Home Scones

Category : Scones

Scones, particularly cream scones like these pecan ones, are shockingly simple. Here, a pecan-studded base is topped with a brown butter glaze that is intensely delicious. Browning butter is a great cooking skill to acquire, and this is a great recipe to practice with.

What To Eat With Cheese Scones
What To Eat With Cheese Scones

But, most of all, I love a great golden billow of a savoury scone, topped with a decorous straw hat of toasted cheese.Indeed, my interest in historic houses can be almost solely attributed to the vast cheese scones on sale at every National Trust cafe.In my not inconsiderable experience, however, you have to time your visit carefully to get them at their freshly baked best – whereas at home, you’re always perfectly placed to pounce, making this a very dangerous recipe indeed.Though this column is firmly against discrimination of any kind, there’s no denying that the success of a scone can be largely determined with a ruler – they stand, or indeed fall, on their height, which means that most recipes I try use more than one raising agent, with only Delia Smith and the kitchens of Gwynedd’s Penrhyn castle relying solely on self-raising flour.However, Rox, daughter of Jo Holland, who has published her recipe on her own blog Notes from the Menu, uses extra baking powder, and baker Justin Gellatly makes his own from bicarbonate of soda and cream of tartar in his book Bread, Cake, Doughnut, Pudding.Butter is the fat of choice in all the cheese scone recipes I try, but its consistency varies, with Gellatly using it chilled, while Penrhyn Castle prefers it softened, and Bertie, the chef at the wonderfully named Scorch-O-Rama cafe in Scorching Bay, Wellington, New Zealand – who makes what one customer describes as “the best scones I’ve ever tasted” – melting it before use.Keeping the fat cool seems wise: it means it melts more slowly, creating little pockets in the dough as it rises, and giving the finished scone a flakier texture.Smith uses a fairly parsimonious amount, which strikes us as a crying shame in a teatime treat, though she is the only cook to add an egg instead.Personally, I’d prefer more butter, which makes the crumb softer and richer, while I suspect the protein in the egg might contribute to testers finding Smith’s scones a wee bit tough (though this could also be the fact that they end up slightly overbaked, of which more later).Smith and Gellatly both use buttermilk, the acid in which should help to give their scones a tender texture, but my testing panel can’t tell the difference, while the tangy flavour is lost under the cheese.Simple milk and water seems the best bet here – Penrhyn’s dough is softer and wetter than some of the others, and I credit this hydration for its impressive rise.If I’m buying something specially, rather than using up a lot of odds and ends from the fridge, I like a mature red leicester, as much for its bright orange colour as its lovely flavour.Though cheese is pretty good on its own, as any aficionado of Welsh rarebit will testify, it’s even better with mustard, particularly the fiery English variety favoured by Rox, Smith and Gellatly.The last adds further heat in the form of smoked, and hot, paprika while Bertie and Smith prefer cayenne pepper, but, nice as these all are with cheese, the panel come down in favour of mustard, which they think brings out its flavour better, rather than competing with it.The shaping process is, according to many, similarly vital, with Smith, Rox and Penrhyn castle all cautioning bakers “to be very careful not to roll the dough out too thinly … the secret of well-risen scones is to start off with a thickness no less than an inch.” This seems reasonable advice, unless you’re after an English muffin...

