You start a thread, nurture it, give it advice and release it into the world . So long as it is happy, you're happy and then it finds its metier - what to bung on a scone. I am proud of it anyway.
I love it when they go off piste,. I have the mind of a butterfly anyway. I watch at least 4TV programmes at a time. My garden is full of started jobs ( think positive - they're not unfinished)
Scon here too, whether sweet or savoury. I usually make savoury but occasionally do the jam and cream thing for Belgians and I tell them jam first and then cream on both halves or it just gets too messy.
Savoury scones are great as a cobbler topping for stews.
Decades since I've eaten a Cornish pasty. Haven't missed them.
Good thread.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
It's always a scon down these parts! Don't all shout no at me at once, but l add a couple of teaspoons of Marmite into my cheese scone recipe, absolutely delicious.
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You start a thread, nurture it, give it advice and release it into the world . So long as it is happy, you're happy and then it finds its metier - what to bung on a scone. I am proud of it anyway.
http://frugalinsuffolk.blogspot.co.uk/2013/05/traditional-suffolk-rusk-recipe-and.html
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Scon in this house
Rhymes with 'soon gone'
Last edited: 30 August 2016 20:39:57
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
It's a scone and a scon depending on where you are and who you're talking to. I think scon in may be posher but I'm not so I'm not entirely sure.
But the cheese variety are definitely scons
And then there's the Scottish one - a might crunchy I suspect.
I love it when they go off piste,. I have the mind of a butterfly anyway. I watch at least 4TV programmes at a time. My garden is full of started jobs ( think positive - they're not unfinished)
Scon here too, whether sweet or savoury. I usually make savoury but occasionally do the jam and cream thing for Belgians and I tell them jam first and then cream on both halves or it just gets too messy.
Savoury scones are great as a cobbler topping for stews.
Decades since I've eaten a Cornish pasty. Haven't missed them.
Good thread.
It's always a scon down these parts! Don't all shout no at me at once, but l add a couple of teaspoons of Marmite into my cheese scone recipe, absolutely delicious.
Cobblers, much better than dumplings and less gaff than pastry.
Edit not working - faff