General fitness, health and nutrition · Public discussion

Scones question

Amberle3 · 2004-02-29T19:13:43+00:00

I was watching a show on FoodTV Canada today and it drove me nuts. The show focused on tea parties and included how to make scones. They also mentioned that scones are also known as tea biscuits. My grandparents were from the UK, and my grandfather did his part in handing down a family recipe for scones that has been in existence for at least 8 generations. They're Yorkshire Scones, I have no idea if this makes them different from regular UK scones or not. But they're nothing like anything I've ever had the misfortune to eat here that was called a "scone". Most store or bakery scones are made with baking soda and butter, rolled out and cut into circles. My Yorkshire Scones are made with baking powder and shortening, patted into a circle and cut into wedges, then brushed with milk and sprinkled with sugar before baking. My grandparents were always very aggravated when someone would offer them a "scone" and it would be this hard, round tea biscuit. I'm now all confused, because no one other than my family seems to think that scones are anything other than the hard, round tea biscuits. What does everyone else out there know as "scones"? Does my family recipe sound at all familiar to anyone? Amberle3 -- Amberle3 249/216/215-minigoal/150? Renewed my commitment to me 3/30/03 - Take Heart, Take Part Exercise Challenge: http://www.angelfire.com/me4/travelgirl/thtp.htm - Resolutions are for Losers Weight Loss Challenge: http://www.angelfire.com/me4/travelgirl/rafl.htm

Started by Amberle3 · 29 February 2004 · Last activity 9 March 2004 · 23 posts · 956 views

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Original section: General fitness, health and nutrition
Published: 29 February 2004
Last activity: 9 March 2004
Original author: Amberle3
Posts: 23
Discussion status: Public discussion
Total views: 956
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Original post
Amberle3
Archived post

29 February 2004, 19:13 UTC #1

I was watching a show on FoodTV Canada today and it drove me nuts. The show focused on tea parties
and included how to make scones. They also mentioned that scones are also known as tea biscuits.
My grandparents were from the UK, and my grandfather did his part in handing down a family recipe
for scones that has been in existence for at least 8 generations. They're Yorkshire Scones, I have
no idea if this makes them different from regular UK scones or not. But they're nothing like
anything I've ever had the misfortune to eat here that was called a "scone". Most store or bakery
scones are made with baking soda and butter, rolled out and cut into circles. My Yorkshire Scones
are made with baking powder and shortening, patted into a circle and cut into wedges, then brushed
with milk and sprinkled with sugar before baking.
My grandparents were always very aggravated when someone would offer them a "scone" and it would be
this hard, round tea biscuit.
I'm now all confused, because no one other than my family seems to think that scones are anything
other than the hard, round tea biscuits.
What does everyone else out there know as "scones"? Does my family recipe sound at all familiar
to anyone?
Amberle3
--
Amberle3
249/216/215-minigoal/150?
Renewed my commitment to me 3/30/03
- Take Heart, Take Part Exercise Challenge:
angelfire.comthtp.htm
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm

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Fred
Archived post

29 February 2004, 19:33 UTC #2

I can assure you that this Bronx guy does not know historical scones but the ones I have had match
the ones your granddad's recipe shows. A pie wedge shape cut from a large circle. I've had some
great oatmeal scones altho, I don't think they fit in the point friendly listings (G)
So, care to share this old world, heritage recipe?
Amberle3 said:
I was watching a show on FoodTV Canada today and it drove me nuts. The show focused on tea parties
and included how to make scones. They also mentioned that scones are also known as tea biscuits.
My grandparents were from the UK, and my grandfather did his part in handing down a family recipe
for scones that has been in existence for at least 8 generations. They're Yorkshire Scones, I have
no idea if this makes them different from regular UK scones or not. But they're nothing like
anything I've ever had the misfortune to eat here that was called a "scone". Most store or bakery
scones are made with baking soda and butter, rolled out and cut into circles. My Yorkshire Scones
are made with baking powder and shortening, patted into a circle and cut into wedges, then brushed
with milk and sprinkled with sugar before baking.
My grandparents were always very aggravated when someone would offer them a "scone" and it would be
this hard, round tea biscuit.
I'm now all confused, because no one other than my family seems to think that scones are anything
other than the hard, round tea biscuits.
What does everyone else out there know as "scones"? Does my family recipe sound at all familiar
to anyone?
Amberle3