  • July 5, 2022
How To Make Round Scones
How To Make Round Scones

Sure, we all take up the baking gauntlet at some point, challenging ourselves to make laminated dough for croissants, or to shape a perfect fougasse.But often – well, there's simply no time for fussing or fancying; we just need to get something yummy in and out of the oven FAST.When you're looking for a breakfast treat that's not nearly as time-consuming as those tricky croissants, yet is still a bit more special than muffins, I recommend scones – highly.I bake after-Mass treats for my fellow parishioners at Our Lady of Hope in West Barnstable, MA one Sunday a month.And there's absolutely no question, among the doughnuts, coffee cake, muffins, quick breads, and other breakfast pastries, which treat disappears first.Truth be told, classic British scones are drier than ours; crumbly, rather than moist.In fact, the original Scottish scone was nothing more than oat or barley flour and water, dry-fried on a griddle.But here in America, land of plenty, we like our scones packed with butter and milk and eggs and sugar.You can roll or pat your sweetened, butter- and egg-enriched dough into a big circle and carefully cut rounds.Here's how I figure it: Add up the volume of flour + any solid add-ins (e.g., chocolate chips, nuts, raisins, diced fruit, coarsely grated cheese, etc.).That equals 4 cups of "solid stuff" (as opposed to milk, eggs, baking powder, etc.).If they're too large or too small, make a note to yourself and divide the dough differently next time.I'm making two types of scone here: Fresh Apple Cinnamon, sprinkled with cinnamon-sugar; and Chocolate Chip, topped with coarse white sparkling sugar.If the pick sports a thin sheen of raw batter/dough, let them bake a bit longer.But they're moist and tender, and the same thing that might make them problematic to cut into perfectly shaped wedges – lots of chips, fruit, nuts, etc.Once the dough rounds are frozen solid, wrap them securely in plastic, and store them in the freezer for up to a couple of months...

  • July 5, 2022
Scones With Plain Flour Cheese
Scones With Plain Flour Cheese

How To Make Light And Fluffy Cheese Scones With Plain Flour.Who can resist a soft, light and fluffy cheese scone?I can’t, these cheese scones are pretty much the best ever: full of flavour, cheesy goodness and don’t get me started on the smell!It’s really easy to make, you’re simply mixing ingredients together to form a dough, rolling it out and baking it in the oven.I’ve played around with this recipe multiple times and I’m so happy with the final result, I’ve added my own twist with the addition of black pepper and chives for a slight peppery and oniony taste.Ultimately, you’ll create tasty cheese scones that have a nice gentle rise as this recipe uses plain flour with the addition of baking powder.My Top Tips For Making Cheese Scones With Plain Flour.Make life so much easier by flouring your work surface, rolling pin and cookie cutter.My expert tip to get your cheese scones soft and fluffy is to keep your ingredients cold.With a hot oven the scones with rise rapidly, small pockets of air will arise due to the cold butter used.If you’re wondering whether you can make cheese scones with plain flour, the answer is YES!If you do choose to use self-raising flour don’t add in 1 tbsp of baking powder as shown in the recipe card, there is already sufficient baking powder in self-raising flour already.Baking Powder: This is what gives the scones its volume and light texture.I also added chopped chives, it adds extra flavour and a nice contrasting colour.Full instructions are on the recipe card at the bottom with a video.You don’t want to roll the dough out too flat, a height of around an inch is perfect.With a basting brush (pastry brush) gently coat the scones with an egg wash by whisking an egg, then add the remaining grated cheese on top and bake in the oven for 25 minutes.I personally love them freshly baked, cut in half and spread with garlic butter.Allow the scones to cool down before placing them into a freezer bag or an airtight container.When you’re ready to eat them, take them out of the freezer and leave to thaw for a few hours.I find that freezing the scones make them lose a little bit of its flavour intensity, this can be easily combated by added grated cheese on top before reheating in the oven.Print Recipe Pin Recipe Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Course Appetizer, Side Dish, Snack Cuisine British Servings 10 Scones Calories 203 kcal Ingredients Metric US Customary 1x 2x 3x 280 g Plain Flour Plus Extra For Dusting.You don’t want to roll the dough out too flat, a height of around an inch is perfect.With a basting brush (pastry brush) gently coat the scones with an egg wash by whisking an egg, then add the remaining grated cheese on top and bake in the oven for 25 minutes...

