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Old 08-12-2014, 07:49 AM   #11
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Quote:
Originally Posted by CharlieD View Post
Are trying to say that scones batter more dry?


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Yes, sort of. The scone mixture isn't a batter. It's a "rubbed-in" mix - a bit like pastry (but not, IYSWIM). You roll it out with a pin or pat it out by hand rather than dolloping it into muffin cases/pans. The recipe is different, too. The recipe I posted further up this thread explains it. Compare it with your favourite muffin recipe eg

Double Blueberry Muffins Recipe : Food Network
(Just an example for comparison. I haven't tried it.)
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Old 08-12-2014, 05:34 PM   #12
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Charlie, scones can be shaped like southern-style biscuits
but they are a bit dryer. Not exactly pie dough texture, but you do cut the butter into the dry ingredients. Most of the recipes I've used seem to result in a dryer finished product than we like, so I add just a small amount more of the liquid. I also use a scone/cornbread pan from Nordic Ware that results in wedges of scones that seem moister than when I tried baking them in a circle-cut-into-wedges and baked it on a baking sheet.



MC, those baked goods in your article look like what I know as "muffins". I've made scones for almost a decade and from what I've learned they are more like this recipe: Scones Recipe : Alton Brown : Food Network


Dang, now I have a taste for scones! I guess what I know I'll be doing during tonight's baseball game.
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Old 08-12-2014, 07:03 PM   #13
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Originally Posted by Cooking Goddess View Post
Charlie, scones can be shaped like southern-style biscuits
but they are a bit dryer. Not exactly pie dough texture, but you do cut the butter into the dry ingredients. Most of the recipes I've used seem to result in a dryer finished product than we like, so I add just a small amount more of the liquid. I also use a scone/cornbread pan from Nordic Ware that results in wedges of scones that seem moister than when I tried baking them in a circle-cut-into-wedges and baked it on a baking sheet.

MC, those baked goods in your article look like what I know as "muffins". I've made scones for almost a decade and from what I've learned they are more like this recipe: Scones Recipe : Alton Brown : Food Network
:
Well, like any recipe, you adjust the amount of liquid. Different flours (including different batches of the same brand) can absorb liquid at a different rate. You have to use your common sense. And we butter our scones and often have the sweet ones with jam and sometimes whipped or clotted cream instead of butter

I don't know what you mean here. Which baked goods? Could you clarify please?

As for Alton Brown's scones - they look poor little things. They look roughly the right shape but not very well risen and heavy looking.

And I've been making scones for 55 years. Game, set and match, I think ;-)
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Old 08-12-2014, 10:53 PM   #14
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MC, it was"baked goods in your article". As in, the photo of the blueberry muffins that was shown at the beginning of the article. Those blueberry muffins look just the same as the muffins ststeside.

No way I could be baking scones as long as you have. Not because I'm not old enough, but because I had never heard of them until we moved to Massachusetts in 2000. Since then scones have moved west to PA, Ohio, perhaps even further.

For what it's worth, my scones look nicer. If I get mine made I'll have to post a photo.
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Old 08-13-2014, 03:08 AM   #15
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Now that I'm on the laptop (my previous post was from my cell phone) I can post the photo muffin itself:




Quote:
Originally Posted by Mad Cook View Post
Well, like any recipe, you adjust the amount of liquid...
Oh, I completely understand THAT! I've been playing with my food for over half a century (because, to me, cooking is less work and more fun). However, whenever I make a recipe for the first time I almost always follow it as written. After that, look out!
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Old 08-13-2014, 09:06 AM   #16
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Thought this might be useful: http://cooking.stackexchange.com/que...us-uk-au-ca-nz
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Old 08-13-2014, 10:13 AM   #17
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Originally Posted by Cooking Goddess View Post
MC, it was"baked goods in your article". ="Red"]As in, the photo of the blueberry muffins that was shown at the beginning of the article. Those blueberry muffins look just the same as the muffins ststeside.

No way I could be baking scones as long as you have. Not because I'm not old enough, but because I had never heard of them until we moved to Massachusetts in 2000. Since then scones have moved west to PA, Ohio, perhaps even further.

For what it's worth, my scones look nicer. If I get mine made I'll have to post a photo.
Yes, it was that use of words that I didn't understand.

I gave a recipe for scones earlier in the thread to the (British) OP. As I was asked by Charlie about the difference between muffins and scones, I referred him to that earlier recipe for scones and quoted the blueberry muffins from an American site as a comparison. Our muffins are a yeast bread and nothing like American muffins or scones. You seem to think I'm saying that scones are like American muffins but I don't know why you are confused about that.
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Old 08-13-2014, 10:16 AM   #18
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Thank you GG. That fits the bill.
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Old 08-13-2014, 04:06 PM   #19
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... but I don't know why you are confused about that.
You mean I have to have something specific before I'm supposed to be confused??? Argh! But...but..I live in the State of Confusion ALL the time!
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Old 08-13-2014, 04:38 PM   #20
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After looking at several recipes of the English "muffins", they are similar to our English Muffins but are just called Muffins as we call then "English Muffins." They have yeast and are baked inside a ring. We often use an empty tuna can with both ends cut out. Serves the same purpose. And we make them on a grill. Both also have yeast in them.
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