The Lemon Fool

Last week we tried a couple of different recipes.

The first was cheese scones which needed the fat rubbing in to the flour and a lot of cheese. We don,t like rubbing in fat.

The second recipe used cooking oil and an egg and a small amount of sugar. Not savoury scones. They had quite a bit of liquid in the recipe.

Texture-wise the cheese ones were a lot firmer and better to eat whilst the egg ones were very week and too crumbly.

Never come across a recipe for scones that used oil.

I always use a food processor to rub fat into flour.

cavebat

Yesterday we tried a BBC Good Food recipe which was flour, milk, sugar and bakers block. We warmed the bb first so it was easier to rub in. We threw in some sultanas.

We patted the dough on a silicone rubber baking mat from ebay. This has a range of useful markings and circles printed on it.
It is non stick and easy to clean.

Instead of using a round cutter we just chopped the 4cm dough into squares for simplicity and after baking they came out beautifully!

I don't like rubbing fat into flour as I have arthritis in my hands. Can the job be done in a mixer?

sg31 wrote:I don't like rubbing fat into flour as I have arthritis in my hands. Can the job be done in a mixer?

Yes it can be done in a mixer. I cream half the flour with the butter, add in the liquid and then the remaining flour, don't cream it too much unless you can cope with an almost biscuit type dough. It can also be done in a food processor though, chop in the butter and flour, then gently pulse in the liquid or turn the mix into a bowl and cut the liquid in with a knife but I suspect that with arthritis the pulse method would be more comfortable.

john

johnstevens77 wrote:Yes it can be done in a mixer. I cream half the flour with the butter, add in the liquid and then the remaining flour, don't cream it too much unless you can cope with an almost biscuit type dough. It can also be done in a food processor though, chop in the butter and flour, then gently pulse in the liquid or turn the mix into a bowl and cut the liquid in with a knife but I suspect that with arthritis the pulse method would be more comfortable.

john

Thank you. I will give it a try.

Cream or jam first?

Cream, then some jam then more cream (obviously).

Laughton wrote:Cream, then some jam then more cream (obviously).

Done properly, with clotted cream, you wouldn't be able to spread cream over the jam.
No one puts butter on top of jam.
The only people who put it on top are the heathens that used whipped cream, which is an obscenity unto all the gods.

James wrote:

Laughton wrote:Cream, then some jam then more cream (obviously).

Done properly, with clotted cream, you wouldn't be able to spread cream over the jam.
No one puts butter on top of jam.
The only people who put it on top are the heathens that used whipped cream, which is an obscenity unto all the gods.

I must be doing it wrong. Do people really spread cream on a scone? I dollop it on but perhaps I'm in the minority.

Butter and jam, please.

Scott.

I'll have a croissant instead, please.

Or a bagel, or baguette. Or a flapjack, mince pie, eccles cake, chelsea bun, or ... well, quite a range of things that don't gunge up and stick in the teeth. Though I'd take a scone over that abomination the muffin.

UncleEbenezer wrote:I'll have a croissant instead, please.

Or a bagel, or baguette. Or a flapjack, mince pie, eccles cake, chelsea bun, or ... well, quite a range of things that don't gunge up and stick in the teeth. Though I'd take a scone over that abomination the muffin.

Is it time?

sg31 wrote:

UncleEbenezer wrote:I'll have a croissant instead, please.

Or a bagel, or baguette. Or a flapjack, mince pie, eccles cake, chelsea bun, or ... well, quite a range of things that don't gunge up and stick in the teeth. Though I'd take a scone over that abomination the muffin.

Is it time?

May I refer the Hon. Lemon to the late, great Douglas Adams?