  • July 5, 2022
Which Cream Is Best For Scones
Which Cream Is Best For Scones

Clotted Cream is deliciously creamy and the essential companion to a batch of British scones .You’ll find it served in a little dish right alongside your scones (or very traditionally, Cornish ‘splits’, a type of yeast bun).It is a thick, creamy, white spread, the consistency of softened cream cheese.At that time, clotted cream and butter were the most popular ways to preserve milk.One of our readers sent us a wonderful insight into clotted cream making, that is worth sharing.Angela spent her childhood during WWII at Callington with her grandparents who were retired farmers on the Devon/Cornwall border.She explained that the real difference between clotted cream in Devon and Cornwall came down to the process.“Devon cream was made by putting the full milk straight from the cow into a large enamel pan.When cold, the thick crust was carefully scooped off the top of the milk and put in a cream dish ready for use.Cornish clotted cream was made as follows – The full milk was poured through a separator.The full cream was then put into the enamel pan and very slowly heated on the stove until it thickened from top to bottom.Often you’ll add sweetener and possibly a flavoring, like vanilla, to whipped cream as well.It’s loved for the creamy texture it adds, similar to butter, rather than a particular sweetness or flavor.Our reader Angela pointed out to us that the making of butter in a churn took additional time and hard work.Clotted describes the look of the cream when it is heated ever so gently so that the fat separates to the top and clings together.You see, for best results you need to start with heavy cream that has not been ultra-pasteurized for a longer shelf life.Clotted cream typically lends itself to sweeter uses: spread on scones (or “splits” as Angela pointed out to us were more common where she was growing up) with some jam.We think it would be delicious as a veggie dip or spread on a cucumber slice as an appetizer.You could also add it to mashed potatoes, risotto, or eggs to give them extra creaminess, much like you would butter.Day 3 After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind.Gently stir the skimmed clotted cream to create a smooth texture.It simply means your finished cream will have a bit of a deeper flavor, and it will most likely have some flecks of brown and not be a pure creamy white.).Her love for cultural cuisines was instilled early by her French Canadian Grandmother...

  • July 5, 2022
Can Scones Be Made Without Butter
Can Scones Be Made Without Butter

Instead, the scones get their tender crumb and buttery flavor from heavy cream, stirred right into the flour mixture.With the exception of the eponymous cream, you likely have the remaining five ingredients on hand.A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.I use plain, fine table salt for my baking recipes.In a large bowl, whisk the flour, sugar, baking powder, and salt.Set aside 1 tablespoon (15 mL) of the cream (a ramekin, cup, or any small vessel.Drizzle the remaining cream, as well as the vanilla, over the flour mixture.Using a fork, gently combine into a thick dough, making sure to scrape the bottom and sides of the bowl.Turn the dough out onto a small, lightly floured board or dinner plate (one that will fit in your freezer).Cup your hands around the sides to gently shape the dough–it does not need to be a perfect circle.Sprinkling the tops of the scones with sugar adds sparkle and crunch once baked.Chilling the dough facilitates a better rise and lighter texture.Remove the chilled dough from the freezer and place it on the prepared baking sheet.Carefully pull the wedges away from each other (creating 1 to 2 inches space between the scones).Bake the scones in the preheated oven for 12 to 15 minutes until risen and golden brown.Scones are traditional British fare, typically served with tea, but here in the States they are most often served for breakfast or brunch (a close cousin to the humble muffin).Few things, however, beat the pairing of scones with jam (marmalade, preserves and jelly fall into this category).A: No, the recipe depends on the high fat content of heavy whipping cream.Drier fruits (e.g., blueberries or pieces of apple) are easier to incorporate into the dough than delicate raspberries.Stir fresh fruit in with the cream, using a gentle hand to mix.Grease or lightly spray the baking sheet instead of lining with parchment paper.A: Overmixing and/or overhandling the dough is the reason (the gluten–protein– in the flour is easily activated with too much mixing).Use the lightest touch to combine the dough and handle it as little as possible when shaping...

  • July 5, 2022
Egg Free Scones To Buy
Egg Free Scones To Buy

Last month Tony and I had a fun trip to Maine to learn about wild blueberries.There were many fabulous takeaways, but the one thing I could not get out of my head were the Panera Wild Blueberry Scones.Rich, full fat coconut milk swaps in for the cream to make wonderfully simple, delicious wild blueberry scones.This post is sponsored by So Delicious Dairy Free, but the wild blueberry scones, photos and opinions are all mine.In this picture, I used 1/2 cup powdered sugar, 1 tablespoon So Delicious unsweetened dairy-free coconut milk beverage, and 1/8 teaspoon vanilla extract.Thank to Jeanette for providing feedback on this recipe via Instagram: “They were yummy this morning esp with added almond extract ?”.Thanks to Ashley for providing feedback on this recipe via Facebook: “I’ve made this many times they’re so good! ...

