loosely dough related - they
> don't tend to keep well. They are stunning warm, straight from the
> oven... with plain butter and jam (conserve), or cream (clotted, double
> or otherwise) and jam.
>
> Here's my tried & true recipe which uses lemonade instead of milk,
> which gives a much lighter texture.
>
> 2 cups self raising flour (250g)
> ½ tsp salt
> 2 generous Tbls softened butter
> 200-240ml lemonade (cold)
> additional flour for rolling
> 1 egg yolk and a little milk - beaten well
>
> Sift flour & salt several times.
> Rub butter into flour with fingertips.
> Make a well in the centre.
> Add lemonade and mix with a broad bladed knife until a moist dough is
> formed.
> Generously flour a board (or benchtop).
> Very, very gently knead the dough, just until it comes together.
> Pat (NOT ROLL!) with hands to about 2" thick.
> Using a metal cutter (around 1"-1½" diameter) cut out scones.
> Place close together (almost -if not - touching) on a lightly floured
> biscuit/cookie tray (no sides).
> Carefully brush the TOPS only (making sure not to drip down the sides
> or it will prevent scones from rising) with beaten egg/milk mixture.
> Bake at 200-220ºC for 12-15 minutes or until, when tapped, the scones
> sound 'hollow'.
>
> If you aren't fussed on the idea of the extra sugar lemonade will
> bring, try using soda water... same result, less sugar.
>
> Below are some alternatives using basic ingredients (or modifying them)
> as above:
> Cheese scones: Add 60g grated tasty cheese + 2 pinches cayenne before
> adding lemonade.
>
> Fruit scones: ½ cup sultanas, 1 Tbls caster sugar, 1 egg. Add sultanas
> to flour butter mixture. Dissolve sugar in lemonade and add to beaten
> egg. Then add to dry ingredients.
>
> Pumpkin scones:½ cup mashed cold pumpkin; reduce lemonade to 80-100ml;
> 1/3 cup sugar, 1 egg.
> Beat butter & sugar to a cream. Add egg and beat well. Add mashed
> pumpkin. Add lemonade/flour alternately and mix with a knife to a moist
> dough. Proceed as for plain scones.
>
> I hate to think scones are going to end up designer items (like
> muffins) in flavours & varieties great and small... the thought of a
> blueberry/lemon scone fills me with pure horror! Experimental flavours
> are great for cakes or muffins... but scones are scones and shouldn't
> be messed with... or they turn into something else! IMHO
>
> LadyJane
> --
> "Never trust a skinny cook"

Yes, they dry/harden in about 2 days. If covered up, they go soggy.
Sultana! thanks, they are mmm...

On Mon 10 Apr 2006 09:22:44p, Thus Spake Zarathustra, or was it LadyJane?

> I hate to think scones are going to end up designer items (like
> muffins) in flavours & varieties great and small... the thought of a
> blueberry/lemon scone fills me with pure horror! Experimental flavours
> are great for cakes or muffins... but scones are scones and shouldn't
> be messed with... or they turn into something else! IMHO

Then the fresh raspberry cream scones I make would put you right over the
edge. :-) BTW, they're delicious!

--
Wayne Boatwright @¿@¬
_____________________

On 11 Apr 2006 07:22:34 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:



>Then the fresh raspberry cream scones I make would put you right over the
>edge. :-) BTW, they're delicious!

Okay, spill!

Christine

"zxcvbob" > wrote in message
...

>>>Mmmm. Marshmallow scones.
>>>
>>>--
>>>Bob
>>
>>
>> what about sun-dried tomatoes?
>>
>
>
> Marshmallows /and/ sun-dried tomatoes!!


Eeewww!!! Your just sick!

Jen

Wayne Boatwright wrote:
> Then the fresh raspberry cream scones I make would put you right over the
> edge. :-) BTW, they're delicious!
>
> --
> Wayne Boatwright @¿@¬


Okay... so tempt me... do your worst!

Recipe please... then I'll make an informed decision.

<nudge, nudge, wink, wink>

LadyJane
--
"Never trust a skinny cook!"

"dee" > wrote in message
oups.com...
>
> zxcvbob wrote:
> > LadyJane wrote:
> > > Ahem....scones come in four varieties and ONLY four to the purists:
> > > Plain, Fruit (with sultanas), Cheese (at a pinch) and Pumpkin (if
> > > you're Australian)
> >
> >
> >
> > Mmmm. Marshmallow scones.
> >
> > --
> > Bob
>
> what about sun-dried tomatoes?