Report
Connie
Archived post

29 February 2004, 20:12 UTC #3

Your scones sound better than any I've ever had!! More points too I imagine!! But who worries about
points when their Grandfathers' recipe is called into question??
Connie
Fred said:
I can assure you that this Bronx guy does not know historical scones but the ones I have had match
the ones your granddad's recipe shows. A pie wedge shape cut from a large circle. I've had some
great oatmeal scones altho, I don't think they fit in the point friendly listings (G)
So, care to share this old world, heritage recipe?
Amberle3 said:
I was watching a show on FoodTV Canada today and it drove me nuts. The show focused on tea parties
and included how to make scones. They also mentioned that scones are also known as tea biscuits.
My grandparents were from the UK, and my grandfather did his part in handing down a family recipe
for scones that has been in existence for at least 8 generations. They're Yorkshire Scones, I have
no idea if this makes them different from regular UK scones or not. But they're nothing like
anything I've ever had the misfortune to eat here that was called a "scone". Most store or bakery
scones are made with baking soda and butter, rolled out and cut into circles. My Yorkshire Scones
are made with baking powder and shortening, patted into a circle and cut into wedges, then brushed
with milk and sprinkled with sugar before baking.
My grandparents were always very aggravated when someone would offer them a "scone" and it would
be this hard, round tea biscuit.
I'm now all confused, because no one other than my family seems to think that scones are anything
other than the hard, round tea biscuits.
What does everyone else out there know as "scones"? Does my family recipe sound at all familiar
to anyone?
Amberle3
--
Cheers,
Connie Walsh
241.5/201.5/155 RAFL 210.5/201.5/198.5

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Lesanne
Archived post

29 February 2004, 20:33 UTC #4

Well I do scones by patting the dough into a large circle and cutting into wedges, but I really love
the butter flavor, so I use butter. I use baking powder, and usually some sort of spice (coriander,
nutmeg, orange zest, something like that) and some sort of dried fruit (raisins, cherries, berries)
and sprinkle maple sugar on top.
"Amberle3" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I was watching a show on FoodTV Canada today and it drove me nuts. The show focused on tea parties
and included how to make scones. They also mentioned that scones are also known as tea biscuits.
My grandparents were from the UK, and my grandfather did his part in handing down a family recipe
for scones that has been in existence for at least 8 generations. They're Yorkshire Scones, I have
no idea if this makes them different from regular UK scones or not. But they're nothing like
anything I've ever had the misfortune to eat here that was called a "scone". Most store or bakery
scones are made with baking soda and butter, rolled out and cut into circles. My Yorkshire Scones
are made with baking powder and shortening, patted into a circle and cut into wedges, then brushed
with milk and sprinkled with sugar before baking.
My grandparents were always very aggravated when someone would offer them a "scone" and it would
be this hard, round tea biscuit.
I'm now all confused, because no one other than my family seems to think that scones are anything
other than the hard, round tea biscuits.
What does everyone else out there know as "scones"? Does my family recipe sound at all familiar
to anyone?
Amberle3
--
Amberle3
249/216/215-minigoal/150? Renewed my commitment to me 3/30/03
- Take Heart, Take Part Exercise Challenge: angelfire.comthtp.htm
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm

Report
Julie
Archived post

29 February 2004, 20:33 UTC #5

Hi Amberle, Growing up in Lancashire in the UK, scones had raisins or currants in them and were made
of some kind of dough that was dropped onto a baking sheet rather than cut out then baked. They were
usually served with butter and jam. I never had heard of a "tea biscuit" till I moved to Canada.
Your scones sound more like Scottish shortbread to me - I'm salivating! Would you be so kind as to
post the recipe? Julie
"Amberle3" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I was watching a show on FoodTV Canada today and it drove me nuts. The show focused on tea parties
and included how to make scones. They also mentioned that scones are also known as tea biscuits.
My grandparents were from the UK, and my grandfather did his part in handing down a family recipe
for scones that has been in existence for at least 8 generations. They're Yorkshire Scones, I have
no idea if this makes them different from regular UK scones or not. But they're nothing like
anything I've ever had the misfortune to eat here that was called a "scone". Most store or bakery
scones are made with baking soda and butter, rolled out and cut into circles. My Yorkshire Scones
are made with baking powder and shortening, patted into a circle and cut into wedges, then brushed
with milk and sprinkled with sugar before baking.
My grandparents were always very aggravated when someone would offer them a "scone" and it would
be this hard, round tea biscuit.
I'm now all confused, because no one other than my family seems to think that scones are anything
other than the hard, round tea biscuits.
What does everyone else out there know as "scones"? Does my family recipe sound at all familiar
to anyone?
Amberle3
--
Amberle3
249/216/215-minigoal/150? Renewed my commitment to me 3/30/03
- Take Heart, Take Part Exercise Challenge: angelfire.comthtp.htm
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm

