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 Posted: Wed Jul 19, 2006 3:19 pm
I've been told that I make the best scones my friends have ever had. In fact, they brought me and a friend back together after we had a fight.
So many people put loads of milk in their scones, but the secret to proper scones is, a TINY bit of milk. Just enough to make the dough, they'll end up crispy on the outside, but light and fluffy and the inside. Also, don't brush the top with milk, they look nicer when they're more rustic looking. I also shape them wit my hands, instead of a cutter, I don't like then to be too even. And make them thick, there's nothing worse than small, biscuit-like scones. I also like to add a dash of cinnamon(sp?), makes them more tasty.
I also like to make savoury scones. Instead of adding sugar and/or dried fruit, add some grated cheese and some herbs. When they're cooked, chop 'em in half and cover both halves in a pasta sauce or chutney. Then put cheese over that and grill them til the cheese melts and bubbles. Yummyness!!
So.. Does anyone else like to make scones?? Discuss them here.
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Posted: Sun Oct 08, 2006 3:23 pm
I have never actually made scones before but I do love them. I might make them someday. Thanks for the info, I will be sure to remember it when I make them. biggrin
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Posted: Thu Jan 18, 2007 12:43 pm
I adore warm scones and I am so upset when they end up tasting like raw flour. I can't say that I have had a really great scone in a while. The only one I found to be wonderful was one from a recipe in the King Arthur's Flour cookbook. I don't know if that same scone recipe is on their website, but it resulted in a fluffy in the inside, buttery, slightly crisp on the outside scone. Instead of regular unsalted butter, I used European unsalted butter. Yes, it adds more fat, but makes a heck of scone. Actually I use the same butter for cookies and they always consumed quickly. I didn't have any dried cranberries, blueberries or raisins for the scones...expcepts there was a block of leftover belgian dark chocolate. And man, it turned out awesome! So if you ever come across the King Arthur's Flour cookbook, I definitely recommend using their scone recipe and their other recipes. Plus I recommend using their flour too.
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Posted: Thu Jan 18, 2007 12:47 pm
moonflowerislemonflavour So many people put loads of milk in their scones, but the secret to proper scones is, a TINY bit of milk. Great tip. And you're absolutely right...recipes I've come across only list a couple of teaspoons or tablespoons of milk. I think buttermilk would make a great alternative. I used soy milk because that's all I had at the time and the scones still came out delicious..I think it was because I used real butter. Scones require only a few simple ingredients, so I want to make sure I have great quality. Anyway, great tip and great Subject!
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Posted: Sat Jan 20, 2007 1:08 pm
^You're right, Buttermilk is good in scones!
Oh, and I'll have a look for that cookbook!
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Posted: Thu Feb 15, 2007 6:38 pm
Mmmm... scones with lemon curd filling! I followed such a recipe calling for buttermink and crystalized ginger, and lemon zest in the dough. I was unsure what to expect but the results were wonderful! I've been meaning to make them again...
Thanks for the reminder! BTW, I'll post the recipe if someone asks.
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