Comments on: Mickey’s Scones

By: Emily B.

Emily B. — Mon, 05 Nov 2007 05:55:36 +0000

This post makes me miss England! Clotted cream was one of my favorite things over there too!

By: Ruth Turner

Ruth Turner — Sun, 04 Nov 2007 15:28:13 +0000

I can vouch for the “Mickey’s Scones” recipe. I have the Hot Providence cookbook and tried them a week or 2 ago. Best scones I’ve ever eaten, but the thing that made them extraordinarily delicious was the marmalade cream. I instantly thought of other foods to try it on. I did use raspberry jam instead of the marmalade to avoid an extra trip to the store.

By: Meredith_in_Aus

Meredith_in_Aus — Sat, 03 Nov 2007 14:42:28 +0000

Well, I actually wasn’t going to comment tonight because it’s so late, but how can I not after two fellow-Aussies?

My 2 cents: My MIL is the hands-down best scone maker in the world. My dh and I have been married 14.5 years now, and it is only this year, under her direction, that I have been brave enough to attempt to make them as hers are so formiddable. To my surprise, they were *almost* as good as hers. Her recipe (actually, it’s her Aunty Hilda’s recipe!) uses cream and milk, like Suzannah’s. If you’re out of cream, you can use extra milk plus melted butter. I’m too lazy to get up and find the quantities, sorry.

We love to eat them with jam and whipped cream. I am afraid that I can’t bear to use the term “clotted” cream. It makes me feel ill.

Anyway, enjoy! Goodnight.

In Him

Meredith

By: Suzannah

Suzannah — Sat, 03 Nov 2007 09:30:28 +0000

Another Aussie sconemaker here…

My mum has an incredibly simple scone recipe which she calls “Aunt Mary’s scones” because it was her aunt who told her about them.

You take 2 3/4 cup S R flour, sift it with a pinch of salt. Then you take 2/3s cup of milk and 1/3 cup of cream, mix them gently in to the flour, roll it out about half an inch thick (so they rise), cut them into rounds, put them in the hottest possible oven, and get them out when they look ready.

It’s very quick and easy. And I won the church scone-making contest last year against some pretty steep competition–my proudest cooking moment so far–, so I can vouch for the recipe ;).

By: Ellen

Ellen — Sat, 03 Nov 2007 04:24:51 +0000

I’m wondering what you mean by ‘hard’. I think here in Australia, we make the same kind of scones as the Brits. I was always taught that they should be light as a feather, with a thin crust, and soft in the middle. Plain scones really don’t have much of a flavour in and of themselves - it’s the home-made jam and clotted cream that does the trick. Oh - and you have to eat them fresh. Lovely the morning you bake them, and chook food the day after. My plain scone success is, um, erratic.

By: Brandi H.

Brandi H. — Fri, 02 Nov 2007 19:34:33 +0000

Nancy, you demonstrate such wisdom about how to celebrate properly. Would you please comment on Christmas? Thank you.

By: Brandi H.

Brandi H. — Fri, 02 Nov 2007 18:54:43 +0000

saturday mornings usually mean pancakes for us, but it may be scones this week.
a couple of years ago i hosted the elders’ wives for a ‘tea’. we dressed up, drank tea and champagne, and had a ball. we should do that again…

By: Erin L.

Erin L. — Fri, 02 Nov 2007 18:51:09 +0000

Isn’t it wonderful to put that unprocessed sugar in your tea? I think sugar in huge crystals is especially wonderful at the bottom of a teacup. At least all of the places when I went in London had such sugar.

I’ll have to try this scone recipe, but I prefer mine with lemon curd rather than clotted cream. Although we will be several more weeks before it will get very cold…it’s 70 here today (MS).

By: Nancy Ann

Nancy Ann — Fri, 02 Nov 2007 17:37:59 +0000

If you live here in Moscow, you can try them tomorrow at the shower for Bethany Hicks! Then you can see if you want to make them as well. But I’m pretty sure you will.

By: Claire R

Claire R — Fri, 02 Nov 2007 17:26:12 +0000

And now, I’d be interested to know just how many batches of Mickey’s scones will be popping in and out of ovens all over the U.S. during the coming week. How about we keep track here?