Anne here, and today I'm talking about biscuits and scones. No, I'm not venturing into the territory where people with a death-wish will try to claim there is virtually no difference between English or Australian scones and US-style biscuits. (Been there, done that. Barely survived.) 
The inspiration for my post today came from the frustration of reading books where Regency-era folks sit down to afternoon tea with scones and jam and cream. And no, I'm not entering the debate about which goes on the scone first, the jam or the cream. Each to his own, say I. (Obviously IMO the jam should go first, but this image from Creative Commons is clearly hedging its bets.)
Now, "scone" is an old Scottish word, and according to the OED a scone is "a large round cake made of wheat or barley-meal baked on a griddle." And it's true that scones of various kinds have been made for centuries — potato scones, drop scones, griddle scones, and so on, but these were not like the scones in the photo above. They were generally some kind of batter that were baked on a stone or griddle or over a fire, and were more like a heavy pancake or a bready sort of cake. The leavening agent most used was buttermilk. Or yeast.
Scones as we know them, the sort in the yummy picture above, that are served with jam and cream, are generally made with flour, a little fat (usually butter), sometimes a little sugar (or not according to preference), liquid (generally milk or buttermilk) and a raising agent — bicarbonate of soda often with added cream of tartar, which is what we call baking powder today. (Though whoever served up these scones on the left is committing a scone no-no in my book. Can you tell what it is? I'll tell you at the end.)
The raising agent is a key ingredient, and during the Regency, the raising agents most people used in their baking were eggs or yeast or buttermilk. Because bicarbonate of soda had not yet been discovered/invented.
Though sodium bicabonate had been used as a leavening (raising) agent for many years, and was called soda ash by some, it was an English chemist and food manufacturer called Alfred Bird who developed the first baking powder, of the sort we know today, in 1843.
He developed it because his wife was allergic to eggs and yeast, the traditional kinds of leavening agents, and was searching for an alternative for her. He mixed bicarbonate of soda and tartaric acid with starch to absorb moisture and prevent the other ingredients from reacting. He sold his product widely but didn't patent it and in 1845 Henry Jones of Bristol patented and widely sold a similar product, which he called "A new preparation of flour" that included sodium bicarbonate and tartaric acid to obtain a leavening effect. In other words, self-raising flour.
You can read more about the history of baking powder here.
So please, let's not have our regency-era people sitting down to scones and jam and cream. Cakes, yes, and biscuits (which in America are called cookies) and little tarts and curd cakes and teacakes and gingersnaps and more. But not scones.
I started getting deja-vu as I wrote some of this, and recalled (after I'd written most of the blog) that Mary Jo had written a blog about scones five years ago. It's here, if you'd like to read it.
I would disagree with her that an English-style scone is a "harder baked good that's more like a cracker or a cookie." My nana's scones were always soft and light, and so are most of the ones I've eaten or baked. Perhaps Mary Jo ate store bought or hotel scones. Or stale ones. They might have a slightly crisp outside when they come out of the oven, but they're soft inside. And if you wrap them in a tea-towel after baking, the outside is soft, too. And scones are best eaten fresh, straight out of the oven.
Here are some I baked earlier. Slightly burnt, I admit, and the one in the top left hand of the plate is the odd shape you get when you squish together the leftover bits of dough after you've cut out your neat round circles. And I didn't have any cream, but jam on its own with a bit of butter, or butter and honey is pretty delicious.
Have I tempted you to bake some scones? Here's a classic English scone recipe, a little fussier than my nana's, but very reliable.
And here's a basic aussie scone recipe.
And lot of people I know bake what they call "lemonade scones" though there is not a sniff of lemon anywhere near them. "Lemonade" in Australia is plain sweet soda — like 7Up or Sprite. It's supposed to be very easy and foolproof, but I've never tried it. There's a recipe for lemonade scones here (and I'm closing my eyes to the shocking assertion that American biscuits and scones are the same thing!)
And the scone no-no I referred to above? Serving fruit scones with jam and cream! (gasp!) Nana would be horrified, I tell you. Fruit scones are served only with best butter! Or do you disagree?
Are you a fan of scones? Do you enjoy a Devonshire or cream tea (scones with jam and cream)? Or do you prefer savory treats? What kind of food do you serve if you have guests for afternoon tea?
I use that recipe from Annabele someone from NZ that you posted somewhere (vague, me?) where she barely touches the butter with her hands just uses a knife to mix. And I very roughly pull the dough into a round and cut them into rough shapes with the knife. They always come out looking a bit wonky but taste delicious. I always have one hot scone with thick butter only and the other with jam and cream, preferably raspberry.
I use that recipe from Annabele someone from NZ that you posted somewhere (vague, me?) where she barely touches the butter with her hands just uses a knife to mix. And I very roughly pull the dough into a round and cut them into rough shapes with the knife. They always come out looking a bit wonky but taste delicious. I always have one hot scone with thick butter only and the other with jam and cream, preferably raspberry.
I use that recipe from Annabele someone from NZ that you posted somewhere (vague, me?) where she barely touches the butter with her hands just uses a knife to mix. And I very roughly pull the dough into a round and cut them into rough shapes with the knife. They always come out looking a bit wonky but taste delicious. I always have one hot scone with thick butter only and the other with jam and cream, preferably raspberry.
I use that recipe from Annabele someone from NZ that you posted somewhere (vague, me?) where she barely touches the butter with her hands just uses a knife to mix. And I very roughly pull the dough into a round and cut them into rough shapes with the knife. They always come out looking a bit wonky but taste delicious. I always have one hot scone with thick butter only and the other with jam and cream, preferably raspberry.
I use that recipe from Annabele someone from NZ that you posted somewhere (vague, me?) where she barely touches the butter with her hands just uses a knife to mix. And I very roughly pull the dough into a round and cut them into rough shapes with the knife. They always come out looking a bit wonky but taste delicious. I always have one hot scone with thick butter only and the other with jam and cream, preferably raspberry.
My aunt, who was a farmer’s wife and often cooking morning or afternoon teas for shearers, etc. turned out scones very quickly and she always grated the butter into the flour (cooking butter). This made it easier to mix into the flour without handling it too much, resulting in a softer scone.
My aunt, who was a farmer’s wife and often cooking morning or afternoon teas for shearers, etc. turned out scones very quickly and she always grated the butter into the flour (cooking butter). This made it easier to mix into the flour without handling it too much, resulting in a softer scone.
My aunt, who was a farmer’s wife and often cooking morning or afternoon teas for shearers, etc. turned out scones very quickly and she always grated the butter into the flour (cooking butter). This made it easier to mix into the flour without handling it too much, resulting in a softer scone.
My aunt, who was a farmer’s wife and often cooking morning or afternoon teas for shearers, etc. turned out scones very quickly and she always grated the butter into the flour (cooking butter). This made it easier to mix into the flour without handling it too much, resulting in a softer scone.
My aunt, who was a farmer’s wife and often cooking morning or afternoon teas for shearers, etc. turned out scones very quickly and she always grated the butter into the flour (cooking butter). This made it easier to mix into the flour without handling it too much, resulting in a softer scone.
My nana never rolled her dough. After kneading she spread it out with her fingers and cut it into triangular shapes (reworking any odd bits of dough – if there were any – into each other). She usually got a dozen out of the mix.
My nana never rolled her dough. After kneading she spread it out with her fingers and cut it into triangular shapes (reworking any odd bits of dough – if there were any – into each other). She usually got a dozen out of the mix.
My nana never rolled her dough. After kneading she spread it out with her fingers and cut it into triangular shapes (reworking any odd bits of dough – if there were any – into each other). She usually got a dozen out of the mix.
My nana never rolled her dough. After kneading she spread it out with her fingers and cut it into triangular shapes (reworking any odd bits of dough – if there were any – into each other). She usually got a dozen out of the mix.
