Ohhhh FRUIT SCONES... I HATE THEM!
Anything with dried shrivelled sultanas is NOT ok with me. Ew. Ew. Ew.
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Ohhhh FRUIT SCONES... I HATE THEM!
Anything with dried shrivelled sultanas is NOT ok with me. Ew. Ew. Ew.
The reason NZ scones are square: because in NZ, the cooking bible is the Edmonds Cookery Book. It used to be sent free when a couple got engaged. One of the best marketing tactics ever, IMO, as the next generation (like me) also buy it.
Anyhoo, here's the Edmonds recipe:
3 cups plain flour
6 teaspoons baking powder
1/4 teaspoon salt
75 g butter
1 -1 1/2 cup milk
extra milk
Directions:
1 Sift flour, baking powder and salt into a bowl.
2 Cut butter in until it resembles fine breadcrumbs.
3 Add milk and mix quickly with a knife to a soft dough.
4 Knead a few times.
5 Lightly dust an oven tray with flour.
6 Press scone dough out onto this.
7 Cut into 12 even-sized pieces.
8 Leave a 2 cm space between scones.
9 Brush tops with milk.
10 Bake at 220C for 10 minutes or until golden brown.
Tip: Cooling on a rack will give you crisp crusts, while covering them with a clean tea towel will give a soft scone.
mmmmmm plump juicy sultanas.
I do love my Edmond's cookbook :D
Pumpkin scones are the bomb, love love love them! But N2L, I have grave concerns for your mental health. ;p
Dont hold back Rouge. Tell us how you really feel :) I take it you don't like fruit cake then:
Fruit cake has alcohol in it.
Nuff said. :p
Regular scones: rounds, spaced. Sultanas and currants optional, but fruit scones do *not* get the jam and cream treatment.
Pumpkin scones: in a tray, scored but not cut until after cooking. Kinda like a damper.
To add to the Great Scone Controversy: jam on bottom and cream on top or jam on top of cream?
Jam on bottom because it must be spread but cream can be blobbed.
Jam on bottom and cream on top.
Otherwise the cream melts blurk. Apparently this originally depended on where you came from in the UK. And then you've got clotted cream vs. whipped cream...
Cream?? :sick:
Jam all the way baby!
DH has about a tablespoon of butter, then jam, then cream. Seriously, how that man is not 500lbs and had a heart attack is beyond me. :rofl:
But how would one get the jam on the cream? That would surely mean a less than ideal amount of cream for anyone I know who eats cream on scones...
A warning because they are so gosh darn delicious maybe!!! :lol::
Limey, you're not the first. You wont be the last ;) :p
I don't like blue cheese... but I would give it a whirl with cream cheese and chive scones and smoked salmon...with a poached egg and hollandaise... mmmm... Now I am going to have to make a cream cheese and chive scone. :think:
What time you want me there?? ;):
As it is, all this scone talk made me go and make myself pancakes for breakfast. Perverse, I know, but that's how I roll.
I like a thin smear of jam and then a 1 to 1 ratio of cream to scone.
I always used to do jam then cream but DH converted me to cream first, jam on top. It's just like butter. I usually do both versions, for research purposes.
I'm liking the idea of poached eggs and hollandaise sauce on savoury scones. Maybe cheese and bacon scones... What a great way to procrastinate today. Of course I can't poach eggs properly but I'll give it a whirl anyway.
Bacon, cheese and herb scones currently in the oven. I added a bit too much milk though, so expect them to be a bit doughy. Cut the butter in the old fashioned way - that took longer than expected.
they sound delish l&b!
i like jam then cream. i had some yummy scone in the lake district in the uk with a flavoured buttet but cant remember what it was now :redface: i don't have butter with jam but i am quite happy to eat a fresh, hot scone just with butter. mmmm if i wasnt making party food today i would soooo be having scones for afternoon tea!
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