  • July 5, 2022
How To Make Drop Scones In Kenya
How To Make Drop Scones In Kenya

In honor of all things Royal, we present to you a recipe for drop scones, otherwise known as "Scotch pancakes", that Queen Elizabeth made for President Dwight Eisenhower on the occasion of his visit to Balmoral castle in 1959.According to the National Archives, the Queen prepared drop scones for the President, using a family recipe.Later she sent the President a letter and enclosed the recipe, with annotations and a suggestion to use treacle in place of the caster sugar.Oddly, when I filled each (completely different shape) tea cup with flour and weighed them, the result for each was exactly 100 grams...

  • July 5, 2022
Is It Scones Or Scons
Is It Scones Or Scons

It is a division as entrenched and as bitter as the split between Brexit backers and EU Remainers – though in this case, the issue is truly personal.To those in the latter group, it is a posh affectation to use a long vowel for this staple item of afternoon tea.By contrast, those in the former group believe they are merely following a logical extension of the pronunciation of the word cone by adding an s as a prefix.The example of scone’s different pronunciations underscores the highly varied nature of Britain’s complex, shifting patterns of speech, and comes as the nation celebrates English Language Day and Shakespeare’s birthday on Sunday.And, just to complicate the matter, there is a third pronunciation available for the word – in the form of the village of Scone in Scotland, which is pronounced “skoon”.In phonetics, it is called a merger, but we don’t always know why it has taken place in some areas of Britain and not in other parts of the country.”.In 1950 most people living to the south-west of a line drawn between London and Birmingham – as well as pockets in Lancashire and in Northumberland – pronounced the “r” in “arm”.The tendency to enunciate the letter “r” everywhere it appears in the spelling of a word is known as a rhotic accent and it is typified by people from Scotland and Ireland.“The idea horrifies some English language teachers but at the end of the day we have to accept that words and their pronunciation are flexible and changeable,” says Setter.And you can trace the spread of the glottal stop and other features of the London accent moving westward along the M4 over time.Setter concludes: “There is all sorts of discussion about how English might change over the years – and the truth is that we really don’t know exactly what is going to happen.”...

  • July 5, 2022
How To Make Rock Scones
How To Make Rock Scones

To make the butter, pour the cream into a mixing bowl and using an electric whisk, start beating...

  • July 5, 2022
Candle Wall Sconces For Bathroom
Candle Wall Sconces For Bathroom

A wall sconce candle holder is a fun piece of wall decor to add to your dining room, bedroom or living room...

  • July 5, 2022
Why Will My Scones Not Rise
Why Will My Scones Not Rise

wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards.If it's too dry, your scones won't rise properly, so tweak the ingredient proportions as needed...

