Comments on: the north fork and its scones http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Jennie http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-602852 Jennie Tue, 22 Mar 2011 00:12:40 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-602852 Love these scones. Let me also HIGHLY recommend the Strawberry Barley scones in Good to the Grain. While they do call for an out-of-the ordinary ingredient (barley flour) they are very easy to make and very addictive. If you're ever looking for another scone recipe, this is a great one to try! Love these scones. Let me also HIGHLY recommend the Strawberry Barley scones in Good to the Grain. While they do call for an out-of-the ordinary ingredient (barley flour) they are very easy to make and very addictive. If you’re ever looking for another scone recipe, this is a great one to try!

]]> By: mc http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-596160 mc Sun, 06 Mar 2011 11:39:34 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-596160 im planning on trying these scones this morning! claudia is my mom's cousin! i still have yet to get to the inn! im planning on trying these scones this morning! claudia is my mom’s cousin! i still have yet to get to the inn!

]]> By: Libby http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-586555 Libby Sat, 12 Feb 2011 02:13:22 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-586555 Hello! I made these scones yesterday with the following modifications: for flour I used 1 1/2 c all-purpose and 1 1/4 c white whole wheat, I increased the sugar to 3/8 c, I added 1/2 t salt, and for fruit I used 1 c peeled and chopped firm-ripe pear. I waited a couple minutes after mixing to ensure the liquid was incorporated before scooping them as drop scones on a parchment-lined cookie sheet, then I brushed the tops with cream before sprinkling with course sugar before baking. They were very tasty! I took them to work and several people commented that they thought they tasted breakfasty and substantial with the wheat flour. I served them with a sweet strawberry-raspberry-rhubarb jam and it complemented them very well. On their own, they were not very sweet and I wished for more pears, and if I planned to serve them without jam I would probably increase the fruit to 1 1/2 c and use a more judicious hand with the sprinkled sugar before baking. With pears, I was thinking to add a little ginger or nutmeg, as well, and that might be what I do next time. Thank you for the lovely recipe! Hello! I made these scones yesterday with the following modifications: for flour I used 1 1/2 c all-purpose and 1 1/4 c white whole wheat, I increased the sugar to 3/8 c, I added 1/2 t salt, and for fruit I used 1 c peeled and chopped firm-ripe pear. I waited a couple minutes after mixing to ensure the liquid was incorporated before scooping them as drop scones on a parchment-lined cookie sheet, then I brushed the tops with cream before sprinkling with course sugar before baking.

They were very tasty! I took them to work and several people commented that they thought they tasted breakfasty and substantial with the wheat flour. I served them with a sweet strawberry-raspberry-rhubarb jam and it complemented them very well. On their own, they were not very sweet and I wished for more pears, and if I planned to serve them without jam I would probably increase the fruit to 1 1/2 c and use a more judicious hand with the sprinkled sugar before baking. With pears, I was thinking to add a little ginger or nutmeg, as well, and that might be what I do next time.

Thank you for the lovely recipe!

]]> By: rose http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-460547 rose Fri, 12 Nov 2010 00:03:17 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-460547 deb - made the raspberry version of these and they were delish, but i am commenting to say thanks for the little note about aluminum-free baking powder. those little tips really help not only with one recipe, but many! as usual, thanks! deb – made the raspberry version of these and they were delish, but i am commenting to say thanks for the little note about aluminum-free baking powder. those little tips really help not only with one recipe, but many! as usual, thanks!

]]> By: Gabby http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-438059 Gabby Fri, 29 Oct 2010 20:50:07 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-438059 these are fabulous!! I just made them for breakfast with blueberries and we ate them with omeletes. I think they'll be all gone for sure in a few hours even though there are only two of us! I've never made scones before because I didnt think i liked them but i guess the problem was just that i have never had a good one. I didnt used my hands and a mixed instead of the food processor and they never really turned into dough ( i just plopped the onto the sheet like cookies) but once they baked they were fine.Thanks for another great recipe! these are fabulous!! I just made them for breakfast with blueberries and we ate them with omeletes. I think they’ll be all gone for sure in a few hours even though there are only two of us! I’ve never made scones before because I didnt think i liked them but i guess the problem was just that i have never had a good one.
I didnt used my hands and a mixed instead of the food processor and they never really turned into dough ( i just plopped the onto the sheet like cookies) but once they baked they were fine.Thanks for another great recipe!

