Comments on: Currant Scones

By: Thrifty DC Cook

Thrifty DC Cook — Mon, 06 Jul 2009 11:37:37 +0000

Left over ingredients can be very annoying. I have a box of golden raisins that I need to use. Glad you found something to make the currants with. Sometimes I think its worth it to just buy exactly what you need from those bulk bins at Whole Foods or YES! Organics.

By: the projectivist

the projectivist — Mon, 06 Jul 2009 07:11:37 +0000

the texture inside looks right

but the shape is not typically 'scone-ish'

if i were on the Council For Correct Scone Shapes, i'd have to fine you. probably throw you in prison too.

that said – please put extra butter on mine.

By: Nick

Nick — Sun, 05 Jul 2009 11:03:33 +0000

Thanks for the comments and tips everyone. @Andrew… I didn't think they were crumbly or dry at all. On day two they started to take on that texture a bit and I'm assuming by day 3 or 4 they would have been there.

@Steph I didn't think the batter was very difficult to mix at all. Mine came together pretty easily.

Substituting cream sounds like a good idea to me also. Never get a complaint out of me to substitute cream!

By: Steph

Steph — Sat, 04 Jul 2009 22:33:13 +0000

I get scared with the mixing part of scones.. flour pockets everywhere! The best scones I made were cream scones, the texture was amazing. Too bad one serving had an insane amount of saturated fat!

By: Bunny

Bunny — Sat, 04 Jul 2009 22:06:58 +0000

I'm glad I'm not the only one whose afraid of scones. The one and only scone recipe I'd tried turned out tasting like baking powder. They were aweful. I keep looking at recipes and wanting to try them but… I'm glad yours turned out well! You give me hope!!

By: Yesica N. Cook

Yesica N. Cook — Sat, 04 Jul 2009 15:03:15 +0000

These look great! Looking at your currants reminded me of the Garibaldi biscuits we used to eat as kids in the UK – we used to call them "squashed flies"…sorry about that, a bit offputting. But you could make those??? Wikipedia says they were invented when General Garibaldi sat on an Eccles cake. Eccles cakes are nice too.

By: startcooking

startcooking — Sat, 04 Jul 2009 13:22:09 +0000

Your scones look terrific!
I have tried many scone recipes and the ones I like best contain heavy cream instead of milk. They are a delightfully decadent treat! (BTW Wrapping the scones in a linen napkin to cool will keep them from developing a crust.)

By: Andrew

Andrew — Sat, 04 Jul 2009 11:03:07 +0000

Were they crumbly and dry? Because whenever I have had scones that has been the texture and I just don't like it. But perhaps that is what's intended? Or maybe the ones I've had were all stale?