My nana never rolled her dough. After kneading she spread it out with her fingers and cut it into triangular shapes (reworking any odd bits of dough – if there were any – into each other). She usually got a dozen out of the mix.
Yes, Deb, I think the colder everything stays and the less the scone dough is handled the lighter the scones. I have used my food processor to whizz up some scone dough and it’s great.
I guess that’s one of the differences between scones and American biscuits — the kneading and the folding that are done with the US biscuits.
And I do like your butter and honey while it’s hot and later raspberry jam and cream. Yum yum.
Yes, Deb, I think the colder everything stays and the less the scone dough is handled the lighter the scones. I have used my food processor to whizz up some scone dough and it’s great.
I guess that’s one of the differences between scones and American biscuits — the kneading and the folding that are done with the US biscuits.
And I do like your butter and honey while it’s hot and later raspberry jam and cream. Yum yum.
Yes, Deb, I think the colder everything stays and the less the scone dough is handled the lighter the scones. I have used my food processor to whizz up some scone dough and it’s great.
I guess that’s one of the differences between scones and American biscuits — the kneading and the folding that are done with the US biscuits.
And I do like your butter and honey while it’s hot and later raspberry jam and cream. Yum yum.
Yes, Deb, I think the colder everything stays and the less the scone dough is handled the lighter the scones. I have used my food processor to whizz up some scone dough and it’s great.
I guess that’s one of the differences between scones and American biscuits — the kneading and the folding that are done with the US biscuits.
And I do like your butter and honey while it’s hot and later raspberry jam and cream. Yum yum.
Yes, Deb, I think the colder everything stays and the less the scone dough is handled the lighter the scones. I have used my food processor to whizz up some scone dough and it’s great.
I guess that’s one of the differences between scones and American biscuits — the kneading and the folding that are done with the US biscuits.
And I do like your butter and honey while it’s hot and later raspberry jam and cream. Yum yum.
Emily yes, I know a few people who grate the butter in, and I’m sure it works really well. As I said to Deb (above) the less the dough is handled the better.
Actually Helen Bianchin once told me the secret of making gnocchi — she said “Treat it like scones. The less the mix is handed the better.” And since then it’s how I make my gnocchi.
I’m sure your aunt has lots of great tips and tricks — cooking for shearers is no picnic.
Emily yes, I know a few people who grate the butter in, and I’m sure it works really well. As I said to Deb (above) the less the dough is handled the better.
Actually Helen Bianchin once told me the secret of making gnocchi — she said “Treat it like scones. The less the mix is handed the better.” And since then it’s how I make my gnocchi.
I’m sure your aunt has lots of great tips and tricks — cooking for shearers is no picnic.
Emily yes, I know a few people who grate the butter in, and I’m sure it works really well. As I said to Deb (above) the less the dough is handled the better.
Actually Helen Bianchin once told me the secret of making gnocchi — she said “Treat it like scones. The less the mix is handed the better.” And since then it’s how I make my gnocchi.
I’m sure your aunt has lots of great tips and tricks — cooking for shearers is no picnic.
Emily yes, I know a few people who grate the butter in, and I’m sure it works really well. As I said to Deb (above) the less the dough is handled the better.
Actually Helen Bianchin once told me the secret of making gnocchi — she said “Treat it like scones. The less the mix is handed the better.” And since then it’s how I make my gnocchi.
I’m sure your aunt has lots of great tips and tricks — cooking for shearers is no picnic.
Emily yes, I know a few people who grate the butter in, and I’m sure it works really well. As I said to Deb (above) the less the dough is handled the better.
Actually Helen Bianchin once told me the secret of making gnocchi — she said “Treat it like scones. The less the mix is handed the better.” And since then it’s how I make my gnocchi.
I’m sure your aunt has lots of great tips and tricks — cooking for shearers is no picnic.
Thanks, Vicki, yes I often just pat it down — unless I’m aiming for neater scones. Nana made her date scones a bit like yours, though they were always square-ish. And they were delicious.
Thanks, Vicki, yes I often just pat it down — unless I’m aiming for neater scones. Nana made her date scones a bit like yours, though they were always square-ish. And they were delicious.
Thanks, Vicki, yes I often just pat it down — unless I’m aiming for neater scones. Nana made her date scones a bit like yours, though they were always square-ish. And they were delicious.
Thanks, Vicki, yes I often just pat it down — unless I’m aiming for neater scones. Nana made her date scones a bit like yours, though they were always square-ish. And they were delicious.
Thanks, Vicki, yes I often just pat it down — unless I’m aiming for neater scones. Nana made her date scones a bit like yours, though they were always square-ish. And they were delicious.
My grandmother turned out lovely scones. Light and airy on the inside and nicely crisped on the out. I was instructed as a small child to spread the jam carefully and then, a dollop of cream to top them off. I always liked the cream part 😉
My mother was not a baker and so, my grandmother’s recipe is lost to time 🙁 I wish I had it. I miss those scones.
My grandmother turned out lovely scones. Light and airy on the inside and nicely crisped on the out. I was instructed as a small child to spread the jam carefully and then, a dollop of cream to top them off. I always liked the cream part 😉
My mother was not a baker and so, my grandmother’s recipe is lost to time 🙁 I wish I had it. I miss those scones.
My grandmother turned out lovely scones. Light and airy on the inside and nicely crisped on the out. I was instructed as a small child to spread the jam carefully and then, a dollop of cream to top them off. I always liked the cream part 😉
My mother was not a baker and so, my grandmother’s recipe is lost to time 🙁 I wish I had it. I miss those scones.
My grandmother turned out lovely scones. Light and airy on the inside and nicely crisped on the out. I was instructed as a small child to spread the jam carefully and then, a dollop of cream to top them off. I always liked the cream part 😉
My mother was not a baker and so, my grandmother’s recipe is lost to time 🙁 I wish I had it. I miss those scones.
My grandmother turned out lovely scones. Light and airy on the inside and nicely crisped on the out. I was instructed as a small child to spread the jam carefully and then, a dollop of cream to top them off. I always liked the cream part 😉
My mother was not a baker and so, my grandmother’s recipe is lost to time 🙁 I wish I had it. I miss those scones.
The best ‘cream tea’ I’ve ever had was in Cornwall many years ago. The clotted cream was solid, but softened on the warm scones. I’d eat them any way, cream or jam first makes no difference to me!
Reading you has tempted me to make scones, but they don’t have clotted cream in France, I’m afraid.
The best ‘cream tea’ I’ve ever had was in Cornwall many years ago. The clotted cream was solid, but softened on the warm scones. I’d eat them any way, cream or jam first makes no difference to me!
Reading you has tempted me to make scones, but they don’t have clotted cream in France, I’m afraid.
The best ‘cream tea’ I’ve ever had was in Cornwall many years ago. The clotted cream was solid, but softened on the warm scones. I’d eat them any way, cream or jam first makes no difference to me!
Reading you has tempted me to make scones, but they don’t have clotted cream in France, I’m afraid.
The best ‘cream tea’ I’ve ever had was in Cornwall many years ago. The clotted cream was solid, but softened on the warm scones. I’d eat them any way, cream or jam first makes no difference to me!
Reading you has tempted me to make scones, but they don’t have clotted cream in France, I’m afraid.
The best ‘cream tea’ I’ve ever had was in Cornwall many years ago. The clotted cream was solid, but softened on the warm scones. I’d eat them any way, cream or jam first makes no difference to me!
Reading you has tempted me to make scones, but they don’t have clotted cream in France, I’m afraid.
My mum made wheaten scones: I don’t have the recipe, but I have the memory. Always eaten still hot from the oven, and slathered with butter.
