You're going to have to click on the image below, then right click, then select "open image in new tab" to see this at full size. I saw this in an Instapundit open thread: a recipe for "drop scones," apparently associated with Mr. and Mrs. Eisenhower. I know of drop biscuits, and I've said several times on the blog that I see scones as a relative of drop biscuits, but I've never seen drop scones before. Fascinating, Captain.
Worthy of a "Tasting History" episode if one hasn't been done already.
How much is a "teacup" of flour? (Answer here.)
I've made "drop scones" before, if by that we mean scones that you scoop out with a spoon and then drop onto a baking sheet (as opposed to forming the dough into a ball, flattening it, and then cutting out "pie slices"). I think I actually like the drop version better, as the rough surface of a drop scone makes for more crispy bits than a smoother shaped-and-cut scone. However, drop scones tend to be messier (to make) and less uniform, so there is a trade-off.
ReplyDeleteEither way, I would love to see Max make some drop scones.
Those might be the scones I was thinking of when we last discussed how scones look. The whole "drop biscuit" thing started for me when I saw the resemblance between drop biscuits and the first scones I'd ever encountered, which were lumpy and trollish-looking. It's one of the reasons why I don't like those machine-cut Starbucks scones, which look almost like slices of pie or something die-cut. (No disrespect to the hand-cut scones you served me; those were delicious and didn't have the assembly-line feel of Starbucks's scones.)
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