Stan 386 Posted September 3, 2013 Report Share Posted September 3, 2013 Near the ston of scon? Quote Link to post Share on other sites
Bilbraborn 1,594 Posted September 3, 2013 Report Share Posted September 3, 2013 The other big city. When I tried to buy a pound of nobby greens in a grocers they thought I was swearing at them. Quote Link to post Share on other sites
denshaw 2,872 Posted September 3, 2013 Report Share Posted September 3, 2013 In a Glasgow cake shop i asked is that an eclair or a meringue? the assistant said no your not wrong. 1 Quote Link to post Share on other sites
Limey 242 Posted September 3, 2013 Report Share Posted September 3, 2013 Can't be a north/south thing - I believe many Scots use the "scon" pronunciation! Yes, English can be VERY confusing! Will have to look up the Bill Bryson book - he now lives in Norfolk and is a chancellor of Durham University! I don't think he writes columns for the newspaper any more - but his books are great - I can highly recommend "A Short History of Nearly Everything" - BRILLIANT! Quote Link to post Share on other sites
darkazana 1,736 Posted September 3, 2013 Report Share Posted September 3, 2013 "If you get a ston bounce of your scon, you wouldn't care how it's said as long as the pain stopped! But a Scot would say the Stone of Scone" A Scot would and does pronounce it Scoon! Quote Link to post Share on other sites
Stan 386 Posted September 3, 2013 Report Share Posted September 3, 2013 You mean the Stoon of Scoon? Quote Link to post Share on other sites
Beefsteak 305 Posted September 3, 2013 Report Share Posted September 3, 2013 It's Scone , hard 'e', the other is the fastest cake in the world..................................... Quote Link to post Share on other sites
Bilbraborn 1,594 Posted September 3, 2013 Report Share Posted September 3, 2013 Alright! Now we've sorted out how we do or don't or shouldn't pronounce the word, Any secret recipes? Come share it! Quote Link to post Share on other sites
darkazana 1,736 Posted September 3, 2013 Report Share Posted September 3, 2013 Best made with bicarb and cream of tartar and plain flour instead of self raising flour, and its all in the wrist action when cutting them, use cutter to cut straight down and don't twist to keep the well risen shape. Bake in a hot oven. Quote Link to post Share on other sites
StephenFord 866 Posted September 3, 2013 Report Share Posted September 3, 2013 I once read that it's best not to be too fussy about thorough mixing, which tends to knock the air out and make the mixture heavy. Love home made treacle scones, and also cheese ones. Hmmm... I wonder - is 9 o'clock too late to get started? Quote Link to post Share on other sites
Bilbraborn 1,594 Posted September 3, 2013 Report Share Posted September 3, 2013 Never too late to bake Quote Link to post Share on other sites
carni 10,094 Posted September 3, 2013 Author Report Share Posted September 3, 2013 Darkazana, Your ingredients for scones looks very interesting, would you be able to give your recipe because we love scones, and i am sad to say my scones are about as hard and unappetising as they could get, my husband says they would make good weapons, He is right They are more like biscuits than scones, we still eat them anyway. I am willing to try any ones recipe if you care to share. Quote Link to post Share on other sites
Trevor S 2,003 Posted September 3, 2013 Report Share Posted September 3, 2013 My sister in law out here is a Scot to her Blundstone bootstraps! Born and bred outside Glasgow and coming out here when she was 18 years of age. She makes delicious scones and pronounces them "scowns". Quote Link to post Share on other sites
carni 10,094 Posted September 3, 2013 Author Report Share Posted September 3, 2013 Recipe needed Trevor S, pretty please Quote Link to post Share on other sites
Trevor S 2,003 Posted September 3, 2013 Report Share Posted September 3, 2013 I'll ask for it next time we get up to the Snowies. Quote Link to post Share on other sites
Bilbraborn 1,594 Posted September 4, 2013 Report Share Posted September 4, 2013 I make them for the grandkids, but they only like them occasionally. They prefer my cup cakes. I get the scone recipe from the Dairy recipe book. Quote Link to post Share on other sites
darkazana 1,736 Posted September 4, 2013 Report Share Posted September 4, 2013 #37 Carni, I will look out the recipe when I get home, I have no recipe books up here in Moffat, and can't be sure of the correct quantities (I've been making them with SR flour while working, they don't rise enough) Quote Link to post Share on other sites
darkazana 1,736 Posted October 2, 2013 Report Share Posted October 2, 2013 So here we are then, home at last and the recipe books to hand. This is for you Carni as promised, my recipe for scones. 1lb plain flour, 1tsp bicarbonate of soda 1.5 oz butter 1/4 pint buttermilk (or fresh milk with 2 tsp cream of tartar) 4tsp caster sugar dried fruit (optional) Set oven to 425 f /Mark 7 Sieve flour and soda into bowl and rub in butter, add sugar and fruit. Mix quickly to a soft dough with the buttermilk (add gradually so as not to get mixture too wet) Turn onto floured surface and knead gently, then roll out to 3/4 in thick. Cut out 2 in rounds. Do not twist cutter. Place on floured baking tray and bake for 12-15 mins until risen and golden brown. 1 Quote Link to post Share on other sites
Pixie 162 Posted October 2, 2013 Report Share Posted October 2, 2013 Might make some scones this weekend. After seeing this thread pop back up I can't help but crave fresh scons and home made jam... I'll have to miss out on the home made jam part though! Add some glacier cherries to the mix! They're lovely, I love them made that way. Quote Link to post Share on other sites
jackson 301 Posted October 2, 2013 Report Share Posted October 2, 2013 Wonderful, humorous banter on here you lot. Remember when I was a terrible teenager - didn't we all go through this spell? - and we had a Scottish Miss Reid for our Cookery/ Domestic Science teacher. We used to take it out of her something rotten for her accent, especially when she said: "scon" instead of "scone". We really must have felt our working class origins at her pronunciation: 'scon' sounds posher than 'scone'. PS: Incidentally, I consider myself a mean scone maker; Tip: try adding a little sour milk to improve the taste.............. Quote Link to post Share on other sites
carni 10,094 Posted October 2, 2013 Author Report Share Posted October 2, 2013 #43 Darkazana MMMMMMMMMM num num num, "Thank you for remembering", i just found your recipe! That's sorted out what i will be doing in the morning. 2 Quote Link to post Share on other sites
Pixie 162 Posted October 2, 2013 Report Share Posted October 2, 2013 Ooft, warm fresh baked scons with a scrape of nutella!! Quote Link to post Share on other sites
Bilbraborn 1,594 Posted October 2, 2013 Report Share Posted October 2, 2013 My day off tomorrow. Might make some myself. Quote Link to post Share on other sites
mick2me 3,033 Posted October 2, 2013 Report Share Posted October 2, 2013 Not just Pronunciation but Punctuation... Eats, Shoots & LeavesThe Zero Tolerance Approach to Punctuation is a non-fiction book written by Lynne Truss, the former host of BBC Radio 4's Cutting a Dash programme. In the book, published in 2003, Truss bemoans the state of punctuation in the United Kingdom and the United States and describes how rules are being relaxed in today's society. Her goal is to remind readers of the importance of punctuation in the English language by mixing humour and instruction. Quote Link to post Share on other sites
LizzieM 9,510 Posted October 2, 2013 Report Share Posted October 2, 2013 Yes, got it on the bookshelf and refer to it several times a day ........ Not really!! 1 Quote Link to post Share on other sites
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