I could never bake nice-tasting scones until someone I worked with, whose scones are lovely, told me to use soda bread flour and buttermilk. (Google Jenny Bristow’s recipe for amounts.) I don’t make them often, but they do seem to always work.
My mum made wheaten scones: I don’t have the recipe, but I have the memory. Always eaten still hot from the oven, and slathered with butter.
I could never bake nice-tasting scones until someone I worked with, whose scones are lovely, told me to use soda bread flour and buttermilk. (Google Jenny Bristow’s recipe for amounts.) I don’t make them often, but they do seem to always work.
My mum made wheaten scones: I don’t have the recipe, but I have the memory. Always eaten still hot from the oven, and slathered with butter.
I could never bake nice-tasting scones until someone I worked with, whose scones are lovely, told me to use soda bread flour and buttermilk. (Google Jenny Bristow’s recipe for amounts.) I don’t make them often, but they do seem to always work.
My mum made wheaten scones: I don’t have the recipe, but I have the memory. Always eaten still hot from the oven, and slathered with butter.
I could never bake nice-tasting scones until someone I worked with, whose scones are lovely, told me to use soda bread flour and buttermilk. (Google Jenny Bristow’s recipe for amounts.) I don’t make them often, but they do seem to always work.
My mum made wheaten scones: I don’t have the recipe, but I have the memory. Always eaten still hot from the oven, and slathered with butter.
I could never bake nice-tasting scones until someone I worked with, whose scones are lovely, told me to use soda bread flour and buttermilk. (Google Jenny Bristow’s recipe for amounts.) I don’t make them often, but they do seem to always work.
Now I am REALLY wishing I had a grandmother who baked! I adore a good cream tea, preferably eaten in Britain, though the cost of the airline ticket makes them expensive. *G*
Now I am REALLY wishing I had a grandmother who baked! I adore a good cream tea, preferably eaten in Britain, though the cost of the airline ticket makes them expensive. *G*
Now I am REALLY wishing I had a grandmother who baked! I adore a good cream tea, preferably eaten in Britain, though the cost of the airline ticket makes them expensive. *G*
Now I am REALLY wishing I had a grandmother who baked! I adore a good cream tea, preferably eaten in Britain, though the cost of the airline ticket makes them expensive. *G*
Now I am REALLY wishing I had a grandmother who baked! I adore a good cream tea, preferably eaten in Britain, though the cost of the airline ticket makes them expensive. *G*
I used to make very good American biscuits, but I haven’t succeeded in making scones, although I have a recipe or two from British books I bought on my oft mentioned short tour.
I can buy very good scones from a national restaurant called Panera, and I often do. We tend to eat them with butter, but those particular scones come iced, which may be a no-no. Otherwise they are quite good, and close to what I had a Stonehenge.
I used to make very good American biscuits, but I haven’t succeeded in making scones, although I have a recipe or two from British books I bought on my oft mentioned short tour.
I can buy very good scones from a national restaurant called Panera, and I often do. We tend to eat them with butter, but those particular scones come iced, which may be a no-no. Otherwise they are quite good, and close to what I had a Stonehenge.
I used to make very good American biscuits, but I haven’t succeeded in making scones, although I have a recipe or two from British books I bought on my oft mentioned short tour.
I can buy very good scones from a national restaurant called Panera, and I often do. We tend to eat them with butter, but those particular scones come iced, which may be a no-no. Otherwise they are quite good, and close to what I had a Stonehenge.
I used to make very good American biscuits, but I haven’t succeeded in making scones, although I have a recipe or two from British books I bought on my oft mentioned short tour.
I can buy very good scones from a national restaurant called Panera, and I often do. We tend to eat them with butter, but those particular scones come iced, which may be a no-no. Otherwise they are quite good, and close to what I had a Stonehenge.
I used to make very good American biscuits, but I haven’t succeeded in making scones, although I have a recipe or two from British books I bought on my oft mentioned short tour.
I can buy very good scones from a national restaurant called Panera, and I often do. We tend to eat them with butter, but those particular scones come iced, which may be a no-no. Otherwise they are quite good, and close to what I had a Stonehenge.
This is one of many things I got wrong in early books, and my dad was a food scientist (also, modern scones are really good). I looked up the provenance of the word, saw recipes dating back to the 1500s, and away I went, troweling on the cream and jam. I also served Indian tea varieties about twenty years too soon, but fortunately, readers straightened me out. (Buh-bye, Assam…)
Wish I’d read your lovely blog post much earlier (but really, a life without scones? Really?)….
This is one of many things I got wrong in early books, and my dad was a food scientist (also, modern scones are really good). I looked up the provenance of the word, saw recipes dating back to the 1500s, and away I went, troweling on the cream and jam. I also served Indian tea varieties about twenty years too soon, but fortunately, readers straightened me out. (Buh-bye, Assam…)
Wish I’d read your lovely blog post much earlier (but really, a life without scones? Really?)….
This is one of many things I got wrong in early books, and my dad was a food scientist (also, modern scones are really good). I looked up the provenance of the word, saw recipes dating back to the 1500s, and away I went, troweling on the cream and jam. I also served Indian tea varieties about twenty years too soon, but fortunately, readers straightened me out. (Buh-bye, Assam…)
Wish I’d read your lovely blog post much earlier (but really, a life without scones? Really?)….
This is one of many things I got wrong in early books, and my dad was a food scientist (also, modern scones are really good). I looked up the provenance of the word, saw recipes dating back to the 1500s, and away I went, troweling on the cream and jam. I also served Indian tea varieties about twenty years too soon, but fortunately, readers straightened me out. (Buh-bye, Assam…)
Wish I’d read your lovely blog post much earlier (but really, a life without scones? Really?)….
This is one of many things I got wrong in early books, and my dad was a food scientist (also, modern scones are really good). I looked up the provenance of the word, saw recipes dating back to the 1500s, and away I went, troweling on the cream and jam. I also served Indian tea varieties about twenty years too soon, but fortunately, readers straightened me out. (Buh-bye, Assam…)
Wish I’d read your lovely blog post much earlier (but really, a life without scones? Really?)….
Wow I love ❤️ 💕 💗 this post! Cooking and the history of it is fascinating to me, you gave me so much delicious knowledge, and your personal scone take is super cool too. Thanks for it!
Me, don’t love them, but admit one cream tea in England on a sunny day Norfolk changed me mind on tea and scones. In the right conditions, the bland dry scone is a perfect platter for jam and cream, and the tea to wash it down was… the first time I enjoyed tea, like, ever.
Thanks again for a VERY excellent post.
Wow I love ❤️ 💕 💗 this post! Cooking and the history of it is fascinating to me, you gave me so much delicious knowledge, and your personal scone take is super cool too. Thanks for it!
Me, don’t love them, but admit one cream tea in England on a sunny day Norfolk changed me mind on tea and scones. In the right conditions, the bland dry scone is a perfect platter for jam and cream, and the tea to wash it down was… the first time I enjoyed tea, like, ever.
Thanks again for a VERY excellent post.
Wow I love ❤️ 💕 💗 this post! Cooking and the history of it is fascinating to me, you gave me so much delicious knowledge, and your personal scone take is super cool too. Thanks for it!
Me, don’t love them, but admit one cream tea in England on a sunny day Norfolk changed me mind on tea and scones. In the right conditions, the bland dry scone is a perfect platter for jam and cream, and the tea to wash it down was… the first time I enjoyed tea, like, ever.
Thanks again for a VERY excellent post.
Wow I love ❤️ 💕 💗 this post! Cooking and the history of it is fascinating to me, you gave me so much delicious knowledge, and your personal scone take is super cool too. Thanks for it!
Me, don’t love them, but admit one cream tea in England on a sunny day Norfolk changed me mind on tea and scones. In the right conditions, the bland dry scone is a perfect platter for jam and cream, and the tea to wash it down was… the first time I enjoyed tea, like, ever.
