| 51 | linette1 wrote:
It wasn't a personal attack at all.
I stick with my opinion that taste is a personal issue not everyone likes the same things so why do people have to go out of their way to comment adversely when they could just butt out. So are you wanting the scones to butt out then. pickles7 - 2016-11-08 18:49:00 |
| 52 | I have tried for many years to make scones - every recipe under the sun you name it I've tried it - Edmonds, Scone Mix even the popular Idot Proof Scone recipe which only proved I must be a supreme idiot - they were all inedible disasters aka rocks. Never once did I ever make any that were even half decent and God knows I tried! BUT I have recently stumbled on the perfect Date Scone Recipe that I can't make often enough. These scones are amazing - they are light with a slightly crunchy outside and so moreish. They will keep well for a few days but I never tend to have any left over - people can't get enough of them. |
| 53 | DATE SCONES 2 cups flour
4 teaspoons Baking Powder
1/4 teaspoon Salt
1 tablespoon Sugar Sift these 4 ingredients together into a large bowl 50 grams of cold (from the Fridge) Butter - Grate and add to flour mix - don't soften Rub the grated Butter in with your fingers (there will still be grated bits) 200 grams pitted Dates - chopped in half - add to the mix and combine
( I use Sunreal brand from P&S - they are softer and tastier) In another jug put: 1 large Egg
1/2 cup Milk
1/2 cup Greek Yoghurt (I use a small 125g Pottle) Whisk these 3 ingredients gently then pour into the dry ingredients Gently mix until everything is combined - will be quite sticky Turn out onto a well floured surface - sprinkle a little more flour on top and shape into a rectangle shape (don't knead it just shape it) Then cut and divide into 8 portions Gently place each portion onto an oven tray lined with Baking Paper leaving a small space in between each one - Leave tray to rest for 10 minutes Bake at 200 C for 10-15 until risen and golden Enjoy! Edited by pure.blonde at 5:08 pm, Wed 9 Nov |
| 54 | CHEESE SCONES Use the above recipe BUT omit the dates and sugar AND substitute the Butter for Grated Cheese Also add a. bit of Cajun Spice or Paprika Sprinkle more Grated Cheese on top of scones before baking in the oven |
| 55 | pure.blonde wrote:
DATE SCONES 2 cups flour
4 teaspoons Baking Powder
1/4 teaspoon Salt
1 tablespoon Sugar Sift these 4 ingredients together into a large bowl 50 grams of cold (from the Fridge) Butter - Grate and add to flour mix - don't soften Rub the grated Butter in with your fingers (there will still be grated bits) 200 grams pitted Dates - chopped in half - add to the mix and combine
( I use Sunreal brand from P&S - they are softer and tastier) In another jug put: 1 large Egg
1/2 cup Milk
1/2 cup Greek Yoghurt (I use a small 125g Pottle) Whisk these 3 ingredients gently then pour into the dry ingredients Gently mix until everything is combined - will be quite sticky Turn out onto a well floured surface - sprinkle a little more flour on top and shape into a rectangle shape (don't knead it just shape it) Then cut and divide into 8 portions Gently place each portion onto an oven tray lined with Baking Paper leaving a small space in between each one - Leave tray to rest for 10 minutes Bake at 200 C for 10-15 until risen and golden Enjoy!
Thanks! I will try these over the next few days as I like you cant make scones to save myself. dibble35 - 2016-11-09 17:50:00 |
| 56 | I quite often put the tray of unbaked scones in the fridge for 10 mins or so - it then usually takes this long to heat up my oven. They also take 15 mins in my oven on Bake not Fan Bake. |
| 57 | Ooh....will be onto these tomorrow, except I think I'll add the rind and juice of an orange. Many thanks wheelz - 2016-11-09 18:59:00 |
| 58 | pickles7 wrote:
So are you wanting the scones to butt out then. I don't think the scones need to butt out.
Negativity could, though. samanya - 2016-11-09 20:07:00 |
| 59 | Those who like Chelsea Winter's recipes may like her..........
Orange & cranberry scones with sticky cranberry jam made with cream and lemonade.
These light, fluffy scones are amazingly quick and easy to make – and they are beautiful!
