Is it The Shire? No, just lovely Grantchester, England!

[Delster]

Ooooh gwen fabulous thread!!! Thank you for sharing!

Snickers pie, hmmm

Although Snickers will always be Marathon to me

Deelight I thought Australians drove on the left too?

 

[Deelight]

Gwen I am so there OMG look at the size of those scones

now thats what I call a scone and clotted cream and jam I am in heaven *drool*, I definitely have to make a day trip out there the scones have definitely sold me

if you can't tell I have a severe weakness for a good scone.

Claire I am a Brissie girl cool another QLD'er

how seriously unbelievably cold has it

Delster D'OH (feels silly) you are so right, I just had a moment, I was thinking England was like the rest of Europe where they drive on the right YAY I am all sorted just need to pack my GPS and I will be sweet BF would most likely drive but hey it is good knowing I can .


ETA: OMG snickers pie double yum

 

[Delster]

England is actually easier than Ireland to drive in I think. More signs and they usually face the right way, ha ha! One thing that threw me for a loop first time I drove in England was the suddenness of some of the turns. If there''s a ''left turn'' sign, it usually means ''left turn NOW, SHARP, BRAAAAAAKE!''. In Ireland it''s more ''left turn in a bit, you''ve got a minute, sure have a cup of tea while you''re at it''. And then you go right by the turn cos it''s hidden behind a hedge or something!

So for the uncultured Irish girl, please teach me how you eat scones with clotted cream and jam? Do you put the cream on the scone and then put jam on top? We just smother ''em in Kerrygold over here

 

[Deelight]

I had heard about the English road signs before like when it says turn left it means NOW Delster Aussie road signs sound like the Irish ones you seriously have plenty of warning .

IMO best way to eat a scone is to smother it with butter and then jam to taste and LASHINGS of cream and then some more (I really like cream) OMG so good you have to try it there is no turning back. Speaking of scones I really could go a scone right now and all the shops are closed *WAH*.

I have no idea what Kerrygold is but I am intrigued?

 

[gwendolyn]

OH MY GOSH the Snickers pie was SOOOOOO GOOOOOOD. I only had one bite because it was J''s (the cookie was mine but we ended up splitting it because it was too huge and J can eat any food put in front of him

), but it was unbelievably good. It was soft and gooey and just downright delicious. Mmmmm, now I want a slice.

Delster, what''s Kerrygold? Inquiring minds want to know!

As for how to eat a scone with clotted cream, you''ve got it! Lots of people over here substitute butter for clotted cream, but you can''t have a proper *cream* tea without clotted cream. The best clotted cream (IMO) is really thick like a paste but all types taste oh so good. Not even remotely good for you, naturally! But oh so good.

 

[Po10472]

noooooo, no butter.

tons of jam then tons of cream and a huge napkin, all washed down with a nice cup of earl grey.

i''ve got a major craving now for a big scone!!

 

[gwendolyn]

Date: 5/28/2008 7:20:10 AM
Author: Po10472
noooooo, no butter.


tons of jam then tons of cream and a huge napkin, all washed down with a nice cup of earl grey.


i''ve got a major craving now for a big scone!!

You do your jam first? I haven''t seen that before.

 

[Delster]

Kerrygold - it's Irish for butter

They have these ads that all revolve around flirting and innuendo all somehow linked with eating or borrowing butter. Literally everyone in Ireland will fall around laughing if you ask them 'who's taking the horse to France?' or 'did ye miss the boat... again?'

I did a YouTube search and couldn't find them (

) but this is a related product - brilliant advert!

ETA - scone etiquette, I love it! Most people here actually do butter AND jam but I prefer just butter or just jam. Hmmmm, strawberry jam.

