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Post by craftedbys on Jan 19, 2022 17:29:12 GMT
This Southern lady can make a mean homemade buttermilk biscuit (although I also use whomp biscuits for speed).
Thanks to the the Great British Baking show renewing my love of all things baked, I have experimented and perfected (in my mind) a basic scone.
I know scones can be sweet or savory, as opposed to biscuits being well, biscuit flavor.
I have made my scones with blueberries and put fresh herbs in once (although I can't remember which ones I used).
Last night I was made the best ones yet, I added a skosh of lemon extract that was barely noticeable and put blueberries in some.
They were amazing, especially with a bit of lemon curd, although the jarred wasn't as good as I know lemon curd could be.
So Peas who know scones, what are your favorite flavor of scones? Do you like sweet or savory? Drizzled with some type of icing or coarse sugar?
What do you serve/eat them with? Butter? Flavored butter (honey butter or cinnamon sugar butter)?
I have heard of clotted cream, but I don't know what the US equivalent of that would be.
I would love to hear what others like in a scone and any baking tips would be welcome.
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Post by Delta Dawn on Jan 19, 2022 17:33:53 GMT
I used to make my mum orange scones. They were so moist and delicious and had a sugary topping. She made me stop because she was gaining weight. Lol
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Post by bc2ca on Jan 19, 2022 17:39:45 GMT
I always make a savory version. Spinach and feta with dill and a touch of nutmeg are the family favorite. We also like cheddar and bacon.
We don't usually add anything more.
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maryannscraps
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Post by maryannscraps on Jan 19, 2022 17:49:03 GMT
I like orange cranberry with a drizzle of orange icing.
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Post by Skellinton on Jan 19, 2022 17:50:16 GMT
I add mini chocolate chips or vanilla bean paste. There is absolutely no American equivalent to clotted cream, but you can buy it at some grocery stores.
If I have clotted cream I add that, if not I just eat them plain.
I do love a good scone!
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Just T
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Post by Just T on Jan 19, 2022 17:50:39 GMT
I love scones. I have only made them once, and they turned out fantastic.
I have been wanting to try some gingerbread scones with orange curd. I had some orange/vanilla bean spread at a local winery, and I am on the hunt for a recipe so I can try to make my own.
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lesley
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Post by lesley on Jan 19, 2022 17:55:13 GMT
I hate savoury scones, they just feel foreign to me! The only addition I like in my scones is dried fruit. I don’t mind treacle scones for a bit of variety, but otherwise all a scone needs is some jam and clotted cream.  |
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naby64
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Post by naby64 on Jan 19, 2022 17:58:40 GMT
I am following this just to get my nerve up to make some scones. And as Skellinton said, there is no sub for it and we can't get it here. However, I found this recipe if you have 3 days to make it. I would so I can get the whole experience! www.curiouscuisiniere.com/clotted-cream/ |
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Post by gillyp on Jan 19, 2022 17:58:48 GMT
I'm going to sit back with a plain scone, buttered and filled with strawberry jam and cream and wait for the other Brits to wade in with their opinions of 'scones' with various additions or iced.  |
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Deleted
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Post by Deleted on Jan 19, 2022 18:04:09 GMT
I have no idea what is the equivalent to our clotted cream is in the US but you can find clotted cream in the U.S I believe, maybe somewhere like whole foods but since the legality of unpasteurized dairy products is different in the US to what is it in the UK, it's probably going to be pasteurized. This will affect both its flavour and texture as our clotted cream is made from unpasteurized raw milk. Here's Mary Berry's sweet scone recipe. LINK although I don't put sultanas in mine as I don't like them. I suppose you could replace them with other fruits but they would really need to be a dry fruit. The moisture from a berry type of fruit would affect the texture of the scone IMO. I just have butter on mine ( proper butter such as Kerrygold) and jam which I think you call Jelly? I'll have clotted cream if I have any. I only make cheese scones as savoury scones. I on;y have butter on them. Here's Mary Berry's recipe for those LINK |
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Post by lucyg on Jan 19, 2022 18:10:07 GMT
I usually add dried berries of some kind, but it’s not imperative. I don’t add sugar or icing on top. This is the recipe I use: Two Fat Ladies SconesI eat them with clotted cream (aka Devonshire cream) or Irish butter. The cream comes in little jars from the UK. You can get it at World Market or in the international foods aisle at the grocery store. Be sure to bring it to room temp and stir a bit before serving. It doesn’t keep long in the fridge after opening, so try to use it up within a week or so. You can add jam on top of the butter/cream, if you like. When my sister and I used to host big tea parties, in place of the jarred clotted cream, we would mix equal amounts of cream cheese and whipped cream (real) and stir in a bit of sour cream for flavor. You could add a little vanilla or sugar instead, but then you’re getting away from the more authentic flavor. |
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Post by Deleted on Jan 19, 2022 18:13:54 GMT
I'm going to sit back with a plain scone, buttered and filled with strawberry jam and cream and wait for the other Brits to wade in with their opinions of 'scones' with various additions or iced.   I've decided to keep my opinion on that to myself! |
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Post by PolarGreen12 on Jan 19, 2022 18:14:43 GMT
I love a vanilla bean scone with some clotted cream or lemon curd. Yuuuum.
