• We invite you to join UKWorkshop.
    Members can turn off viewing Ads!

Scones

UKworkshop.co.uk

Help Support UKworkshop.co.uk:

lurker

Le dullard de la commune
Joined
2 Mar 2007
Messages
5,571
Reaction score
177
Location
Leicestershire
I have not baked since I was 13 at school.
I am now “slightly” older :lol:
Her majesty is a great cook so I have no need.

Not sure why, but I decided to have a go, I mean how hard can it be?
Used the National trust recipe, the mix ended up a bit sloppy. But my philosophy is it’s not a fault but a design opportunity, I threw in some more self raising .

Results were visually poor and a bit too sweet, but otherwise ok.
The flaff was worth the look on her majesty’s face when she got home, not often she is lost for words :D

Will have a few more goes, until I get it right.

Then.......cheese scones (hammer) (hammer)
 

Rorschach

Wicker man.
Joined
6 Jan 2016
Messages
5,783
Reaction score
814
Location
Devon
Woah there, who cares about how they turned out, what is is important is how you pronounce scone!

After that argument we can start on jam or cream first. lol
 

Geoff_S

Established Member
Joined
12 Sep 2017
Messages
745
Reaction score
58
Location
London
Rorschach":20ql3jyc said:
Woah there, who cares about how they turned out, what is is important is how you pronounce scone!

After that argument we can start on jam or cream first. lol
It's pronounced "scone".
 

Rorschach

Wicker man.
Joined
6 Jan 2016
Messages
5,783
Reaction score
814
Location
Devon
Geoff_S":2lehkhvg said:
Rorschach":2lehkhvg said:
Woah there, who cares about how they turned out, what is is important is how you pronounce scone!

After that argument we can start on jam or cream first. lol
It's pronounced "scone".
You fool, it's obviously pronounced "scone"!
 

Rorschach

Wicker man.
Joined
6 Jan 2016
Messages
5,783
Reaction score
814
Location
Devon
phil.p":2m11i80p said:
If it were intended to be pronounced sconn it would have been spelled sconn. :D
We can agree there, now lets disagree on cream and jam ;)
 

Phil Pascoe

Established Member
UKW Supporter
Joined
29 Jan 2012
Messages
20,927
Reaction score
1,379
Location
Shaft City, Mid Cornish Desert
If you've the same N.T. recipe book as I have some of the recipes are on the sweet side - the Cornish splits are too sweet as well.
Jam before cream, otherwise the cream melts if the scones are warm. Cream teas in Cornwall should be splits not scones, anyway.
 

Fitzroy

All the gear...
Joined
12 Mar 2013
Messages
1,396
Reaction score
391
Location
Aberdeen
A scone is one of those things that like, a scotch pancake or drop scone, benefits from a mix on the dry side and as little mixing as possible to incorporate wet into dry. Too wet, or excess mixing, and the scone will spread out or bake to a tough finish.

Fitz.
 

lurker

Le dullard de la commune
Joined
2 Mar 2007
Messages
5,571
Reaction score
177
Location
Leicestershire
Fitzroy":3bsgy5us said:
A scone is one of those things that like, a scotch pancake or drop scone, benefits from a mix on the dry side and as little mixing as possible to incorporate wet into dry. Too wet, or excess mixing, and the scone will spread out or bake to a tough finish.

Fitz.
I have already realised quantities need modifications as you proceed, it’s not like a cutting list is it?
I have to be careful mixing cement otherwise it ends up too sloppy.
 

MikeG.

Established Member
Joined
24 Aug 2008
Messages
10,158
Reaction score
661
Location
Essex/ Suffolk border
It's pronounced "skon". Glad I was able to settle that for you.

Now, as to the recipe.........buttermilk is the magic ingredient. If it doesn't have buttermilk they'll be OK today but nearly inedible tomorrow. If it does have buttermilk, you'll eat them all today anyway.
 

Rorschach

Wicker man.
Joined
6 Jan 2016
Messages
5,783
Reaction score
814
Location
Devon
Cream first because if it's proper thick Devon cream rather than runny Cornish muck then you can't spread it if you put jam on first.
 

Steve Maskery

Established Member
Joined
26 Apr 2004
Messages
11,795
Reaction score
142
Location
Kirkby-in-Ashfield
The secret I have always found is to sift the flour well. Air, that is the magic ingredient. It is difficult with SR flour, as it goes everywhere. Do it outside if the weather is nice.
Not done any for ages, must remedy that.
 

sunnybob

wysiwyg
Joined
11 Oct 2014
Messages
8,399
Reaction score
162
Location
cyprus
Being as we both love baked products so much, we dont actually home bake much nowadays (the belt has no more holes in it).
But 'er indoors came home with 4 shop bought scones (thats cones, with an S at the front). I thought I'd be nice and cut them and serve them. I go to the fridge for the butter (cream also makes belts shrink). then the magic words, "wheres the jam".
you know what that woman replied?
"Oh, I didnt buy any".
The divorce application is in the post.
 
Top