 |
| (The photos aren't from these recipes, just one is an Aussie scone and the other is an American biscuit.) |
Recipe number one
• Flour — 2 cups
• Baking powder — 1 tablespoon
• Salt — 1 teaspoon
• Butter, cold, cut into small cubes — ½ cup
• Milk — ⅔ cup
• Baking powder — 1 tablespoon
• Salt — 1 teaspoon
• Butter, cold, cut into small cubes — ½ cup
• Milk — ⅔ cup
Recipe number two
o Flour, for dusting
o 3 cups flour
o 3 teaspoons baking powder
o 3 oz butter, cubed
o 1-1¼ cups milk
I'll give you the links for the recipes tomorrow.
6 comments:
No 1: American
No 2: Australian
HOw did I go?
Just looking at the pictures makes me think I will have to bake some scones....and soon.
It seems to me that British Scones often have sugar in/on them which sets them apart more from American Biscuits.
I would guess no. 1 was American too, mainly because we wouldn't usually measure butter by the cup, and I don't think we'd use so much in scones. But they do sound pretty similar.
But that doesn't help here, Georgia! I think that British scones and Australian scones are probably a little different. Basic Australian scones don't tend to have sugar in them. But as soon as I generalise like that there is an exception. I think my point holds that they're remarkably similar, even if they're used in quite different ways (we'd never serve scones with a main meal).
Off task as usual.
That's what makes it so fun to talk with you Georgia. Mind you, you should hear us when Lorna and I get together over coffee! "Noodling around"!
Post a Comment