| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 360.2 | Bread dough | COMET2::TIMPSON | Black Holes are for dividing by zero | Fri Oct 03 1986 18:15 | 6 |
| When my mother would make bread we (my brother and sister and
myself)would confenscate some of the dough and make patties from
this and fry the dough in a pan. These were then spread with butter
and maple syrup. This is what we called scones.
Steve
|
| 360.3 | Cream Scones | PENNSY::KUTA | | Mon Oct 06 1986 13:08 | 26 |
|
CREAM SCONES
INGREDIENTS:
2 cups flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
4 tbsp. butter
1 egg, plus 1 egg yolk, well beaten
1/3 cup light cream
1 egg white, slightly beaten
Sugar
Preheat oven to 450 F.
Sift flour, measure, add baking powder, salt. Add 1 tablespoon
sugar and sift again. Cut in butter; add whole egg, egg yolk,
and cream. Stir until all flour is dampened, then stir vigorously
until mixture forms a soft dough and follows spoon around bowl.
Turn out on a floured board and knead for 30 seconds. Roll
out to 1/2" thickness and cut in 1.5" triangles. Place on ungreased
baking sheet. Brush tops lightly with egg white and sprinkle with
sugar.
Bake 10 to 12 minutes, until light brown.
|
| 360.4 | Onion-Cheese Scones | PENNSY::KUTA | | Mon Oct 06 1986 13:15 | 24 |
|
ONION-CHEESE SCONES
There aren't actually any onions in this recipe. It's just
what they're called.
INGREDIENTS:
2 1/2 cups unbleached white flour
1/4 tsp baking soda
2 tsp baking powder
1/4 tsp salt
4 tbsp unsalted butter
1/2 cup grated cheddar cheese
1/4 cup finely chopped scallions
2/3 cup buttermilk
2 tbsp cream
Sift flour, baking soda, baking powder, and salt into a large
bowl. Cut in butter with 2 knives until texture is very coarse.
Add cheese and scallions and mix well. Add buttermilk and cream
and form into dough. Turn onto floured board and roll out until
1/2" thick, using extra flour if necessary. Cut 2 x 2 inch squares.
Place on greased baking sheet and bake in preheated 375 F oven for
about 20 minutes or until golden brown. Makes about 1 dozen.
|
| 360.5 | Cornish Clotted Cream? | SQM::AITEL | Helllllllp Mr. Wizard! | Mon Oct 06 1986 13:41 | 6 |
| Now that we've got the scones recipes, does anyone have a
recipe for that wonderful clotted cream that I had once
in Chedder? It was the highlight of a Cornish Cream Tea,
and was SINfully delicious (probably 500calories per tsp!)
--Louise
|
| 360.6 | THANKS FOR SCONES | VAPORS::WESSELS | | Mon Oct 06 1986 14:54 | 7 |
| THANKS FOR THE SCONE RECIPES. Number 360.3 sounds like it might
be the one I am looking for. I remember the taste of baking powder
(just a hint) and the scones had raisins (looks like they may be
added easily to this recipe).
-Joanne
|
| 360.7 | Scottish Oat Scones | HECTOR::RICHARDSON | | Tue Oct 07 1986 09:44 | 19 |
| 2/3 c butter or margarine, melted
1/3 c milk
1 egg
1 1/2 c flour
1 1/4 c rolled oats (not cooked)
1/4 c sugar
1 T baking powder
1 t cream of tartar
1/2 t salt
1/2 c raisins or currants
Add butter, milk, and egg to combined dry ingredients.
Mix just until dry ingredients are moistened.
Stir in raisins.
Shape dough to form ball.
Pat out on lightly-floured surface to form 8-inch circle.
Cut into 8 to 12 wedges.
Bake on greased cookie sheet in preheated hot (425 oF) oven 12-15
minutes until light golden brown.
|
| 360.8 | Walnut and Honey Scones | HECTOR::RICHARDSON | | Tue Oct 07 1986 09:47 | 17 |
| (One of my favorites)
4 c flour sifted with 4 1/2 t baking powder
1 t salt
1/2 c butter
2 1/2 T sugar
1/2 c finely chopped walnuts
2 1/2 T honey
3/4 c cold milk
Sift flour and salt and rub in butter.
Add sugar and walnuts and mix to a soft dough with honey and milk.
Turn onto lightly floured board and knead quickly and roll out 1/2
inch thick.
Cut into rounds and put on greased cookie sheet.
Brush tops with beaten egg or milk.
Bake 10 minutes at 425 oF.
|
| 360.9 | Clotted Cream Substitute | SWSNOD::RPGDOC | Dennis the Menace | Tue Oct 07 1986 15:07 | 9 |
| RE: .5 "Cornish cream?"
There isn't anything quite so perfect as fresh Devonshire clotted
cream. I don't think we could use the same slow dehydration process
that they use and still come up with a passable likeness because
of the high butterfat of their cream. A simple yet inexpensive
(compared to the gourmet imported stuff vailable at some specialty
shops) can be made by blending, in equal proportions, heavy cream
and unsalted butter.
|
| 360.10 | Let's get FAT together! | SQM::AITEL | Helllllllp Mr. Wizard! | Tue Oct 07 1986 16:37 | 10 |
| Yes, Cornish. I had it in Cornwall, and that's what they called
it there. Probably the same thing as Devonshire clotted cream.
