Not really, the proportions differ slightly, and they always contain a
little sugar and a few currants, i.e. no savoury versions. They're a much
stiffer mix than the drop-scone, being rolled out to 1/4" or just over and
stamped with a cutter into rounds which are then cooked, authentically on a
dry bakestone which is exactly what it sounds like. These days people use
griddles, and my mam used to use a very lightly greased frying pan. They're
best eaten warm.
joanna
----- Original Message -----
From: "Roger Day" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Monday, March 26, 2007 10:01 AM
Subject: Re: Bakery Talk
> Welshcakes are similar to scoooones/scones, but it has currants as well.
>
> http://www.red4.co.uk/Recipes/welsh-cakes.htm
>
> http://www.red4.co.uk/Recipes/sweet-dishes.htm
>
> We used to have a griddle, handed down through the family.
>
> Roger
>
> On 3/26/07, Christopher Walker <[log in to unmask]> wrote:
>
>> English/Scots divide over *scones*: short /o/ versus long. A Scots scone
>> is
>> anything between a sort of circular pancake and a flat circular bread
>> baked
>> on a girdle. (According to Gavin Douglas, Aeneas ate them along with
>> other
>> foodstuffs; however, they weren't used as trenchers, which are mentioned
>> separately.) Most, and certainly potato scones, should be cut up into
>> triangles. A Southern English scone, on the other hand, is much smaller
>> and higher and is shaped like a miniature toque; which is where the
>> connection with fine cooking starts and ends. Too often it is made of a
>> strange off-white material which gets between the teeth and coats the
>> roof
>> of one's mouth. Sometimes it contains currants, presumably so that you
>> can
>> measure how much of it you have taken as you bite and proceed to chew.
>>
>> CW
>> _______________________________________________
>>
>> 'What's the point of having a language that everybody knows?'
>> (Gypsy inhabitant of Barbaraville)
>>
>
>
> --
> My Stuff: http://www.badstep.net/
> "Patriotism is a virtue of the vicious." Oscar Wilde
>
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