Anyone have a simple scone recipe? I can cook, but am not much of a baker. Ideally I’d love one I could adapt with additional ingredients to be either sweet or savory. Thank you!
British type scones? https://www.donnahay.com.au/recipes/basic-scones
There’s also very easy scones using lemonade to guarantee rising.
Though what is “single pouring cream”? Is that our half and half?
If I’m not mistaken, in most of the world “lemonade” refers to a lemon soda. In the US lemonade is a simple mix of lemon juice, sugar, and water with no carbonation. This is an important difference if using it as an ingredient
joanne said:British type scones? https://www.donnahay.com.au/recipes/basic-scones There’s also very easy scones using lemonade to guarantee rising.
Speaking of Australian recipes, I seem to have lost the recipe for Lamingtons that you sent me a few years back. About once a month I pass the exit for Lamington NJ, and now I have a horrible craving to make them again and want to be sure that I use a good recipe
Yep, you want fizzy lemonade This is as well as the usual raising agents, if you’re using that recipe.
OK, Lamingtons. Here’s a fun link to 17 recipes, wonderfully yummy twists on the madeira-choc frosting- shredded coconut theme. Note that you might need copha in some of these (I haven’t checked), if you do just check your health foods shop’ coconut products. It’s a solid coconut fat.
https://www.stayathomemum.com.au/recipes/17-amazing-lamington-recipes/New trick (not really approved) is to ice (frost) the cake slab while warm and in the pan, and sprinkle the shredded coconut on top only, then cut your slices. Lift them out carefully by lifting the baking paper overhangs. Don’t forget quality control: nibble a warm slice to check all’s right, and try not to eat the whole cake!
Foolproof scones, lemon soda recipe (includes Thermomix version)
https://bakeplaysmile.com/lemonade-scones/#wprm-recipe-container-15482sorry about the ads.
Savoury pumpkin scones, iconic - these were made famous by the wife of a former Queensland Premier in the early 1980s. Eat them warm if you can, or take them on a picnic (even if it’s just to the deck or backyard)
pumpkin scones gluten free https://www.abc.net.au/radio/recipes/scone-master-gluten-free/11115576
If temperatures look weird, they’re degrees Celsius not F - 150 is a low-moderate oven (meringues), 180 is a moderate oven (cakes), 230 is a hot oven (reheat frozen foods etc).
And here’s your method, from the queens of baking - the CWA, the Country Women’s Association.
These ladies are Australia’s baking judges. They have the very best classic recipes that we’re all taught at school. And they rule all the agricultural fairs and shows.
I found this link very informative. I've never made scones, but now I think I'll give it a try.
I’ve never seen wedge-shaped flat scones before, something new. I also don’t remember eggs in the recipes (I didn’t read the links I posted as I know them well; we don’t usually use eggs in scones, just flour, milk and shortening). Interesting. How do they go with kneading and rolling, given the eggy mixture?
joanne said:And here’s your method, from the queens of baking - the CWA, the Country Women’s Association.These ladies are Australia’s baking judges. They have the very best classic recipes that we’re all taught at school. And they rule all the agricultural fairs and shows.https://www.geelongadvertiser.com.au/news/geelong/how-to-make-the-perfect-scone-according-to-the-country-womens-association/news-story/a0180b76e18bf60ac0273ee9c7a3fc4e
Then there's this scone recipe which uses just three ingredients. Note that this is the fizzy version of lemonade, or lemon soda, as spontaneous notes:
(Edited to add: Mrs marksierra and I made these a couple of weeks ago. They're very nice and keep quite well for a few days.)
I've used this simple recipe for years. You can substitute buttermilk or cream for richer flavor. Try with blueberries and lemon zest for a nice change. Enjoy!
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