Scones

bread maybe?? depends on the scone i'd guess

Scones are more of a cake with raisins in that people normally put jam and cream in where as biscuits are hard and sometimes people dunk them in tea...

Ingredients:

Flour

Sugar

Baking Powder

Baking Soda

Salt

Butter

Sour Cream

Egg

Dried fruit (if you'd like)

Equipment:

Oven

Two Bowls

Fork

Clean Surface (Such as a countertop or a cutting board on a countertop)

enough to fill a horses butt!!!

German Scones

from here, here and here, and my mother-in-law

2 packages dry yeast

1/2 cup water

1 tablespoon sugar

1/2 cup sugar

1 cup boiling water

1/2 cup butter

2 teaspoons salt

3 eggs, beaten

4 1/2 cups flour

Dissolve yeast in warm water. Add the 1 tablespoon of sugar; set aside.

Pour the boiling water over the remaining 1/2 cup sugar, the butter, and the salt. Add the eggs, mix well. Add in the yeast mixture and 2 cups of the flour. Beat with a mixer until smooth. Add the remaining 2 1/2 cups flour and mix in. Let this rise for 1 hour (I just kept it in the mixing bowl) and then refrigerate until cold.

Roll out very thin (about 1/4 inch) on a floured surface, and cut into 3 inch squares. Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.

Serve with butter and honey, cinnamon honey butter, jam, or coat them with granulated sugar.

Cinnamon Honey Butter

1/2 cup butter

1/4 cup honey

1 teaspoon cinnamon

Combine all ingredients and whip with mixer until light and fluffy.

To find out how many scones can be made with a 3 kg bag of flour, first convert 3 kg to grams, which equals 3000 grams. Since 500 grams of flour makes 16 scones, we can calculate the number of scones per gram: 16 scones / 500 grams = 0.032 scones per gram. Then, multiply 3000 grams by 0.032 scones per gram, resulting in 96 scones that can be made with a 3 kg bag of flour.

Scones have the following basic ingredients:

* wheat flour * baking powder * baking soda * milk * butter

Adds flavor to the scone.

scones

The cheese may be very old and molded.

Scones are formally eaten with a cup of tea and are for any time of the day. If you plan on meeting a friend for a chat and you are very posh you would probably give them a cup of tea and some scones. (*or get somebody to make them)

With the exception of the cheese, no. You could try buttermilk though if you want a bit more body.

Well, scones need fat as a bonding agent. All pastries do.

Fats in scones also contribute to the flakiness of the scone. The solid fat is cut into the flour so that when you bake the scones, the fat melts and creates layers inside the scone.

Take off the rapper, then break the bottom part off and smush it on top of the icing and eat it like a sandwich! It actually tastes better!!

Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.

Hi there the use of a flour sifter is to civ the flour to equal size and if you find any flour lumps you can push them through so you dont get lumps of flour in your food.It also helps you pick out anything that should'nt be in the flour.

99cent

The scone originated in Scotland, so it is named after the Stone of Destiny, where Scottish Kings were crowned.

The fat in scones is what makes them light and crumbly, as opposed to rock-like. You may be able to reduce the fat content slightly (if it's quite a high proportion of fat to flour, you should be able to reduce the fat by about 1/4 -1/3), but the scones will not have a pleasant texture if all of the fat is removed. If you just want to cut down the fat content, try using margarine. Margarine still results in scones with a reasonable texture, but since it contains more liquid than butter, you will probably need to reduce the amount of milk that you add when you form a dough. (Otherwise the dough is very sloppy).

Caster sugar is just superfine sugar. It is granulated sugar that has been ground very finely. Because of the superfine consistency the sugar will disolve better when the milk or buttemilk is added and prevent crystallization through the baking process, which can result in a gritty scone texture.

i make and freeze them all the time... you cook them 1st let them cool that wrap each school with cling warp they should last up to one month in the freezer other things u can freeze are cooked pancakes any muffins any cakes bannana bread.

you can enjoy a scone with sweet butter, clotted cream, or fresh lemon curd:)

queen Victoria does eat scones