Scones

[T1 Terry]

A hotter oven results in moister inside, shelf too high and the top over cooks, too low and the bottom burns, not as severe in a fan forced oven though. Try soda water is you don't want sweet scones but that sitting before going in the oven is important, a damp tea towel over the top helps is hot dry weather.
See, my mum did teach me sometink...... look for a good recipe and experiment, boiled fruit cake and real bread and butter pudding that had currents etc through it were her specialties. Made from buttered stale bread and jam I think, solid enough to know you'd eaten it sort of like the effect of eating potato bread, baked in the oven with sugar sprinkled on top. A slab sliced out of the enamel baking dish served with ice cream or cream if we were real lucky, often milk if the budget was not going well. I would love a recipe for that if anyone has an English war and post war cooking experience passed on to them.....

[GoinBush]

I am a shit cook but my scones do come out good every time and they are the 3 cups s/r flour sifted twice, a pinch of salt, 1 cup of lemonade and 1 cup of cream. Chuck it all in together, roughly pat out and use a knife to cut them up, splash some milk over the top of them , shove them on tray into a pre heated oven about 180deg and watch how they go. (different ovens give different results) keep the scones touching each other before putting them in the oven.. Good luck

Ah, that bloody lemonade and cream again. I'm 300kms to the supermarket Twill have to wait. I'll make a fruit cake

[GoinBush]

A hotter oven results in moister inside, shelf too high and the top over cooks, too low and the bottom burns, not as severe in a fan forced oven though. Try soda water is you don't want sweet scones but that sitting before going in the oven is important, a damp tea towel over the top helps is hot dry weather.
See, my mum did teach me sometink...... look for a good recipe and experiment, boiled fruit cake and real bread and butter pudding that had currents etc through it were her specialties. Made from buttered stale bread and jam I think, solid enough to know you'd eaten it sort of like the effect of eating potato bread, baked in the oven with sugar sprinkled on top. A slab sliced out of the enamel baking dish served with ice cream or cream if we were real lucky, often milk if the budget was not going well. I would love a recipe for that if anyone has an English war and post war cooking experience passed on to them.....

I made bead and butter pud,with sultanas, the other night and it turned out great. Another good old one is creamed rice, yummo

[Dot]

Creamed rice I only do when in a cp and then i use the electric plate as my rice takes about an hr or so.extra jummo.
Scones with butter I have never measured ingredients so I just chuck s/r flour in a bowl a blob or two of soft butter, a pinch of salt and a bit of sugar. rub in the butter till fine bread crumbs, mix to a firmish dough with milk or milk and water, knead lightly, roll out, cut into pieces and brush top with milk and bake till nicely brown in a hottish oven. Can add some dates if you like... PS Or you can do in a bowl, 3 cups of s/r flour, pinch salt,use powdered milk powder only instead of the butter, and some sugar, then mix with some milk but mix with a knife, roll out and cut into pieces then brush with milk then bake The powdered milk powder has fat in it and so it replaces butter..