http://slog.thestranger.com/slog/archives/2012/12/10/scones Comments On: Scones by Bethany Jean Clement en-us Copyright 2013 The Stranger. All rights reserved. This RSS file is offered to individuals, The Stranger readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact The Stranger. webmaster@thestranger.com (The Stranger Webmaster) Tue, 18 Jun 2013 00:00:01 -0700 Tue, 18 Jun 2013 18:45:00 -0700 Foundation http://blogs.law.harvard.edu/tech/rss
I'm going to get some of this @22 sconeage, for sure.
Posted by Bethany Jean Clement]]> Thu, 13 Dec 2012 13:49:40 -0800 The Stranger Posted by reverend dr dj riz]]> Wed, 12 Dec 2012 09:06:50 -0800 The Stranger Posted by Amanda]]> Tue, 11 Dec 2012 16:28:30 -0800 The Stranger Posted by brendan]]> Mon, 10 Dec 2012 22:05:56 -0800 The Stranger Posted by gracey]]> Mon, 10 Dec 2012 22:01:36 -0800 The Stranger Posted by DawginExile]]> Mon, 10 Dec 2012 21:56:00 -0800 The Stranger Posted by katallred]]> Mon, 10 Dec 2012 21:46:36 -0800 The Stranger Posted by rainandkale]]> Mon, 10 Dec 2012 20:19:14 -0800 The Stranger
I love the receipt given in "Real Bread" by Bayliss and Castle (there's a newer addition credited just to Bayliss which I've not seen and so for which I can't vouch)...it calls for sour milk (typically done as fresh with lemon added) but I use a mixture of milk and yoghourt or milk and sour cream, and the result is barely sweet...not being British or otherwise caring, I add frozen 'wild' (small) blueberries at the very end of making the batter-y dough, though, being careful not to break them and so mixing in the sweet.

http://www.alibris.com/booksearch?qwork=…


Posted by Gerald Fnord]]> Mon, 10 Dec 2012 19:47:53 -0800 The Stranger Posted by nicholaus]]> Mon, 10 Dec 2012 19:17:23 -0800 The Stranger Posted by Steve French]]> Mon, 10 Dec 2012 19:13:19 -0800 The Stranger Bing.com for specifics)". I think amnesia me will have a sense of wonder at the pretty photos of animals I don't recognize on Bing.com, but I really hope it doesn't shut down or I'll spend the rest of my life getting frustrated at computers. :-(
Posted by raku]]> Mon, 10 Dec 2012 18:35:11 -0800 The Stranger
1 1/2 cup old fashioned rolled oats
1 1/2 cup flour
1/2 cup brown sugar, packed
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup shortening (Crisco)
1/4 cup (half stick) butter
1/3 cup cold water (or a little less, add slowly. You don’t want soppy dough)

Combine dry ingredients. Cut in shortening and butter. (you can do this the night before and just add the water in the next step on the morning of baking, if you like. It makes it easy to take warm scones to work in the morning without having to make them up from scratch.)

Add enough water to make a stiff dough. Shape (on cutting board) into three discs and then cut each into 4 wedges.

Bake on greased baking pan at 350° for about 15-20 minutes.

*Note: I press about a ½ tsp of turbinado sugar into each scone before baking.


Posted by Chefgirl]]> Mon, 10 Dec 2012 18:04:43 -0800 The Stranger Posted by Rev. Adam McKinney]]> Mon, 10 Dec 2012 17:59:47 -0800 The Stranger Posted by SchmuckyTheCat]]> Mon, 10 Dec 2012 16:35:49 -0800 The Stranger Posted by J-Haxx]]> Mon, 10 Dec 2012 15:28:44 -0800 The Stranger
Duh! You people....
Posted by TVDinner]]> Mon, 10 Dec 2012 15:20:32 -0800 The Stranger
Posted by swing state voter]]> Mon, 10 Dec 2012 14:55:53 -0800 The Stranger At least you can slather jam and cream on pretty much any scone and make it mostly edible.

And yes, scones rhymes with Fonz, never with bones.
Posted by originalcinner]]> Mon, 10 Dec 2012 14:54:30 -0800 The Stranger Posted by I Love IPA]]> Mon, 10 Dec 2012 14:49:40 -0800 The Stranger Posted by Matt from Denver]]> Mon, 10 Dec 2012 14:49:21 -0800 The Stranger
Good scones taste good. That's all they do.
Posted by Will in Seattle]]> Mon, 10 Dec 2012 14:44:30 -0800 The Stranger Posted by California Kid]]> Mon, 10 Dec 2012 14:28:43 -0800 The Stranger Posted by Karl Schuck]]> Mon, 10 Dec 2012 14:26:51 -0800 The Stranger Posted by sarah70]]> Mon, 10 Dec 2012 14:14:56 -0800 The Stranger