{"id":308,"date":"2014-03-18T08:30:10","date_gmt":"2014-03-18T15:30:10","guid":{"rendered":"http:\/\/www.cookiesorbiscuits.com\/?p=308"},"modified":"2014-03-17T16:06:12","modified_gmt":"2014-03-17T23:06:12","slug":"english-scones","status":"publish","type":"post","link":"http:\/\/www.cookiesorbiscuits.com\/?p=308","title":{"rendered":"English Scones"},"content":{"rendered":"

I have always loved scones. Soft and delicate, then topped with jam and cream. Or, perhaps eaten how I ate them as a child, with butter and honey.<\/p>\n

\"Scones<\/a><\/p>\n

I was confused by scones when I first moved to America. To start with, I had never seen a scone in the shape of a triangle. My first American scone was a blueberry scone. It was delicious, but so much heavier and denser then any scone I had ever eaten. I struggled explaining to my family back in Australia what an American scone was like, as there really is nothing comparable. I have since eaten lighter scones than my first taste, but none are as light and fluffy as an English scone.<\/p>\n

\"Scones<\/a><\/p>\n

The beauty of the English Scone is in it’s plainness. With such a mild taste, the toppings are what bring them to life. Sometimes, scones are made with additions such as raisins, dates or pumpkin – giving them a new life. I’ll be making some of these variations over the next few months for you!<\/p>\n

\"Scone\"<\/a><\/p>\n

An English scone is essentially what you would call a biscuit in America. But I can assure you that you will never find gravy served on a scone in Australia! You can probably imagine my disbelief when I first saw gravy on a biscuit. It seemed so bizarre after only knowing sweet toppings.<\/p>\n

\"Scones<\/a><\/p>\n

For an authentic English experience, you need to find some Clotted Cream.<\/a>\"\"   However, we lowly convicts from Australia, made do with whipped cream – so if anyone questions you about why you don’t have clotted cream, just tell them you’re doing it the Australian way! <\/p>\n

\t
English Scones<\/div>\t
2014-03-17 15:28:04<\/div>\t
\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
<\/div>\t
\t\t
Ingredients<\/div>\t\t\t
    \t\t\t\t
  1. 2 cups plain flour<\/li>\t\t\t\t
  2. 1 tablespoon baking powder<\/li>\t\t\t\t
  3. 1\/2 teaspoon salt<\/li>\t\t\t\t
  4. 1 tablespoon sugar<\/li>\t\t\t\t
  5. 2 tablespoons butter<\/li>\t\t\t\t
  6. 1\/2 cup milk<\/li>\t\t\t\t
  7. 1\/4 cup cold water<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
    \t\t\t
    Instructions<\/div>\t\t\t
      \t\t\t\t
    1. Preheat the oven to 420\u00b0F, and grease a small baking sheet.<\/li>\t\t\t\t
    2. In a large bowl, combine the flour, baking powder, salt and sugar. Mix well.<\/li>\t\t\t\t
    3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.<\/li>\t\t\t\t
    4. Combine the water and milk in a cup. Make a hole in the center of the dry ingredients and pour in the liquid. Mix the ingredients quickly to form dough.<\/li>\t\t\t\t
    5. Turn the dough out onto a floured surface. Knead the dough lightly. Too much kneading will result in a heavy scone. The dough should be soft and moist but not sticky. If the dough is too sticky, add a little more flour. If it is too dry, add a little more milk.<\/li>\t\t\t\t
    6. Roll or press the dough out flat, until it is about \u00be inch thick. Using a circular cutter, cut the dough, flouring the cutter between each cut.<\/li>\t\t\t\t
    7. Place the circles of dough closely together on the greased pan. Brush the tops with a little milk.<\/li>\t\t\t\t
    8. Bake for 10 minutes or until the scones are golden brown.<\/li>\t\t\t\t
    9. Scones are best served warm, but can also be served at room temperature. Use your hands to split the scone in half and serve with whipped cream and jam.<\/li>\t\t\t\t
    10. Scones without toppings can be kept in an airtight container for 2-3 days.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      Cookies or Biscuits? http:\/\/www.cookiesorbiscuits.com\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

      I have always loved scones. Soft and delicate, then topped with jam and cream. Or, perhaps eaten how I ate them as a child, with butter and honey. I was confused by scones when I first moved to America. To start with, I had never seen a scone in the shape of a triangle. My… <\/p>\n

      Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":312,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[4],"tags":[44,66],"class_list":{"0":"post-308","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-afternoon-tea","8":"tag-cream","9":"tag-jam","10":"entry"},"_links":{"self":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts\/308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=308"}],"version-history":[{"count":10,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts\/308\/revisions"}],"predecessor-version":[{"id":321,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts\/308\/revisions\/321"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/media\/312"}],"wp:attachment":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=308"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}