[tessa]

if your burning the bums on the scones, it maybe down too low in the oven
i always bake mine on a cookie sheet with a bit of baking paper and then for between 10 -15 minutes
i have loads of different recipes for scones if you want something different
you can take a base mix and add all kinds of interesting things to them

we often have savoury scones which are just lovely for lunch especially if its a cold winter day , they go wonderfully with a nice bowl of soup
some of my favs are cheese and onion
cheese and onion , with ,parsely and tomato and bacon
spinach and feta
and then you have lovely plain ones
or date, scones,
sultana scones,
pinwheel scones
marmalade and chocolate chips

what also might help to stop the bum burning on the scones is if halfway through you rotate the tray

[kokopuffs]

THANKS ALL!!!!!

And again, removal of the stone along with placing the scone's baking sheet in the middle of the oven cured the burning problem.

Tessa:

Let me get back to you as I first would like to try Qahtan's recipe for breakfast scones. Also in either of my books, the Breadbaker's Apprentice or Crust and Crumb, there's a recipe for creamy scones that I'd like to try, too.

[tessa]

sure thing just sing out if you want the recipe

[kokopuffs]

Do you have a recipe for creamy scones like the ones served at Toot Sweets in Berkeley, California? Seems that noone here has heard of that bakery 8(. Theirs are really moist unlike a "typical biscuit".

[tessa]

ummm we have different terminology to you on some things, for instance over here biscuits are cookies and what you call biscuits we call scones same as in the picture above, if your having them sweet but plain , then often they are served with jam/preserves and cream, if your having them savoury or with fruit then often its just with butter, i like them as a sandwich with filling sometimes.

there is a recipe that is kinda creamy but its made with lemonade/7 up and cream
i dont like that recipe but it is popular and i can get that recipe for you if you want it
for savoury scones normally leave out the butter and swap cheese for the fat content
for sweet scones then butter is added for the fat content
i always mix the liquid as a half and half combo of milk and water, it makes the scones much lighter in texture and it makes for a lighter richer tasting scone, and the other thing is not to overmix the wet and dry , it makes for a lighter richer tasting scone

[boulangerie]

It also helps to take the scones off the baking pan right away and transfer them to a cooling rack. I've had scones get over-done on the bottoms by letting them sit on the rack after they come out of the oven.

[kokopuffs]

After much trial and error I've succeeded in making scones by using the Cream Scone recipe in Reinhart's book entitled Crust and Crumb. However, The recipe is not without modifications; specifically I use 3C flour instead of 4C and use 2C (1 pint) heavy cream instead of 1C. Makes for better moistness.

With the baking stone removed from the oven, the scones are placed onto parchement paper within a baking sheet which is then placed into the preheated oven. Once baking is completed, the baking pan is removed from the oven and the scones transferred onto a cooling rack. Great stuff!

There's nothing like enjoying well made cream scones on one's weekend.

[teaparty]

We bake all scones using a silicon baking sheet.
No stick, easy clean up and the scones bake more evenly.

[kokopuffs]

Other than cost, are there advantages or disadvantages to using silpat instead of parchement paper?

[ED BUCHANAN]

Originally Posted by kokopuffs

Two questions:

1. I made some buttermilk lemon-apricot scones using a recipe at the King Arthur website. Although tasting good, the scones were burned on the bottom. What's the problem here?

The scone batter was placed in a Chicago Metallic baking sheet well greased with peanut oil. The sheet was then placed on the bottom rack of my oven, actually it was placed on a baking stone. Was the stone too hot for this recipe?

2. Also has anyone ever eaten scones from TOOT SWEETS Bakery in Berkeley, Calif.? THAT"S the recipe I'd really like to get. Their scones are really moist instead of the dry and relatively crumbly ones that I've made from scratch and from mixes.

Next time try this. I bake everything this way. I double pan everything and try and do everything in middle of oven. On a stone oven however there are no racks so simply turn a cake pan upside down on oven deck and put the pan of scones on top. This will give more even circulating heat. Good Luck