English Scones from Priscilla Lane - Revision history

Lee at 07:41, 25 December 2008

2008-12-25T07:41:35Z

Lee: Priscilla Lane's English Scones moved to English Scones from Priscilla Lane

2008-07-30T06:56:20Z

Priscilla Lane's English Scones moved to English Scones from Priscilla Lane

Lee at 20:54, 29 July 2008

2008-07-29T20:54:45Z

Lee at 19:29, 23 July 2008

2008-07-23T19:29:38Z

69.228.94.154 at 19:47, 12 August 2006

2006-08-12T19:47:44Z

New page

From Charlotte 7-30-06
 
 
Priscilla Lane's English Scones 
Preheat oven to 450 F 
 
Use a pastry blender to combine (Or use a knife and fork to cut the butter into the flour) I believe that my pastry blender is at your place...either with the spices or in the closet...If flat on a table it looks liek a D. The stem being a wooden handle and the curved part being a bunch of thing strips of metal. 
 
2 sticks butter 
4 cups flour 
 
It should look corn-mealy 
 
Add 
4 teaspoons baking powder 
1 teaspoon salt 
 
1/2 cup sugar 
 
Mix in 
3/4 cup currants (or other quantity of dried or frozen fruit or chocolate chips) 
 
Add 
1 cup milk or cream (high fat is the watchword) MIX with fork. Don't overmix. 
Add a bit extra liquid if it can prevent you from overworking the dough. 
 
The dough will not be a consistent texture--more like bits, and flakes and stuff and some loose unmixed floury parts, but it mostly/sort of coheres. 
 
Flour a flat surface (those cutting board sheets you ahve work well as pastry sheets). 
 
PAT the dough into a large-ish rectangle, about 1/2" 
thick. Cut down the middle. Divide each half into twelve or so triangles -it's all about the geometry!! 
Place on baking sheet- they don't mind snuggling. 
Bake in upper half of oven 8-10 minutes until lightly brown. The more dairy that is added, the longer they will have to bake--up to twice as long, if the dough is sticky/tacky as oppsed to sticky/powdery. 
 
For savory scones 
Cheddar-dill (remove sugar/fruit-add 3/4 grated cheese and some dill-about a teaspoon full-give or take--or use differnt grated hard cheese and other herbs...as you like or can dream up) Add chives or scallions 
 
Now you have all my important secrets. Guard them well! 
Priscilla glazes hers with egg white. I don;t bother.

← Older revision		Revision as of 07:41, 25 December 2008
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	</poem>		</poem>
−	~~[[Category:Recipes]]~~