Report
Kate Dicey
Archived post

29 February 2004, 22:32 UTC #6

Amberle3 said:
I was watching a show on FoodTV Canada today and it drove me nuts. The show focused on tea parties
and included how to make scones. They also mentioned that scones are also known as tea biscuits.
My grandparents were from the UK, and my grandfather did his part in handing down a family recipe
for scones that has been in existence for at least 8 generations. They're Yorkshire Scones, I have
no idea if this makes them different from regular UK scones or not. But they're nothing like
anything I've ever had the misfortune to eat here that was called a "scone". Most store or bakery
scones are made with baking soda and butter, rolled out and cut into circles. My Yorkshire Scones
are made with baking powder and shortening, patted into a circle and cut into wedges, then brushed
with milk and sprinkled with sugar before baking.
My grandparents were always very aggravated when someone would offer them a "scone" and it would
be this hard, round tea biscuit.
I'm now all confused, because no one other than my family seems to think that scones are anything
other than the hard, round tea biscuits.
What does everyone else out there know as "scones"? Does my family recipe sound at all familiar
to anyone?
Amberle3
--
Amberle3
249/216/215-minigoal/150? Renewed my commitment to me 3/30/03
- Take Heart, Take Part Exercise Challenge: angelfire.comthtp.htm
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm
Your recipe sounds similar to my own Girdle Scones - a true scot's tradition!
Half fill a small mixing bowl with self raising flour (or plain flour with baking powder added)
Add a pinch of salt and a tablespoon of sugar
Make a well in the middle and stirr in enough milk or cream to make a softish dough - use a knife:
it's the best tool for the job! Turn out onto a well floured surface and pat into a circle about
3/4" thick. Cut into 8 wedges and cook a few at a time on a well heated girdle (the flat sort).
These are best made with cream that is just on the turn: not sour yet, but not fresh enough to pour
over strawberries.
This and other Scottish recipes are on my web site, along with a picture of the girdle at work
cooking Scots pancakes.
--
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
diceyhome.free-online.co.ukdiceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Report
Lesanne
Archived post

29 February 2004, 23:32 UTC #7

I have a scones recipe that makes big juicy 6 point ones. A major breakfast.
"Connie" <walshclan@nospam_primus.ca> wrote in message news:40424672.9070205@nospam_primus.ca...
Quoted message said:
Your scones sound better than any I've ever had!! More points too I imagine!! But who worries
about points when their Grandfathers' recipe is called into question??
Connie
Fred said:
I can assure you that this Bronx guy does not know historical scones but the ones I have had
match the ones your granddad's recipe shows. A pie wedge shape cut from a large circle. I've had
some great oatmeal scones altho, I don't think they fit in the point friendly listings (G)
So, care to share this old world, heritage recipe?
Amberle3 said:
I was watching a show on FoodTV Canada today and it drove me nuts. The show focused on tea
parties and included how to make scones. They also mentioned that scones are also known as tea
biscuits.
My grandparents were from the UK, and my grandfather did his part in handing down a family
recipe for scones that has been in existence for at least 8 generations. They're Yorkshire
Scones, I have no idea if this makes them different from regular UK scones or not. But they're
nothing like anything I've ever had the misfortune to eat here that was called a "scone". Most
store or bakery scones are made with baking soda and butter, rolled out and cut into circles. My
Yorkshire Scones are made with baking powder and shortening, patted into a circle and cut into
wedges, then brushed with milk and sprinkled with sugar before baking.
My grandparents were always very aggravated when someone would offer them a "scone" and it would
be this hard, round tea biscuit.
I'm now all confused, because no one other than my family seems to think that scones are
anything other than the hard, round tea biscuits.
What does everyone else out there know as "scones"? Does my family recipe sound at all familiar
to anyone?
Amberle3
--
Cheers,
Connie Walsh
241.5/201.5/155 RAFL 210.5/201.5/198.5

Report
Geri
Archived post

1 March 2004, 00:13 UTC #8

The only "scones" I've ever had were from the Puyallup Fair here in WA state. People lined up by the
hundreds to buy them. I always thought they tasted just like the drop biscuits my mom used to make.
They were okay, but nothing to get excited about (or to stand in line for.)
Geri

Report
Fred
Archived post

1 March 2004, 03:32 UTC #9

Six points does not sound that bad??? Accompanied by a glass of water and you have a full
breakfast (G)
Lesanne said:
I have a scones recipe that makes big juicy 6 point ones. A major breakfast.
"Connie" <walshclan@nospam_primus.ca> wrote in message news:40424672.9070205@nospam_primus.ca...
Quoted message said:
Your scones sound better than any I've ever had!! More points too I imagine!! But who worries
about points when their Grandfathers' recipe is called into question??
Connie
Fred said:
I can assure you that this Bronx guy does not know historical scones but the ones I have had
match the ones your granddad's recipe shows. A pie wedge shape cut from a large circle. I've
had some great oatmeal scones altho, I don't think they fit in the point friendly listings (G)
So, care to share this old world, heritage recipe?
On Sun, 29 Feb 2004 18:25:50 GMT, Amberle3 <[email hidden]> wrote:
>I was watching a show on FoodTV Canada today and it drove me nuts. The show focused on tea
>parties and included how to make scones. They also mentioned that scones are also known as tea
>biscuits.
>
>My grandparents were from the UK, and my grandfather did his part in handing down a family
>recipe for scones that has been in existence for at least 8 generations. They're Yorkshire
>Scones, I have no idea if this makes them different from regular UK scones or not. But they're
>nothing like anything I've ever had the misfortune to eat here that was called a "scone". Most
>store or bakery scones are made with baking soda and butter, rolled out and cut into circles.
>My Yorkshire Scones are made with baking powder and shortening, patted into a circle and cut
>into wedges, then brushed with milk and sprinkled with sugar before baking.
>
>My grandparents were always very aggravated when someone would offer them a "scone" and it
>would be this hard, round tea biscuit.
>
>I'm now all confused, because no one other than my family seems to think that scones are
>anything other than the hard, round tea biscuits.
>
>What does everyone else out there know as "scones"? Does my family recipe sound at all familiar
>to anyone?
>
>Amberle3
--
Cheers,
Connie Walsh
241.5/201.5/155 RAFL 210.5/201.5/198.5