  • July 5, 2022
What To Eat With Tattie Scones
What To Eat With Tattie Scones

But, perhaps best of all, there's the Scottish breakfast in all its superiority – the upstanding porridge of unimpeachable rectitude, the oat-studded black pudding, and, best of all, the hot, buttery tattie scones, which render the English fried slice as dull and workaday as toast.For those south of the border unfamiliar with this delicacy, known as fadge or farls in Ireland, it is more like a flat bread than a fluffy teatime scone, traditionally made with leftover potatoes ("usually just after the midday meal, when [they're] still warm", according to F Marian McNeill's The Scots Kitchen) and cooked fast on a hot griddle.They're readily available in their homeland, but I've found them sadly difficult to source elsewhere – happily, they're pretty easy to make at home, even with a hangover.No argument about the variety: "as mealy as possible", as painter Victor MacClure writes in his memoir Good Appetite My Companion, quoted by Elizabeth David in her English Bread and Yeast Cookery, a book with a wider scope than its name suggests.I find the cold versions difficult to work, and, in Oliver's case, impractical, as it's quite hard to mix butter into cool mash.Warm it is, but preferably as dry as possible: it's a good idea to return them to the pan to steam a little before mashing, as Lawrence suggests.Allen uses a scant two tablespoons to 900g spuds, and her scones are the most potatoey of the lot – more like a cross between a baked potato and a croquette than a pancake.Lawrence and Oliver put baking powder in their scones, but I'm not sure what this adds – certainly they don't seem lighter or fluffier than the others, and I'm doubtful if it could get to work during such a brief cooking time, especially in such a heavy dough.Butter and milk are the most common fats used to bind the potatoes and flour together, though Allen adds beaten egg as well, which makes it a bit wet for shaping.Generous seasoning is vital with such a simple dish, though, as I find Lawrence's half a teaspoon slightly overpowering, I'm going to recommend that you do so to taste.Oliver leaves his 2cm thick, and Keogh only 5mm thinner, which presents a similar problem – it is impossible to cook them right through in a hot pan, and I can taste raw flour in the finished scones.I like Lawrence's best: thin enough to cook through (and, more importantly, spread with butter, roll up and eat), but thick enough to allow a contrast between the crust and the fluffy interior.Allen bakes her farls in an 180C oven for 15-20 minutes, which works because of the thickness of her recipe, but would turn a thinner scone into a crispbread...

  • July 5, 2022
Lemon Blueberry Scones With Sour Cream
Lemon Blueberry Scones With Sour Cream

The added sour cream in the dough helps keep these soft and pillowy.The tops and bottom have the much needed light crunch, while the inside is softer than a biscuit, but denser than cake.Make a batch of these and enjoy them with your morning coffee, or a little treat in the afternoon.There’s no complex methods, you don’t need any yeast or to let any dough rise.You want to gently fold them in so you don’t mash the blueberries creating too much blue or purple texture to the dough.Follow me on Instagram for more food photos, cooking tips, and recipe ideas! ...

  • July 5, 2022
How To Make Scone Without Baking Powder
How To Make Scone Without Baking Powder

Simple to share, and super easy to rustle up for any celebration, even one fit for a Queen this Jubilee...

  • July 5, 2022
How Long To Cook Cheese Scones In Oven
How Long To Cook Cheese Scones In Oven

Not only are they easy to make, but I’ve shared my favorite tips to ensure they come out tender and light every time.Scones are the English partner to American biscuits — and these are upscaled for any time enjoyment!While scones often have added fruits (like blueberries or cranberries), I personally prefer a savory addition, like Cabot Seriously Sharp Cheddar and a sprinkle of chives.They’re quick and easy to make and all you need is a bowl, a wooden spoon and some great cheese!The cheese is folded into the dough ensuring savory goodness you can see throughout the flaky layers.They are a certified B corporation which means they meet the highest standards of social and environmental performance.Cabot Seriously Sharp adds great flavor to this recipe but swap it out with any of the following add-ins to make these scones your own!The cold butter creates pockets giving layers and a flaky texture.When patting out the dough, very lightly flour your surface if needed, I prefer to work on parchment paper...

  • July 4, 2022
How Long To Bake A Frozen Scone
How Long To Bake A Frozen Scone

Each oven varies, so if scones are baking flat and spreading out, try a slightly higher temperature...

  • July 4, 2022
How Do I Make Scones With Lemonade
How Do I Make Scones With Lemonade

Transfer the dough to a sheet of lightly floured baking parchment, then roll out to a 2cm thickness...

  • July 4, 2022
Cherry Almond Scones Near Me
Cherry Almond Scones Near Me

To make the choux pastry buns: It is best to do this with an electric hand whisk so get that ready and have all the ingredients weighed out before you start...

  • July 4, 2022
How To Make Homemade Scones With Raisins
How To Make Homemade Scones With Raisins

This classic British recipe for Raisin Scones are fantastic straight from the oven or split and toasted the next day.These raisin scones are best enjoyed still warm from the oven and smothered in butter and jam.Scones with raisins are really popular in the UK, but I never cared for them (so I thought), and given the choice, I have always gone for plain.Mix in the wet ingredients, turn out onto a floured surface, roll out into a disc, and cut into wedges...

