My friend Jane from "across-the-pond" in Bognor Regis will be able to pr
ovide insight on today's post.
Biscuits are generally a mixture of fat, flour and milk with a leavening agent. Though the pieces of fat left in the dough make plain biscuits quite tender many bakers give the dough a turn or two to create flaky layers.
Scones are slightly sweet and richer than biscuits with the additio
n of eggs and cream. Some recipes for scones have no cold butter or fat cut into the flour but rather are a simple combination of flour, leavening a
nd heavy cream. These are called
Cream Scones and are exceptionally tender and moist. I look forward to having Jane comment on Scones in the UK.
Happy Mother's Day to all the Mom's reading my blog. ~ Chef Wilkinson ~
My friend Jane from "across-the-pond" in Bognor Regis will be able to pr
ovide insight on today's post. Biscuits are generally a mixture of fat, flour and milk with a leavening agent. Though the pieces of fat left in the dough make plain biscuits quite tender many bakers give the dough a turn or two to create flaky layers. Scones are slightly sweet and richer than biscuits with the additio
n of eggs and cream. Some recipes for scones have no cold butter or fat cut into the flour but rather are a simple combination of flour, leavening a
nd heavy cream. These are called Cream Scones and are exceptionally tender and moist. I look forward to having Jane comment on Scones in the UK. Happy Mother's Day to all the Mom's reading my blog. ~ Chef Wilkinson ~