Whyever not?) I often make bread containing sun dried tomatoes and
herbs

"LadyJane" > wrote in
ups.com:


Just a note regarding LJ's recipe (below) for those in the US. Here
lemonade refers to a fizzy drink like Sprite or 7Up, not to a lemon
drink.

> Here's my tried & true recipe which uses lemonade instead of milk,
> which gives a much lighter texture.
>
> 2 cups self raising flour (250g)
> ½ tsp salt
> 2 generous Tbls softened butter
> 200-240ml lemonade (cold)
> additional flour for rolling
> 1 egg yolk and a little milk - beaten well
>
> Sift flour & salt several times.
> Rub butter into flour with fingertips.
> Make a well in the centre.
> Add lemonade and mix with a broad bladed knife until a moist dough is
> formed.
> Generously flour a board (or benchtop).
> Very, very gently knead the dough, just until it comes together.
> Pat (NOT ROLL!) with hands to about 2" thick.
> Using a metal cutter (around 1"-1½" diameter) cut out scones.
> Place close together (almost -if not - touching) on a lightly floured
> biscuit/cookie tray (no sides).
> Carefully brush the TOPS only (making sure not to drip down the sides
> or it will prevent scones from rising) with beaten egg/milk mixture.
> Bake at 200-220ºC for 12-15 minutes or until, when tapped, the scones
> sound 'hollow'.
>
> If you aren't fussed on the idea of the extra sugar lemonade will
> bring, try using soda water... same result, less sugar.


--
Rhonda Anderson
Cranebrook, NSW, Australia

On Mon 10 Apr 2006 10:44:51p, Thus Spake Zarathustra, or was it Christine
Dabney?

> On 11 Apr 2006 07:22:34 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>
>
>>Then the fresh raspberry cream scones I make would put you right over
>>the edge. :-) BTW, they're delicious!
>
> Okay, spill!

Okay, a litle history first... Back in the 1950s, an English couple
imigrated to the US and settled near the small town of Oberlin, Ohio. A
few years later they bought an early 19th stone cottage in the English
countryside, had it dismantled stone by stone, shipped it to the US, and
had it reconstructed in Ohio. They named the cottage "Camcote House".
Local residents were so taken with the couple and their cottage that they
began serving an English "high tea" several afternoons each week. Among
the many things they served, the fresh raspberry cream scones was my
favorite and I finally wheedled the recipe from their daughter many years
ago.

Fresh Raspberry Cream Scones

Recipe By : Camcote House
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SCONES-----
2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Sugar
3/4 c Fresh red raspberries
1 1/4 c Heavy cream
-----GLAZE-----
3 tb Butter, melted
Coarse sugar

Preheat oven to 425 degrees F. Use an ungreased baking sheet.

Combine the flour, baking powder, salt, and sugar in a bowl, stirring
with a fork to mix well. Add the raspberries and distribute gently in
the flour mixture. Still using a fork, gently stir in the cream and mix
just until the dough holds together in a rough mass (the dough will be
quite sticky).

Lightly flour a board and transfer the dough to it. Turn and fold the
dough onto itself 8 or 9 times. Pat into a circle 9-10 inches in
diameter. For the glaze, spread the butter over the top and side of the
circle of dough and sprinkle sugar on top. Cut the circle into 12
wedges and place each piece on the baking sheet, allowing about an inch
between pieces.

Bake for about 15 minutes, or until golden brown.

--
Wayne Boatwright @¿@¬
_____________________

On Mon 10 Apr 2006 11:49:37p, Thus Spake Zarathustra, or was it LadyJane?

>
> Wayne Boatwright wrote:
>> Then the fresh raspberry cream scones I make would put you right over the
>> edge. :-) BTW, they're delicious!
>>
>> --
>> Wayne Boatwright @¿@¬
>
>
> Okay... so tempt me... do your worst!
>
> Recipe please... then I'll make an informed decision.
>
> <nudge, nudge, wink, wink>

Okay, I just posted the recipe in response to Christine Dabney's post
upthread. Let me know if you don't see it, and do please let me know if you
like them. I hope you enjoy them!

--
Wayne Boatwright @¿@¬
_____________________