Report
Lesanne
Archived post

1 March 2004, 13:39 UTC #10

Yes, but the thing IS actually a whole breakfast. It is the size of a sixth of a pie. And solid,
filling, and very very evil tasting.
"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Six points does not sound that bad??? Accompanied by a glass of water and you have a full
breakfast (G)
Lesanne said:
I have a scones recipe that makes big juicy 6 point ones. A major breakfast.
"Connie" <walshclan@nospam_primus.ca> wrote in message news:40424672.9070205@nospam_primus.ca...
Quoted message said:
Your scones sound better than any I've ever had!! More points too I imagine!! But who worries
about points when their Grandfathers' recipe is called into question??
Connie
Fred wrote:
> I can assure you that this Bronx guy does not know historical scones but the ones I have had
> match the ones your granddad's recipe shows. A pie wedge shape cut from a large circle. I've
> had some great oatmeal scones altho, I don't think they fit in the point friendly listings
> (G)
>
> So, care to share this old world, heritage recipe?
>
> On Sun, 29 Feb 2004 18:25:50 GMT, Amberle3 <[email hidden]> wrote:
>
>
>>I was watching a show on FoodTV Canada today and it drove me nuts.

The
Quoted message said:
Quoted message said:
Quoted message said:
>>show focused on tea parties and included how to make scones. They

also
Quoted message said:
Quoted message said:
Quoted message said:
>>mentioned that scones are also known as tea biscuits.
>>
>>My grandparents were from the UK, and my grandfather did his part in handing down a family
>>recipe for scones that has been in existence

for
Quoted message said:
Quoted message said:
Quoted message said:
>>at least 8 generations. They're Yorkshire Scones, I have no idea if this makes them different
>>from regular UK scones or not. But they're nothing like anything I've ever had the misfortune
>>to eat here that

was
Quoted message said:
Quoted message said:
Quoted message said:
>>called a "scone". Most store or bakery scones are made with baking

soda
Quoted message said:
Quoted message said:
Quoted message said:
>>and butter, rolled out and cut into circles. My Yorkshire Scones

are
Quoted message said:
Quoted message said:
Quoted message said:
>>made with baking powder and shortening, patted into a circle and cut into wedges, then
>>brushed with milk and sprinkled with sugar before baking.
>>
>>My grandparents were always very aggravated when someone would offer them a "scone" and it
>>would be this hard, round tea biscuit.
>>
>>I'm now all confused, because no one other than my family seems to

think
Quoted message said:
Quoted message said:
Quoted message said:
>>that scones are anything other than the hard, round tea biscuits.
>>
>>What does everyone else out there know as "scones"? Does my family recipe sound at all
>>familiar to anyone?
>>
>>Amberle3
>
>
--
Cheers,
Connie Walsh
241.5/201.5/155 RAFL 210.5/201.5/198.5

Report
Kate Dicey
Archived post

1 March 2004, 13:52 UTC #11

Fred said:
Six points does not sound that bad??? Accompanied by a glass of water and you have a full
breakfast (G)
It's twice what I usually have! 2 Wheetabix or Shredded Wheet at a point each, with half a
teaspoon of demerera sugar and a little milk, for 3 points total. Often followed by an apple, for
half a point.
--
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
diceyhome.free-online.co.ukdiceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Report
Lesanne
Archived post

1 March 2004, 14:12 UTC #12

I always have 6 to 8 points for breakfast. Fuels my exercise 🙂🙂🙂
"Kate Dicey" <[email hidden]> wrote in message -"]news:[email hidden]-
online.co.uk...
Quoted message said:
Fred said:
Six points does not sound that bad??? Accompanied by a glass of water and you have a full
breakfast (G)
It's twice what I usually have! 2 Wheetabix or Shredded Wheet at a point each, with half a
teaspoon of demerera sugar and a little milk, for 3 points total. Often followed by an apple, for
half a point.
--
Quoted message said:
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons diceyhome.free-online.co.ukdiceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Report
Kate Dicey
Archived post

1 March 2004, 14:12 UTC #13

Lesanne said:
I always have 6 to 8 points for breakfast. Fuels my exercise 🙂🙂🙂
Because the fibro makes me stiff in the mornings, I rarely do anything physical before lunch. My
walk is abour 3 pm.
--
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
diceyhome.free-online.co.ukdiceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Report
Fred
Archived post

1 March 2004, 14:53 UTC #14

Cereal and milk here for about 5 to 6 points. Apple/pear mid=morning.
I add stuff if a hike/etc is planned.
Kate Dicey said:
Fred said:
Six points does not sound that bad??? Accompanied by a glass of water and you have a full
breakfast (G)
It's twice what I usually have! 2 Wheetabix or Shredded Wheet at a point each, with half a
teaspoon of demerera sugar and a little milk, for 3 points total. Often followed by an apple, for
half a point.

