Comments on: The Baking Powder Plot

By: Daily Spud

Daily Spud — Tue, 03 Nov 2009 00:02:00 +0000

Mrs Ergül: I don’t find the baking powder overpowering in this case – though I guess tastes, flours and powders can vary, so it’s probably something that you have to try for yourself to really know

GrilledShane: definitely much more like your US biscuits than hockey pucks :D

Tangled Noodle: I had to stop ordering scones when I was in the US because they were never close to what I actually wanted, which was something more like these guys; as for the apprenticeship, if that meant you taking a trip over here, why then I’d be all for that!

Sophie: thanks – a nice scone with butter, jam and a cup of tea is a perfect morning treat in my book

French Cooking for Dummies: hope the recipe works out for you!

By: French Cooking for Dummies

French Cooking for Dummies — Sun, 01 Nov 2009 13:57:22 +0000

I love scones but the ones I tried to make always end up being very dry :-( I’ll give your recipe a try, it looks excellent!

By: Sophie

Sophie — Sun, 01 Nov 2009 12:35:59 +0000

I always use baking powder in my scones! But you know that by know!!

Your scones look excellent to me, I think!!

Perfect treats!

By: Tangled Noodle

Tangled Noodle — Sun, 01 Nov 2009 03:26:31 +0000

These are definitely superior scones to the true charlatans of this story: the brick-like-in-texture-if-not-in-shape baked triangles so common here. Your brother sounds like a true ’scone-mason’. I’ll attempt these myself but if they don’t turn out, would Tom consider taking on an apprentice?

By: GrilledShane

GrilledShane — Sun, 01 Nov 2009 01:48:49 +0000

These DEFINITELY do not look like the scones I am used to. Those are like hockey pucks that I would prefer to hit with a stick then stick in my mouth. As Jenni said, these look much more like biscuits and much more appetizing.

By: Mrs Ergül

Mrs Ergül — Fri, 30 Oct 2009 02:20:40 +0000

Hi! I had been on the lookout for a good scone recipe until I found the one that worked for me. Even then, sometimes I feel that the taste of baking powder is too strong. With the use of both baking powder and self-raising flour, will the taste of baking powder be too overpowering??

By: Daily Spud

Daily Spud — Fri, 30 Oct 2009 00:03:07 +0000

Raluca: I think you guessed right :D

heather: oh he’s a good ‘un alright, you can be sure of that

lisaiscooking: I think he does know very well – a lot of testing goes into his baked goods from what I can see

OysterCulture: I guess having the recipe is the next best thing :)

Whitney: hope you didn’t hurt yourself when you swooned :D

Duo Dishes: yep, case closed with that statement (and I can confirm that the scones do make for very good breakfast fare…)

Jenni: indeed, scones here are much closer in nature to what are called biscuits in the US (and what we call biscuits here are cookies over there) – still, if they’re light and fluffy and taste good, who cares what you call ‘em! (and, yes, I know you’d say that about the salt :D)

By: Jenni

Jenni — Thu, 29 Oct 2009 21:25:20 +0000

Wow, way to represent for Team Testosterone, Tom:)

‘Cept for the eggies, these scones would almost be called biscuits in the US. Light and fluffy, they sound! Bring on the butter and jam, ma’am!

PS Yay, you, for upping the salt a bit. But you knew I’d say that….

By: The Duo Dishes

The Duo Dishes — Thu, 29 Oct 2009 21:08:08 +0000

“but that’s why mine taste better than yours”

LOL

That’s all one has to say to shut the case. Your brother’s hilarious, and those scones look like they’d be good for tomorrow’s breakfast.

By: uberVU - social comments

uberVU - social comments — Thu, 29 Oct 2009 20:31:08 +0000

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