 

[Deelight]

Delster You have to try the jam and cream so good, that ad was really cute

I just searched for a scone recipe online and found out I have all the ingredients WOOHOO I'm about to attempt to make scones

ETA in case anyone else feels the need to bake

Serving size: Serves 6
Cuisine type: Traditional
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Breakfast, Lunch, Snacks

It takes only about 15 minutes to produce a basketful of lovely hot scones, featherlight, on the table. With your favourite jam, and cream, added before you serve these scones to family and friends, there's bound to be an appreciative response. Makes 12.
INGREDIENTS

300g (2 cups) self-raising flour
½ teaspoon salt
1 teaspoon sugar
30g butter
125ml (½ cup) milk
60ml (¼ cup) water

METHOD

1. Sift flour and salt into basin, stir in sugar. Rub in butter with fingertips until mixture resembles fine breadcrumbs. (For a sweet scone, increase sugar to 1 tablespoon; add ½ to ¼ cup sultanas.)
2. Make hole in centre of flour, pour in combined milk and water. Mix lightly and quickly. Turn out on to floured surface, knead lightly.
3. Pat dough out to approximately 2 cm thickness; cut into rounds with 5cm cutter; dip cutter into flour each time before cutting. Place close together on lightly greased scone tray, or pack side by side, in rows of three, into greased 18cm x 28cm lamington tin. Brush tops with a little milk. Bake at 250°C for 10 minutes, or until golden brown. (Scones in lamington tin may take a little longer.)

 

[Delster]

They're not real scones! Where's the buttermilk???

 

[gwendolyn]

Date: 5/28/2008 7:26:37 AM
Author: Delster
Kerrygold - it''s Irish for butter

Oh, haha, I think I actually might have some in my fridge right now! I don''t tend to think of things by their brand name usually but the packaging is gold and it is Irish butter so I am thinking that''s probably it...

If it is, it is EXCELLENT butter. (I should know, because J is a connoisseur of butter!)

 

[Deelight]

Date: 5/28/2008 7:34:26 AM
Author: Delster

They''re not real scones! Where''s the buttermilk???

It was the only recipe I could find

good thing though as I don''t have any buttermilk, I have a feeling these will not be the best considering I had to alter the recipe to make it gluten free but we shall see

 

[Deelight]

OMG my scones were delish, probably no where near as good as the ones Gwen posted but still I was impressed .

 

[Delster]

You''re like the fastest scone-baker in the West deelight! Or should I say in the south?

So now:

 

[Pandora II]

Scones MUST have buttermilk!

You can have either jam or cream on the top - cream on top is the correct way though.

Personally I'm a jam on scone then cream on jam fan.

You can also have white bloomer bread with golden syrup and clotted cream on - it's called Thunder and Lightening and is sooooooo bad for you. Mmmmmm!


I'm having cucumber sandwiches and mini-scones with strawberry jam and clotted cream instead of canapes for my wedding. Rodda's are shipping the cream up from Cornwall the day before. I can't wait!

Hot cheese scones with herbs straight out of the oven with loads of butter are to die for as well.

 

[Delster]

Mammy Delster''s scones recipe!

INGREDIENTS

1lb flour
3oz margarine
Pinch salt
Level tsp bread soda (not baking power! I think in the States bread soda is called baking soda?)
6oz raisins or sultanas (not currants - they''re not plump enough)
1 egg
Just under 1/2 pint buttermilk

METHOD

Pre-heat oven to 180C / 190C (depending on your oven)
Seive flour salt and bread soda together
Rub in margarine with fingers
Add fruit

Rub some margarine all over a baking tray and sprinkle flour over it
Place baking tray in oven and let it heat up

Break egg into a jug and add enough buttermilk to make up 1/2 pint
Fold in wet ingredients with a fork

If the baking tray is now warm, take it out of the oven. You want the margarine to have just melted, don''t let it burn. The idea with the warm baking tray is to crisp up the bottom of the scone - with a cold baking tray the bottom of the scone will be soggy.

Flatten out the mixture (handle it as little as possible!) and cut into scones with a scone cutter (or a mug)
Place the scones on the warm baking tray and bake for 15 minutes or until cooked

 

[Deelight]

Delster They only take 10 minutes in the oven though I baked mine a touch longer to counter the GF flour .

I already finished the other scone but just for you Delster I went and got myself another it was hard

Here first is the nakie scone picture no toppings

 

[Deelight]

and the scone with topping

Unfortunately I had no cream but I did have loads of butter and jam so I can''t complain

 

[Deelight]

Your mums recipe looks yum I definitely have to have a crack at those tomorrow after I buy some cream mmmmmm cream

Pandora Golden syrup and cream on butter is the best I never knew it had a name though

ETA Pumpkin Scones are also really good

 

[Delster]

They look yummy deelight!

