Scones from The Best Recipes

[Isa]

I forgot to pack with me the sweet milk scone recipe from that book. Most of my books are in storage and I can not imagine not having scones for a month.

Could someone please give me the ingredients list for that recipe?

Thanks!

Iza

[Isa]

I am still dying for this recipe. I've had no scones for over 2 weeks now. Withdrawal is very hard.

Please could someone give me the list of ingredients? It's in The Best Recipe, it's called Sweet Milk Scones. Excellent recipe, specially if you add Australian candied ginger. I can almost taste them....


Thanks!

[Kimmie]

I'm so sorry Iza, I wish I could help you out! Boy do I feel for you. Wish I had the book!

Hi Iza... I don't have the book, but I will be going to the library today... If they have a copy I will bring it home and post it!

Sorry...no luck finding the book today

It does sound like you make them alot though, why not just wing it... I'm sure you could do it!!

Iza,

Could you please describe exactly what kind of scones you would like? I would like to help you out, but it would give me a clearer picture of what you are asking for if you could describe the types of scones you want. I can then look them up in the local library here or on the web.

If you prefer doing this yourself, you can type the word "scones" in the address bar on the computer and it will give you a whole bunch of stuff to look at. You can do either this or have someone look for cookbooks that have scones. If you would like me to find some cookbooks, etc., please feel free to drop me a private message or an e-mail. Good luck with your search and let me know soon what you want to do!

[Svadhisthana]

Afra,
She wants the recipe from the book "The Best Recipe". It's a cookbook put out by Cook's Illustrated. They test several recipes to find the best one. You can see it here.

Iza,
I'll be at the library tomorrow and I'll see if I can't get the recipe to you.

[Isa]

They are great scones really. I always add some Australian candied ginger. They are light and fluffy and do not have much fat, 4 tablespoons of butter. I've never made any other recipe since all the other seem to have so much more fat. And those taste so good, so buttery. They are best hot, right out of the oven but they keep well.

Now I'm hungry again.

I did look on the net for a similar recipe but haven't had any luck finding one. It’s really a great book, lots of technical information. All the recipes I tried turned out great.

OneSockChef ,
I'm pretty sure of the recipe, done it so many time. I am just unsure of the quantity of cream of tartar and baking soda. Would anyone know what quantity I should use? I am quite sure it starts with 2 cups of flour.


Thanks for your help everyone!

those sound great... I am sure you miss your mornings with scones!! Are you moving? Is that why all of your things are in storage? I used to make scones at a bakery I worked at... they were great... but what wouldn't be great with pounds of butter and quarts of cream added!! Your low butter recipe sounds great!!! I have to run to the bookstore to pick up a birthday present in the morning..... I will take a look and note measurments if I come across it!

[Kimmie]

Iza,

You will obtain it if you go on www.cooksillustrated.com

The catch is that you have to become a member!

Ok, lemme see if I can find the cookbook, "The Best Recipe" at my local library here. I am at the library right now but I am not really sure about what kind of cookbooks they have. If I find the recipe, I will post it.

Ok, I just went to see if I could find the cookbook you need but I need to know if there is an author's name on the cookbook before I can really search. I tried typing in "The Best Recipe" in the keyword search but the cookbook you need didn't show up. Could you tell me the exact name of the cookbook? This would help me out more in my search. It would also give me more help if you could post the author's name here too. If and when I find the book, I will post the recipe. My library has so many cookbooks but I want to be sure that I am giving you the exact recipe you asked for.

[SeattleDeb]

The Best Recipe Sweet Milk Scones
Makes 8 or 9 Scones

2 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1-2 tablespoons sugar (optional)
4 tablespoons unsalted butter, chilled and cut into 1/2 inch pieces
3/4 cup whole milk

1. Adjust oven rack to middle position and heat oven to 450 degrees.

2. Whisk flour, cream of tartar, baking soda, salt, and sugar together in large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With fingertips, pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.

3. If making by hand, make a well in the center and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. If using a food processor, pour milk through feed tube, pulse until dough just starts to gather into a rough ball (do not overprocess or scones will be tough). Turn dough onto a well floured work surface.

4. Quickly roll dough to thickness of 1/2 inch. Use a lighly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3 inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lighly browned, 10 to 12 minutes. Serve immediately.

[Isa]

Thank you thank you thank you Deb! I am forever grateful. I was thinking of rading the storage space to find my book

I am so looking forward to tomorrow morning, I'll go mix the dry ingredients right away...

Never will I be separated from my cookbooks again. I have learned my lesson.

Thanks again Deb! I really appreciate it.