With every bite you’re hit with the gorgeous flavour of fresh oranges and delicious little chewy bites of tangy cranberry. This recipe couldn’t be simpler. The trick is to handle the dough as little as possible. The more you mix, prod and knead the dough, the tougher the scones will be. For the softest, lightest scones that melt in your mouth, you only want only the bare minimum of handling.
Ingredients: 3 cups self-raising flour OR substitute 1.5 tsp to 1 cup of flour is the general rule.
1 cup full cream
1 cup standard lemonade
50g butter, melted
4 oranges (organic if your budget permits)
2 tsp vanilla paste or essence
1 ½ cups dried cranberries (I used a 150g bag of Craisins)
*Sticky cranberry jam
1 x 275g jar cranberry sauce (I used Ocean Spray)
¼ cup sugar
¼ cup juice from the oranges
¼ tsp mixed spice
1 tsp lemon juice
Method: Scones
Preheat the oven to 200c conventional bake and line one large (or 2 smaller) baking trays with baking
paper. Set the oven racks in the middle of the oven. Wash the oranges under hot water. Zest them and mix
the zest in a small bowl with the Craisins. Juice the oranges so you have about ¼ a cup, and keep for the
jam later. Sift the flour into a large mixing bowl and make a large well in the centre with your fingers. Pour
the cream, lemonade and melted butter into the well. Add the Craisins, vanilla and orange zest (scrape all
the zest out with a spatula), then use a butter knife to gently stir the mixture in circles until it comes
together to form a rough, wet dough. It doesn’t need to be perfectly mixed yet. Lightly dust a clean benchtop
with flour and tip the dough out on to it. Flour your hands and very gently knead the dough a few times so
it just comes together into into a smooth dough. Press down to in to a circle about 3-4cm high.
Use a cutter about 6-7cm to cut circles from the dough (or cut with a sharp knife). Try and cut straight
down to get as clean a cut as possible – don’t swivel it sideways or mess up the sides too much, as this can
affect the way the scones rise. I find it helps to run the cutter (or knife) under hot water before each cut.
Place the scones 4cm apart the baking tray. Bake in the oven for 16 minutes until just turning golden on top. Remove from the oven and cool on a wire rack. Serve warm or cool with lashings of cream (or butter, mascarpone, crème fraîche) and the sticky cranberry jam (see below).
Store in an airtight container once cooled.
*Jam: Place all the ingredients in a small saucepan and simmer for about 10 minutes over a medium-low heat
until thick and jammy (it will thicken more as it cools). linette1 - 2016-11-10 14:29:00 |
| 60 | I like the idea of vanilla, orange zest and cranberries.. kaddiew - 2016-11-10 16:00:00 |
| 61 | buzzy110 wrote:
In the meantime, I cannot make the French equivalent of the English scone, a croissant. They are so light and airy; perfect for both jam and cream, chocolate or salad stuffed. I'd really love to be able to make those. Anyone got any good tips. So far I have decided that my big problem is my fixation with sour dough. You just cannot make croissants using sour dough. Commercial yeast is so tricky to work with imo.
Croissants are kind of a cross between Puff/flakey pastry and bread rolls. The secret is all in using strong flour and keeping the pastry cool until the final rising, so that the fat keeps the layers separated. A portion of hard pastry fat mixed in with the butter helps, too, as does a bit of lemon juice or vinegar in the water.
Many chefs find them difficult to make, too, and tend to buy them frozen....
Practice makes perfect, and my family, at least, will still eat the duds - even if I make bread-and-butter pudding out of them, or turn them into crumbs for coating fish or whatever........
