or Connect
New Posts  All Forums:Forum Nav:

lemon scones

post #1 of 25
Thread Starter 

made some superb lemon scones this evening with self raising flour, milk, and farmhouse butter.  They were light and very delicious. I tend not to roll them too much so that they are light.  A bero book tip not to roll them too much then they turn out light and fluffy.  Made with lemon rind and lemon juice.  I love baking scones.

post #2 of 25
Heya @apron
You asked why people don't respond to your posts it is because you are not asking a question you are just giving an opinion. If you want to engage people in a conversation then you have to ask a question. Just a tip 😉
Welcome to Chef talk!!
post #3 of 25
Thread Starter 

H​ello,  Thanks will bear that in mind.  Do you bake scones at all?  What kind do you bake?  Potato, fruit, lemon, plain, drop or cherry ones?  I like rock buns as well made with herbs.

post #4 of 25

I do bake scones!! I have baked all of the ones listed and more. I just had to make some rock cakes for a friend of mine from the Cumbria area although he likes them made with the dried fruit and peel. I also made some cast iron scones the other day for my sister while camping. I make gluten free ones for me as I have to limit my grain intake.

 

What is your most favourite scone of all time? Mine is a fresh blueberry scone!

post #5 of 25
Thread Starter 

 I love lemon scones as light and fluffy and very refreshing.  I do make blueberry ones though and I think they are marvellous strange you should say that.  You sound a great cook.  I am afraid to say never heard of Cast Iron scones what do they consist of if I may ask?  Good to hear you made rock scones, yes dried fruit is a good way of making them.  Which cook books do you use and why?  Do you make up recipes?  I do sometimes the other day made yoghurt scones a bit heavy.  I think self raising flour for them is the best.  Which type of flour do you use may I ask?    I sometimes use bread flour.  I could say as a little joke here that once eaten they are scone!!! 

post #6 of 25
Quote:
Originally Posted by apron View Post
 

made some superb lemon scones this evening with self raising flour, milk, and farmhouse butter.  They were light and very delicious. I tend not to roll them too much so that they are light.  A bero book tip not to roll them too much then they turn out light and fluffy.  Made with lemon rind and lemon juice.  I love baking scones.

I've never liked scones, I prefer muffins and you just gave me the idea to bake lemon muffins.  I don't even know if there is such a thing.

 

In the what's for dinner thread you said you were vegan but vegans don't use milk or butter.  Did you mean that you're vegetarian?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #7 of 25
Quote:
Originally Posted by Koukouvagia View Post
 

you just gave me the idea to bake lemon muffins.  I don't even know if there is such a thing.


Lemon/poppyseed muffins are pretty common around here, and they're delicious. 

post #8 of 25
Quote:
Originally Posted by apron View Post
 

made some superb lemon scones this evening with self raising flour, milk, and farmhouse butter.  They were light and very delicious. I tend not to roll them too much so that they are light.  A bero book tip not to roll them too much then they turn out light and fluffy.  Made with lemon rind and lemon juice. 


Hey @apron that sounds delicious. Would you mind sharing your recipe? I'd like to try those! :D

post #9 of 25
Thread Starter 

Hello there,

 

     Ok you have never liked scones that is a shame as my husband loves them.  I would say no such thing as a lemon muffin there are other kinds.  Glad I gave you an incite into another theme though good to be inventive.   I would say I am a vegetarian probably got that part wrong.

post #10 of 25
Thread Starter 

Hello there FrenchFries,

 

 

      Certainly be glad to be of assistance.  Here it is:-     Take one small bag of Tesco 40p Be-ro self raising flour.

 

      A  sprinkling of salt, one tsp of baking powder to help them to rise.

 

     One packet of Wykes farmhouse butter it is a small packet from the Co/op costing around 75p.

 

      A small canister of skimmed milk costing around 49p. 

 

       One large lemon.

 

      I put in the costs as I am on a low budget and this may help you to see not costly to make. 

 

      First heat the oven on 220oC, 425of, or mark 7 and grease a baking tray also flour it with some flour I usually knock the side of the tray with my wrist to make sure the flour spreads across the tray in an even way. 

 

       Mix the flour, salt,  and butter.  Rub in the butter gently with finger tips until fine breadcrumbs.  Then add the lemon rind using a grater also chop in half then put in the juice using a juicer.  Stir all this in using a wooden spoon.  Add the milk reservering a little for brushing the tops of the scones. 

