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.
late to reply, but I have a rectangular one i can store standing on one side, leaning against a vertical surface. it's perfect in my too small kitchen.
PS - nobody keeps their scale sitting in one spot. I keep mine in the cabinet where I store baking-related ingredients. Obviously, you don't want it slammed around, so you don't want to keep it in a high traffic cabinet, but they're not delicate flowers.
I cannot recommend enough that you buy a kitchen scale. It's truly life changing if you like to bake. They're also really cheap. I bought one on Amazon for $15 that works very well.
I'm converting all my personal recipes from volumes to weights. This is a wonderful thing! No more having to "pack" the brown sugar - I can just weigh it!
Going by weight means consistency. In baking, consistency is everything. BUY A SCALE!
This is perfect as I just cleared a spot out for it! The kitchen is small enough that for something to come in, something else has to go. The Melita drip coffee cone & gold filter is now on the way to goodwill. I have a French press I can use when the power is out, so that's where the scale will go.
After all, I am the only delicate flower allowed in the kitchen ; )
A scale takes so little room for something so enormously indispensible once you get used to weighing ingredients. Need 3 tablespoons of butter from a raggedy ass partial stick? Multiply 17 grams by three. Huzzah!
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'?
I pronounce it skon. Mr Anglaise pronounces it to rhyme with stone. I'm from the West Country, he's from the Midlands, so I think it's a regional thing.
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.
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.
My very Southern grandmother and mother called it "chicken and pastry". Yum. And my grandmother's fried chicken was the best. Actually, mostly my grandmother was a better cook than my mom-and my mom was an EXCELLENT cook-but mom's biscuits were the best. Even my grandfather thought so.
My paternal grandmother (Jewish from Lithuania) made the best matzah balls, chopped liver, potato kugel, and strudel.
It reminds me a little of my bouquet, mine had some claret red, cream/white and golds and greens from leaves and grasses along with the orange. Very autumnal.
I like the bold orange colors, but it seems a bit much. I was thinking of going with one less orange flower, but that makes the bouquet too small. Another white or pale flower makes it too big...... Maybe a little spray of Baby's Breath?
I'll have a look to see if I can find any photos of me with mine, mine was a bit bigger and had a bit of a cascade/drape to it (I can't remember the correct term - waterfall?), but the colours/flowers used might give you some more ideas.
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.
late to reply, but I have a rectangular one i can store standing on one side, leaning against a vertical surface. it's perfect in my too small kitchen.
PS - nobody keeps their scale sitting in one spot. I keep mine in the cabinet where I store baking-related ingredients. Obviously, you don't want it slammed around, so you don't want to keep it in a high traffic cabinet, but they're not delicate flowers.
I cannot recommend enough that you buy a kitchen scale. It's truly life changing if you like to bake. They're also really cheap. I bought one on Amazon for $15 that works very well.
I'm converting all my personal recipes from volumes to weights. This is a wonderful thing! No more having to "pack" the brown sugar - I can just weigh it!
Going by weight means consistency. In baking, consistency is everything. BUY A SCALE!
This is perfect as I just cleared a spot out for it! The kitchen is small enough that for something to come in, something else has to go. The Melita drip coffee cone & gold filter is now on the way to goodwill. I have a French press I can use when the power is out, so that's where the scale will go.
After all, I am the only delicate flower allowed in the kitchen ; )
A scale takes so little room for something so enormously indispensible once you get used to weighing ingredients. Need 3 tablespoons of butter from a raggedy ass partial stick? Multiply 17 grams by three. Huzzah!
Ta, Nicola. Should I happen to veganize this recipe, I'll let you know.
Where does one purchase clotted cream in the USA? Is there a recipe for making that at home?
Not sure i'd want cucumbers on a biscuit.
It's not a biscuit, it's a savoury scone - made with cheese and garlic, and topped with cream cheese and cucumber.
Biscuit, Pastry whatever u want to call it. Cheese, and cream cheese and cucumber doesn't sound like an appealing combo to me.
Don't knock it until you try it.
Looks scrumptious. When I get back home I look forward to making them.
Yeah, that's the issue with a lot of houses in the area...
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'?
Clotted cream: the recipe I didn't know I needed. Thank you!
I pronounce it skon. Mr Anglaise pronounces it to rhyme with stone. I'm from the West Country, he's from the Midlands, so I think it's a regional thing.
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.
Neds more cedar cheese.
You can make cheese from a tree? Who knew.... ;-)
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
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.
So, these should be a hit?
https://www.delicious.com.au/recipes/simple-cheese-vegemite-scones-recipe/n9sp5o7e
A food processor would be your best friend for that bit then, people with warm hands would also be better off using a food processor for that bit.
This is exciting! Thank you! I can hardly wait until my new stove goes in and I can use an oven again.
My mother made the best buttermilk biscuits ever. The best was when we had them with homemade pear preserves.
My grandmother made the most amazing chicken and dumplings. I've given up on C & D because I've never found a dumpling as good as hers.
My very Southern grandmother and mother called it "chicken and pastry". Yum. And my grandmother's fried chicken was the best. Actually, mostly my grandmother was a better cook than my mom-and my mom was an EXCELLENT cook-but mom's biscuits were the best. Even my grandfather thought so.
My paternal grandmother (Jewish from Lithuania) made the best matzah balls, chopped liver, potato kugel, and strudel.
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
It reminds me a little of my bouquet, mine had some claret red, cream/white and golds and greens from leaves and grasses along with the orange. Very autumnal.
I like the bold orange colors, but it seems a bit much. I was thinking of going with one less orange flower, but that makes the bouquet too small. Another white or pale flower makes it too big...... Maybe a little spray of Baby's Breath?
that might be a good idea. She is going to carry 2 of them and then give one each to her 5 yr old daughters
I'll have a look to see if I can find any photos of me with mine, mine was a bit bigger and had a bit of a cascade/drape to it (I can't remember the correct term - waterfall?), but the colours/flowers used might give you some more ideas.
Ha. Grandma's scones sound like a Cardiologist's Nightmare. Yum.
All of my health foods are like that.
Have kittehs!
https://substackcdn.com/image/fetch/f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fmedia_upload%2Fcomment%2F5a6b1663-35bb-4d6a-8203-64d3f0af0e17%2Fa8888280-48c2-4580-9c61-1b3dd7abdf1e.jpeg
I think both versions are the stuff of cardiologists nightmares.
https://x.com/ivanasstaircam/status/1698037287651561856?s=61
A tad overweight, but violet eyes to die for?
CaptainAmericaIUnderstoodThatReference.gif