Report
Amberle3
Archived post

1 March 2004, 17:52 UTC #15

These have raisins in them too, I just didn't bother to post all the ingredients. Another difference
between the TV version and mine - the host said the knead the dough just a little, maybe up to 9
times, and then cut & bake. Mine are kneaded, and kneaded, and kneaded. I swear it must take 10
minutes. I only know when they're ready when the consistency is right.
As for posting the recipe, I'm really torn about it. I get so much support from you guys and feel
like I should be posting it, but it's a family recipe that has never been shared with anyone outside
the family. Ack! And now that my aunt has decided that Bisquick make an acceptable alternative to
the dough (it doesn't) my mother and I seem to be the last ones in the family to be making them the
traditional way.
Ack! Ack! Ack!
Give me a few days to sort this out. I really don't want my "secret family recipe" posted on
websites from here to eternity, but there's gotta be some way of doing this.
BTW they come out to just over 5 points each.
Amberle3
Julie said:

Hi Amberle, Growing up in Lancashire in the UK, scones had raisins or currants in them and were
made of some kind of dough that was dropped onto a baking sheet rather than cut out then baked.
They were usually served with butter and jam. I never had heard of a "tea biscuit" till I moved to
Canada. Your scones sound more like Scottish shortbread to me - I'm salivating! Would you be so
kind as to post the recipe? Julie
"Amberle3" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I was watching a show on FoodTV Canada today and it drove me nuts. The show focused on tea
parties and included how to make scones. They also mentioned that scones are also known as tea
biscuits.
My grandparents were from the UK, and my grandfather did his part in handing down a family
recipe for scones that has been in existence for at least 8 generations. They're Yorkshire
Scones, I have no idea if this makes them different from regular UK scones or not. But they're
nothing like anything I've ever had the misfortune to eat here that was called a "scone". Most
store or bakery scones are made with baking soda and butter, rolled out and cut into circles. My
Yorkshire Scones are made with baking powder and shortening, patted into a circle and cut into
wedges, then brushed with milk and sprinkled with sugar before baking.
My grandparents were always very aggravated when someone would offer them a "scone" and it would
be this hard, round tea biscuit.
I'm now all confused, because no one other than my family seems to think that scones are
anything other than the hard, round tea biscuits.
What does everyone else out there know as "scones"? Does my family recipe sound at all familiar
to anyone?
Amberle3
--
Amberle3
249/216/215-minigoal/150? Renewed my commitment to me 3/30/03
- Take Heart, Take Part Exercise Challenge: angelfire.comthtp.htm
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm
--
Amberle3
249/215/205-minigoal/150?
Renewed my commitment to me 3/30/03
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm
- Spring Into Action Exercise Challenge:
angelfire.comsia.htm

Report
Lesanne
Archived post

1 March 2004, 21:34 UTC #16

oh come on, nobody is going to knead them for 10 minutes, you can post it
🙂🙂🙂🙂
Says a veteran bread maker slyly, who wants the recipe......
"Amberle3" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
These have raisins in them too, I just didn't bother to post all the ingredients. Another
difference between the TV version and mine - the host said the knead the dough just a little,
maybe up to 9 times, and then cut & bake. Mine are kneaded, and kneaded, and kneaded. I swear it
must take 10 minutes. I only know when they're ready when the consistency is right.
As for posting the recipe, I'm really torn about it. I get so much support from you guys and feel
like I should be posting it, but it's a family recipe that has never been shared with anyone
outside the family. Ack! And now that my aunt has decided that Bisquick make an acceptable
alternative to the dough (it doesn't) my mother and I seem to be the last ones in the family to be
making them the traditional way.
Ack! Ack! Ack!
Give me a few days to sort this out. I really don't want my "secret family recipe" posted on
websites from here to eternity, but there's gotta be some way of doing this.
BTW they come out to just over 5 points each.
Amberle3
Julie said:

Hi Amberle, Growing up in Lancashire in the UK, scones had raisins or currants in

them
Quoted message said:
Quoted message said:
and were made of some kind of dough that was dropped onto a baking sheet rather than cut out
then baked. They were usually served with butter and jam. I never had heard of a "tea biscuit"
till I moved to Canada. Your scones sound more like Scottish shortbread to me - I'm salivating!

Would
Quoted message said:
Quoted message said:
you be so kind as to post the recipe? Julie
"Amberle3" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I was watching a show on FoodTV Canada today and it drove me nuts.

The
Quoted message said:
Quoted message said:
Quoted message said:
show focused on tea parties and included how to make scones. They

also
Quoted message said:
Quoted message said:
Quoted message said:
mentioned that scones are also known as tea biscuits.
My grandparents were from the UK, and my grandfather did his part in handing down a family
recipe for scones that has been in existence for at least 8 generations. They're Yorkshire
Scones, I have no idea if this makes them different from regular UK scones or not. But they're
nothing like anything I've ever had the misfortune to eat here that

was
Quoted message said:
Quoted message said:
Quoted message said:
called a "scone". Most store or bakery scones are made with baking

soda
Quoted message said:
Quoted message said:
Quoted message said:
and butter, rolled out and cut into circles. My Yorkshire Scones are made with baking powder
and shortening, patted into a circle and cut into wedges, then brushed with milk and sprinkled
with sugar before baking.
My grandparents were always very aggravated when someone would offer them a "scone" and it
would be this hard, round tea biscuit.
I'm now all confused, because no one other than my family seems to

think
Quoted message said:
Quoted message said:
Quoted message said:
that scones are anything other than the hard, round tea biscuits.
What does everyone else out there know as "scones"? Does my family recipe sound at all
familiar to anyone?
Amberle3
--
Amberle3
249/216/215-minigoal/150? Renewed my commitment to me 3/30/03
- Take Heart, Take Part Exercise Challenge: angelfire.comthtp.htm
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm
--
Amberle3
249/215/205-minigoal/150? Renewed my commitment to me 3/30/03
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm
- Spring Into Action Exercise Challenge: angelfire.comsia.htm

