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| Articles about Scones |
| Indiana Scones and the Quest for the Platinum Waffle - Animated Lego Short Fim | | 2008-06-08 13:44:32 | | After the excesses of the last Indiana Jones film, this is almost like a whiff of fresh air.
Indiana Scones and the Quest for the Platinum Waffle is a very entertaining, fan-made lego animated short film with “intense” action sequences and plently of buffonery.
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| | By: JazJaz | | |
| | What flavour scones? | | 2008-03-23 16:02:00 | | March 24 ... I know exactly what made me decide to feature ‘scones’ today. Sheer astonishment at the degree to which the human cook will go to adapt, modify, and ‘improve’ a perfectly good recipe, that’s what. I was quietly browsing an Australian cookbook (undated, but probably late 1930’s), not seeking to be shocked, disgusted, or even intrigued when I came across a chapter of recipes for ‘scones’. We have tackled the subject in a previous post, but just to remind you, a scone is ‘generally, a soft cake of barley- or oatmeal, or wheat-flour, baked in single portions on a griddle or in an oven. Also with defining words, denoting varieties of this cake, as butter, potato, soda, treacle scone; brown scone, one made of whole meal; drop-, dropped scone, one made of a small portion of batter dropped on the griddle or on a tin and baked.’ It is better known to some of you ‘over there’ is essentially the same thing as a ‘biscuit’. There are few things si | | By: The Old Foodie | | |
| | Eggless Cranberry Walnut Scones (Healthy Breakfast) | | 2008-03-21 14:00:42 | | It's always great to have a "sweet start" to a day, and as breakfast is the first important meal of the day, having something sweet in the morning balances your caffeine and also gives you the instant energy to kick-start your day. But at the same time, it's not a good practise to go for a high-calorie, high-fat sugar-packed meal, so opt for something lighter and healthier, like these wonderful Eggless Cranberry-Walnut Breakfast Scones. Low in fat, these semi-sweet scones are packed with the...
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| | By: Fun and Food | | |
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| Dessert Recipes : Chocolate Chip Scones | | 2007-12-30 10:30:00 | | Ingredients :2 cups baking mixTwo thirds cup semi-sweet chocolate chipsOne third cup heavy whipping creamOne quarter cup sugar1 egg1 tsp. vanillaCombine all ingredients in a large bowl and mix together until a soft dough forms. Spray a cookie sheet with non-stick spray, shape dough into an 8-inch circle and place on the cookie sheet. Carefully cut into 8 equal pieces but do not separate. Bake at 425 for 12 minutes. Allow some cooling and then separate the pieces before serving.Tips : Use your favorite egg and sugar substitute. | | By: Cooking is Easy | | |
| | Cranberry Walnut Scones | | 2006-02-15 20:33:00 | | I found a basic recipe for scones online the other day and tonight before dinner I had time to make a batch. I started with the basic recipe, but made some adjustments and added a few additional ingredients that I thought would make a perfect scone. They smelled terrific when I took them out of the oven. They taste amazing.If you're able to make these scones, I'd love to know what you think. And, if you have a favorite scone recipe of your own, feel free to post it here.Ingredients1 cup all-purpose flour1 cup whole wheat flour1/2 cup oatmeal8 tbsp sugar3/4 tsp baking powder3/4 tsp baking soda1/8 tsp salt1/4 tsp cinnamon1/2 cup chopped walnuts8 tbsp cold margarine1/2 cup dried cranberries3/4 cup buttermilkPreheat oven to 375 degrees F.Yields 8Step 1 - In a bowl, combine the flours, oatmeal, baking powder, baking soda, salt, and cinnamon with a whisk.Step 2 - Using a pastry blender, cut the cold butter into the dry ingredients until crumbly.Step 3 - Mix in the cranberries and walnuts.Step 4 - Add the buttermilk and blend with a spatula until the dough starts to form a ball and sticks together. (don't overmix)Step 5 - On a lightly floured surface, push the dough into a flat circle that is about 1 inch thick. Cut the dough into 8 wedges. Transfer the wedges to a baking sheet lined with parchment paper.Step 6 - Bake for 22-25 minutes or until the edges are lightly browned. Cool on a wire rack. | | By: Best In Food | | |
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