alito
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Posts posted by alito
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Ok thanks, I look forward to seeing you recipe; tonight, I'll try it with a little baking powder too then, 1/2 tsp to start. I too use a fan assisted oven, and for this recipe at least I set it to 220*C (actually, by trial and error I've found it needs 10-20*C more [235*C here] because the seal is broken).
Yeah... I don't usually take too long from mixing wet & dry ingredients to having them in the oven but I'll try to be quicker. I also noticed that the BBC recipe made a specific mention of not twisting the cutter. I do a little, I'll make sure to avoid that. The milky advice is good. I'll take more care with that!
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I had a go at Delia's Recipe for fruit-buttermilk scones (from the BBC). They came out really tasty and even softer than before, similar size and consistency. The recipes don't really vary greatly... Except for another one posted on eGullet, by Ann. It looks nice, but I've just bought the buttermilk... so I'll experiment a bit more with that first.
Anyway, this is what they look like. Still not getting any bigger though. Any clues?
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...What I really loved were the scones. They're round, not sweet, kind of bread-like, very high, and with raisins...
I've made scones successfully, using a recipe like the non-buttermilk ones above; crucially, has anyone here made scones with buttermilk, and if so does this affect the height they rise to?
Mine never rise to more than about 4/5cm but I was in a tea-shop in Cambridge where the scones were breadlike and high as Chihiran has mentioned. They were much taller in fact, about 8 or 9cm high.
Any tips?
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That'd be.... Sushi.
So I guess the loan-words go both ways.
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Is there any Japanese word for "scone"...?
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I wonder if there's anywhere in the UK to source these products apart from the Japan Centre?...
Scones
in Pastry & Baking
Posted
Yeah, that's unusual gethin; I've never done it with sour cream. I'll try that next time I've got some, and astartenyny I've just given it a go and the recipe comes out delicious. Actually, I halved it all because otherwise I'd get a lot more than I could eat
They did rise higher and I noticed the quantities are a little different, particularly the amount of baking powder. Anyway, thanks again and I'll post some photos next time I make them.