Some other favorites are cranberry almond, cranberry orange and lemon blueberry.
I prefer the tops either plain so I can add butter or clotted cream or with a light sweet glaze.
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Post by craftedbys on Jan 19, 2022 18:32:15 GMT
Thanks for all the replies!
I love some of the flavor combinations suggested. Cranberry almond might be my next attempt, although cheese scones sound delicious, because, well, cheese.
I'm wondering if marscapone cheese might have the texture but not the flavor of clotted cream. I have no clue what it looks or tastes like, guess I am off to Google.
Question about eating scones. Do you put the butter, jam, whatever on top or do you slice it horizontally and open it like a biscuit or English muffin and put butter and jam on the cut sides?
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sassyangel
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Post by sassyangel on Jan 19, 2022 18:36:45 GMT
Sigh. My nanna used to make the best scones.
When we were little she used to make us tiny ones for our Devonshire tea parties.
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Post by Skellinton on Jan 19, 2022 18:36:56 GMT
I'm going to sit back with a plain scone, buttered and filled with strawberry jam and cream and wait for the other Brits to wade in with their opinions of 'scones' with various additions or iced. Yes,I am not a Brit by any stretch of imagination but I know they shouldn't have anything on top and the fruit should only be added as a spread. I also acknowledge that adding chocolate chips is blasphemy, but they taste sooooo good!!! |
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Post by KiwiJo on Jan 19, 2022 18:38:29 GMT
Cheese scones for me please. Dates if they are sweet scones.
When some of you talk of drizzling stuff on them, you mean after they’ve been cut in half & buttered, or jammed-and-creamed, right? Surely scones don’t have any sort of topping on the outside of them - how would you then cut or break them in half?
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Post by Skellinton on Jan 19, 2022 18:40:46 GMT
I have no idea what is the equivalent to our clotted cream is in the US but you can find clotted cream in the U.S I believe, maybe somewhere like whole foods but since the legality of unpasteurized dairy products is different in the US to what is it in the UK, it's probably going to be pasteurized. This will affect both its flavour and texture as our clotted cream is made from unpasteurized raw milk. Here's Mary Berry's sweet scone recipe. LINK although I don't put sultanas in mine as I don't like them. I suppose you could replace them with other fruits but they would really need to be a dry fruit. The moisture from a berry type of fruit would affect the texture of the scone IMO. I just have butter on mine ( proper butter such as Kerrygold) and jam which I think you call Jelly? I'll have clotted cream if I have any. I only make cheese scones as savoury scones. I on;y have butter on them. Here's Mary Berry's recipe for those LINKJam there is jam here. jelly is like some horrid jello/gelatin substance. It is basically jam with all the joy sucked out of it. It has no seeds, no bumpy texture and is only somewhat acceptable in grape flavor on a peanut butter sandwich for the under 5 set. |
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sassyangel
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Post by sassyangel on Jan 19, 2022 18:40:55 GMT
I'm going to sit back with a plain scone, buttered and filled with strawberry jam and cream and wait for the other Brits to wade in with their opinions of 'scones' with various additions or iced. I've decided to keep my opinion on that to myself! The thing they call a scone here is an abomination. There, I said it. 🏃♀️😂 |
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Post by lucyg on Jan 19, 2022 18:41:26 GMT
Thanks for all the replies! I love some of the flavor combinations suggested. Cranberry almond might be my next attempt, although cheese scones sound delicious, because, well, cheese. I'm wondering if marscapone cheese might have the texture but not the flavor of clotted cream. I have no clue what it looks or tastes like, guess I am off to Google. Question about eating scones. Do you put the butter, jam, whatever on top or do you slice it horizontally and open it like a biscuit or English muffin and put butter and jam on the cut sides? I can’t speak for everyone. Scones come in such a variety of sizes and shapes, and even textures (in this country, at least), but every one I’ve ever tried has been designed for breaking in half and adding spreads to the inside. |
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Post by Skellinton on Jan 19, 2022 18:42:16 GMT
Cheese scones for me please. Dates if they are sweet scones. When some of you talk of drizzling stuff on them, you mean after they’ve been cut in half & buttered, or jammed-and-creamed, right? Surely scones don’t have any sort of topping on the outside of them - how would you then cut or break them in half? They put some sort of glaze that hardens after it is set or sprinkle sugar on the top. The glaze would be the fine powdered sugar mixed with lemon juice or milk or cream. |
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Post by Skellinton on Jan 19, 2022 18:43:39 GMT
I use the fat lady recipe too, I am surprised at the Mary Berry one, I thought eggs in a scone was a no no?