Thanks again for a VERY excellent post.
Wow I love ❤️ 💕 💗 this post! Cooking and the history of it is fascinating to me, you gave me so much delicious knowledge, and your personal scone take is super cool too. Thanks for it!
Me, don’t love them, but admit one cream tea in England on a sunny day Norfolk changed me mind on tea and scones. In the right conditions, the bland dry scone is a perfect platter for jam and cream, and the tea to wash it down was… the first time I enjoyed tea, like, ever.
Thanks again for a VERY excellent post.
I would happily eat scones any way I could get them, with or without the approval of custom, but all baked goods are now off the diet plan due to a severe wheat reaction. Gluten free options do their darnedest, but it’s just not the same. I used to make scones with sour cream as per a popular recipe (claiming kinship with the original Savoy Hotel’s scones) on allrecipes dotcom. They were sublime!
I would happily eat scones any way I could get them, with or without the approval of custom, but all baked goods are now off the diet plan due to a severe wheat reaction. Gluten free options do their darnedest, but it’s just not the same. I used to make scones with sour cream as per a popular recipe (claiming kinship with the original Savoy Hotel’s scones) on allrecipes dotcom. They were sublime!
I would happily eat scones any way I could get them, with or without the approval of custom, but all baked goods are now off the diet plan due to a severe wheat reaction. Gluten free options do their darnedest, but it’s just not the same. I used to make scones with sour cream as per a popular recipe (claiming kinship with the original Savoy Hotel’s scones) on allrecipes dotcom. They were sublime!
I would happily eat scones any way I could get them, with or without the approval of custom, but all baked goods are now off the diet plan due to a severe wheat reaction. Gluten free options do their darnedest, but it’s just not the same. I used to make scones with sour cream as per a popular recipe (claiming kinship with the original Savoy Hotel’s scones) on allrecipes dotcom. They were sublime!
I would happily eat scones any way I could get them, with or without the approval of custom, but all baked goods are now off the diet plan due to a severe wheat reaction. Gluten free options do their darnedest, but it’s just not the same. I used to make scones with sour cream as per a popular recipe (claiming kinship with the original Savoy Hotel’s scones) on allrecipes dotcom. They were sublime!
You can make your own clotted cream in the oven (longer time) or a slow cooker (8 – 10 hrs)
https://www.macheesmo.com/clotted-cream-recipe/
You can make your own clotted cream in the oven (longer time) or a slow cooker (8 – 10 hrs)
https://www.macheesmo.com/clotted-cream-recipe/
You can make your own clotted cream in the oven (longer time) or a slow cooker (8 – 10 hrs)
https://www.macheesmo.com/clotted-cream-recipe/
You can make your own clotted cream in the oven (longer time) or a slow cooker (8 – 10 hrs)
https://www.macheesmo.com/clotted-cream-recipe/
You can make your own clotted cream in the oven (longer time) or a slow cooker (8 – 10 hrs)
https://www.macheesmo.com/clotted-cream-recipe/
Thank you for this article, Anne. I’ve been annoyed over and over again by scones appearing long before they should. And by people inviting guests to afternoon tea long before it was a thing. But food and meals are always a problem.
Then there are the scones I sometimes see in bakeries which are nothing like the scones I’ve had in England, but are big, lumpy things full of dried fruits and nuts and chocolate chips. I think they’re really rock cakes. *G*
I sometimes think that we, especially we Americans, have a picture of Edwardian England and think it applies to everything after the Tudors.
Thank you for this article, Anne. I’ve been annoyed over and over again by scones appearing long before they should. And by people inviting guests to afternoon tea long before it was a thing. But food and meals are always a problem.
Then there are the scones I sometimes see in bakeries which are nothing like the scones I’ve had in England, but are big, lumpy things full of dried fruits and nuts and chocolate chips. I think they’re really rock cakes. *G*
I sometimes think that we, especially we Americans, have a picture of Edwardian England and think it applies to everything after the Tudors.
Thank you for this article, Anne. I’ve been annoyed over and over again by scones appearing long before they should. And by people inviting guests to afternoon tea long before it was a thing. But food and meals are always a problem.
Then there are the scones I sometimes see in bakeries which are nothing like the scones I’ve had in England, but are big, lumpy things full of dried fruits and nuts and chocolate chips. I think they’re really rock cakes. *G*
I sometimes think that we, especially we Americans, have a picture of Edwardian England and think it applies to everything after the Tudors.
Thank you for this article, Anne. I’ve been annoyed over and over again by scones appearing long before they should. And by people inviting guests to afternoon tea long before it was a thing. But food and meals are always a problem.
Then there are the scones I sometimes see in bakeries which are nothing like the scones I’ve had in England, but are big, lumpy things full of dried fruits and nuts and chocolate chips. I think they’re really rock cakes. *G*
I sometimes think that we, especially we Americans, have a picture of Edwardian England and think it applies to everything after the Tudors.
Thank you for this article, Anne. I’ve been annoyed over and over again by scones appearing long before they should. And by people inviting guests to afternoon tea long before it was a thing. But food and meals are always a problem.
Then there are the scones I sometimes see in bakeries which are nothing like the scones I’ve had in England, but are big, lumpy things full of dried fruits and nuts and chocolate chips. I think they’re really rock cakes. *G*
I sometimes think that we, especially we Americans, have a picture of Edwardian England and think it applies to everything after the Tudors.
I grew up in Australia and that was my first encounter with scones — yum! There were also pikelets and cream horns and…. Now I’m getting hungry. Thanks for a fun post, Anne.
I grew up in Australia and that was my first encounter with scones — yum! There were also pikelets and cream horns and…. Now I’m getting hungry. Thanks for a fun post, Anne.
I grew up in Australia and that was my first encounter with scones — yum! There were also pikelets and cream horns and…. Now I’m getting hungry. Thanks for a fun post, Anne.
I grew up in Australia and that was my first encounter with scones — yum! There were also pikelets and cream horns and…. Now I’m getting hungry. Thanks for a fun post, Anne.
I grew up in Australia and that was my first encounter with scones — yum! There were also pikelets and cream horns and…. Now I’m getting hungry. Thanks for a fun post, Anne.
What a lovely article. And I can vouch for lemonade scones!
What a lovely article. And I can vouch for lemonade scones!
What a lovely article. And I can vouch for lemonade scones!
What a lovely article. And I can vouch for lemonade scones!
What a lovely article. And I can vouch for lemonade scones!
I’ll say up front that I’m American so that has affected my perception of scones. Though I have to agree that some of the scones I see in the store are NOTHING like any scones I’ve ever made.
One of the best scones I ever ate my husband bought while we were waiting for a ferry on Vancouver Island in Cnanada. Oh my gosh was it good. Light. Airy. SOOO good. It did have fresh raspberries in it.
I will have to try lemonade scones when my mother is back home. She and I love love scones. We went on a scone experimenting binge back in 2006/2007 after she went to England. I’ve made savory and sweet scones
One kind I made is a mint chocolate chip scone which is THE favorite of several of my friends. Me…I like all kinds.
As for biscuits, unlike Sue McCormick (comments above) do that well with them. I’m much better at making scones. You would think if I could do one I could do the other. Apparently not.
Thanks to everyone for the recipe links as well!
I’ll say up front that I’m American so that has affected my perception of scones. Though I have to agree that some of the scones I see in the store are NOTHING like any scones I’ve ever made.
One of the best scones I ever ate my husband bought while we were waiting for a ferry on Vancouver Island in Cnanada. Oh my gosh was it good. Light. Airy. SOOO good. It did have fresh raspberries in it.
I will have to try lemonade scones when my mother is back home. She and I love love scones. We went on a scone experimenting binge back in 2006/2007 after she went to England. I’ve made savory and sweet scones
One kind I made is a mint chocolate chip scone which is THE favorite of several of my friends. Me…I like all kinds.
