{"id":142,"date":"2014-03-29T22:58:35","date_gmt":"2014-03-29T22:58:35","guid":{"rendered":"http:\/\/vanyelshadow.wordpress.com\/?p=142"},"modified":"2015-06-15T06:09:01","modified_gmt":"2015-06-15T06:09:01","slug":"using-up-cream-scones-recipe","status":"publish","type":"post","link":"http:\/\/www.abyteofcommonsense.com\/?p=142","title":{"rendered":"Using up cream: scones recipe"},"content":{"rendered":"

We have a very bad habit in our house. None of us really like cream, unless it’s on a really dense, thick cake<\/a>. I accidentally bought a second container of cream, and it was going to go off before I could stop it. What to do?<\/p>\n

I made scones. Others of you may know them as buttermilk biscuits. Scones are light, fluffy and staples of my childhood. The ones I made today are just plain, but you can also have pumpkin or date or sultana. Best served hot with a pat of butter or cream and jam.<\/p>\n

\n

DMH loves scones. Love, loves, loves scones. It’s one of the few things SO will request for me to make (other than choc chip cookies<\/a>).<\/p>\n

My recipe is from the Women’s Weekly Original Cookbook. I’m pretty sure I don’t cook anything else out of there, but the scone recipe works for me every time.<\/p>\n

The Recipe<\/strong><\/p>\n

2 cups self raising flour
\nEnough baking powder to actually make the self-raising flour rise (in my case, 4tsps)
\n1 egg
\n1 tbs white\/caster sugar
\n1\/2 cup cream
\n1\/3 cup milk<\/p>\n

Mix eggs and sugar together until fluffy. Then mix in other ingredients. Turn dough out, and knead gently. Roll out to 3\/4 inch thick (not smaller, or you’ll end up with flat biscuits) and bake in a very hot over (around 400*F or 210*C) for around 10 minutes. Scones should ‘pop-up’ in the oven.<\/p>\n

I also made waffles to use up the cream, but as you need to have a waffle iron in order to make those, I didn’t give you readers the recipe. Do you want to hear recipes that have specialised equipment needed? Let me know.<\/p>\n","protected":false},"excerpt":{"rendered":"

We have a very bad habit in our house. None of us really like cream, unless it’s on a really dense, thick cake. I accidentally…<\/p>\n

Continue readingUsing up cream: scones recipe<\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[17],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6nzXS-2i","jetpack-related-posts":[{"id":110,"url":"http:\/\/www.abyteofcommonsense.com\/?p=110","url_meta":{"origin":142,"position":0},"title":"Chocolate, Chilli, Tequila and Coffee Cake","date":"March 26, 2014","format":false,"excerpt":"I've offered to be the birthday cake creator at work. I love cooking, and I get to be creative when I'm baking. I was originally inspired just to make a chocolate and chilli cake, but while browsing for recipes I came across this one. 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