Report
Amberle3
Archived post

1 March 2004, 22:52 UTC #17

Okay, this is what I'm going to do.
I'm NOT going to post the recipe. But I will give it to people who email me asking for it on the
condition that THEY in turn treat it like a cherished possesion and do NOT post it online (and I
mean anywhere) or share it. There are too many websites that have recipes that have been collected
from various sources, many times without the author's knowledge. I really don't want my family
recipe ending up in one of those.
People also have to understand that I have no idea how to appropriately articulate when the dough is
ready. It just feels right.
Okay, so that's the rules. Tough, I know. But it's my family recipe and I have to protect
it somehow.
Amberle3 (with visions of walking into a bakery only to discover that Wolfgang Puck has found her
family recipe online and is making a mint off it it, or having it show up in a Betty Crocker bake-
off recipe book and everyone and their dogs are now making it)
Lesanne said:

oh come on, nobody is going to knead them for 10 minutes, you can post it
🙂🙂🙂🙂
Says a veteran bread maker slyly, who wants the recipe......
"Amberle3" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
These have raisins in them too, I just didn't bother to post all the ingredients. Another
difference between the TV version and mine - the host said the knead the dough just a little,
maybe up to 9 times, and then cut & bake. Mine are kneaded, and kneaded, and kneaded. I swear it
must take 10 minutes. I only know when they're ready when the consistency is right.
As for posting the recipe, I'm really torn about it. I get so much support from you guys and
feel like I should be posting it, but it's a family recipe that has never been shared with
anyone outside the family. Ack! And now that my aunt has decided that Bisquick make an
acceptable alternative to the dough (it doesn't) my mother and I seem to be the last ones in the
family to be making them the traditional way.
Ack! Ack! Ack!
Give me a few days to sort this out. I really don't want my "secret family recipe" posted on
websites from here to eternity, but there's gotta be some way of doing this.
BTW they come out to just over 5 points each.
Amberle3
Julie said:

Hi Amberle, Growing up in Lancashire in the UK, scones had raisins or currants in

them
Quoted message said:
Quoted message said:
and were made of some kind of dough that was dropped onto a baking sheet rather than cut out
then baked. They were usually served with butter and jam. I never had heard of a "tea biscuit"
till I moved to Canada. Your scones sound more like Scottish shortbread to me - I'm
salivating!

Would
Quoted message said:
Quoted message said:
you be so kind as to post the recipe? Julie
"Amberle3" <[email hidden]> wrote in message "]news:[email hidden]...
> I was watching a show on FoodTV Canada today and it drove me nuts.

The
Quoted message said:
Quoted message said:
> show focused on tea parties and included how to make scones. They

also
Quoted message said:
Quoted message said:
> mentioned that scones are also known as tea biscuits.
>
> My grandparents were from the UK, and my grandfather did his part in handing down a family
> recipe for scones that has been in existence for at least 8 generations. They're Yorkshire
> Scones, I have no idea if this makes them different from regular UK scones or not. But
> they're nothing like anything I've ever had the misfortune to eat here that

was
Quoted message said:
Quoted message said:
> called a "scone". Most store or bakery scones are made with baking

soda
Quoted message said:
Quoted message said:
> and butter, rolled out and cut into circles. My Yorkshire Scones are made with baking powder
> and shortening, patted into a circle and cut into wedges, then brushed with milk and
> sprinkled with sugar before baking.
>
> My grandparents were always very aggravated when someone would offer them a "scone" and it
> would be this hard, round tea biscuit.
>
> I'm now all confused, because no one other than my family seems to

think
Quoted message said:
Quoted message said:
> that scones are anything other than the hard, round tea biscuits.
>
> What does everyone else out there know as "scones"? Does my family recipe sound at all
> familiar to anyone?
>
> Amberle3
> --
> Amberle3
> 249/216/215-minigoal/150? Renewed my commitment to me 3/30/03
>
> - Take Heart, Take Part Exercise Challenge: angelfire.comthtp.htm
> - Resolutions are for Losers Weight Loss Challenge:
> angelfire.comrafl.htm
--
Amberle3
249/215/205-minigoal/150? Renewed my commitment to me 3/30/03
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm
- Spring Into Action Exercise Challenge: angelfire.comsia.htm
--
Amberle3
249/215/205-minigoal/150?
Renewed my commitment to me 3/30/03
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm
- Spring Into Action Exercise Challenge:
angelfire.comsia.htm

