[skeptic7]

Aaron;
KAF email is featuring cream scones. Looks very rich but easy to make.
https://www.kingarthurflour.com/recipes/cream-tea-scones-recipe

[skeptic7]

The raisin bread took hours on its final rise. I eventually put the bread pan in a plastic cake carrier with warm water on the bottom for the last hour of its rise. It was baked for 50 minutes in an oval Dutch oven and reached 180 degrees. Its sweet and tasty, a little more dense than I expected for a bread thats 2/3 white flour. It made a decent snack last night, and a good accompaniment to strawberries and yogurt for breakfast.

[skeptic7]

I've made cream biscuits, but not cream scones.
A good frying pan deters quibblers. I recommend an 8 inch frying pan, its heavy enough to have momentum and presence and light enough for a good swing. A frying pan that requires two hands to pick up is too heavy to swing fast.

[skeptic7]

My "whole wheat scones" use a muffin style batter baked in a cast iron frying pan and cut into wedges. I tell people that they are scones and threaten to whack unbelievers with the frying pan. These are easier to mix since they use oil instead of butter.
Due to the recent shortage of whole wheat flour I baked a couple batches of white flour scones and found I like the short time they take to bake, and dislike the time needed to cut in the butter. I was hoping that you would have had a solution to this since you were eliminating butter from most recipes.

[skeptic7]

It is wonderfully cool here right now, but it will get hotter as the day progresses. I've got windows open to let the cool air in.
I plan to bake some raisin bread today. 1/3 whole wheat

Baker Aunt; Do you know any scone recipes that use oil instead of butter? I was thinking how much easier it would be to mix in oil instead of cutting in the butter.

[skeptic7]

I missed this. I am not very familiar with Avocados.

[skeptic7]

Happy Birthday!!

[skeptic7]

Those are great ideas. I love the swans and the bowties.

[skeptic7]

I guessed correctly.!

[skeptic7]

I went grocery shopping at 7:00 am at Wegmans. They had plenty of flour including KAF All purpose flour. I bought a bag. They didn't have KAF WW flour of any sort, but they did have store brand whole wheat flour so I bought a bag of that too. I was tempted to stock up but I don't have much spare freezer space.

[skeptic7]

Yesterday, I made a spinach pizza one of my regular recipes, but the pan pizza crust was made with all white flour instead of whole wheat. It was bouncier and rose higher. I had to start the pizza crust the night before and refrigerate it over night, and made the filling at 6:30 in the morning, backing it at 8:30 am in order to avoid the summer heat.
Today is somewhat better, it was 65 degrees at 7:00 am, but I'm going to have to do the bulk of my cooking in the early morning for many months.

[skeptic7]

I got this. It seemed very strange when I first heard about it.

[skeptic7]

I didn't know the answer and my guess was wrong!

[skeptic7]

I did a correct guess.

[skeptic7]

I did cornbread today. Its basically the same recipe as last week, the yeast risen Northern style cornbread. This time I did an overnight sponge with 1/2 cup milk, 1/2 cup buttermilk, 1 cup cornmeal, 1/4 tsp yeast. The next day I mixed in the rest of the ingredients, poured it in a cast iron frying pan, let it rest while the oven preheated -- more than half an hour. and baked it. The previous time I was cooking in a slow cooker. Its lighter and fluffier than last time with bigger holes. I can still taste a hint of sourness from the buttermilk.
I like it and its interesting to make a cornbread with yeast instead of baking soda and baking powder. I am not sure its worth the extra time necessary.

[Author]

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