As for biscuits, unlike Sue McCormick (comments above) do that well with them. I’m much better at making scones. You would think if I could do one I could do the other. Apparently not.
Thanks to everyone for the recipe links as well!
I’ll say up front that I’m American so that has affected my perception of scones. Though I have to agree that some of the scones I see in the store are NOTHING like any scones I’ve ever made.
One of the best scones I ever ate my husband bought while we were waiting for a ferry on Vancouver Island in Cnanada. Oh my gosh was it good. Light. Airy. SOOO good. It did have fresh raspberries in it.
I will have to try lemonade scones when my mother is back home. She and I love love scones. We went on a scone experimenting binge back in 2006/2007 after she went to England. I’ve made savory and sweet scones
One kind I made is a mint chocolate chip scone which is THE favorite of several of my friends. Me…I like all kinds.
As for biscuits, unlike Sue McCormick (comments above) do that well with them. I’m much better at making scones. You would think if I could do one I could do the other. Apparently not.
Thanks to everyone for the recipe links as well!
I’ll say up front that I’m American so that has affected my perception of scones. Though I have to agree that some of the scones I see in the store are NOTHING like any scones I’ve ever made.
One of the best scones I ever ate my husband bought while we were waiting for a ferry on Vancouver Island in Cnanada. Oh my gosh was it good. Light. Airy. SOOO good. It did have fresh raspberries in it.
I will have to try lemonade scones when my mother is back home. She and I love love scones. We went on a scone experimenting binge back in 2006/2007 after she went to England. I’ve made savory and sweet scones
One kind I made is a mint chocolate chip scone which is THE favorite of several of my friends. Me…I like all kinds.
As for biscuits, unlike Sue McCormick (comments above) do that well with them. I’m much better at making scones. You would think if I could do one I could do the other. Apparently not.
Thanks to everyone for the recipe links as well!
I’ll say up front that I’m American so that has affected my perception of scones. Though I have to agree that some of the scones I see in the store are NOTHING like any scones I’ve ever made.
One of the best scones I ever ate my husband bought while we were waiting for a ferry on Vancouver Island in Cnanada. Oh my gosh was it good. Light. Airy. SOOO good. It did have fresh raspberries in it.
I will have to try lemonade scones when my mother is back home. She and I love love scones. We went on a scone experimenting binge back in 2006/2007 after she went to England. I’ve made savory and sweet scones
One kind I made is a mint chocolate chip scone which is THE favorite of several of my friends. Me…I like all kinds.
As for biscuits, unlike Sue McCormick (comments above) do that well with them. I’m much better at making scones. You would think if I could do one I could do the other. Apparently not.
Thanks to everyone for the recipe links as well!
Theo, scones are pretty easy to make. Just don’t overwork them.
I’m planning to try “lemonade” scones. They’re supposed to be easy and very good. I haven’t yet, because I tend to only make scones when I am expecting visitors, and I don’t want to try a new recipe in case it doesn’t work out. When I had a day job I used to experiment with all kinds of recipes and take the results to work for people to eat. Now, being a full-time writer, there’s only me and the dog to eat them — which is dangerous.
Theo, scones are pretty easy to make. Just don’t overwork them.
I’m planning to try “lemonade” scones. They’re supposed to be easy and very good. I haven’t yet, because I tend to only make scones when I am expecting visitors, and I don’t want to try a new recipe in case it doesn’t work out. When I had a day job I used to experiment with all kinds of recipes and take the results to work for people to eat. Now, being a full-time writer, there’s only me and the dog to eat them — which is dangerous.
Theo, scones are pretty easy to make. Just don’t overwork them.
I’m planning to try “lemonade” scones. They’re supposed to be easy and very good. I haven’t yet, because I tend to only make scones when I am expecting visitors, and I don’t want to try a new recipe in case it doesn’t work out. When I had a day job I used to experiment with all kinds of recipes and take the results to work for people to eat. Now, being a full-time writer, there’s only me and the dog to eat them — which is dangerous.
Theo, scones are pretty easy to make. Just don’t overwork them.
I’m planning to try “lemonade” scones. They’re supposed to be easy and very good. I haven’t yet, because I tend to only make scones when I am expecting visitors, and I don’t want to try a new recipe in case it doesn’t work out. When I had a day job I used to experiment with all kinds of recipes and take the results to work for people to eat. Now, being a full-time writer, there’s only me and the dog to eat them — which is dangerous.
Theo, scones are pretty easy to make. Just don’t overwork them.
I’m planning to try “lemonade” scones. They’re supposed to be easy and very good. I haven’t yet, because I tend to only make scones when I am expecting visitors, and I don’t want to try a new recipe in case it doesn’t work out. When I had a day job I used to experiment with all kinds of recipes and take the results to work for people to eat. Now, being a full-time writer, there’s only me and the dog to eat them — which is dangerous.
Suzy, I’ve never seen clotted cream here in Australia, either. In fact when the wenches were talking about these matters, back when the discussion resulted in Mary Jo’s scone post, I remember she was shocked that I’d never had clotted cream. But we have lovely thick fresh cream, so I’m not repining.
Suzy, I’ve never seen clotted cream here in Australia, either. In fact when the wenches were talking about these matters, back when the discussion resulted in Mary Jo’s scone post, I remember she was shocked that I’d never had clotted cream. But we have lovely thick fresh cream, so I’m not repining.
Suzy, I’ve never seen clotted cream here in Australia, either. In fact when the wenches were talking about these matters, back when the discussion resulted in Mary Jo’s scone post, I remember she was shocked that I’d never had clotted cream. But we have lovely thick fresh cream, so I’m not repining.
Suzy, I’ve never seen clotted cream here in Australia, either. In fact when the wenches were talking about these matters, back when the discussion resulted in Mary Jo’s scone post, I remember she was shocked that I’d never had clotted cream. But we have lovely thick fresh cream, so I’m not repining.
Suzy, I’ve never seen clotted cream here in Australia, either. In fact when the wenches were talking about these matters, back when the discussion resulted in Mary Jo’s scone post, I remember she was shocked that I’d never had clotted cream. But we have lovely thick fresh cream, so I’m not repining.
Thanks for that link Dale. I might be tempted to try it.
Thanks for that link Dale. I might be tempted to try it.
Thanks for that link Dale. I might be tempted to try it.
Thanks for that link Dale. I might be tempted to try it.
Thanks for that link Dale. I might be tempted to try it.
Yes, buttermilk is supposed to make scones lighter. Thanks for that suggestion. I’m not sure we have special soda bread flour. I use ordinary flour or if I have it, bread flour. So many special kinds of flours these days.
Yes, buttermilk is supposed to make scones lighter. Thanks for that suggestion. I’m not sure we have special soda bread flour. I use ordinary flour or if I have it, bread flour. So many special kinds of flours these days.
Yes, buttermilk is supposed to make scones lighter. Thanks for that suggestion. I’m not sure we have special soda bread flour. I use ordinary flour or if I have it, bread flour. So many special kinds of flours these days.
Yes, buttermilk is supposed to make scones lighter. Thanks for that suggestion. I’m not sure we have special soda bread flour. I use ordinary flour or if I have it, bread flour. So many special kinds of flours these days.
Yes, buttermilk is supposed to make scones lighter. Thanks for that suggestion. I’m not sure we have special soda bread flour. I use ordinary flour or if I have it, bread flour. So many special kinds of flours these days.
Yes, a wee bit pricey, Mary Jo. I would bake scones every day, they’re so easy — but then I’d eat them, and slathered with jam and cream (or butter and honey while hot) . . .well, they wouldn’t do me any good. But I might try baking some of those lemonade scones and take them around to a friend’s place. I’ll let you know how it goes.
