Luneray is a friend of mine who lives in America. We have been pen-pals and friends for a few years now. Following talk of scones a couple of posts ago, I decided to dedicate a post to scones, as I know them. Scones here are generally savoury, but they can be sweet. They can be different flavours - plain, sweet, fruit, cherry, cheese, herb, bacon and onion, wholemeal etc. The plain and fruity ones can be had with jam and cream. The more savoury ones are nice with soup or stew - this is quite a local thing, more northern than southern, as far as I know.
These two beauties are wholemeal scones. I think there are some particular standards as to how high and wide proper scones should be. And whether they should be cut with a plain or fluted cutter.
They taste good, but I don't think they are Show Winning Scones!
The basic recipe for scones is 8oz self raising flour, a pinch of salt, 2oz butter, 1oz caster sugar (optional), 5 fl oz milk and 1 egg, beaten. I tend to use buttermilk instead of milk. Some recipes call for just 6oz flour. I use either plain or self raising flour. I do add extra raising agent - cream of tartar - even when using sr flour. For cheese scones I add 4 oz cheese, 1/4 tsp dry mustard and a pinch of cayenne pepper.
If I double these quantities I can get 15 decent sized scones. I don't think I could mistake this type of scone for a muffin. Saying that though, I do have recipes (which I'm not going to dig out at the moment, it's too close to my bed time to go rummaging) that are savoury muffins which bear some resemblance to scones.
I won't even go into the debate of what your put on your cream scones first - the jam or the cream. I'm definitely a jam first gal. But then again I like the scone to be buttered first!
Scone - is it said 'scon' or 'sc-own'. I'm with the former. Scones can generate a lot of debate and strongly held beliefs!