That old thread drifted into the subject of scones, and a mention of not being seen in USA until Starbucks had them, and they're always triangular.
I've had Starbuck's ones and don't recognise them as scones
But in the past couple of weeks I've been made aware of the very different recipes people use and on top of that are some contentions.
I make scones regularly and my son emailed me asking why his try at scones didn't rise.
He uses self-raising flour with baking soda and eggs.
Eggs in scones are - to me - an anathema and changes the texture completely to sponge like.
Discussing this with a friend, turns out he uses eggs but his flour is plain bread flour with baking powder.
3 people, 3 different recipes.
The contentious issues are pronunciation - sk-own or sk-on, eggs, or not and the very hot topic on-going since the 11thC that the
Queen has been recently dragged into is cream or jam first. In the county of Devon they spread clotted cream on the scone, then finish with a dollop of jam, while in the neighbouring county of Cornwall they do the reverse, with jam going first and clotted...
The recipe I use has self-raising flour, butter/margarine, milk, sultanas, salt - served with butter/margarine and jam.
