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Post by normasnoquers on Aug 12, 2008 8:36:47 GMT
My sister and I were discussing our differing cheese scone recipes yesterday, she prefered to use plain flour, bicarb soda and cream tartar etc and I've always gone for SR flour, mustard and/or chives and a good strong cheese. Do you have any other ideas (maybe regional)? Cos I'd like to cook some for a picnic at the weekend Thanks Norma x
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Post by Phil Occifer™ on Aug 12, 2008 9:41:31 GMT
The variation is that you call them Scons and I call them Scohnes xx
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Post by clarevoyant on Aug 12, 2008 11:28:40 GMT
My tygs like mashed banana and stilton scones.
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Post by ivy noidea on Aug 12, 2008 12:47:52 GMT
The variation is that you call them Scons and I call them Scohnes xx That's because Norma is correct.
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Post by normasnoquers on Aug 12, 2008 12:50:06 GMT
The variation is that you call them Scons and I call them Scohnes xx That's because Norma is correct. Aww thanks Ivy!!!
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Post by Tina Biscuit on Aug 12, 2008 13:54:27 GMT
I'm with you on the SR flour and a decent bit of strong cheese - have you tried chopping a bunch of watercress into the mixture - ideal for tygs because they then go an interesting shade of snotty green!
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Post by scoo on Aug 15, 2008 20:51:34 GMT
I don't call them scons. I eat ice cream out of a cone, so putting an 's' infront of cone makes it... scone, not scon.
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Post by ivy noidea on Aug 15, 2008 21:11:40 GMT
I have ice cream out of a poky hat.
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Post by ivy noidea on Aug 15, 2008 21:17:41 GMT
I believe they originated in Scotland and the word was used in Scotland long before it was used in England and the vast majority of Scots pronounce it skon (rhymes with John).
Anyhoo - to confuse the issue even further, the name of the town of Scone is pronounced Skoon (to rhyme with moon)>
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Post by smiffy on Aug 16, 2008 11:16:58 GMT
SR flour, mustard and lots of good strong cheese, and some fresh parsley chopped in there too.
(I dont want to call them anything incase its wrong!)
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Post by Ian Flagrante on Aug 20, 2008 19:36:46 GMT
I'm with Smiffy - try a mix of strong cheddar and parmesan, and just a wee sprinkle of cheddar on the top. Also, bung in a bit of wholemeal flour and a bit of baking powder - honest, it works.
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