Knot Sew

I love them........want some that are moist oh yum.........good with tea or coffee.........I want one someone has tried :D

Love2Quilt

Oh Ruth, I hear where your coming from. I do have a wonderful receipe that was given to me and only me by my 99 year old great aunt. I truly wish I could reveal it to you, but unfortunatly I was sworn never to tell. My great aunt lived to 100 years, and lived in the lake district of England. She hand taught me. When she was teaching me she even kicked my mother out of the kitchen. My first batch was so bad that they were only good for the birds. Lets just say the birds ate very well till I got the knack. In her younger days she was a pastry chef. I realize this doesnt help you, but its a great story to tell
Karen

Izy

Hi Ruth,

I am originally from England, I have my Grannies favourite recipe book, and there is a traditional recipe for scones which my family and I have enjoyed many times. One of the best tips I can give you, is to handle the dough as little as possible.

Recipe:-

8 oz self raising flour
1/2 teaspoon salt
2 oz butter
1 oz sugar
2 oz currants or sultanas
1 egg (med) beaten with sufficient milt to make 1/4 pint.

Method:-

1. Mix flour and salt, rub in butter.
2. Stir in sugar and fruit
3. Add egg and milk mixture, reserving a little for brushing on the tops
4. Knead lightly on a floured surface and pull pieces apart and shape into circles 1/2" thick.
5. Place on a greased baking tray and brush the tops with the egg.
6. Bake in a hot oven 220 c/425f gas mark 7 for about 10 minutes.

A scone dough should be soft and spongy, handle VERY lightly for best results.

Good luck, hope you can get the clotted cream and jam lol!!

Let me know how you get on, but don't be disheartened if they don't turn out first time, it takes practice, just don't mess about with them too much, they don't need to look perfect, just taste delicious!!

Izy in Spain.

2 Doods

I can share one that we have made. I am sure it is not authentic but we like them. Hope you like them Let me know what you think!


SCONES
1 1/3 cup flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tablespoons cold butter
1/2 cup + 2 Tablespoons reduced fat sour cream
1/2 tsp vanilla
------------------------------------
Choose flavor:
1/4 cup pecans with 1/4 cup white chocolate
OR
1/4 cup dried peaches or apricots
(I have also used chopped chocolate chips)
----------------------------
To use before baking:
2 tsp sugar
1 tsp fat free milk
------------------------
In a bowl combine:
flour, 1/2 cup sugar, baking powder, baking soda, salt. Cut in butter to make coarse crumbs.
Add sour cream, vanilla, nuts/white choc. (or dried fruit)
Stir just until moistened.
Turn dough onto floured board; knead gently 4-5 times. (Dough will be sticky)

Divide in 2 - gently pat each into 8 inch circle on baking sheet coated with cooking spray.
Cut into 4 wedges. Separate slightly
Bursh tops with milk, sprinkle with remaining sugar.
Bake 400 degrees for 10-12 minutes or until golden brown.
Makes 8 scones

Steve

I've made dozens of types, but my all time favorite is the one from the Fanny Farmer bake book, with my own adaptations of course:

3 cups flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
12 Tablespoons unsalted butter (chilled)
1 cup soured milk (add 1 Tablespoon of white vinegar to 1 cup regular milk, and let set for 10 minutes)
¾ cup golden raisins (soaked to soften and drained well)
1 rather full teaspoon finely grated orange zest

Glaze:

1 tablespoon heavy cream
¼ teaspoon cinnamon
2 Tablespoons sugar


Preheat oven to 425 F. Use an ungreased baking sheet

Combine dry ingredients mixing well. Cut butter into dry ingredients like you would a pie crust. Add milk, raisins and zest and combine till just clinging together. Press gently into a ball and roll out on a lightly floured surface into a ½ inch thick disc. Mix glaze and brush on. Cut into 18 wedge shaped pieces. Place about a half-inch from each other on baking sheet and bake about 12 minutes till tops are brown.

I make my own orange jam with the remaining orange to serve with them.

Chop the rest of the orange into fine small pieces (I zest my orange and get this recipe going before I do the scones).

Mix 1 cup water with a half-cup sugar.

Put over high heat till sugar devolves and add the orange.

Cook until thick and set off flame.

Add a squeeze of lemon if desired and a pinch of salt.

I serve this warm with the scones, aside a butter dish and pot of hot black tea and it’s the bomb. Of course now that I have to watch my cholesterol…


:roll:

violets4me123

I have made "Simple Scones" from Allrecipes.com and they are delicious! I use the food processor, but be sure not to over mix. I add the dried diced fruit at the last few pulses of the food processor. I always get great reviews!

LUANNH

The Barefoot Contessa has a few different recipes on her web site. I have made them and everyone loved them, they were so moist and didn't crumble apart and it was my first time making them.

JJean

I love scones. One of my favorite recipes is by Liz Prueitt for Currant Scones. From Tartine, in San Francisco's Mission District.

http://www.randomhouse.com/crown/fea...printable=true

The key seems to be to leave the butter in pea-sized pieces.

Happy eating!