I was looking for a recipe since my brother has a farm and they
have Jersey cows, whose milk has a VERY high butterfat content.
I usually can get a pint or two of cream when I'm up there, and
wanted to try to make clotted cream. So,
anyone got the recipe?
--Louise
|
| 360.11 | Olde English Recipe for Clotted Cream | CSSE32::FRAZIER | | Thu Oct 09 1986 01:33 | 21 |
| I lifted this from an old book. Mrs. Hannah Glasse's Art of Cookery,
London,1774
Clouted Cream
Take a Gill of new milk, set on the fire
and take six spoonfuls of Rose-water, four
or five pieces of mace, tie mace on a thread
and add to milk. When it boils, add two well
beaten egg yolks, stir well.Then add a quart of very
good cream and stir. don't let it boil, just heat.
Pour into a crock and let it stand over night.
Next day scrape/peel off the top layer and serve.
PS: If you think this looks wierd, you should have seen it befor
I took out all the f's she used for s's.
|
| 360.12 | 2 gills = 1 cup / 2 cups = 1 pint | HARDY::KENAH | O frabjous day! Callooh! Callay!! | Thu Oct 09 1986 11:09 | 5 |
| Before you ask: 1 gill = 4 fluid oz (1/2 cup).
andrew
|
| 360.13 | Scone Recipe | OWL::WHITTALL | thatthatisisthatthatisnotisnot | Wed Sep 30 1987 11:40 | 33 |
|
This recipe has been handed down from mother to daughter(in-laws)
for some time... Fortunately my mother handed it down to me...
These are always wanted when it's cold/damp/raw outside...
Leftovers (rarely) are good in the morning reheated...
SCONES
2 Cups Flour
1/2 tsp. Cream of Tarter
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Sugar
1 tsp. Fat (Preferable chilled old Bacon fat)
1 Cup Sour Milk (1Cup + 1 Tbls Vinegar)
Mix these all together, to form a sticky ball
Roll out onto a floured board.
Roll into a circle.
Cut into 8 triangles \|/
Bake on a moderate High Heat ---
until golden brown on both sides /|\
Don't forget to tip on sides to
Brown edges....
Serve with Butter,Jellies,Marshmellow Fluff, and Peanut Butter...
Charlie
(Grandmother born
in Wales -- from
where recipe came)
|
| 360.14 | Mrs. MacNab's Scones | LYMPH::RYDER | Al Ryder, aquatic sanitary engineer | Wed Mar 16 1988 07:18 | 30 |
| Bernard Clayton (New Book of Breads, page 563) has two very different
recipes for scones, and this one is my all time favorite.
Mrs. MacNab's Scones
flour 2 cups :: mix dry ingredients; cut in
cream of tartar 2 tsp :: butter; mix in the liquids
baking soda 1 tsp :: and knead a little for an
salt 1 tsp :: almost sticky dough; put
butter (warm & cut in) 3 Tbs :: 4 rounds of 1/2 inch thickness
egg (warm & beaten) 1 :: on greased sheet; quarter each
buttermilk (warm) 1/2 cup :: with a pizza cutter or knife;
raisins or currants 1/2 cup :: densely prick with a fork.
15 minutes at 375 (until slightly tan)
Unlike most scones and biscuits these have no taste of chemicals and
are not very dry. I have substituted in 3 ounces of coarse oat flour;
the result was dry enough to suck the water out of my toenails, but
they were perfect the next day. (Which I don't understand. The basic
recipe is always eaten too soon to have any following days.) I have
also used this recipe as a base for dill & cheese scones (forgive me,
Mrs. MacNab) with a teaspoon of dill weed and an ounce of grated
Cheddar instead of the raisins.
I mix up the dry ingredients and butter in the food processor, several
batches at a time, and store each batch in the refrigerator in its own
plastic bag. Then in the morning I simply blend the ingredients at
room temperature, bake, and enjoy. Very quick. Messing only a bowl, a
fork, a cookie sheet, and a pizza cutter on the work day.
|
| 360.15 | New England Scones | NECVAX::OBRIEN_J | somewhere over the rainbow | Tue Feb 07 1989 12:19 | 22 |
| 2 cups flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup (1 stick) butter
1 1/4 cups raisins or currants
1 cup heavy of whipping cream
beaten egg for glaze
Preheat oven to 350 degrees. Grease 18 2 1/2" muffin-pan cups.
Mix first 7 ingredients. Cut butter into mixture to make course
texture. Stir in raisins or currants. Gradually blend in heavy
cream just until dough is moist to touch. Drop into greased muffin
cups. Brush with egg that has been beaten with a little cream.
Bake 20 to 25 minutes or until tops are light brown. Serve warm
with butter and strawberry preserves.
