tag:blogger.com,1999:blog-426559539742592631.post8573722221801266020..comments2024-03-22T05:25:12.588-04:00Comments on Kitchen Historic: Cinnamon Scones (1914) ★★★Anjehttp://www.blogger.com/profile/01769985494992662481noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-426559539742592631.post-55239131060476719782013-05-09T10:13:32.189-04:002013-05-09T10:13:32.189-04:00Thanks for posting your experiences!
I always make...Thanks for posting your experiences!<br />I always make pastry dough with my hands. It's a bit messy, but it saves on dishes ;)Anjehttps://www.blogger.com/profile/01769985494992662481noreply@blogger.comtag:blogger.com,1999:blog-426559539742592631.post-34626918268907350592013-05-09T10:09:33.811-04:002013-05-09T10:09:33.811-04:00Made these scones today - they were great! Normall...Made these scones today - they were great! Normally I use a pastry blender to cut in the flour but this time I mixed with my hands until I got a dry mixture that was sandy - so much easier than using a pastry blender. I used a little more than 1/2 cup buttermilk in the mix. Patted into a triangle, sprinkled with cinnamon sugar and raisins, folded and patted back into a rectangle, cut the gigi ormsbyhttps://www.blogger.com/profile/11933129638008888988noreply@blogger.comtag:blogger.com,1999:blog-426559539742592631.post-20473660000596165122013-05-07T00:49:15.675-04:002013-05-07T00:49:15.675-04:00I've been baking a different type of scone rec...I've been baking a different type of scone recipe each week for the last 6 weeks. Usually I handle the dough as little as possible. But this recipe uses a different scone shaping technique where you roll out the dough into a rectangle, sprinkle on the cinnamon, then fold the dough into thirds by bringing one end to the middle and pulling the other end up and over the top, then you roll it gigi ormsbyhttps://www.blogger.com/profile/11933129638008888988noreply@blogger.comtag:blogger.com,1999:blog-426559539742592631.post-51226654768958854482012-10-02T00:02:23.250-04:002012-10-02T00:02:23.250-04:00I love the concept of your blog. And, hats off to ...I love the concept of your blog. And, hats off to you because this kind of makeovers need more efforts than normal cooking. Thank you for sharing all those amazing recipes. :)<br />Do visit my blog sometime.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-426559539742592631.post-27151602688975594992012-10-01T04:35:46.096-04:002012-10-01T04:35:46.096-04:00Thanks for the tips! I can definitely see where I ...Thanks for the tips! I can definitely see where I went wrong. Either way, they're tasty as long as you don't overcook them.Anjehttps://www.blogger.com/profile/01769985494992662481noreply@blogger.comtag:blogger.com,1999:blog-426559539742592631.post-65991129593941653152012-10-01T01:22:42.256-04:002012-10-01T01:22:42.256-04:00The key with scones is to handle the dough as litt...The key with scones is to handle the dough as little as possible. You don't want to develop any of the gluten and you also want to get them into the oven as fast as possible once you've activated the baking powder. (I'm assuming NZ scones are the same as English ones...)<br /><br />I thought the instruction to sprinkle the cinnamon on afterwards was a bit odd- all that rolling! I'Hazelhttps://www.blogger.com/profile/05388175819512214533noreply@blogger.com