MooNoi Posted September 30, 2007 Author Report Share Posted September 30, 2007 No need ..they breed horses there ..and good ones as well Probably not at the moment they're not. A nice little town, Scone. And it *is* little! Would be interesting to know how it got the name. Link to comment Share on other sites More sharing options...
Torneyboy Posted October 1, 2007 Report Share Posted October 1, 2007 Very nice ...but also fattening Link to comment Share on other sites More sharing options...
sayjann Posted October 1, 2007 Report Share Posted October 1, 2007 i was bought up to say Scone like stone. in my part of the world we have a couple of villages called Cosham and Bosham. most people pronounce them as cosh-em and Bosh-em but there is a theory that it should be cos-em and bos-em Link to comment Share on other sites More sharing options...
The_Munchmaster Posted October 1, 2007 Report Share Posted October 1, 2007 i was bought up to say Scone like stone.... It's not your fault sayjann, after all you were also brought up to believe that Man U were a great team. Link to comment Share on other sites More sharing options...
The_Munchmaster Posted October 1, 2007 Report Share Posted October 1, 2007 Traditional Scottish Recipes Scones Scones (from the Gaelic word "sgoon" and rhymed with "gone" not "bones") are a favourite in Scotland (and elsewhere). The recipe below is for what are known as rich white scones. These can form the basis of many varieties including sultana scones, treacle scones and jam scones. Ingredients: 8oz/250g or two cups of self raising flower (Or "all-purpose" flour with 3 teaspoons baking powder in North America) 1 oz/25g (¼ stick) of butter or margarine. ¼ pint (140ml or half to ¾ cup) sour cream One beaten egg Pinch of salt Method: Preheat the oven to 400F/200C/Gas Mark 6. Sift the dry ingredients together and then rub in the butter. Pour in the sour cream and then the beaten egg in the centre of the mixture and mix to obtain a soft elastic dough. Turn out onto a floured surface and roll out to about ½ inch (1.2cm) thick. Prick over with a fork and cut into small rounds with a cutter about 1½ inches (3.8cm) in diameter. Bake in the preheated oven for 10-15 minutes. Scones are delicious if served warm. Cut in two and spread with butter and/or jam (preserves) to add even more flavour and moisture. Link to comment Share on other sites More sharing options...
Flashermac Posted October 1, 2007 Report Share Posted October 1, 2007 Yummy Link to comment Share on other sites More sharing options...
sayjann Posted October 1, 2007 Report Share Posted October 1, 2007 my Mother taught me how to say the word and she was taught by her Mother. my Grandmother was a snob who liked to think of herself as above her station and she thought it was posher to say scone as in stone. probably wrong but i'm not gonna change my ways right now. but due to my new diet i'm not allowed things like clotted cream and jams....... so maybe my Days of a cream tea will be limited to special occasions...... Link to comment Share on other sites More sharing options...
MooNoi Posted October 2, 2007 Author Report Share Posted October 2, 2007 I really like fruit scones - lovely sultanas (raisins) and dried fruits in them. Bew-di-ful! Link to comment Share on other sites More sharing options...
flacko Posted October 5, 2007 Report Share Posted October 5, 2007 yeah there called biscuits here Link to comment Share on other sites More sharing options...
Torneyboy Posted October 5, 2007 Report Share Posted October 5, 2007 fresh and hot :thumbup: Link to comment Share on other sites More sharing options...
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