 

[Bia]

That's so funny! That is the only butter my BF buys...so weird. It's not that expensive here in the States either and it is really creamy and so yummy. He cracks me up...he's a 1/4 Irish but must always represent his peeps...lol

Had corn on the cob drowned in that butter last night as a matter of fact.

As for the scones, love them but I couldn't bake if my life depended on it! I can cook my tail off though!

 

[Deelight]

Thanks Delster

Bia you should try these seriously were not hard, too me all of 15 minutes to bake though Delster''s recipe looks much better then mine

For some reason I can''t edit my post above I must have butter on the brain Golden syrup and cream is good on bread not butter

 

[Delster]

From recollection though, I think the Kerrygold in the States is different to what we have over here. It''s salted, and it''s more white than yellow? I could be wrong though.

I''m going to make some scones later and I''ll try and put up pictures tomorrow.

Bia did you know that "bia" is the Irish for "food"?

 

[Bia]

Date: 5/28/2008 10:05:02 AM
Author: Delster
From recollection though, I think the Kerrygold in the States is different to what we have over here. It''s salted, and it''s more white than yellow? I could be wrong though.

I''m going to make some scones later and I''ll try and put up pictures tomorrow.

Bia did you know that ''bia'' is the Irish for ''food''?

Yea, I think you''re right about it being salted...although it is pretty darkish compared to other butter? Its delicious though

But I am also a butter fiend...I put it on everything from toast, to rice, to pasta to...you name it.

Yes, I think bee*, or maybe it was you, told me that "bia" means food. It fits me perfect because I love Ireland and I eat like you wouldn''t believe. Its a good thing I am tall or I would be a serious butterball.

 

[Delster]

Well personally I''d rather have butter than some kind of butter substitute. I favour having the real thing in moderation over eating lots of the fakey stuffs. I avoid anything with sweeteners for the same reason, well, as much as I can. I figure real sugar has got to be less harmful than aspartame.

So bia (we pronounce it Bee-ah), here''s another one for you. The Irish for butter is "im". Pronounced like the last half of "him". There''s one to tell the 1/4 Irish BF now!

I''m sorry gwendolyn I have totally hijacked your thread and made it all about scones and butter!

To return it to topic, since you said you''re into photography, do you wanna share some of your favourite shots? I''m sure I''m not the only one who''d love to admire them!

 

[gwendolyn]

Date: 5/28/2008 8:43:57 AM
Author: Pandora II
cream on top is the correct way though.

How does that work if the cream is really thick? That'd be like putting the peanut butter on after the jelly! That's....strange. I don't get it.

ETA: Del, no worries, babe! I would be happy to post more photos later on--I have to get back to writing now, though!

 

[LegacyGirl]

Beautiful Gwen!!

 

[Delster]

Date: 5/28/2008 9:02:18 AM
Author: Delster

Mammy Delster''s scones recipe!

INGREDIENTS

1lb flour
3oz margarine
Pinch salt
1-2 level tbsp caster sugar (or ordinary sugar either)
Level tsp bread soda (not baking power! I think in the States bread soda is called baking soda?)
6oz raisins or sultanas (not currants - they''re not plump enough)
1 egg
Just under 1/2 pint buttermilk

METHOD

Pre-heat oven to 180C / 190C (depending on your oven)
Seive flour, salt, and bread soda together
Add sugar
Rub in margarine with fingers
Add fruit

Rub some margarine all over a baking tray and sprinkle flour over it
Place baking tray in oven and let it heat up

Break egg into a jug and add enough buttermilk to make up 1/2 pint
Fold in wet ingredients with a fork

If the baking tray is now warm, take it out of the oven. You want the margarine to have just melted, don''t let it burn. The idea with the warm baking tray is to crisp up the bottom of the scone - with a cold baking tray the bottom of the scone will be soggy.

Flatten out the mixture (handle it as little as possible!) and cut into scones with a scone cutter (or a mug)
Place the scones on the warm baking tray and bake for 15 minutes or until cooked

Note insertion of sugar above! Delster''s Mammy just sent through extra instructions

 

[Bia]

You ladies have inspired me! I am going to try these on Saturday morning for BF...what else should I make?

I''ll let you know how they come out

 

[Delster]

Engagement chicken?