Question for the Brits

[Sandra Craft]

Scones.  I'm trying to make them but I just don't think they're coming out right.  With 3 teaspoons of baking powder, I'd think they'd rise at least a little, like an American biscuit, but they're coming out of the oven just as flat as they went in.  Are they supposed to rise?

Also, what is a cream slice?  I figure that it's something edible that's served with tea but what, exactly, is it?

[Ildiko]

Scones.  I'm trying to make them but I just don't think they're coming out right.  With 3 teaspoons of baking powder, I'd think they'd rise at least a little, like an American biscuit, but they're coming out of the oven just as flat as they went in.  Are they supposed to rise?

They certainly are supposed to!  A quick suggestion to start with, before I get out my trusty Delia Smith recipe book. Are you rolling them out too thin? They should be 3/4" to 1 inch thick when they go into the oven. If they are too thin then they don't rise.

Also, what is a cream slice?  I figure that it's something edible that's served with tea but what, exactly, is it?

Pretty much the British name for a millefeuille, puff pastry with a sickly sweet icing and filled with artificial cream or sometimes a rather solid custard. Typically sold in bakers' shops rather than made at home. Google images will show you.

[Siz]

 Hi, Cats.

I'm no expert, but I'll chip in for what it's worth.

Scones should definitely rise and be the consistency of a dense sponge, but a bit drier/crumblier.

Cream slices are made with layered puff, or filou pastry and cream (with the discretionary addition of cooked or soft fresh fruit). The French version uses millefeuille. The sign of a good cream slice is that they are impossible to eat without making a mess of both confection and t-shirt. It is however illegal in many countries to eat them with cutlery.

I'm looking forward to trying some...I'll be over at 5...

[Crow]

Strangely I am British and have never eaten a scone.

[Tank]

Strangely I am British and have never eaten a scone.

Well next time you're at the supermarket you know what to buy.

[Crow]

Strangely I am British and have never eaten a scone.

Well next time you're at the supermarket you know what to buy.

I have never had the desire to try one as I don't like cakes (or any deserts for that matter), but if that is a recommendation I will give it a go.

[Tank]

Strangely I am British and have never eaten a scone.

Well next time you're at the supermarket you know what to buy.

I have never had the desire to try one as I don't like cakes (or any deserts for that matter), but if that is a recommendation I will give it a go.

Plain (no fruit) Scones are more bread-like than cake-like. If you use salted butter on them with strawberry jam they have an interesting flavour and texture. I like them, but if you don't have a sweet tooth I doubt they'd be your cup-of-tea. You could try one with marmite.

[Ildiko]

Plain (no fruit) Scones are more bread-like than cake-like. If you use salted butter on them with strawberry jam they have an interesting flavour and texture. I like them, but if you don't have a sweet tooth I doubt they'd be your cup-of-tea. You could try one with marmite.

Or try cheese scones - warm from the oven with unsalted butter. Yum!

[Tank]

Plain (no fruit) Scones are more bread-like than cake-like. If you use salted butter on them with strawberry jam they have an interesting flavour and texture. I like them, but if you don't have a sweet tooth I doubt they'd be your cup-of-tea. You could try one with marmite.

Or try cheese scones - warm from the oven with unsalted butter. Yum!

Yep, they're good to.

[Siz]

Strangely I am British and have never eaten a scone.

You're a charlatan and a fraud, sir...

[Sandra Craft]

They certainly are supposed to!  A quick suggestion to start with, before I get out my trusty Delia Smith recipe book. Are you rolling them out too thin? They should be 3/4" to 1 inch thick when they go into the oven. If they are too thin then they don't rise.

Bingo!  I have been rolling them out too thin.  Thanks, Ildiko.

Cream slices are made with layered puff, or filou pastry and cream (with the discretionary addition of cooked or soft fresh fruit). The French version uses millefeuille. The sign of a good cream slice is that they are impossible to eat without making a mess of both confection and t-shirt. It is however illegal in many countries to eat them with cutlery.

I'm looking forward to trying some...I'll be over at 5...

Pfff.  Like I could master something like that in one day.  I think I'll be taking Ildiko's suggestion and trying to find one in a bakery.  Supposing I can find an English bakery in Southern Cal.  Maybe it would be faster to learn to make them.

You could try one with marmite.

OK, now tell me what marmite is.

[DeterminedJuliet]

My grandmother was from England and she made the best scones! 

...

Now I want scones and tea.

[Tank]

You could try one with marmite.

OK, now tell me what marmite is.

Marmite is yeast extract. The product has become a byword in the UK for something that creates very polarised views i.e. you love it or hate it. I hate Marmite but love the Australian version Vegemite!

[Siz]

You could try one with marmite.

OK, now tell me what marmite is.

Marmite is yeast extract. The product has become a byword in the UK for something that creates very polarised views i.e. you love it or hate it. I hate Marmite but love the Australian version Vegemite!

Tank is, of course, completely wrong as Marmite is the food of the gods...

[Sandra Craft]

...

Now I want scones and tea.

I know -- all this talk has made me want to take another crack at those scones and brew up a nice pot of tea.