Re: Who has a failproof recipe for scones?????

[Guest guest]

Hi

I am famous for my scones, of all varieties,especially my cream scones, still

they are a British tradition- having made them for school fetes, vsitors ect.

- recipe as follows

makes 8/12 scones

8oz(200g) self-raising flour]small pinch salt

2oz(50g)butter

¼ pint milk(125cc)

(sorry I don't know US eqiv re Selfraising four and measurements in cups)

Heat oven to 425F/mark 7 gas

gease and flour tray

rub flour/salt and butter to reemble breadcrumbs

add milk and form a soft dough

knead lightly on a floured board (do not roll out, kneading keeps mixture

light)

to about ¾ " thick

cut into 2 " rounds or wedges

place onto prepared tray and brush tops with milk

bake for 10 mins until well risen and brown

cool on rack

VARIETIES

sweet scones add 2oz caster(fine)suger to dry ingredients

date & walnut add 2oz choppes dates and 2oz walnut pieces - I

substitute

½ brown flour and sugar, and add a pinch of

cinnamen

fruit add 2oz dried fruit and 1oz caster suger

cheese add 3oz grated cheese

sometimes with the varieties you need a little more milk to get a soft but

not sticky dough

I serve plain/sweet scones split with whipped cream and strawberry jam(jelly)

-delicious

I usually double up recipe and freeze some, some never even get cool enough

to freeze as they are eaten as fast as they come out of the oven

Hope you have success and enjoy

Margaret

[Guest guest]

[ ] Who has a failproof recipe for scones?????

> Greetings yon psoriaticarthritians,

>

> Since I have been using methotrexate I have developed

> a craving for scones. Is she pregnant you may well

> ask the answer to that is no. (But might I add it is

> fun trying)

>

> My culinary skills in this area are somewhat

> inadequate.

>

> I have tried making the scones but they turn out like

> little hard rocks. (Even the dog is turning her nose

> up at them).

>

> Does anyone have a guaranteed recipe for making them.

> The Baker up the road from me is making them every day

> for me but this is getting a little expensive.

>

> Maybe I just crave the salt content in the butter.

>

> Regards to everyone

>

> Find local movie times and trailers on Movies.

> http://au.movies.

>

>

>

>

> Please visit our Psoriatic Arthritis Group's informational web page at:

> http://www.wpunj.edu/pa/ -- created and edited by list member

aka(raharris@...).

>

> Also,in August 2001,list member Jack aka Cornishpro@... began

to conduct extensive research which he publishes as the " Psoriatic Arthritis

Research Newsletter " , monthly in our email and digest format. Many thanks to

Jack. Back issues of the newsletter are stored on our PA webpage as well as

the archives of the list.

>

> Don't forget that the list archives comprise a tremendous amount of

information (Over three years of messages and answers).Feel free to browse

them at your convenience.

>

> LET'S HEAR FROM SOME OF YOU LURKERS out there! If you have a comment or

question, chances are there is a person who has been around a while who can

help you out with AT LEAST an educated guess for an answer! If not,we can

steer you in the right direction with a good website to go to,

>

> Blessings and Peace,

>

> Atwood-Stack, Founder

> Alan , Web & List Editor

> Jack , Newsletter Editor

> Pat Bias, List Editor

> Ron Dotson, List Editor

> Orin, List Editor

> , List Editor

> and any others who help in any way (thank you!)

>

>

[Guest guest]

Hi Fred...I have a great recipe, not too hard....

3 tbs brandy (I use pear william)

1 cup dried cherries

1 tsp grated orange zest

4.5 cups flour

2 tsp baking powder

1/2 tsp baking soda

2 tbs sugar

1 c sweet butter, cut into small pieces

1 c heavy cream (approx)

Glaze:

1 beaten egg

1/4c heavy cream

Soak cherries and orange zest in brandy while preparing batter.

Combine flour, baking powder, baking soda and sugar in bowl. Add butter

pieces and cut into flour with fork or pastry blender until mixture resembles

coarse meal. Mixing gently, add just enough cream to make dough hold together.

Add cherries and liquid and work them into dough. Form dough into ball, wrap

in plastic and chill for 30 minutes.

Preheat oven to 375

On lightly floured surface, roll dough out to 3/4 inch thick for larger

scones. Cut out dough with cookie cutter. Place on well buttered baking sheet.

Blend together egg and cream and brush over tops of scones.

Bake 13-15 minutes until golden brown and puffed.

Enjoy:-)

[Guest guest]

Wow...that sounds good.... things like this make me rethink my atkins

diet:)

> Hi Fred...I have a great recipe, not too hard....

>

> 3 tbs brandy (I use pear william)

> 1 cup dried cherries

> 1 tsp grated orange zest

> 4.5 cups flour

> 2 tsp baking powder

> 1/2 tsp baking soda

> 2 tbs sugar

> 1 c sweet butter, cut into small pieces

> 1 c heavy cream (approx)

>

> Glaze:

> 1 beaten egg

> 1/4c heavy cream

>

> Soak cherries and orange zest in brandy while preparing batter.

>

> Combine flour, baking powder, baking soda and sugar in bowl. Add

butter

> pieces and cut into flour with fork or pastry blender until mixture

resembles

> coarse meal. Mixing gently, add just enough cream to make dough

hold together.

> Add cherries and liquid and work them into dough. Form dough into

ball, wrap

> in plastic and chill for 30 minutes.

>

> Preheat oven to 375

>

> On lightly floured surface, roll dough out to 3/4 inch thick for

larger

> scones. Cut out dough with cookie cutter. Place on well buttered

baking sheet.

> Blend together egg and cream and brush over tops of scones.

>

> Bake 13-15 minutes until golden brown and puffed.

>

> Enjoy:-)

>

>

>

>