tag:blogger.com,1999:blog-3877896513227043132.post6028434160866278878..comments2023-04-25T16:00:28.993+01:00Comments on CarpeDyem's Microcosm: Luneray's SconesCarpeDyemhttp://www.blogger.com/profile/16248971594038892709noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3877896513227043132.post-48784709395938592322012-04-25T03:30:06.720+01:002012-04-25T03:30:06.720+01:00NO desert spoon needed . . we just use T (tablespo...NO desert spoon needed . . we just use T (tablespoons) and tsp (teaspoons). Sometimes there and 1/2's, 1/4's and 1/8'. <br /><br />These look like the biscuits I make for Strawberry Shortcakes . . . rough looking but delicious.<br /><br />By the way, did MJ g down the slide so fast she blew the red dots of her tights . . I notices she started with one pair and ended with pink ones . . LOLOLpaulahttps://www.blogger.com/profile/15846739006616734636noreply@blogger.comtag:blogger.com,1999:blog-3877896513227043132.post-15626015461476031162012-04-24T23:51:21.103+01:002012-04-24T23:51:21.103+01:00I am glad you liked them! I honestly don't kno...I am glad you liked them! I honestly don't know how much to flatten them...I usually pat it into a 6" round and then cut into wedges. (Just hand shaping, no need to use a rolling pin.) I separate the wedges a bit and they bake up wedge shaped. I split them (top and bottom) but you could also pat the dough much thinner and have thinner scones that don't need to be split.<br /><br />They are crumbly, not flakey. Using room temperature milk and cold butter makes them a bit crispier (which I like). Room temp butter and cold milk, or cold milk and cold butter yield a denser texture but still crumbly and still tasty. <br /><br />But honestly, as long as you like it, then you made it just fine!Lunerayhttps://www.blogger.com/profile/10346187790386024127noreply@blogger.com