Yes, a wee bit pricey, Mary Jo. I would bake scones every day, they’re so easy — but then I’d eat them, and slathered with jam and cream (or butter and honey while hot) . . .well, they wouldn’t do me any good. But I might try baking some of those lemonade scones and take them around to a friend’s place. I’ll let you know how it goes.
Yes, a wee bit pricey, Mary Jo. I would bake scones every day, they’re so easy — but then I’d eat them, and slathered with jam and cream (or butter and honey while hot) . . .well, they wouldn’t do me any good. But I might try baking some of those lemonade scones and take them around to a friend’s place. I’ll let you know how it goes.
Yes, a wee bit pricey, Mary Jo. I would bake scones every day, they’re so easy — but then I’d eat them, and slathered with jam and cream (or butter and honey while hot) . . .well, they wouldn’t do me any good. But I might try baking some of those lemonade scones and take them around to a friend’s place. I’ll let you know how it goes.
Yes, a wee bit pricey, Mary Jo. I would bake scones every day, they’re so easy — but then I’d eat them, and slathered with jam and cream (or butter and honey while hot) . . .well, they wouldn’t do me any good. But I might try baking some of those lemonade scones and take them around to a friend’s place. I’ll let you know how it goes.
Sue, yes, iced would definitely be a no-no as far as Nan was concerned. Interesting that you can make biscuits but not scones — seems there’s more handling with biscuits. With scones you just barely bring the dough together — no kneading, otherwise they’re heavy and tough.
Sue, yes, iced would definitely be a no-no as far as Nan was concerned. Interesting that you can make biscuits but not scones — seems there’s more handling with biscuits. With scones you just barely bring the dough together — no kneading, otherwise they’re heavy and tough.
Sue, yes, iced would definitely be a no-no as far as Nan was concerned. Interesting that you can make biscuits but not scones — seems there’s more handling with biscuits. With scones you just barely bring the dough together — no kneading, otherwise they’re heavy and tough.
Sue, yes, iced would definitely be a no-no as far as Nan was concerned. Interesting that you can make biscuits but not scones — seems there’s more handling with biscuits. With scones you just barely bring the dough together — no kneading, otherwise they’re heavy and tough.
Sue, yes, iced would definitely be a no-no as far as Nan was concerned. Interesting that you can make biscuits but not scones — seems there’s more handling with biscuits. With scones you just barely bring the dough together — no kneading, otherwise they’re heavy and tough.
Yes, Grace — it’s annoying, isn’t it, that scones have been around for centuries, and when they invented baking powder they called them by the same name! Cheeky, I call it. And readers will usually straighten us out. I’ve made my share of historical bloopers. In my case they’re always the things I’m so sure of, I haven’t looked up.
Thanks for dropping by.
Yes, Grace — it’s annoying, isn’t it, that scones have been around for centuries, and when they invented baking powder they called them by the same name! Cheeky, I call it. And readers will usually straighten us out. I’ve made my share of historical bloopers. In my case they’re always the things I’m so sure of, I haven’t looked up.
Thanks for dropping by.
Yes, Grace — it’s annoying, isn’t it, that scones have been around for centuries, and when they invented baking powder they called them by the same name! Cheeky, I call it. And readers will usually straighten us out. I’ve made my share of historical bloopers. In my case they’re always the things I’m so sure of, I haven’t looked up.
Thanks for dropping by.
Yes, Grace — it’s annoying, isn’t it, that scones have been around for centuries, and when they invented baking powder they called them by the same name! Cheeky, I call it. And readers will usually straighten us out. I’ve made my share of historical bloopers. In my case they’re always the things I’m so sure of, I haven’t looked up.
Thanks for dropping by.
Yes, Grace — it’s annoying, isn’t it, that scones have been around for centuries, and when they invented baking powder they called them by the same name! Cheeky, I call it. And readers will usually straighten us out. I’ve made my share of historical bloopers. In my case they’re always the things I’m so sure of, I haven’t looked up.
Thanks for dropping by.
Hi Susie. Yes, a plain dry scone is really nothing but a background for jam and cream or maybe butter and honey. Unless it has fruit in it. My nana made really delicious date scones which we spit and buttered.
Scones are pretty standard fare downunder, I suppose because they’re so quick and easy to make.And we’re big on morning and afternoon tea here.
Thanks for popping by.
Hi Susie. Yes, a plain dry scone is really nothing but a background for jam and cream or maybe butter and honey. Unless it has fruit in it. My nana made really delicious date scones which we spit and buttered.
Scones are pretty standard fare downunder, I suppose because they’re so quick and easy to make.And we’re big on morning and afternoon tea here.
Thanks for popping by.
Hi Susie. Yes, a plain dry scone is really nothing but a background for jam and cream or maybe butter and honey. Unless it has fruit in it. My nana made really delicious date scones which we spit and buttered.
Scones are pretty standard fare downunder, I suppose because they’re so quick and easy to make.And we’re big on morning and afternoon tea here.
Thanks for popping by.
Hi Susie. Yes, a plain dry scone is really nothing but a background for jam and cream or maybe butter and honey. Unless it has fruit in it. My nana made really delicious date scones which we spit and buttered.
Scones are pretty standard fare downunder, I suppose because they’re so quick and easy to make.And we’re big on morning and afternoon tea here.
Thanks for popping by.
Hi Susie. Yes, a plain dry scone is really nothing but a background for jam and cream or maybe butter and honey. Unless it has fruit in it. My nana made really delicious date scones which we spit and buttered.
Scones are pretty standard fare downunder, I suppose because they’re so quick and easy to make.And we’re big on morning and afternoon tea here.
Thanks for popping by.
Jenny what a shame about the wheat allergy. I think my friend Keri has a wheat-free alternative — not sure. I know she’s allergic now, but she used to be famed for her scones. I’ll ask her.
I’ve never made scones with sour cream, but I’m sure it would be delicious.
Jenny what a shame about the wheat allergy. I think my friend Keri has a wheat-free alternative — not sure. I know she’s allergic now, but she used to be famed for her scones. I’ll ask her.
I’ve never made scones with sour cream, but I’m sure it would be delicious.
Jenny what a shame about the wheat allergy. I think my friend Keri has a wheat-free alternative — not sure. I know she’s allergic now, but she used to be famed for her scones. I’ll ask her.
I’ve never made scones with sour cream, but I’m sure it would be delicious.
Jenny what a shame about the wheat allergy. I think my friend Keri has a wheat-free alternative — not sure. I know she’s allergic now, but she used to be famed for her scones. I’ll ask her.
I’ve never made scones with sour cream, but I’m sure it would be delicious.
Jenny what a shame about the wheat allergy. I think my friend Keri has a wheat-free alternative — not sure. I know she’s allergic now, but she used to be famed for her scones. I’ll ask her.
I’ve never made scones with sour cream, but I’m sure it would be delicious.
Lil, yes, for me (and nana) scones can have fruit like sultanas or currants or dates in them, but that’s about all. Certainly not nuts and chocolate chips. You’re right — I’d call them rock cakes. I think people sometimes don’t realize that the idea is to split the scones and add jam and cream or whatever — some people like marmalade, or lemon curd. But, each to his own.
Lil, yes, for me (and nana) scones can have fruit like sultanas or currants or dates in them, but that’s about all. Certainly not nuts and chocolate chips. You’re right — I’d call them rock cakes. I think people sometimes don’t realize that the idea is to split the scones and add jam and cream or whatever — some people like marmalade, or lemon curd. But, each to his own.
Lil, yes, for me (and nana) scones can have fruit like sultanas or currants or dates in them, but that’s about all. Certainly not nuts and chocolate chips. You’re right — I’d call them rock cakes. I think people sometimes don’t realize that the idea is to split the scones and add jam and cream or whatever — some people like marmalade, or lemon curd. But, each to his own.