← Older revision		Revision as of 20:54, 29 July 2008
Line 1:		Line 1:
		+	<poem>
	From Charlotte 7-30-06		From Charlotte 7-30-06
−	~~<br>~~
−	~~<br>~~
−	~~Priscilla Lane's English Scones<br>~~
−	~~Preheat oven to 450 F<br>~~
−	~~<br>~~
−	Use a pastry blender to combine (Or use a knife and fork to cut the butter into the flour) I believe that my pastry blender is at your place...either with the spices or in the closet...If flat on a table it looks liek a D. The stem being a wooden handle and the curved part being a bunch of thing strips of metal.<br>
−	~~<br>~~
−	~~2 sticks butter<br>~~
−	~~4 cups flour <br>~~
−	~~<br>~~
−	~~It should look corn-mealy<br>~~
−	~~<br>~~
−	~~Add<br>~~
−	~~4 teaspoons baking powder<br>~~
−	~~1 teaspoon salt<br>~~
−	~~<br>~~
−	~~1/2 cup sugar<br>~~
−	~~<br>~~
−	~~Mix in<br>~~
−	~~3/4 cup currants (or other quantity of dried or frozen fruit or chocolate chips)<br>~~
−	~~<br>~~
−	~~Add<br>~~
−	~~1 cup milk or cream (high fat is the watchword) MIX with fork. Don't overmix.<br>~~
−	~~Add a bit extra liquid if it can prevent you from overworking the dough.<br>~~
−	~~<br>~~
−	~~The dough will not be a consistent texture--more like bits, and flakes and stuff and some loose unmixed floury parts, but it mostly/sort of coheres.<br>~~
−	~~<br>~~
−	~~Flour a flat surface (those cutting board sheets you ahve work well as pastry sheets). <br>~~
−	~~<br>~~
−	~~PAT the dough into a large-ish rectangle, about 1/2"<br>~~
−	~~thick. Cut down the middle. Divide each half into twelve or so triangles -it's all about the geometry!!<br>~~
−	~~Place on baking sheet- they don't mind snuggling. <br>~~
−	Bake in upper half of oven 8-10 minutes until lightly brown. The more dairy that is added, the longer they will have to bake--up to twice as long, if the dough is sticky/tacky as oppsed to sticky/powdery.<br>
−	~~<br>~~
−	~~For savory scones<br>~~
−	Cheddar-dill (remove sugar/fruit-add 3/4 grated cheese and some dill-about a teaspoon full-give or take--or use differnt grated hard cheese and other herbs...as you like or can dream up) Add chives or scallions<br>
−	~~<br>~~
−	~~Now you have all my important secrets. Guard them well!<br>~~
−	~~Priscilla glazes hers with egg white. I don;t bother.<br>~~

		+	Priscilla Lane's English Scones
		+
		+	Preheat oven to 450 F
		+
		+	Use a pastry blender to combine (Or use a knife and fork to cut the butter into the flour) I believe that my pastry blender is at your place...either with the spices or in the closet...If flat on a table it looks liek a D. The stem being a wooden handle and the curved part being a bunch of thing strips of metal.
		+
		+	2 sticks butter
		+	4 cups flour
		+
		+	It should look corn-mealy
		+
		+	Add
		+	4 teaspoons baking powder
		+	1 teaspoon salt
		+
		+	1/2 cup sugar
		+
		+	Mix in
		+	3/4 cup currants (or other quantity of dried or frozen fruit or chocolate chips)
		+
		+	Add
		+	1 cup milk or cream (high fat is the watchword) MIX with fork. Don't overmix.
		+	Add a bit extra liquid if it can prevent you from overworking the dough.
		+
		+	The dough will not be a consistent texture--more like bits, and flakes and stuff and some loose unmixed floury parts, but it mostly/sort of coheres.
		+
		+	Flour a flat surface (those cutting board sheets you ahve work well as pastry sheets).
		+
		+	PAT the dough into a large-ish rectangle, about 1/2"
		+	thick. Cut down the middle. Divide each half into twelve or so triangles -it's all about the geometry!!
		+	Place on baking sheet- they don't mind snuggling.
		+	Bake in upper half of oven 8-10 minutes until lightly brown. The more dairy that is added, the longer they will have to bake--up to twice as long, if the dough is sticky/tacky as oppsed to sticky/powdery.
		+
		+	For savory scones
		+	Cheddar-dill (remove sugar/fruit-add 3/4 grated cheese and some dill-about a teaspoon full-give or take--or use differnt grated hard cheese and other herbs...as you like or can dream up) Add chives or scallions
		+
		+	Now you have all my important secrets. Guard them well!
		+	Priscilla glazes hers with egg white. I don't bother.
		+
		+	</poem>
	[[Category:Recipes]]		[[Category:Recipes]]

← Older revision		Revision as of 19:29, 23 July 2008
Line 39:		Line 39:
	Now you have all my important secrets. Guard them well!<br>		Now you have all my important secrets. Guard them well!<br>
	Priscilla glazes hers with egg white. I don;t bother.<br>		Priscilla glazes hers with egg white. I don;t bother.<br>
		+
		+	[[Category:Recipes]]

← Older revision	Revision as of 06:56, 30 July 2008
(No difference)