STORM2K

I love 'em but I'm half afraid to try to make 'em. I'm not the greatest when it comes to cooking anything resembling dough.

And where can I find clotted cream in the US?

My fool proof recipe:

Pack kids into car
Turn heat up to high
Whip out of the driveway.
Beat the light at the corner.
Turn wheel frequently
Bend into Publix parking lot
Gently fold the children out of the car
Roll out a shopping cart
Mix in various side items
Select scones from bakery counter
Mix the assortment in a box
Remove dough from wallet and pay cashier
Stuff the kids back in the car
Reset the temp in car
Blend back into traffic
Remove items and children from hot vehicle
Serve and enjoy



With minor adjustments in ingredients this recipe works with a wide assortment of items.

Reminds me of that Home Improvement episode where Tim and Jill (think they are at a Marriage Retreat...something like that)...anyway Tim just couldn't seem to get enough scones that the host/hostess had served!

Eric

just plain scones? nothing special?

Scones Recipe courtesy Windsor Court Hotel, Lousiana



Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 25 scones
User Rating: No Rating




1 1/2 pounds all-purpose flour
4 ounces sugar, plus additional for topping scones
1 tablespoon baking powder
1/3 tablespoon salt
9 ounces butter, cut into walnut-sized pieces
1/2 pound currants
1 1/5 cups buttermilk
3/4 teaspoon baking soda
Cream, to coat scone tops

Preheat the oven to 325 degrees F.
Sift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes.

Make your own clotted cream:

2 cups pasteurized (not ultra-pasteurized) cream

Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

or you can buy it online here:


http://www.ukgoods.com/product_info.php?products_id=81

Recondite wrote:My fool proof recipe:

Pack kids into car
Turn heat up to high
Whip out of the driveway.
Beat the light at the corner.
Turn wheel frequently
Bend into Publix parking lot
Gently fold the children out of the car
Roll out a shopping cart
Mix in various side items
Select scones from bakery counter
Mix the assortment in a box
Remove dough from wallet and pay cashier
Stuff the kids back in the car
Reset the temp in car
Blend back into traffic
Remove items and children from hot vehicle
Serve and enjoy



With minor adjustments in ingredients this recipe works with a wide assortment of items.

Love it! But since I don't have children, will have to adjust for the 2 dogs.

Plain as they come:

2 cups self-rising flour
¼ cup shortening (can add a "smidgen" more not quite to ½)
2/3 -3/4 cup milk

Preheat oven to 500°F. Lightly spray a baking sheet with
non-stick cooking spray, or, coat with a light layer of
cooking oil. Fold shortening into flour until mixture resembles
course crumbs. Blend milk in with a fork until dough leaves
the side of the bowl. Knead gently on a lightly-floured
surface (I use wax paper). Roll dough with a wooden rolling pin,
to about ½ inch thickness. Sprinkle very lightly with flour,
and, cut into small rounds ( I use a small aluminum can).
Place on the greased/sprayed cookie sheet, ½" - 1" apart,
and, bake 8-10 minutes on the middle rack of the oven, until
golden!

*You may add whatever fruit you desire before the baking!

This is my FAVORITE scone recipe. Scone dough is so easy to make, it'll be sticky but they are amazing in the end. I use a pizza stone to bake them on, so they always turn out beautifully!

CURRANT TEA SCONES

Can be prepared in 45 minutes or less.

2 tablespoons boiling water
1 tea bag
1/2 cup dried currants
1 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter
6 tablespoons half-and-half plus additional for brushing dough

Preheat oven to 400° F and butter a baking sheet.

Pour boiling water into a small cup and steep tea bag 2 minutes. Remove and reserve tea bag and stir in currants. Into a bowl sift together flour, 2 tablespoons sugar, baking powder, and salt. Cut butter into 1/2-inch cubes and add to flour mixture, blending with fingertips until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Squeeze liquid from tea bag into cup and discard bag. With a fork stir 6 tablespoons half-and-half into flour mixture until just combined and a sticky dough is formed. Stir in currant mixture.

Turn dough out onto a lightly floured surface and form into a 5-inch round. Transfer round to baking sheet and with a pastry brush lightly coat with additional half-and-half. Sprinkle dough with remaining 1/2 teaspoon sugar and with a knife score 1/4-inch deep into quarters.

Bake scones in middle of oven 20 to 25 minutes, or until golden, and transfer to a rack to cool. Break scones along score marks and serve warm or at room temperature.

Makes 4 scones.
Gourmet
November 1997