Recipe from Colonial Homes, 12/88 Issue
|
| 360.16 | TATTIE scones from Scotland | CSC32::R_GROVER | The CIRCUIT_MAN | Thu May 31 1990 16:01 | 32 |
| Since I found this recipe for "tattie or tati" scones, I'll enter this
here. My grandmothers' recipe is the same or at least close.
THEY ARE VERY GOOD as a substitute to dinner rolls and such.!
Enjoy..!!
Bob G.
<<< MARVIN::DISK$TOOLS:[NOTES$LIBRARY]SCOTLAND.NOTE;1 >>>
-< The Scotland conference >-
================================================================================
Note 30.1 Scots Cooking/Recipes 1 of 54
ENGINE::FRASER "A.N.D.Y.-Yet Another Dyslexic Noter" 16 lines 18-DEC-1989 20:16
-< Tattie Scones. >-
--------------------------------------------------------------------------------
To a pound of warm mashed potatoes�, add a good pinch of salt
and a tablespoon of butter. Mix in 4 ounces of flour and knead
well. Roll out thinly on a floured board and cut into rounds
or triangles as preferred about 4-6" across. Pierce well with
a fork and cook for about two minutes a side on a medium girdle
(or griddle!)
Cover with a towel when done until cooled.
They're good buttered with a sprinkle of salt, or fried with
sliced sausage and black pudding for breakfast.
� Don't use instant potatoes or potato flakes, this has to be
done with the real thing - the substitutes just turn to glue.
|
| 360.17 | Yuuummmmm! | AYOV18::TWASON | | Fri Jun 01 1990 04:44 | 15 |
| Just an addition to the end of the last note, when cooked, they
should not be solid - when you pick them up they should wilt, if
that is the right description.
They should look kind of mottled fairly, patchy brown and white.
And to be like the real thing should be shaped triangularly.
My mums Tattie Scones are great!! And if any of you ever visit
AYO you can get them at breakfast time up in the canteen.
Regards
Tracy
p.s. If cooked properly, you won't need to add salt when you butter
them as they are pretty salty anway.
|
| 360.19 | Potato scones/onion | PENUTS::DDESMAISONS | | Tue Jun 05 1990 13:40 | 55 |
|
ONION POTATO SCONES
-------------------
Bon Appetit April '89
Makes 10
1 9-ounce russet potato
1/2 c. (or more) milk
2 T unsalted butter
1 med. onion, finely chopped
Salt and freshly ground pepper
3 c. unbleached all purpose flour
1 1/2 T baking powder
1 tsp. salt
1/2 tsp. freshly ground pepper
1/8 tsp. freshly grated nutmeg
1 stick unsalted butter, cut into pieces, room temperature
1 egg, beaten to blend
1 egg, beaten to blend (glaze)
Poppy seeds
Place potato in medium saucepan. Add enough cold water to cover.
Boil until knife pierces center easily, about 35 minutes. Drain and
cool. Peel potato. Mash in bowl. Using electric mixer, add 1/4 c.
milk and beat until fluffy.
Melt 2 T. butter in heavy large skillet over medium heat. Add
onion and saute' 5 minutes. Reduce heat to low. Cover and cook
until onion is golden brown and almost no liquid remains in pan,
stirring occasionally, about 10 minutes. Add onion to potato.
Season with salt and pepper.
Mix flour, baking powder, 1 tsp. salt, 1/2 tsp. pepper, and
nutmeg in large bowl. Add unsalted butter pieces and cut in until
mixture resembles fine meal. Stir in mashed potato and 1 beaten
egg. Mix in enough remaining milk to form dough that just comes
together. (Can be prepared 8 hours ahead. Cover and refrigerate
dough. Let dough stand for 30 minutes at room temperature before
continuing with recipe.)
Position rack in center of oven and preheat to 450 F. Butter
large baking sheet. Turn dough out onto lightly floured surface.
Pat into 9-inch round. Cut round in half. Cut each half into
5 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch
apart. Brush tops with egg glaze. Sprinkle lightly with poppy
seeds. Bake until tops are crusty and golden brown and centers
are cooked through, about 20 minutes. Transfer to rack and cool
slightly.
Note: These are very dense, moist, and rich.
|
| 360.20 | Sour Cream Scone | MUNICH::BLAKE | | Sat Mar 23 1991 12:14 | 26 |
| hi, this is friederike -
I am John Blake's wife and i just read your request - i've got a great
recipe -
250 g flour
1 tablespoon baking powder
30 g soft butter
1 egg
about 150 g sour cream
method:
crumble butter and flour and baking powder together, till it is
a dry, crumbly mixture.
add beaten egg and sour cream.
mixture might be a little "soggy" - never mind.
flour baking sheet generously then just tear off bits of dough and
roll and shape them into 5 cm balls with the help of the flour. put on
bakingsheet and and bake in moderately hot oven for about 15-20 min.
don't overbake them, they'll be too dry.
if you want to be extravagant you can add raisins or chopped dry
apricots.
the recipe comes from the Time Life series cook book
regards
|