  • July 4, 2022
How To Make Kiwi Scones
How To Make Kiwi Scones

The humble kiwi fruit occupies an unfairly neglected position in the minds of most home cooks.The combination of fruits are so full of pectin (responsible for the jelly-ish consistency of jam) that it’s virtually impossible to undercook.Your efforts will be rewarded with a deliciously tart jam, speckled attractively with little black seeds.Remove the white inner flesh along the spine of each quarter and put the fruit in a saucepan.Leave to bubble away for a couple of minutes, then use a potato masher to break up the fruit.Knowing when it’s done is more a question of consistency than exact timings: once properly cooked, it should have lost most of its water and traded its initial vivid green for a more muted tone.Sieve the flour, salt, bicarb and sugar into a bowl, then add the butter and rub in until there are no big lumps left.Cut it through the mix with a blunt dinner knife: the aim is to disperse it evenly without doing any heavy-handed overmixing of the dough (to avoid lumpy, tough scones).Use a 5cm round cookie cutter to cCut out the scones and lay these on a baking sheet lined with greaseproof paper...

  • July 4, 2022
Cheese Scones How To Serve
Cheese Scones How To Serve

These technologies are needed to enable our websites and apps to run and to keep it secure.Cookie name Duration PHPSESSID Until the browsing session ends device_view 1 month viewedRecipes 1 year subscription-{popup-version-date}-PopupClosed 12 days Vimeo Enables Vimeo videos on the site Cookie name Duration _derived_epik 1 year Constant Commerce Enables shopping tools for recipe ingredients Cookie name Duration cc_a_h 10 years cc_a_s Until the browsing session ends DoubleClick DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.Cookie name Duration DSID 10 days IDE 1 year RUL 11 months.We use this data to customise the marketing content you see on websites, apps and social media.Cookie name Duration outbrain_cid_fetch 5 minutes adrl 5 weeks apnxs 6 weeks criteo 2 months obuid 6 months Twitter Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter...

  • July 4, 2022
Why My Scones Did Not Rise
Why My Scones Did Not Rise

wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards.If it's too dry, your scones won't rise properly, so tweak the ingredient proportions as needed...

  • July 4, 2022
Frozen Blueberry Scones Without Heavy Cream
Frozen Blueberry Scones Without Heavy Cream

this recipe, makes the flakiest, the most tender scones that no store-bought or bakery can rival.The sugar crust atop them is one of our favorite parts as it contrasts the soft inside very well.And the blueberries, ugh… they just burst as you bite into the scone to reveal their sweet juices.This will prevent the butter from melting and keep the scones nice and fluffy, instead of heavy and dense.When ready to serve, the scones can be reheated in a 350F degree oven for about 5-7 minutes.Dump the dough onto your working surface and press it together until it holds shape.With a sharp knife, cut into 8 – 12 triangles and transfer to a baking sheet, spacing them out evenly.Brush the tops with melted butter and sprinkle with coarse sugar.Serve them for breakfast or brunch, or pack as a school snack they're always a hit around our house!1 tsp vanilla extract Also 2 cups blueberries fresh, frozen, or dried.2 tbsp lemon juice US Customary - Metric Instructions How to make the Blueberry Scones Prep: Preheat oven to 425F with the rack in the middle.Combine: Grate 8 tbsp frozen butter on a large holed box grater right into the flour mixture and toss together to coat the butter in flour.Add the cold wet ingredients and stir just until barely holds together.With a sharp knife cut the log into 12 triangle pieces (for smaller scones) or 8 triangles (for regular, large size) and transfer to a 12"x18" baking sheet, spacing them evenly.PRO tip: refrigerate or freeze the scones for 15-30 minutes so they retain their shape better when baking.Nutrition Facts Blueberry Scones Recipe Amount Per Serving Calories 234 Calories from Fat 108 % Daily Value* Fat 12g 18% Saturated Fat 7g 44% Cholesterol 31mg 10% Sodium 221mg 10% Potassium 152mg 4% Carbohydrates 29g 10% Fiber 1g 4% Sugar 12g 13% Protein 3g 6% Vitamin A 385IU 8% Vitamin C 2.5mg 3% Calcium 66mg 7% Iron 1.1mg 6% * Percent Daily Values are based on a 2000 calorie diet...