As for scones...... mix as little as possible.......have a rather soft, if not wet, mix.........using sour milk, plain yoghurt or old cream helps to make them light (leave out the butter if using cream)......have your oven tray cold and your oven hot....and don't overcook. An ability to master scones is helpful, as the mix can quickly be turned into so many other things- from cobbler to a quick pizza, as well as being handy to serve unexpected visitors. Edited by punkinthefirst at 1:49 pm, Mon 14 Nov |
| 62 | Bump pixiegirl - 2017-11-12 15:38:00 |
| 63 | dibble35 wrote:
Thanks! I will try these over the next few days as I like you cant make scones to save myself. Im the same. For a start I always seem to need more milk. I’ve tried heaps of recipes occasionally the one with the egg mixed in the milk works but not always. I’m going to try the yoghurt one next. vashti - 2017-11-12 22:54:00 |
| 64 | Hi Guys I started this thread mearly asking for a decent scone recipe as I am hopeless at making them. I never expected all these comments, I am sorry now that I even asked if it started something so violent. blackhonker |
| 65 | blackhonker wrote:
Hi Guys I started this thread mearly asking for a decent scone recipe as I am hopeless at making them. I never expected all these comments, I am sorry now that I even asked if it started something so violent. blackhonker
You have to be quite brave to ask for help on the recipe message board, some people are really helpful, but then certain know it all people start commenting in an unpleasant way.....happens every time. I have been making scones for 60 plus years and now and again I have had a failure with them! dennydee60 - 2017-11-13 08:26:00 |
| 66 | I agree with you dennydee60. It amazes me how vitriolic some people are over something so insignificant. We all have our favourite recipes for things and I think so much of success with baking depends on many things........the way you measure the ingredients, the way you add wet to dry, the way you then mix them, the way you handle the mixture then, the way you cut or portion the mix and the way you bake the things. A lot also depends on your oven and how hot it gets and how it holds the heat. We all have failures even with things we have been making for yonks....it happens. So there is no need whatsoever for these "know-it-alls" to put others less confident down. Get over yourselves and HELP when asked. Simple really. crazynana - 2017-11-13 10:13:00 |
| 67 | As for all the scone recipes, time can also be a factor. If you have friends who drop in at lunchtime you can whip up a batch of the lemonade scones in a flash and have them ready in no time. If you have more time you can use a more traditional recipe. Just depends on what you want at the time. I always have some cartons of Baking Cream in the pantry for just this reason. Edited by crazynana at 10:19 am, Mon 13 Nov crazynana - 2017-11-13 10:18:00 |
| 68 | Scone (rhymes with bone) or scone (rhymes with gone) How do you say it? I'm gone! Be back to look later rainrain1 - 2017-11-13 11:31:00 |
| 69 | crazynana wrote:
As for all the scone recipes, time can also be a factor. If you have friends who drop in at lunchtime you can whip up a batch of the lemonade scones in a flash and have them ready in no time. If you have more time you can use a more traditional recipe. Just depends on what you want at the time. I always have some cartons of Baking Cream in the pantry for just this reason. Baking cream haven't heard of that before. Where in the supermarket do you buy it? hidecote01 - 2017-11-13 11:36:00 |
| 70 | OK Scone....rhymes with gone it is then....I always knew I was right. rainrain1 - 2017-11-13 17:57:00 |
| 71 | I'm not the only one, I have tried to make scones but they are rocky. I have better success with lemonade scones. At least they are not like a rock. |
| 72 | Idiot Proof Scones
50g butter
1 egg
milk
salt
3 c self raising flour Melt butter in microwave, let it cool a little. Break in 1 egg and top up with milk to make 1&3/4 c of liquid. Mix well.
Add flour (sifted) and mix with a knife. Knead a little on a floured board.
Bake at 230 degrees for 10 mins.
(savoury - add cheese)
(sweet - add sugar and dates or whatever) They really are fool proof.....apparently pollypoo - 2017-11-19 22:06:00 |
| 73 | 450 grams self raising flour
50 grams MELTED butter
350 mils milk mix all together, roll into a ball like shape, flatten slightly, cut, bake 200 12-15 minutes, spread with lots of butter, then jam and cream and eat them. variant.....roll flattish with rolling pin, make a mixture up of cinnamon and brown sugar, spread and roll up. Cook the same way as above. variant.....roll flattish with rolling pin, make a mixture up of grated cheese, onion, peppers, ham/bacon, spread and roll up. cook as above. lyno53 - 2017-11-27 23:19:00 |
| 74 | ** bump for yet another scone recipe ** |
| 75 | bump bev00 - 2019-11-24 01:12:00 |
| 76 | Punkinthefirst mentioned --A portion of hard pastry fat mixed in with the butter helps- What is hard pastry fat and where do you get it please? pauline999 - 2019-11-24 07:40:00 |
| 77 | Read an article on Scone Making somewhere recently and won't go back to the normal way that I have used for the past 55 years.
