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24/01/2008, 11:09 memb Joined on 18/01/2008 S.W. Posts 237 Re: RECIPES - STARTER / MAIN / DESSERT  sweet 17 wrote: Memb, I don't think I put in enough butter and I usually use SR flour.  What's the significance of NOT greasing the tray as I automatically grease? Do you brush the top with milk and dust with flour or anything like that?  I do want them to look pretty? Forgive me asking such simple things, memb.  I do cook all the time but I don't bake that often as I have spent years trying not to eat anything fattening! Hi again, sorry internet probs this morning.   No greasing the tray, as I was taught....you want a good scone by hearing a clear "knock" when you tap the bottom (this means they are crumbly).   No brushing the top......you want them crumbly!     Mine normally rise to about 3inches tall, lovely for slicing and getting 2 scrumptious halves.      Oh life is for living, if you can't have a scone now and then its a poor job! ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Don't count the years, count the memories!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~    Report

24/01/2008, 16:42 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,355 Re: RECIPES - STARTER / MAIN / DESSERT THREE inches high!  Blimey, gonna make some this evening.  Will let you know how high they get.    Report

24/01/2008, 16:56 Scooby Joined on 25/09/2007 Peak District Posts 250 Re: RECIPES - STARTER / MAIN / DESSERT I use a greased and floured tray and that gives a 'dry bottom' to the scones.  The thickness of the scones is a combination of not rolling too thin (3/4" minimum as memb says), and the extra baking powder.  I use 3 good tsps baking powder to 1lb of plain flour.  If using SR flour you still need to add baking powder - each half pound of SR flour has 1tsp baking powder in, so for a recipe using 1lb of flour and 3 tsp baking powder you would need to replace with 1lb SR flour and 1 tsp baking powder.  Re glazing - for a soft (unglazed) top - dust with flour, for a light glaze - brush with milk, a more shiny glaze - brush with beaten egg yolk.    Report

24/01/2008, 16:56 Geordie girl Joined on 15/09/2007 Dept 50 Posts 931 Re: RECIPES - STARTER / MAIN / DESSERT  sweet 17 wrote: THREE inches high!  Blimey, gonna make some this evening.  Will let you know how high they get. and a photo    I`m doing them tomorrow  geordiegirl    Report

24/01/2008, 17:02 Geordie girl Joined on 15/09/2007 Dept 50 Posts 931 Re: RECIPES - STARTER / MAIN / DESSERT to grease or not to grease ..............SR or Plain flour, glaze or flour the tops.............extra baking powder ...........sweet 17 are you as confused as me?  geordiegirl    Report

24/01/2008, 17:34 memb Joined on 18/01/2008 S.W. Posts 237 Re: RECIPES - STARTER / MAIN / DESSERT  Geordie girl wrote: to grease or not to grease ..............SR or Plain flour, glaze or flour the tops.............extra baking powder ...........sweet 17 are you as confused as me?  Since arriving in France for scone baking I've used Gateaux flour, works perfectly for me!    Sure yours are nice Scooby, personally I only glaze my cheese scones with beaten egg.  Be nice to see a photo!    BTW my friend and I raised 264€ last summer selling my cakes and scones for an animal rescue centre, maybe Sweet 17 and GG will have such success they'll go into business together!    Hmmmmmm "Aunt Sweet's Geordie Scones"  .... sounds good to me! ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Don't count the years, count the memories!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~    Report

24/01/2008, 17:41 Geordie girl Joined on 15/09/2007 Dept 50 Posts 931 Re: RECIPES - STARTER / MAIN / DESSERT memb yer off yer head, i wouldn`t make a shilling on a good day selling me cooking   geordiegirl    Report

24/01/2008, 17:50 memb Joined on 18/01/2008 S.W. Posts 237 Re: RECIPES - STARTER / MAIN / DESSERT  Geordie girl wrote: memb yer off yer head, i wouldn`t make a shilling on a good day selling me cooking   You are soooooo wrong!   I remember seeing a photo of your mince pies!!!   Beat Mr. Kipper's anyday!!!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Don't count the years, count the memories!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~    Report

24/01/2008, 17:57 Geordie girl Joined on 15/09/2007 Dept 50 Posts 931 Re: RECIPES - STARTER / MAIN / DESSERT Well thankyou kind lady       geordiegirl    Report

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France Forum » French Culture » French Food and... » Re: RECIPES - STARTER / MAIN / DESSERT

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