Report
Miss Violette
Archived post

2 March 2004, 05:54 UTC #18

I have eaten the full extremes, have seen both called scones here in IL,
Lee, who is no help at all unless you would like help eating them?
Amberle3 <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
I was watching a show on FoodTV Canada today and it drove me nuts. The show focused on tea parties
and included how to make scones. They also mentioned that scones are also known as tea biscuits.
My grandparents were from the UK, and my grandfather did his part in handing down a family recipe
for scones that has been in existence for at least 8 generations. They're Yorkshire Scones, I have
no idea if this makes them different from regular UK scones or not. But they're nothing like
anything I've ever had the misfortune to eat here that was called a "scone". Most store or bakery
scones are made with baking soda and butter, rolled out and cut into circles. My Yorkshire Scones
are made with baking powder and shortening, patted into a circle and cut into wedges, then brushed
with milk and sprinkled with sugar before baking.
My grandparents were always very aggravated when someone would offer them a "scone" and it would
be this hard, round tea biscuit.
I'm now all confused, because no one other than my family seems to think that scones are anything
other than the hard, round tea biscuits.
What does everyone else out there know as "scones"? Does my family recipe sound at all familiar
to anyone?
Amberle3
--
Amberle3
249/216/215-minigoal/150? Renewed my commitment to me 3/30/03
- Take Heart, Take Part Exercise Challenge: angelfire.comthtp.htm
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm

Report
Miss Violette
Archived post

2 March 2004, 05:54 UTC #19

This is a very personal issue. We will respect your wishes, Family is very
important but, maybe if you send it to a few of us that actually do cherish
good food we can carry on for you?? whatever you decide, we respect that
Amberle3 <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
These have raisins in them too, I just didn't bother to post all the ingredients. Another
difference between the TV version and mine - the host said the knead the dough just a little,
maybe up to 9 times, and then cut & bake. Mine are kneaded, and kneaded, and kneaded. I swear it
must take 10 minutes. I only know when they're ready when the consistency is right.
As for posting the recipe, I'm really torn about it. I get so much support from you guys and feel
like I should be posting it, but it's a family recipe that has never been shared with anyone
outside the family. Ack! And now that my aunt has decided that Bisquick make an acceptable
alternative to the dough (it doesn't) my mother and I seem to be the last ones in the family to be
making them the traditional way.
Ack! Ack! Ack!
Give me a few days to sort this out. I really don't want my "secret family recipe" posted on
websites from here to eternity, but there's gotta be some way of doing this.
BTW they come out to just over 5 points each.
Amberle3
Julie said:

Hi Amberle, Growing up in Lancashire in the UK, scones had raisins or currants in

them
Quoted message said:
Quoted message said:
and were made of some kind of dough that was dropped onto a baking sheet rather than cut out
then baked. They were usually served with butter and jam. I never had heard of a "tea biscuit"
till I moved to Canada. Your scones sound more like Scottish shortbread to me - I'm salivating!

Would
Quoted message said:
Quoted message said:
you be so kind as to post the recipe? Julie
"Amberle3" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I was watching a show on FoodTV Canada today and it drove me nuts.

The
Quoted message said:
Quoted message said:
Quoted message said:
show focused on tea parties and included how to make scones. They

also
Quoted message said:
Quoted message said:
Quoted message said:
mentioned that scones are also known as tea biscuits.
My grandparents were from the UK, and my grandfather did his part in handing down a family
recipe for scones that has been in existence for at least 8 generations. They're Yorkshire
Scones, I have no idea if this makes them different from regular UK scones or not. But they're
nothing like anything I've ever had the misfortune to eat here that

was
Quoted message said:
Quoted message said:
Quoted message said:
called a "scone". Most store or bakery scones are made with baking

soda
Quoted message said:
Quoted message said:
Quoted message said:
and butter, rolled out and cut into circles. My Yorkshire Scones are made with baking powder
and shortening, patted into a circle and cut into wedges, then brushed with milk and sprinkled
with sugar before baking.
My grandparents were always very aggravated when someone would offer them a "scone" and it
would be this hard, round tea biscuit.
I'm now all confused, because no one other than my family seems to

think
Quoted message said:
Quoted message said:
Quoted message said:
that scones are anything other than the hard, round tea biscuits.
What does everyone else out there know as "scones"? Does my family recipe sound at all
familiar to anyone?
Amberle3
--
Amberle3
249/216/215-minigoal/150? Renewed my commitment to me 3/30/03
- Take Heart, Take Part Exercise Challenge: angelfire.comthtp.htm
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm
--
Amberle3
249/215/205-minigoal/150? Renewed my commitment to me 3/30/03
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm
- Spring Into Action Exercise Challenge: angelfire.comsia.htm

