729 Comments

Made the savoury variety, pretty damn good. I think you've tipped me over into "buying a kitchen scale" territory. I have such little counter space, I'll need to look for a scale that can take a bit of a beating, having to be moved off the counter after each use.

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Ta, Nicola. Should I happen to veganize this recipe, I'll let you know.

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Where does one purchase clotted cream in the USA? Is there a recipe for making that at home?

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Not sure i'd want cucumbers on a biscuit.

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Sep 4Liked by CakesWeLike

Looks scrumptious. When I get back home I look forward to making them.

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Yeah, that's the issue with a lot of houses in the area...

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Sep 4·edited Sep 4

I've never had much luck making clotted cream. I may try again now. BUT this is something I use instead, although I know it doesn't taste like clotted cream (and keeps the cholesterol level up nicely):

French Cream

3 oz cream cheese

1 C heavy cream

1/2 t lemon peel

1 T lemon juice

1/4 C powdered sugar

Beat cream cheese and cream together until creamy. Add other ingredients. Enjoy.

This is versatile - you can use it to frost a cake or as a filling for pastries or mix it with other ingredients (I add lemon curd to it and use it in a cake roll).

Just a thought....

Also, how many people pronounce "scone" to rhyme with 'stone' or 'dawn'?

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Sep 4Liked by CakesWeLike

Nice recipes! Mrs.Zap just started making regular old scones and they're great too. "Yes, us English stole them from Scotland — we tend to do that a lot." Aye lassie.

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Sep 4·edited Sep 4Liked by CakesWeLike

Neds more cedar cheese.

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Sep 4Liked by CakesWeLike

I dream of scones and clotted cream. I was at Tea & Sympathy in Greenwich Village far too often to be healthy when I lived in nY

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Sep 4Liked by CakesWeLike

My mother and her mother, both dedicated and expert scone bakers, also produced excellent date scones and sultana scones. Naturally Australian supermarkets have fucked them up by making chocolate scones, to go with chocolate muffins and chocolate hot cross buns.

BTW rubbing the butter into the flour is not recommended for people who get cramps! Takes me hours to get my thumb working properly again.

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Sep 4Liked by CakesWeLike

This is exciting! Thank you! I can hardly wait until my new stove goes in and I can use an oven again.

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founding
Sep 3Liked by CakesWeLike

My mother made the best buttermilk biscuits ever. The best was when we had them with homemade pear preserves.

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Sep 3Liked by CakesWeLike

if anyone here reads my notes I just posted a phot of one possibility for the bouquet for my nieces wedding. I am doing all the flowers.

I would love some feedback as to what people like/dont like/ would add/take away etc

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Sep 3·edited Sep 3Liked by CakesWeLike

Ha. Grandma's scones sound like a Cardiologist's Nightmare. Yum.

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