Lil, yes, for me (and nana) scones can have fruit like sultanas or currants or dates in them, but that’s about all. Certainly not nuts and chocolate chips. You’re right — I’d call them rock cakes. I think people sometimes don’t realize that the idea is to split the scones and add jam and cream or whatever — some people like marmalade, or lemon curd. But, each to his own.
Lil, yes, for me (and nana) scones can have fruit like sultanas or currants or dates in them, but that’s about all. Certainly not nuts and chocolate chips. You’re right — I’d call them rock cakes. I think people sometimes don’t realize that the idea is to split the scones and add jam and cream or whatever — some people like marmalade, or lemon curd. But, each to his own.
Kareni, cream horns … yes! I’ve been meaning to make brandy snaps for dessert for some card-playing friends. And mum used to make pikelets, and butter them when they were cold for afternoon tea. Heavens this blog is turning into food porn.
Kareni, cream horns … yes! I’ve been meaning to make brandy snaps for dessert for some card-playing friends. And mum used to make pikelets, and butter them when they were cold for afternoon tea. Heavens this blog is turning into food porn.
Kareni, cream horns … yes! I’ve been meaning to make brandy snaps for dessert for some card-playing friends. And mum used to make pikelets, and butter them when they were cold for afternoon tea. Heavens this blog is turning into food porn.
Kareni, cream horns … yes! I’ve been meaning to make brandy snaps for dessert for some card-playing friends. And mum used to make pikelets, and butter them when they were cold for afternoon tea. Heavens this blog is turning into food porn.
Kareni, cream horns … yes! I’ve been meaning to make brandy snaps for dessert for some card-playing friends. And mum used to make pikelets, and butter them when they were cold for afternoon tea. Heavens this blog is turning into food porn.
Thanks, Malvina — that’s it. I’m going to make them.
Thanks, Malvina — that’s it. I’m going to make them.
Thanks, Malvina — that’s it. I’m going to make them.
Thanks, Malvina — that’s it. I’m going to make them.
Thanks, Malvina — that’s it. I’m going to make them.
Vicki I’m sure Canadian scones are much like ours. It’s fun to experiment with recipes. Google lemonade scones — there are some variations. I’m not so sure about the mint chocolate chip ones though — Nana made me a purist.
Vicki I’m sure Canadian scones are much like ours. It’s fun to experiment with recipes. Google lemonade scones — there are some variations. I’m not so sure about the mint chocolate chip ones though — Nana made me a purist.
Vicki I’m sure Canadian scones are much like ours. It’s fun to experiment with recipes. Google lemonade scones — there are some variations. I’m not so sure about the mint chocolate chip ones though — Nana made me a purist.
Vicki I’m sure Canadian scones are much like ours. It’s fun to experiment with recipes. Google lemonade scones — there are some variations. I’m not so sure about the mint chocolate chip ones though — Nana made me a purist.
Vicki I’m sure Canadian scones are much like ours. It’s fun to experiment with recipes. Google lemonade scones — there are some variations. I’m not so sure about the mint chocolate chip ones though — Nana made me a purist.
One makes drop biscuits using Bisquick mixed with water, and no kneading or folding at all. So whatever the difference may be, that’s not it. 🙂 American biscuits are distinctly different in texture and flavor from scones, and that’s my final word on the subject. LOL
One makes drop biscuits using Bisquick mixed with water, and no kneading or folding at all. So whatever the difference may be, that’s not it. 🙂 American biscuits are distinctly different in texture and flavor from scones, and that’s my final word on the subject. LOL
One makes drop biscuits using Bisquick mixed with water, and no kneading or folding at all. So whatever the difference may be, that’s not it. 🙂 American biscuits are distinctly different in texture and flavor from scones, and that’s my final word on the subject. LOL
One makes drop biscuits using Bisquick mixed with water, and no kneading or folding at all. So whatever the difference may be, that’s not it. 🙂 American biscuits are distinctly different in texture and flavor from scones, and that’s my final word on the subject. LOL
One makes drop biscuits using Bisquick mixed with water, and no kneading or folding at all. So whatever the difference may be, that’s not it. 🙂 American biscuits are distinctly different in texture and flavor from scones, and that’s my final word on the subject. LOL
We eat them riding in the car so jam and cream really aren’t doable….grin.
We eat them riding in the car so jam and cream really aren’t doable….grin.
We eat them riding in the car so jam and cream really aren’t doable….grin.
We eat them riding in the car so jam and cream really aren’t doable….grin.
We eat them riding in the car so jam and cream really aren’t doable….grin.
I am American and I have to say that I thought I knew what tea and scones were until I went to Ireland. NOW I know what REAL tea and scones are and I’ll never go back. I also know what real clotted cream is. My country does a sad imitation of the real thing I’m afraid. Although I have found a decent tea house or two.
I am American and I have to say that I thought I knew what tea and scones were until I went to Ireland. NOW I know what REAL tea and scones are and I’ll never go back. I also know what real clotted cream is. My country does a sad imitation of the real thing I’m afraid. Although I have found a decent tea house or two.
I am American and I have to say that I thought I knew what tea and scones were until I went to Ireland. NOW I know what REAL tea and scones are and I’ll never go back. I also know what real clotted cream is. My country does a sad imitation of the real thing I’m afraid. Although I have found a decent tea house or two.
I am American and I have to say that I thought I knew what tea and scones were until I went to Ireland. NOW I know what REAL tea and scones are and I’ll never go back. I also know what real clotted cream is. My country does a sad imitation of the real thing I’m afraid. Although I have found a decent tea house or two.
I am American and I have to say that I thought I knew what tea and scones were until I went to Ireland. NOW I know what REAL tea and scones are and I’ll never go back. I also know what real clotted cream is. My country does a sad imitation of the real thing I’m afraid. Although I have found a decent tea house or two.
Oh, Vicki, where’s your sense of adventure? 😉
Oh, Vicki, where’s your sense of adventure? 😉
Oh, Vicki, where’s your sense of adventure? 😉
Oh, Vicki, where’s your sense of adventure? 😉
Oh, Vicki, where’s your sense of adventure? 😉
Yes, Amber, the regional variation thing is important, I think. I can’t recall whether I ever had scones in Ireland or not, but Nana was Irish, so I guess I know what they taste like.
Yes, Amber, the regional variation thing is important, I think. I can’t recall whether I ever had scones in Ireland or not, but Nana was Irish, so I guess I know what they taste like.
Yes, Amber, the regional variation thing is important, I think. I can’t recall whether I ever had scones in Ireland or not, but Nana was Irish, so I guess I know what they taste like.
Yes, Amber, the regional variation thing is important, I think. I can’t recall whether I ever had scones in Ireland or not, but Nana was Irish, so I guess I know what they taste like.
Yes, Amber, the regional variation thing is important, I think. I can’t recall whether I ever had scones in Ireland or not, but Nana was Irish, so I guess I know what they taste like.
Diane, I think you were on that first loop many years ago, where this scones/biscuits debate got quite out of hand. I just looked up drop biscuits and they look like lumpy scones to me — same texture.
https://www.findingzest.com/so-easy-drop-biscuits-recipe/
“Drop scones” however are (weirdly) nothing like scones but are more like pancakes, so there’s endless room for confusion.
Diane, I think you were on that first loop many years ago, where this scones/biscuits debate got quite out of hand. I just looked up drop biscuits and they look like lumpy scones to me — same texture.
https://www.findingzest.com/so-easy-drop-biscuits-recipe/
“Drop scones” however are (weirdly) nothing like scones but are more like pancakes, so there’s endless room for confusion.
Diane, I think you were on that first loop many years ago, where this scones/biscuits debate got quite out of hand. I just looked up drop biscuits and they look like lumpy scones to me — same texture.
https://www.findingzest.com/so-easy-drop-biscuits-recipe/
“Drop scones” however are (weirdly) nothing like scones but are more like pancakes, so there’s endless room for confusion.