Normal Recipe (no egg) BUT mix in more milk necessitating having to use a Tablespoon to put out on the Bake Paper lined oven tray. Cook at 220c for about 20 minutes (lower temperature or off for the last 5 or so minutes, or if getting too brown) Try it and report!! Edited by snapperheadrkp at 9:07 am, Sun 24 Nov |
| 78 | hidecote01 wrote:
You have spurred me on got to give them a go ta. not scones hi where are you these days keeping well bobcat_6 - 2019-11-24 10:36:00 |
| 79 | I sift flour etc plenty, plenty. Have oven very hot, including tray which I preheat so scones start cooking fast. Always go for wetter mix and don't muck around - out of bowl on floured bench pushed into oblong, cut to size I want, thin slice of cheese on top (always make cheese scones) into oven. Husband used to always make them because mine were awful - made up my mind I was going to get them right too and haven't looked back! Use Edmonds recipe. sla11 - 2019-11-24 11:19:00 |
| 80 | pauline999 wrote:
Punkinthefir-
st mentioned --A portion of hard pastry fat mixed in with the butter helps- What is hard pastry fat and where do you get it please?
Hard pastry fat is a commercial margarine product with a waxy texture, which bakers and pastry chefs use in such things as Danish pastry, croissants and flaky and puff pastries. Because its a bit waxy it doesn't break down so easily if the pastry gets a bit warm while you are doing the "turns" to laminate the layers of paste. I'm pretty sure you can buy it at Moore Wilsons, but only, as I recall in 20 kg or so blocks.
When you use only butter as the fat in croissants and Danish pastries you have to keep the pastry ice cold at all times while you are working with it so that the fat and dough layers stay separate.
Does that make sense? I've been retired (as a chef) now for 8 years, so don't really know whats available. Like most sensible chefs, I'm not ashamed to outsource goods that I can't turn out perfectly every time, and Yarrows Bakery used to make 12 dozen boxes of frozen croissants which you only have to prove and bake - a godsend in a busy kitchen. They're also available at Moore Wilson and the like, and I'd hazard a guess that it's these you see in bakeries and in your local supermarket (who may even sell you some of the frozen product if you ask nicely). |
| 81 | Edmonds Scone Mix...add chilled water...turn into scone shapes Cook!! I add tasty cheese...lots of cheese,then sprinkle more cheese on top...plus a pinch (or 2) of cayenne pepper. Or, date scones...soak the chopped dates in boiling water for a few minutes. Chop into scone shapes..COOK. Easy peasy |
| 82 | gabbysnana wrote:
tried that, tasted ghastly, set like rocks. I have given up on making scones, Ive tried everyones recipes on here and nothing has been succrssful, the birds have done well thou. ...I know that feeling, but now I use the scone mix, and instead of kneading and cutting into shape, just put blobs on the tray, mind you these are savoury ones. Having said that I havent made plain blobs.....must be good, as I got 1st prize for scones in A&( show korbo - 2019-12-02 20:58:00 |
| 83 | village.green wrote:
This is my 'go to' recipe.
3 cups plain flour
2 heaped tsp baking powder
75g grated cold butter
pinch salt
1 cup dried fruit (optional)
1.5 cups buttermilk (or normal milk with 2 tsp white vinegar or lemon juice)
Sift flour, baking powder and salt. Grate in the butter.
Stir with knife, add the milk and stir quickly and add the fruit if using.
Tip out onto floured board.
Knead 6 times only.
Pat out with hand and cut into size required.
Put on greased baking tray and bake at 220oC fan bake for 10-12 mins.
This recipe is an old one from Annabel White and have never had a failure yet. I also always use precut dates as I love them. Most of my life I’ve never made good scones but recently your one is the roughly the one I make now. The secret is 1 tsp lemon juice in the milk, I don’t know why but it seems to work. They feel springy as I pat them out into shape. vashti - 2019-12-04 21:15:00 |
