Calling all scone makers please

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Registered: 03-25-2003
Calling all scone makers please
9
Thu, 06-19-2003 - 2:17pm
Hello Red, Paula, Lori,

Believe it or not, I had my first scone about 3 months ago. It was cinnamon, and had to back a buy two more the next day.

Are we going to give up the recipe? lol. From what you guys wrote, it doesn't sound like something I couldn't handle as I am not a baker.

Anyone else who makes them, feel free to post your ideas of different flavors of scones.

Thanks ladies. Love, T

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Registered: 09-16-1999
Thu, 06-19-2003 - 2:31pm
I had the most delicious scones 2 weeks ago in Victoria when my sister and I went for tea at the Empress. Of course I think the clotted cream and jam made them better.

It was an expensive day. 48 for the ferry each way, 40 each for tea at the Empress but worth every penny to treat my sister. She has wanted to do that for ages and will not stop talking about it.

I know there is a scone mix out there but have not tried to make them. Had blueberry scones last week at the U of Montana when we went for orientation but they were not as good---no cream or jam but they did have blueberries in them.

Hope to post on here more now that it is summer and I might have time.
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Registered: 04-11-2003
Thu, 06-19-2003 - 4:56pm
I have to admit that I "cheated" on my scones - I simply used the shortcake recipe from the "Bisquick" box...however - I have made scones "from scratch" and would be glad to send you the recipe. It was very easy.

Paula

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Registered: 03-25-2003
Thu, 06-19-2003 - 7:14pm
What kind are you interested in? Seems like it has been forever since I've made scratch ones. I found box mixes of scones at the grocery that we like cranberry orange ones. The secret to scones is like for biscuits...Handle as little as possible.Here's a recipe for tea scones. There are also oatmeal scones,griddle scones that you can make on top the stove (done those when camping) and lots of others. Basic Tea Scones: Preheat oven to 400 dF; grease and flour a cookie sheet. 2 cups unsifted all-purpose four,1/2 cup sugar, 2 tsp cream of tartar,1 tsp baking soda, 3/4 tsp salt, 1/2 cup shortening, 1/2 cup dried fruit like currants, raisins or a mix of dried cranberries with orange peel, 2 eggs slightly beaten 1/4 cup milk. Sift dry ingredients together. Use pastry blender to cut in shortening til mixture looks like fine bread crumbs. Add remaining ingredients. Mix with a fork, divide into 2 parts and turn each out onto a floured board. Do not handle.Flatten with rolling pin into circles about 1/2 inch thick. Cut into triangles (about 8 per circle of dough)and put on prepared cookie sheet. Bake for 15 min or until golden. Serve warm with butter and jam or Devonshire cream. Makes about 16 scones. Enjoy! BB
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Registered: 11-12-1998
Thu, 06-19-2003 - 8:33pm
Haven't made them in awhile, either, Terry, but I'll email you a couple recipes. My favorite is called a Highland Oat Scone.

--Red

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Registered: 11-12-1998
Fri, 06-20-2003 - 9:07pm
Terry, just emailed you a couple recipes. Let me know if you didn't get them.

--Red

P.S.--How'd it go with Jimmie today??

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Registered: 03-25-2003
Sat, 06-21-2003 - 6:06pm
Thanks BB. I printed out your recipe just now. I'm new to scones, believe it or not, but I had a cinnamon scone and it was delish.

What is Devonshire Cream? Where do you buy it? Never heard of that either..lol.

Where have I been anyway? lol

I like just about anything, so I don't really know what kind. I love cinnamon and apple things.

Wish me luck. I am not a baker by any means..lol. Thanks so much. Hugs, T

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Registered: 03-25-2003
Sat, 06-21-2003 - 6:13pm
Suzanne,

Sounds like you had a good old time w/your sister and scones. Good for you. Tell me, what kind of cream makes them good? Is the cream inside of them, or on the side? Devonshire Cream was mentioned to me, but I don't know what that is either.

Thanks and hope you can post more. I go through stages myself. Like to keep up w/my cyber-sisters, but just can't get on the board when I want.

Hopefully talk at ya again soon. Hugs, Terry

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Registered: 03-25-2003
Sat, 06-21-2003 - 6:17pm
Thanks Paula, Don't send me the recipe yet. I have one or two to try, but you can tell me how you use Bisquick to cheat...lol. If you could tell me how to do that, that would be great.

Thanks gal and hugs, Terry

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Registered: 09-16-1999
Sun, 06-22-2003 - 1:54am
I'm not exactly sure what Devonshire cream is either. I think it is the same as what they had at the Empress. Very thick cream, almost like butter, and so good.