Conference turris::cooks

    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

    
                            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.
     
    

    
                         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.

    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

    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
    

    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.

    (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.

    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.

    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

    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. 
                                                                         

    Before you ask:  1 gill = 4 fluid oz (1/2 cup).
    
    					andrew
    
    

	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)

    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.

         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

    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.

    
    			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.
    

    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