If not, can you please post the recipe - it's always difficult to say 'no thanks' to a "light and fluffy" scone.:-))
marcs,
Jun 2, 7:23am
I find resting it for 20 minutes after cutting then bake. It makes it light and fluffy. Even the edmonds ones turn out good if I rest them before baking.
harrislucinda,
Jun 2, 10:05am
theyarecheese2 cupsselfraisingflour,1tsp sugar,cayennepepper 2cupsgratedcheese25grmsmeltedbutter,1/2cupmilk,1/4cup water , parsleyop mixmilkwaterandbutter,thenintoflourmix,cut,bake15to 20mininhotoven,idontuseselfraisingsoaddedbptoplain
harrislucinda,
Jun 2, 10:08am
yesjustgoneback to thissiteandtheyare thembutidid,ntdo allthatwater
wheelz,
Jun 3, 5:00am
if you use buttermilk for the liquid ingredient... you'll ALWAYS have light fluffy scones, which also keep very well too.
dreamers,
Jun 3, 5:30am
Interesting have had this recipe for years, and they are called cheese muffins and i made them in patty pans.Now i am curious what is the difference between scones and muffins.
marcs,
Jun 3, 11:47am
I would have classed it as muffins too.
lx4000,
Jun 3, 10:49pm
Cheese Muffins/Puffs 2 eggs water(see below to amount) 1 C Grated Cheese 1 C veggies (I use corn, caps, onion with tomato on top) pinch Salt 2 C Flour 3 tspn BP 1/4 - 1/2 tspn Cayenne Pepper if wished
Break eggs into 1 measuring Cup - then fill with water to make 1 cup, then add another 1 C water. Mix.
Add veggies and cheese then mix.
Stir in salt, flour, cayenne pepper, BP until just mixed.
Spoon into muffin tins.
20 mins approx at 180.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.