Tuesday, December 8, 2009

circles and wedges: a photo essay of cranberry scones


Julie said...

Those look delicious!

sharyncarlson said...

Those looks so very delicious. Would you mind sharing the recipe? I've never made scones before and would love to use a trusted recipe.

debs14 said...

Now, I always thought scones were British (much debate on the pronunciation over here, is it SKOWN or SKON?) they are certainly part of afternoon tea! Usually served with jam and whipped cream. Over here we cut them into little circles sort of biscuit sized (cookie sized?!) Give it a whirl and tell me what you think. How about I give you the British recipe so you can do a comparison!

MandiCrocker said...

SO JEALOUS you can make scones. Every attempt I've made they've either been waaaay too dry, burnt or have tasted like a hard cookie. So sad. Especially when the bakery I work for makes them so delicious!

Any tips, Robs? Or Debs14? Or Dr. Phil?

Robyn said...

Deb! I would LOVE your recipe! I've made them circles before, but a friend recently told me that when she has a circle scone, it feels like it's not the real deal because she is so used to triangle scones. hmmm....or was it the other way around? Firefly? Remember?

Mandi....hmm...I always knead the dough a little to make sure it's all incorporated...if I don't they fall apart....does that help?

debs14 said...

Original traditional English scone recipe coming up!
8oz Self Raising Flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon caster sugar
2oz margarine or butter
1 egg
5 tablespoons milk
2oz sultanas (optional)

Now, if you don't have caster sugar in the US it may be called Superfine sugar or you can just grind up normal sugar until it is fine!
Likewise, if you don't have self raising flour it is just plain flour with a raising agent included.
OK so we have our ingredients, now heat your oven to 230 degrees Centigrade or 450 degrees farenheit (HOT!)Put your baking sheet in the oven to get hot while you are preparing the mix.
1. Sift flour, salt and baking powder together then rub in the fat until the mixture resembles fine breadcrumbs.
2.Sprinkle in the sugar and mix together. If adding fruit, stir it in now!
3. Mix egg and milk together.
4. Make a well in the centre of the mixture and pour egg/milk in and make into a fairly soft dough.
Don't put it all in at once - depending on the size of the egg you may not need it all
5. Knead it gently then roll out to about 1" thick.
6. Enlist the help of two enthusiastic boys to cut out circles with a 2" cutter
7. Place on the hot baking sheet, brush with a little of the leftover egg/milk mix and cook for about 8 - 10 minutes until golden brown.

Let me know how you get on!

Kim -today's creative blog said...


Robyn said...

Wow! Thanks, Deb! I've never received such a personalized recipe! (enlist the help of two enthusiastic boys!) you are such a Cutie! Can't wait to try it!

debs14 said...

Next I will get you making Yorkshire puddings and maybe even Victoria Sandwich Cake!

Goes On Runs said...

all my craftiness is not original. i found all my ideas from various places. can't take credit. BUT, i happen to love the scone recipe from allrecipes.com titled "grandma johnson's scones" YUM! and easy to make without milk.... not quite as tasty but it will do.

Ruth said...

Scrummy yummy!

Ruth said...

Oh, and I pronounce it SKON, in my best British accent!

debs14 said...

Ruth - Congratulations! You have the correct pronunciation!

Suddenly Sahm said...

recipe, please?

firefly said...

Robyn, I said that when I eat a round scone, it reminds me of a biscuit (not a British biscuit, an American biscuit... a la Kentucky Fried Chicken). I don't like the biscuit association. And also, I love to put the pointy end of a triangular scone in my mouth. So much more satisfying than a circular scone, to me. But I'd take a circular scone over a rectangle or square any day!

I wonder why I feel this way? All tastes the same, in the end...