h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: The cheese scone - A87799342
Author: (Mahatma) (bondage) 2legs - Resident loon and Cloud Cuckoolander -- IN need of a proprietrix of a good whipping hand who owns a bullwhip. - collared. - U169793

A recipie. A few typos/spelling mistakes Ill correct, shortly, and I'll try see if there's any links to put in. Seems a bit short... but not sure what else one could say.. . Probably need conversions of ingredient quantities into imperial too, but if I do that my maths will make it wrong

Just a quick question - should it be pronounced 'cheese scone' or 'cheese scone'

<BB<

A friend of mine makes delicious cheese scones - the paprika and mustard makes all the difference to the flavour, and sometimes she adds garlic and chilli powder too, depending on how she feels, so every batch is slightly different.

One question I had was about the "cold bowl" - why must the bowl be cold?

I just eat the scones on their own but is there anything particular one could eat them with?

well. duh; its pronounced Cheese Scone, of course! (well, unless your in Scotland, otterwise you'll end up recieving something which isn't a 'scone' in the true sense; there is some terminological variation and confusion, regarding what a scone is, when one does the dishonourable thing of moving acorss geoculniary boundrys; a scone to me, is a pancake to some very* very* odd people... err, yeh, in this, regard, at least, I'm regarding or applying the nomenculature of 'odd' to all* those otter people).

I just did a quick edit... a moment ago, and threw in a link, and gave up trying to correct the speplling of a word I can't spell, so reworded it instead with use of some words I can* spell : at the same time I threw in a sentence regarding the judicial application of butter to the cheese scones

I was given this recipie by William, who was given it by someone we both know, who made these scones ages back (and I had one), I'd never had a cheese scone like this; they're... weird... so light and fluffy....

The cold bowl; its kinda like anything with pastry; you don't want the butter to warm, and melt into the flour... (though TBH I'm now not quite sure why), hence why anything like this, one of the key things is to work quickly, not* over-mix, or nead, etc, and keep everything as cold as possible... hmmm... now I@m gona have to see what the actual* reasoning is behind this its probably just a kitchen myth...

I must confess to having only made these twice myself; my waistline would not cope with me making them more often... on each occasion the scones lasted precisely no time wahtsoever and... well... I'm guessing they're not exactly zero calory damnit... now I wanna make them again

I understand now, about cold bowl, and about cold hands being good for pastry - makes sense that you don't want the butter to melt into the flour, as that will affect the resulting texture of the dough to be more sticky than breadcrumb-like... My friend always says she is particularly good at scones, because her hands are pretty much always cold.

I'd prefer it if you didn't go on quite so much about how bad they are for your size, though, as you'll put people off... (my friend and I are both rather lacking in waistline, and cheese scones are good for us in that sense, although neither of us wants to eat more than two in one day...)

Presumably the finished scones are freezable, so you could maybe add something about that in as well - to enable people to enjoy them over a longer period of time if they want to My friend takes them out of the freezer, waits for them to defrost in a plastic container overnight, then bakes them on a tray in the oven for a few minutes to warm up just before serving, and they taste as if they were made fresh that day

oo... Good idea about adding sometihgn about freezing them I recall being told that too, by the person who gave the recipie to William, who then gave the recipie to me Its like recipie parce the parcel problem is... I cook them.. then eat all* of them no self control when it comes to small tasty bits of food, though luckily I have maanged to control my glutany somewhat I thinkn that's probably why I do quite well making pastry too, my handds are useually frozen

mmm, yummy I so want cheese scones

and thank you

my budget won't stretch to parmesan shavings so my scones (pronounced scones) might be missing a something something

Do you think some finely grated cheddar might do at a pinch?

(don't tell anyone, but I'm useually too tight to buy the parmazan too... I just use some more of the cheddar; perfectly good IMO...)

right... you didn't see me wsay that, did you? well... I have* done them with the parmazan, and it does add that* little* bit to them... but... well they seem to be demolished just as quickly and tastily if the parmazan is not present

Made some cheese scones last week with rolled oats in and they were lovely but I am definitely going to try these, my mouth is watering just reading.

I confirm - cold utensils and hands, work surface too and a cool kitchen if possible. Mine was too warm from the fan oven and they go soggy awfully quickly. I usually put everything in the fridge for a few minutes before and after.

Thanks for inspiration,

Websailor

I've never had much success with scones, so perhaps I should try these ones.

But I'll wait until my son comes home, as he's usually got an appetite!

The entry does end rather abruptly - perhaps something about freezing scones, or suggestions about things to eat them with would end it nicely.

The dough on these, is quite differnt to 'normal' scones; its a lot more soft liquid, hence hwy you spoon it into the muffin/cupcake tray; Not like having to 'cut out' the scones, from the dough mix, as one would normally do; when they come out of the oven, they have really sprung up, and are so* light

Will have a think about adding soemthing at the end; including about freezing

Put in a link to teh entry on butter/marge, and added a sentence at the end, regarding freezing, defrosting and reheating the scones

Thanks 2legs for the thing about the cheese topping that you never told me

(well, you know; parmazan is so* expensive! but its nice for a treat sometimes.... well, any decent cheese is expensive, but any half-decent branded strong cheddar, works well, I always find, for cooking; making cheese sauces, or, indeed in cheese scones.... I don't have the money to stretch to 'proper' cheese all the time... and if I do, its more likely to be eaten 'naked' or just on crackers etc....)

I'm sure somewhere I read that smaller sized pre cooked cheese scones were also used as topping of casserole, not whole ones, I think they were cut so a 'generous top half' of scone was added towards the end of the casserole cooking, short enough to be sconey, not dumplingly but long enough to absorb some of the juices on top of the casserole

I may be imagining things though

I think that'd defiantely work; a bit like a beef cobbler; the 'cobblers' are the err, sort of scone like things, useually made just plain, no cheese, that one puts on top of the well, basically a beef stew; makes a change from suet dumplings I guess... oo... not had beef cobbler since.... blimey since I was very young!

I think what you're thinking of is a cheese cobbler.

(I wrote "I think what you're thinking of is cobblers" first, but changed it so it didn't sound quite so rude )

We used to have beef casserole with cheese cobblers sometimes when I was a child I must admit, I didn't pay attention to how mum made the cobblers, but "a 'generous top half' of scone" is an excellent way of describing the results.

I didn't imagine it then

now that I am reaching back into my memory I have had cobblers, (quiet SashaQ)

at pot lucks in the days the people did such things