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Home Cooking

SCONES & BISCUITS – Home Cooking Dish of the Month, September 2016

masha | Sep 1, 201612:50 AM     140

Welcome to the reporting thread for our September Dish of the Month. This month we will be baking Scones and Biscuits.

To learn how we selected this dish, go to the voting and nominations threads, linked here: http://www.chowhound.com/post/voting-...
http://www.chowhound.com/post/nominat.... A big thank you to all of the hounds who participated in these threads!

What are the defining characteristics of Scones and Biscuits, and how do they differ? Julia Moskin of the NYT states that biscuits and scones are American and British pastries that both evolved from Scottish scones dating back at least to the 16th Century. (See http://www.nytimes.com/2014/02/26/din... .) According to Moskin, “[t]raditional scones were never sweetened …. The proto-scone is believed to come from Scottish kitchens, where rounds of oat and barley dough were cooked on large griddles, then cut into wedges. They were a simple combination of fat, flour and liquid, which became softer and lighter as wheat, butter and leaveners like baking soda and baking powder became widely available.” (Based on Moskin’s interview of Elisabeth Luard, a director of the annual Oxford Symposium of Food and Cookery and the author of The Old World Kitchen.) Moskin’s column continues with a description tracing the evolution of both dishes on either side of the Atlantic.

Other resources that you may find useful in terms of techniques and recipes include this piece from Martha Stewart on making scones, http://www.marthastewart.com/874314/m..., and recipes and techniques from the King Arthur Flour website as to both biscuits and scones, http://www.kingarthurflour.com/recipe...,

September will be a perfect month for cooking Scones and Biscuits, especially as the temperatures cool and we are ready to turn our ovens on again. So, let’s use this thread to report on our experiences baking Scones & Biscuts during September, and share recipes, pictures and tips.

And, remember, if you want to share a recipe for which you are not the author, please respect the author’s copyright by either: (a) including a link directly to the source of the recipe, or (b) if no link is available, use your own words to paraphrase and explain the instructions for making the dish (although you may directly quote any list and quantities of ingredients).

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