Maria Samms
Picky Eater Pleaser
1272
Thu Dec 28, 2006 8:42 pm
Morristown, NJ
Cynthia Wenslow
Pizza Princess
5746
Mon Mar 27, 2006 9:32 pm
The Third Coast
Peter May
Pinotage Advocate
4013
Mon Mar 20, 2006 11:24 am
Snorbens, England
Maria Samms wrote:First, Thank you Peter for posting your scone recipe under Celia's Easiest Scone Thread! Thanks especially for all the tips. I wondered how your scones rose up so high. I will certainly try kneading my dough a bit.?
Maria Samms wrote: Peter, is there salt in the UK's self-rising flour? I know you said you add a pinch of salt...is that on top of salt already in the flour?
Maria Samms wrote:I checked different Australian recipes for scones and muffins using self-rising (sometimes called self-raising?) flour and none of the recipes call for salt. I don't know why this bothers me so much, I just can't imagine baking any kind of item with no salt at all.
Maria Samms wrote:Also, I found several recipes for "fluffy" scones in the US that use eggs. Has anyone ever tried this? I would think the end results would taste more like cake. . Also, does anyone know the difference between a "rock cake" and a scone?
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