Report
Miss Violette
Archived post

2 March 2004, 05:54 UTC #20

I would love to have it, have you considered copywriting it so if something
does happen that you do not like you can take action? Lee
Amberle3 <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:
Okay, this is what I'm going to do.
I'm NOT going to post the recipe. But I will give it to people who email me asking for it on the
condition that THEY in turn treat it like a cherished possesion and do NOT post it online (and I
mean anywhere) or share it. There are too many websites that have recipes that have been collected
from various sources, many times without the author's knowledge. I really don't want my family
recipe ending up in one of those.
People also have to understand that I have no idea how to appropriately articulate when the dough
is ready. It just feels right.
Okay, so that's the rules. Tough, I know. But it's my family recipe and I have to protect it
somehow.
Amberle3 (with visions of walking into a bakery only to discover that Wolfgang Puck has found her
family recipe online and is making a mint off it it, or having it show up in a Betty Crocker bake-
off recipe book and everyone and their dogs are now making it)
Lesanne said:

oh come on, nobody is going to knead them for 10 minutes, you can post

it
Quoted message said:
Quoted message said:
🙂🙂🙂🙂
Says a veteran bread maker slyly, who wants the recipe......
"Amberle3" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
These have raisins in them too, I just didn't bother to post all the ingredients. Another
difference between the TV version and mine - the host said the knead the dough just a little,
maybe up to 9 times, and then cut & bake. Mine are kneaded, and kneaded, and kneaded. I swear
it must take 10 minutes. I only know when they're ready when the consistency is right.
As for posting the recipe, I'm really torn about it. I get so much support from you guys and
feel like I should be posting it, but it's a family recipe that has never been shared with
anyone outside the family. Ack! And now that my aunt has decided that Bisquick make an
acceptable alternative to the dough (it doesn't) my mother and I seem

to
Quoted message said:
Quoted message said:
Quoted message said:
be the last ones in the family to be making them the traditional way.
Ack! Ack! Ack!
Give me a few days to sort this out. I really don't want my "secret family recipe" posted on
websites from here to eternity, but there's gotta be some way of doing this.
BTW they come out to just over 5 points each.
Amberle3
Julie wrote:
>
> Hi Amberle, Growing up in Lancashire in the UK, scones had raisins or currants

in
Quoted message said:
Quoted message said:
them
Quoted message said:
> and were made of some kind of dough that was dropped onto a baking

sheet
Quoted message said:
Quoted message said:
Quoted message said:
> rather than cut out then baked. They were usually served with butter

and
Quoted message said:
Quoted message said:
Quoted message said:
> jam. I never had heard of a "tea biscuit" till I moved to Canada.

Your
Quoted message said:
Quoted message said:
Quoted message said:
> scones sound more like Scottish shortbread to me - I'm salivating!

Would
Quoted message said:
> you be so kind as to post the recipe? Julie
>
> "Amberle3" <[email hidden]> wrote in message "]news:[email hidden]...
> > I was watching a show on FoodTV Canada today and it drove me nuts.

The
Quoted message said:
> > show focused on tea parties and included how to make scones. They

also
Quoted message said:
> > mentioned that scones are also known as tea biscuits.
> >
> > My grandparents were from the UK, and my grandfather did his part

in
Quoted message said:
Quoted message said:
Quoted message said:
> > handing down a family recipe for scones that has been in existence

for
Quoted message said:
Quoted message said:
Quoted message said:
> > at least 8 generations. They're Yorkshire Scones, I have no idea

if
Quoted message said:
Quoted message said:
Quoted message said:
> > this makes them different from regular UK scones or not. But

they're
Quoted message said:
Quoted message said:
Quoted message said:
> > nothing like anything I've ever had the misfortune to eat here

that
Quoted message said:
Quoted message said:
was
Quoted message said:
> > called a "scone". Most store or bakery scones are made with

baking
Quoted message said:
Quoted message said:
soda
Quoted message said:
> > and butter, rolled out and cut into circles. My Yorkshire Scones

are
Quoted message said:
Quoted message said:
Quoted message said:
> > made with baking powder and shortening, patted into a circle and

cut
Quoted message said:
Quoted message said:
Quoted message said:
> > into wedges, then brushed with milk and sprinkled with sugar

before
Quoted message said:
Quoted message said:
Quoted message said:
> > baking.
> >
> > My grandparents were always very aggravated when someone would

offer
Quoted message said:
Quoted message said:
Quoted message said:
> > them a "scone" and it would be this hard, round tea biscuit.
> >
> > I'm now all confused, because no one other than my family seems to

think
Quoted message said:
> > that scones are anything other than the hard, round tea biscuits.
> >
> > What does everyone else out there know as "scones"? Does my

family
Quoted message said:
Quoted message said:
Quoted message said:
> > recipe sound at all familiar to anyone?
> >
> > Amberle3
> > --
> > Amberle3
> > 249/216/215-minigoal/150? Renewed my commitment to me 3/30/03
> >
> > - Take Heart, Take Part Exercise Challenge:
> > angelfire.comthtp.htm
> > - Resolutions are for Losers Weight Loss Challenge:
> > angelfire.comrafl.htm
--
Amberle3
249/215/205-minigoal/150? Renewed my commitment to me 3/30/03
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm
- Spring Into Action Exercise Challenge: angelfire.comsia.htm
--
Amberle3
249/215/205-minigoal/150? Renewed my commitment to me 3/30/03
- Resolutions are for Losers Weight Loss Challenge:
angelfire.comrafl.htm
- Spring Into Action Exercise Challenge: angelfire.comsia.htm

Report

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