Don't wuss out and use milk or half and half. Heavy cream all the way.
They claim you can substitute raisins for currants...don't believe them.
Well, technically you can, but spiritually it's like using milk instead of cream.
I'd rather forgo them entirely.
I've been using organic flour from the bulk bin at the local co-op the past while, and it makes a huge difference. It's so much better than any of the packaged flour I can't go back. If you've got a health food store or co-op in your area and like to bake, give it a try. The flour is much better and no more expensive.
I buy my spices there too- I filled my spice jar with organic fresh rubbed sage for less than a dollar...an equvalent weight of Schilling at the supermarket was five bucks.
Everyone uses food processors to cut butter into the dough these days, but I still prefer an old fashioned pastry cutter. Takes a little longer, but is much easier to clean...and call me crazy but I like the feel of cooking with my hands whenever possible. I chop and grate everything by hand too. As long as I'm not cooking for a crowd, I just enjoy it more...I like the connection to the food.
food processor to cut the butter in?
ReplyDeletethat is silly - real men do it with a fork!
Heavy cream is good but really it depends on the consistency you are shooting for - milk has its place.
you might try using blueberries in your scones sometime
- bobo
forks are a little bit too manly for me...i'll stick with the pastry cutter.
ReplyDeleteat the cabin I just did it by hand- worked fine, you squish the butter around between your fingers.
You damn bleeding-heart liberals and your scones! Liberals are like butter! They shoud be chopped up in a food processor, not tenderly fondled and coaxed into the right texture for girly-pastries!
ReplyDeleteWhat butter is to scones is what looters are to New Orleans is what liberals are to a Sunday brunch!
xxoo