 

        Knead lightly on a floured surface it says roll out but I tend to press it lightly as a scone dough should be soft and spongy and you should handle very lightly for best results.   Cut into rounds using a scone cutter.  Then if any trimmings left cut out more rounds.  Brush the tops with egg or milk that is left.  Bake for 10 minutes or until golden.  These scones are much paler in colour to the other scones.  The milk gives them a golden colouring. 

 

        May I thank you for showing a interest in my scones you are very welcome and I am thrilled to share this with you.  Happy scone baking.  Apron.

post #11 of 25
Thread Starter 

sounds delicious.  Maybe there is such a thing as lemon muffins then.  May I ask for a favourite recipe from you please?  Like the sound of lemon poppyseed muffins.

post #12 of 25
Thread Starter 


 May I have one of your favourite recipes please?  Your lemon and poppyseed muffins sound delicious.  Did not know there was such a article that is amazing.

post #13 of 25
Thread Starter 

Could you give me your favourite recipe as well please?  I can give you other recipes?

post #14 of 25
Quote:
Originally Posted by Fablesable View Post

Heya @apron
You asked why people don't respond to your posts it is because you are not asking a question you are just giving an opinion. If you want to engage people in a conversation then you have to ask a question. Just a tip 😉
Welcome to Chef talk!!

Quote:
Originally Posted by French Fries View Post

Quote:
Originally Posted by apron View Post

 
made some superb lemon scones this evening with self raising flour, milk, and farmhouse butter.  They were light and very delicious. I tend not to roll them too much so that they are light.  A bero book tip not to roll them too much then they turn out light and fluffy.  Made with lemon rind and lemon juice. 


Hey @apron
 that sounds delicious. Would you mind sharing your recipe? I'd like to try those! biggrin.gif

Yes plz I have not had much luck with scones and the measurements you have given are a puzzle can you convert the measures to metric as most of my baking is scaled out.
What is Tesco flour ?
Currently have a few pints of blueberries in the freezer and think they would be nice paired with the lemon.

mimi
post #15 of 25
@apron it would be great if you would locate your recipes in the recipe forum.
Much easier to find without having to slog thru all of the scattered forums and posts that get search hits.
Thanks!

mimi
post #16 of 25
Thread Starter 

Dear Mimi,

 

     I am afraid that my scales are not in metric.  Tesco flour is a store in Scotland called Tesco where you can purchase self raising flour their's is called Tesco as the store is called Tesco.  Maybe you don't have Tesco where you are.  Actually you are lucky in not having them but their flour is cheap at 40p that is why I quoted them.

post #17 of 25
Thread Starter 

I apologise I will try to put my recipes in the recipe section.

post #18 of 25
Thread Starter 

sorry missed out the measurements  the self raising flour is about 5 ounces of flour and the butter to use is the same.  The milk is small but only put in enough to make a soft dough with the lemon juice and rind.  Sorry.

post #19 of 25
Ok.
Since the entire bag is used look on it and put that amt in your recipe.
As it is I don 't have any idea how much flour to use.
You could repeat for the butter and milk as well.
The measures should be on the pkg just like the flour.

mimi
post #20 of 25
Looks like we crossed posts lol.
Thanks for fixing your recipe really looking forward to make your scones when I return from summer vacation.

mimi

About posting in the recipe forum.
No fast and hard rule about it....just makes things a bit easier.
Again welcome to Chef Talk...hope you will like it here.

m.
post #21 of 25
Thread Starter 

THANK YOU FRENCH FRIES FOR LIKING MY POSTS. AND GIVING ME SUCH A FANTASTIC REPUTATION.  I WILL GO DOWN IN HISTORY AS THE LEMON SCONE BAKER.

post #22 of 25
Thread Starter 

Thank you Mimi,  I am sure you will make a great batch and once again thank you for welcoming into the forum I am honoured to be hear among such great cooks.

post #23 of 25
Quote:
Originally Posted by apron View Post

Thank you Mimi,  I am sure you will make a great batch and once again thank you for welcoming into the forum I am honoured to be hear among such great cooks.

smile.gif
post #24 of 25
Quote:
Originally Posted by apron View Post
 


 May I have one of your favourite recipes please?  Your lemon and poppyseed muffins sound delicious.  Did not know there was such a article that is amazing.


I've never made them myself but you can find recipes all over the net - here's one: http://www.lecremedelacrumb.com/2015/08/lemon-poppyseed-muffins.html

post #25 of 25
Thread Starter 

Hello Frenchfries,

 

    Thank you for that recipe and information they sound lovely will certainly give them a go.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking