Scones

The first mention of the word was by a Scottish poet in 1513.

I'm speculating here but as I made some scones last night I couldn't 't help but wonder if there is an economic component to the importance of these scones to the Irish.

When you look at the simple and inexpensive ingredients, might the buttermilk scones have come to be a staple in the diet during the famine?

My great-grandmother, Kitty Boyd, made the best buttermilk scones the world has ever seen and I suspect her family was among those who were affected by the potato shortages.

They are rather dry as it is, so it only takes a day to loose any moisture that they may have.

It doesn't have to be added gradually. The recipe I use (a Nigella Lawson) involves adding it all at once.

While scones or schoonbrood is of Dutch origin, the likely vehicle for it in New Zealand would have been the English.

They can but it might make them sick. Might not want to try it.

yes

FOUR

Yes, both cornbread and scones can be baked in glass baking dishes.

dessert obviously.

• no the plain scones do not have eggs in them :)

Yes, scones contain a significant amount of starch primarily from the flour used in their preparation. The main ingredient, typically all-purpose flour, is rich in carbohydrates, which include starch. While scones are not exclusively high in starch compared to some other baked goods, their flour content contributes to their overall carbohydrate composition.

Scones are typically made from a mixture of flour, sugar, baking powder, salt, butter, and milk or cream. The ingredients are combined to form a dough, which is then shaped and baked until golden brown. Variations may include added ingredients like fruits, nuts, or chocolate chips for flavor. Scones are often enjoyed with clotted cream and jam, especially in British tea traditions.

The calorie content in Irish scones can vary depending on the recipe and ingredients used, but on average, a standard plain scone contains approximately 200 to 300 calories. Variations that include additional ingredients like fruit, chocolate, or cream can increase the calorie count. For a more accurate estimate, it's best to check the specific recipe or serving size.

Scones of Devon, often referred to as Devonshire scones, are a traditional British baked good originating from Devon, England. They are typically made with flour, sugar, baking powder, butter, and milk, resulting in a light, fluffy texture. Served warm, they are traditionally accompanied by clotted cream and strawberry jam, with the cream often spread first, a practice characteristic of the Devon cream tea. These scones are a beloved part of British afternoon tea culture.

You can store scone dough by wrapping it tightly in plastic wrap or placing it in an airtight container. If you plan to use it within a day or two, refrigerate it. For longer storage, you can freeze the wrapped dough for up to three months. When ready to use, thaw it in the refrigerator overnight before baking.

Adding liquid to scone dough slowly allows for better control over the dough's consistency. It helps prevent the mixture from becoming too wet or sticky, which can lead to dense scones. Gradual incorporation also ensures that the dry ingredients are evenly moistened, promoting a lighter texture. This careful process contributes to achieving the desired flaky and tender result in the final baked scones.

Rods and cones are two types of photoreceptor cells in the retina of the eye. Rods are responsible for vision in low-light conditions and are highly sensitive to light, but do not detect color. Cones, on the other hand, function best in bright light and are essential for color vision and visual acuity, with three types corresponding to different wavelengths of light (red, green, and blue). Together, they enable us to perceive a wide range of visual environments.

yes

Generally, most scones are not allowed to be eaten during Passover because they are typically made with regular flour or cake flour.

However, if the scones were especially baked with only Kosher for Passover ingredients (like matzoh cake flour or coconut flour), a Jew may eat those scones during Passover.

If you're going for a lunch or dinner food as opposed to breakfast, how about you use olive oil (made yummy by sizzling them a bit with finely-minced garlic, which you'll then probably want to drain to get rid of the solid garlic) and rosemary, with maybe a few sprigs of dried parsley to garnish?

yes you can use plain flour - you just need to add 3-4 tsp baking powder to each 8 oz (225 g) of plain flour

You can freeze the dough and then thaw it before baking. A baked scone will last in the freezer at best two weeks.

In Scotland, majority of people will fry there potato scones for around 2 minutes on each side and severed alongside square sausage, bacon, beans and a fried tomato.

However, they are very versatile, they can also be toasted and served with butter, or can also be ate straight our of the packet with butter and jam.