Diane, I think you were on that first loop many years ago, where this scones/biscuits debate got quite out of hand. I just looked up drop biscuits and they look like lumpy scones to me — same texture.
https://www.findingzest.com/so-easy-drop-biscuits-recipe/
“Drop scones” however are (weirdly) nothing like scones but are more like pancakes, so there’s endless room for confusion.
Diane, I think you were on that first loop many years ago, where this scones/biscuits debate got quite out of hand. I just looked up drop biscuits and they look like lumpy scones to me — same texture.
https://www.findingzest.com/so-easy-drop-biscuits-recipe/
“Drop scones” however are (weirdly) nothing like scones but are more like pancakes, so there’s endless room for confusion.
Annabelle’s scones are the best I’ve ever made! So easy, too. You can see her make them at https://m.youtube.com/watch?v=y1xpm2XraU8.
BTW, re the scone dressing thing, cream first is from Devonshire, jam first is from Cornwall. It makes sense to me that warm scones would soften the cream, so I vote for Devon style.
In no case should you soften your clotted cream in the microwave. Don’t ask me how I know this. Just … don’t.
Annabelle’s scones are the best I’ve ever made! So easy, too. You can see her make them at https://m.youtube.com/watch?v=y1xpm2XraU8.
BTW, re the scone dressing thing, cream first is from Devonshire, jam first is from Cornwall. It makes sense to me that warm scones would soften the cream, so I vote for Devon style.
In no case should you soften your clotted cream in the microwave. Don’t ask me how I know this. Just … don’t.
Annabelle’s scones are the best I’ve ever made! So easy, too. You can see her make them at https://m.youtube.com/watch?v=y1xpm2XraU8.
BTW, re the scone dressing thing, cream first is from Devonshire, jam first is from Cornwall. It makes sense to me that warm scones would soften the cream, so I vote for Devon style.
In no case should you soften your clotted cream in the microwave. Don’t ask me how I know this. Just … don’t.
Annabelle’s scones are the best I’ve ever made! So easy, too. You can see her make them at https://m.youtube.com/watch?v=y1xpm2XraU8.
BTW, re the scone dressing thing, cream first is from Devonshire, jam first is from Cornwall. It makes sense to me that warm scones would soften the cream, so I vote for Devon style.
In no case should you soften your clotted cream in the microwave. Don’t ask me how I know this. Just … don’t.
Annabelle’s scones are the best I’ve ever made! So easy, too. You can see her make them at https://m.youtube.com/watch?v=y1xpm2XraU8.
BTW, re the scone dressing thing, cream first is from Devonshire, jam first is from Cornwall. It makes sense to me that warm scones would soften the cream, so I vote for Devon style.
In no case should you soften your clotted cream in the microwave. Don’t ask me how I know this. Just … don’t.
I have enjoyed scones…eating not baking. From everything I have read here…it is pretty certain, I have never had a real scone.
But, as for biscuits and scones – if you can’t sop a scone in good ol’ chicken gravy, it is not the same thing. Shoot fire, good biscuits are great with sausage in the middle. That is no scone.
I have enjoyed scones…eating not baking. From everything I have read here…it is pretty certain, I have never had a real scone.
But, as for biscuits and scones – if you can’t sop a scone in good ol’ chicken gravy, it is not the same thing. Shoot fire, good biscuits are great with sausage in the middle. That is no scone.
I have enjoyed scones…eating not baking. From everything I have read here…it is pretty certain, I have never had a real scone.
But, as for biscuits and scones – if you can’t sop a scone in good ol’ chicken gravy, it is not the same thing. Shoot fire, good biscuits are great with sausage in the middle. That is no scone.
I have enjoyed scones…eating not baking. From everything I have read here…it is pretty certain, I have never had a real scone.
But, as for biscuits and scones – if you can’t sop a scone in good ol’ chicken gravy, it is not the same thing. Shoot fire, good biscuits are great with sausage in the middle. That is no scone.
I have enjoyed scones…eating not baking. From everything I have read here…it is pretty certain, I have never had a real scone.
But, as for biscuits and scones – if you can’t sop a scone in good ol’ chicken gravy, it is not the same thing. Shoot fire, good biscuits are great with sausage in the middle. That is no scone.
Thanks, Annette. I suspect you could sop a scone in chicken gravy, but we don’t. They’re not usually made as a breakfast thing. I’ve eaten biscuits with chicken gravy — when I was in New York last my agent made me have a proper American breakfast with grits, biscuits and gravy etc and the biscuits seemed heavier than scones — but then they would with chicken gravy all over them. I don’t think the biscuits or scones debate matters — they’re both yummy.
Thanks, Annette. I suspect you could sop a scone in chicken gravy, but we don’t. They’re not usually made as a breakfast thing. I’ve eaten biscuits with chicken gravy — when I was in New York last my agent made me have a proper American breakfast with grits, biscuits and gravy etc and the biscuits seemed heavier than scones — but then they would with chicken gravy all over them. I don’t think the biscuits or scones debate matters — they’re both yummy.
Thanks, Annette. I suspect you could sop a scone in chicken gravy, but we don’t. They’re not usually made as a breakfast thing. I’ve eaten biscuits with chicken gravy — when I was in New York last my agent made me have a proper American breakfast with grits, biscuits and gravy etc and the biscuits seemed heavier than scones — but then they would with chicken gravy all over them. I don’t think the biscuits or scones debate matters — they’re both yummy.
Thanks, Annette. I suspect you could sop a scone in chicken gravy, but we don’t. They’re not usually made as a breakfast thing. I’ve eaten biscuits with chicken gravy — when I was in New York last my agent made me have a proper American breakfast with grits, biscuits and gravy etc and the biscuits seemed heavier than scones — but then they would with chicken gravy all over them. I don’t think the biscuits or scones debate matters — they’re both yummy.
Thanks, Annette. I suspect you could sop a scone in chicken gravy, but we don’t. They’re not usually made as a breakfast thing. I’ve eaten biscuits with chicken gravy — when I was in New York last my agent made me have a proper American breakfast with grits, biscuits and gravy etc and the biscuits seemed heavier than scones — but then they would with chicken gravy all over them. I don’t think the biscuits or scones debate matters — they’re both yummy.
I would love to hear from anyone who has made gluten free scones. I have celiac disease which is an auto-immune disorder and it is hazardous to my health if I eat gluten(wheat, barley and rye). Unfortunately our over processed food industry puts it in everything (soup. salad dressings, sauces,candy, gravy as well as baked goods and bread.
I would love to hear from anyone who has made gluten free scones. I have celiac disease which is an auto-immune disorder and it is hazardous to my health if I eat gluten(wheat, barley and rye). Unfortunately our over processed food industry puts it in everything (soup. salad dressings, sauces,candy, gravy as well as baked goods and bread.
I would love to hear from anyone who has made gluten free scones. I have celiac disease which is an auto-immune disorder and it is hazardous to my health if I eat gluten(wheat, barley and rye). Unfortunately our over processed food industry puts it in everything (soup. salad dressings, sauces,candy, gravy as well as baked goods and bread.
I would love to hear from anyone who has made gluten free scones. I have celiac disease which is an auto-immune disorder and it is hazardous to my health if I eat gluten(wheat, barley and rye). Unfortunately our over processed food industry puts it in everything (soup. salad dressings, sauces,candy, gravy as well as baked goods and bread.
I would love to hear from anyone who has made gluten free scones. I have celiac disease which is an auto-immune disorder and it is hazardous to my health if I eat gluten(wheat, barley and rye). Unfortunately our over processed food industry puts it in everything (soup. salad dressings, sauces,candy, gravy as well as baked goods and bread.