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Post by withapea on Jan 19, 2022 18:57:48 GMT
My husband makes great scones. I love when he does citrus and berries. His raisin and Asiago scones are up there too.
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joelise
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Post by joelise on Jan 19, 2022 18:59:00 GMT
Since I’m lactose intolerant, and you can’t eat a sweet scone without lashings of clotted cream, I stick to the savoury ones!
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Post by gar on Jan 19, 2022 18:59:06 GMT
I'm a traditional sultana scone fan generally but the best savoury scone I've ever made was Delia Smith's mini cheese and onion scones - they're delightful especially when served warm with decent butter. As for clotted cream, I'm not sure how alternatives alternatives would stand up but it's got a very high fat content and that what makes it so delicious  |
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rickmer
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Post by rickmer on Jan 19, 2022 18:59:27 GMT
lemon ZEST with blueberries...mmmmm.
coffee shop near me makes earl grey scones. very nice.
i also like cheddar with broccoli or jalapeno scones too.
glazed or icing... not necessary.
craving scones... damn you!
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Post by bunnyhug on Jan 19, 2022 19:00:42 GMT
The scone recipe I have comes from my aunt and is a sweet-ish dough with raisins, which you roll to about 1/2 inch and cut into triangles to bake. They are more 'solid' than the scones I've had in England, not crumbly or flaky but just a bit moist. I love them with raisins, but have also added assorted things when my fruit trees have been very productive--apple and cinnamon, raspberry and white chocolate, Saskatoon berries, currants, blueberries--and they usually are pretty good, too. My grandmother's family was French and English, but my grandfather's was Swedish, so maybe our "family" scones are more of a Swedish variety ...?
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Post by sabrinae on Jan 19, 2022 19:31:54 GMT
I have no idea what is the equivalent to our clotted cream is in the US but you can find clotted cream in the U.S I believe, maybe somewhere like whole foods but since the legality of unpasteurized dairy products is different in the US to what is it in the UK, it's probably going to be pasteurized. This will affect both its flavour and texture as our clotted cream is made from unpasteurized raw milk. Here's Mary Berry's sweet scone recipe. LINK although I don't put sultanas in mine as I don't like them. I suppose you could replace them with other fruits but they would really need to be a dry fruit. The moisture from a berry type of fruit would affect the texture of the scone IMO. I just have butter on mine ( proper butter such as Kerrygold) and jam which I think you call Jelly? I'll have clotted cream if I have any. I only make cheese scones as savoury scones. I on;y have butter on them. Here's Mary Berry's recipe for those LINKJam there is jam here. jelly is like some horrid jello/gelatin substance. It is basically jam with all the joy sucked out of it. It has no seeds, no bumpy texture and is only somewhat acceptable in grape flavor on a peanut butter sandwich for the under 5 set. Jam is made from the whole fruit while jelly is made from juice and helped with pectin. Jello is different from both is flavored gelatin and is thicker and more set than either jam or jelly |
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Post by gillyp on Jan 19, 2022 19:44:01 GMT
Question about eating scones. Do you put the butter, jam, whatever on top or do you slice it horizontally and open it like a biscuit or English muffin and put butter and jam on the cut sides? A decent scone will have risen to over 1.5" and will have formed a circle around the circumference at the middle during baking. It is broken in half at that 'circle' (or you can use a knife if you really have to) and the cut sides are buttered. Then a layer of lovely jam is put on top of the butter on the bottom half and cream is added on top of the jam. (Don't believe anyone who tells you the cream goes on first  ) Then the top half is lovingly replaced on the bottom, buttered side innermost, resting gently on the pillow of cream. Nothing goes on top of a scone. |
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Post by Skellinton on Jan 19, 2022 19:45:05 GMT
Jam there is jam here. jelly is like some horrid jello/gelatin substance. It is basically jam with all the joy sucked out of it. It has no seeds, no bumpy texture and is only somewhat acceptable in grape flavor on a peanut butter sandwich for the under 5 set. Jam is made from the whole fruit while jelly is made from juice and helped with pectin. Jello is different from both is flavored gelatin and is thicker and more set than either jam or jelly I just meant that jelly is close in consistency to Jello, it is looks and tastes just like a partially set jello. It is disgusting and I stand by my declaration that jelly is jam with all the joy sucked out of it. |
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I've decided to keep my opinion on that to myself!
) Then the top half is lovingly replaced on the bottom, buttered side innermost, resting gently on the pillow of cream. Nothing goes on top of a scone.