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scones anyone? - Page 2

post #31 of 36

Pumpkin scones are fairly popular in Queensland Australia just add your favourite mashed up pumpkin to your scone mix just remember to reduce your liquid by a liitle as the pumpkin will take care of that, then serve with fresh whipped chantilly cream (add vanilla essence and icing sugar to cream) and your favourite jam ( jelly I think for our American friends)

post #32 of 36

Jings..... the variations that foreigners have developed for our native scones is AMAZING!

 

I have to admit, the BEST scones I've ever eaten (apart from family bakers) are those in a small tea shop in Braidwood, NSW.

post #33 of 36

Ishbel,

 

I must tell you that I love this thread.

The BEST scones you have ever eaten......Braidwood , NSW, can you please tell me what makes them so good ? I make scones often here and with many different spices, jams and sauces ( just to jazz them up every now and again) as "Tea Time" is a big thing here.

 

just curious.....

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #34 of 36

wow, so many scone recipes here.. any recommendations on which one I should try first? 

post #35 of 36

Shown below is a photo of one of my scones where the dough is dolloped onto the parchement using an ice cream scoop.  The height reaches approximately 1 1/2 inches.  Et voila:

 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #36 of 36

My current scone recipe:

 

 

SCONES AMERICAN STYLE (19OCT2015)

 

 

MAIN INGREDIENTS

 

1 pound of flour mixture (454 – 500g)

(a 50-50 mix of AP and BF; or, slightly higher percentage of BF)

 

1+ TBS baking powder (11g)

 

3 TBS Sugar (35g)

 

2/3 tsp salt (4g)

 

1C Raisins (125g) or 75g of Currants

 

2C Heavy Cream

 

1 egg beaten

 

Lemon zest

 

Optional

 

1 egg wash for coating

 

1 tsp lemon oil added to cream or some lemon zest or some lemon juice

 

2 pinches of nutmeg

 

Turbinado or maple sugar sprinkled on top of egg wash

 

Crystallized ginger sprinkled on top

 

Preheat oven to 425F.  Mix all dry ingredients.  Make well in the center and add the cream and beaten egg.  Mix.  Knead ten to twenty times and form into a ball.  Cover the dough and allow to rest for twenty minutes.  Place dollops of dough onto a parchment lined baking sheet.  Allow to rest for another twenty minutes; that way the scones, once baked, will have a better rise and lighter texture.  Place the baking sheet in center of oven and bake for 12 to 15 minutes  until a hint of brown shows on the top surface of the scone.

 

Makes approximately one dozen scones.

 

N.B.   The first twenty minute resting period allows the dough to fully relax, hydrate, and therefore soften.  The second twenty minute rest period will allow the scones to rise slightly before baking, resulting in a lighter scone.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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