Ebook Traditional British Scone Recipes (Traditional British Recipes Book 3), by Jane Romsey
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Traditional British Scone Recipes (Traditional British Recipes Book 3), by Jane Romsey
Ebook Traditional British Scone Recipes (Traditional British Recipes Book 3), by Jane Romsey
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The Great British Scone; once tasted, never forgotten. Plain, unadorned and simple, scones are a quintessential part of the British way of life. If the only scone you have ever tasted was bought in a cafe or bakery, then you are in for a treat when you taste the real thing. Home baked perfection.�
Sweet or savory scones can be made quickly and easily and they are delicious both hot or cold.
Recipes:-
Basic Plain Scones
Basic Tea Scones
Buttermilk Scones
Currant Scones
Treacle Scones
Apple Scones
Walnut and Raisin Scones
Cheese Scones
Potato Scones
Cheddar and Chive Scones
Soured Cream Scones
Strawberry Yoghurt Scones
Orange and Cherry Scones
Honey Scones
- Sales Rank: #356576 in eBooks
- Published on: 2012-05-21
- Released on: 2012-05-21
- Format: Kindle eBook
Most helpful customer reviews
10 of 10 people found the following review helpful.
Charming introduction to scones
By Tracy Rowan
As I plan to review four of Ms. Romsey's cookbooks, I think it best to cover the major issue I have with all of them right at the beginning: Measurements and ingredient names. For the British marketplace, it's not a problem. British cooks will understand things like cornflour and caster sugar; Americans will have to look them up. Volumes can be a problem. British cooks will know that the pints of liquid referred to are Imperial pints. Americans will have to do some stepping to come up with the equivalent measurements for some ingredients. (For the record, an Imperial pint is roughly 20 liquid oz. Thus 1/4 of a pint will be about 5 oz in the UK, not 4 as it is here in the US.) Ingredients listed by weight are simpler, and any cook who routinely uses a scale for baking will have no problems with these. However I think that it would have been an enormous help to all cooks if the measurements had been converted to metric.
The other issue I have, and I don't think this is necessarily a problem with Ms. Romsey's formatting, is that pages will sometimes repeat on my Kindle. I'll go through the first page of a recipe, turn the page and find most of the information repeated on the next page. I don't know what causes this issue, but be aware of it as you work. It can be confusing if you're in the middle of a recipe.
All that said, I must say I like this cookbook tremendously. Scones have always been an occasional treat for me, and now I have a handy and simple guide to making them for myself. Romsey begins with recipes for basic scones, then provides a number of variations for both sweet and savory varieties. The cheddar and chive scones sound most delicious as do the walnut and raisin ones.
Apart from the issues outlined above, the recipes are simple, easy to follow and should allow even timid cooks to bake up delicious scones with ease. I'm very pleased to add this cookbook to my collection and hope Jane Romsey will choose to share more of her favorite recipes with readers.
3 of 3 people found the following review helpful.
Self rising Flour Cannot Be Substituted for All Purpose Without Adjusting the Recipe
By Sires
If you know what you are doing when baking, this seems to be a pretty good scone primer. I love real scones-- not the scone/cookie pastries that became popular in the US back in the 80's and still hang around in a few places.
However, the thing that really puzzled me was the author included "8 oz. self rising flour/ all purpose flour" in each of the 14 recipes. Self rising flour is simply four that has a leavening agent such as baking powder already added during the packing process. Salt is also added.
So if you want to make a scone using self-rising flour then you leave out the baking power and the salt recommended in the recipe. If you want to use all purpose flour then you add the baking powder and the salt. In fact it's possible to make your own self-rising flour by simply adding about 1/8 tsp of salt and a tsp of baking powders to a cup of all purpose flour and sift it together thoroughly.
Clearly the author should have explained this somewhere in the introduction or in each recipe. I gave it two stars because the error appeared in every single recipe.
2 of 2 people found the following review helpful.
Repeated recipes
By p8nthorse
These are good recipes and easy to make. I don't like weighing flour, however, and prefer to have the measurement in cups. Also, several of the recipes repeat the instructions making it appear as though there is more to the recipe than there actually is. For a novice like my granddaughters this was very confusing.
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