  • July 3, 2022
How To Say Scone In England
How To Say Scone In England

It is a division as entrenched and as bitter as the split between Brexit backers and EU Remainers – though in this case, the issue is truly personal.To those in the latter group, it is a posh affectation to use a long vowel for this staple item of afternoon tea.By contrast, those in the former group believe they are merely following a logical extension of the pronunciation of the word cone by adding an s as a prefix.The example of scone’s different pronunciations underscores the highly varied nature of Britain’s complex, shifting patterns of speech, and comes as the nation celebrates English Language Day and Shakespeare’s birthday on Sunday.And, just to complicate the matter, there is a third pronunciation available for the word – in the form of the village of Scone in Scotland, which is pronounced “skoon”.In phonetics, it is called a merger, but we don’t always know why it has taken place in some areas of Britain and not in other parts of the country.”.In 1950 most people living to the south-west of a line drawn between London and Birmingham – as well as pockets in Lancashire and in Northumberland – pronounced the “r” in “arm”.The tendency to enunciate the letter “r” everywhere it appears in the spelling of a word is known as a rhotic accent and it is typified by people from Scotland and Ireland.“The idea horrifies some English language teachers but at the end of the day we have to accept that words and their pronunciation are flexible and changeable,” says Setter.And you can trace the spread of the glottal stop and other features of the London accent moving westward along the M4 over time.Setter concludes: “There is all sorts of discussion about how English might change over the years – and the truth is that we really don’t know exactly what is going to happen.”...

  • July 3, 2022
Irish Scones With Sour Cream
Irish Scones With Sour Cream

Site Index Blueberry Raisins Scones.These scones are simple to make and will have you baking them weekly for your weekend breakfasts.Slather these with clotted cream for the perfect combination!He has admitted, in a sugar-induced haze, that he married me so he could savor my butter tarts every Christmas.I guess baking is cheaper than a divorce in any case, right?I use sour cream AND an egg to make the ultimate rich scones.Really, just read all of the raving reviews below from readers that have made these – I don't call anything the best unless I REALLY think it is!Sour cream is what sets the best scones apart from all others, it yields a tender crumb inside while the butter in the recipe makes the outside crispy and snappy, the perfect scone in my opinion.Take your bowl with your cup of sour cream, and mix in the baking soda.Ok, throw those 4 cups of flour into a big mixing bowl.Don't be intimidated by my whisk, and the fact that it can kick your sifters hiney, then come back and fluff my ingredients right up, then come back for a second helping of kicking hiney on your sifter.And even though there are some scone purists who may clutch their pearls and fan themselves rapidly with their cookbooks, I have used margarine in this recipe, and it tastes great as well.And for the gold cookie award, does anyone want to guess who gave me this for Christmas one year?Leave your answer in my comments, I am sure you can guess correctly.cutting butter into scones dry mixture.cutting butter into scones dry mixture.I love this picture because it shows how I am loathe to wash more dishes than I have to.Take your poofy sour cream and your egg and add them in.Raisins are amazing in this recipe as well, they make a sweeter scone than the blueberries do.Raisins, you can pound the heck outta the suckers and you won't even make a dent.Lay your beautiful little pie-like pieces onto your very well greased baking sheets.These are great plain, better with margarine or butter, and fantastic with jam.Use cold butter ( even frozen) and grate it into the scones if you have a grater.Don't fear however if you want to make these and you didn't have time to freeze the butter, cold from the fridge works great as well!IF you think you did over work the dough, you can refrigerate the scone triangles before you bake them to get the butter hard again.Pin this recipe to your Breakfast or Desserts Boards and Remember to FOLLOW ME ON PINTEREST! ...

  • July 3, 2022