peter@baylor.UUCP (Peter da Silva) (08/19/85)
Anybody got a good easy recipe for scones that can be made with ingredients
that can be found in the USofA? I've tried to import a couple of recipes from
Aus, but have had little luck. C'mon, someone help a fellow imperial!
--
Peter da Silva (the mad Australian werewolf)
UUCP: ...!shell!neuro1!{hyd-ptd,baylor,datafac}!peter
MCI: PDASILVA; CIS: 70216,1076andrew@grkermi.UUCP (Andrew W. Rogers) (08/21/85)
In article <462@baylor.UUCP> peter@baylor.UUCP (Peter da Silva) writes: >Anybody got a good easy recipe for scones that can be made with ingredients >that can be found in the USofA? I've tried to import a couple of recipes from >Aus, but have had little luck. C'mon, someone help a fellow imperial! The following is my favorite. It was devised by Randi Danforth, and appeared in the Boston Globe Magazine dated Sunday, January 24, 1982. W H O L E W H E A T B U T T E R M I L K S C O N E S About 20 scones 1 cup whole wheat flour 2 cups flour (all-purpose or self-rising) 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup raisins [I use currants] 1 cup buttermilk 2 large eggs 2 tablespoons sugar 4 ounces melted butter or margarine Sift together the flours, baking powder, and baking soda. Add the raisins. Combine the buttermilk, eggs, and sugar. Add about two-thirds of the dry ingredients to the buttermilk mixture and stir well. Add the melted butter and the remaining flour. Knead the dough until smooth, roll it out 1/2 inch thick on a lightly floured board, and cut it with a fluted biscuit cutter 2-1/4 inches in diameter. [I usually just cut it into wedges.] Bake scones on a lightly greased baking sheet for 15 minutes at 350 degrees. Split and serve with butter and jam or honey. They are best served warm. AWR
ems@amdahl.UUCP (ems) (09/04/85)
> In article <462@baylor.UUCP> peter@baylor.UUCP (Peter da Silva) writes: > >Anybody got a good easy recipe for scones that can be made with ingredients > >that can be found in the USofA? I've tried to import a couple of recipes from > >Aus, but have had little luck. C'mon, someone help a fellow imperial! > > The following is my favorite. It was devised by Randi Danforth, and appeared > in the Boston Globe Magazine dated Sunday, January 24, 1982. > > W H O L E W H E A T B U T T E R M I L K S C O N E S > > About 20 scones > > 1 cup whole wheat flour > 2 cups flour (all-purpose or self-rising) ... rest of recipe omitted ... My mother makes great scones by following a recipe similar to this. (She is from England... I will try to get the full recipe) One thing she did insist on was using UNBLEACHED flour. I've had them both ways and there is a very noticable difference. Try using the unbleached flour and see what you think. It is all I will use now. -- E. Michael Smith ...!{hplabs,ihnp4,amd,nsc}!amdahl!ems This is the obligatory disclaimer of everything. (Including but not limited to: typos, spelling, diction, logic, and nuclear war)
pag00@amdahl.UUCP (Pria Graves) (09/04/85)
> > In article <462@baylor.UUCP> peter@baylor.UUCP (Peter da Silva) writes: > > >Anybody got a good easy recipe for scones that can be made with ingredients > > >that can be found in the USofA? I've tried to import a couple of recipes from > > >Aus, but have had little luck. C'mon, someone help a fellow imperial! > > > > The following is my favorite. It was devised by Randi Danforth, and appeared > > in the Boston Globe Magazine dated Sunday, January 24, 1982. > > > > W H O L E W H E A T B U T T E R M I L K S C O N E S > > > > About 20 scones > > > > 1 cup whole wheat flour > > 2 cups flour (all-purpose or self-rising) > > ... rest of recipe omitted ... > > My mother makes great scones by following a recipe similar to this. > (She is from England... I will try to get the full recipe) > One thing she did insist on was using UNBLEACHED flour. I've had > them both ways and there is a very noticable difference. Try using > the unbleached flour and see what you think. It is all I will use now. > > -- > > E. Michael Smith ...!{hplabs,ihnp4,amd,nsc}!amdahl!ems > > This is the obligatory disclaimer of everything. (Including but > not limited to: typos, spelling, diction, logic, and nuclear war) I use a similar recipe also and I've found that whole wheat pastry flour gives a lighter, more tender scone than bread flour. So, unless you're a fan of brick-like scones..... Pria Graves ...!{hplabs,ihnp4,amd,nsc}!amdahl!pag00 -- Pria ...!{ihnp4,hplabs,amd,nsc}!amdahl!pag00 (408) 746 7539