]]> By: Jen http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-384165 Jen Sun, 23 May 2010 17:03:03 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-384165 I was looking for a spring dessert recipe and decided to use these as the base for peach shortcakes. Had to supplement with LOTS of extra flour to compensate for the moistness from the raspberries, and instead of rolling them out I treated them more like drop biscuits. True to your notes, these were amazingly light, delicious and wonderful! For the shortcakes, I split them in half, topped with sweetened peaches and a generous dollop of candied ginger whipped cream. I made them fresh for the desserts, but my guess is you could make a batch for breakfast and then use the day-old scones for dessert later. They might even crumble a bit better after sitting out for a while. Either way, I loved the twist on the recipe. Thanks for giving me a great starting point! I was looking for a spring dessert recipe and decided to use these as the base for peach shortcakes. Had to supplement with LOTS of extra flour to compensate for the moistness from the raspberries, and instead of rolling them out I treated them more like drop biscuits. True to your notes, these were amazingly light, delicious and wonderful! For the shortcakes, I split them in half, topped with sweetened peaches and a generous dollop of candied ginger whipped cream. I made them fresh for the desserts, but my guess is you could make a batch for breakfast and then use the day-old scones for dessert later. They might even crumble a bit better after sitting out for a while. Either way, I loved the twist on the recipe. Thanks for giving me a great starting point!

]]> By: deb http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-381936 deb Mon, 17 May 2010 15:30:34 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-381936 Michelle -- Thanks for sharing. I have to say, I was at Starbucks last year and they have scone -- a terrible, dry, artificial-tasting scone -- that clocked in at 400 calories. And for the life of me, I cannot figure out <i>how they get so many calories in a scone</i>. I do not make tiny scones and I make them with full fat ingredients and even if you double them (I'm speaking of <a href="http://smittenkitchen.com/2006/11/dream-a-little-dream-of-scone/" rel="nofollow">my cream scones</a>, as well) I cannot make them 400 calories each. No matter how hard I try! So I'm glad I'm not the only one who noticed this. Michelle — Thanks for sharing. I have to say, I was at Starbucks last year and they have scone — a terrible, dry, artificial-tasting scone — that clocked in at 400 calories. And for the life of me, I cannot figure out how they get so many calories in a scone. I do not make tiny scones and I make them with full fat ingredients and even if you double them (I’m speaking of my cream scones, as well) I cannot make them 400 calories each. No matter how hard I try! So I’m glad I’m not the only one who noticed this.

]]> By: Michelle Miller http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-381409 Michelle Miller Sun, 16 May 2010 03:53:58 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-381409 Hi Deb, Just wanted to let you know that I loved this recipe (and its diet-friendliness) so much, I put it up on Calorie Count, so people could make it and easily track their calories for each scone. I cited you and included links to both your site and your recipe, but wanted to make sure you knew and had no issue with my doing so. I work in publishing and take protection of original content very seriously. You can review the recipe I created to ensure I've sufficiently given credit where credit is so deservedly due: http://caloriecount.about.com/smitten-kitchens-delicious-north-fork-recipe-r384299. Sincerely, Michelle Hi Deb,

Just wanted to let you know that I loved this recipe (and its diet-friendliness) so much, I put it up on Calorie Count, so people could make it and easily track their calories for each scone.

I cited you and included links to both your site and your recipe, but wanted to make sure you knew and had no issue with my doing so. I work in publishing and take protection of original content very seriously.

You can review the recipe I created to ensure I’ve sufficiently given credit where credit is so deservedly due: http://caloriecount.about.com/smitten-kitchens-delicious-north-fork-recipe-r384299.

Sincerely,

Michelle

]]> By: deb http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-370600 deb Wed, 21 Apr 2010 01:00:43 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-370600 Christina -- Yup, that's right! Christina — Yup, that’s right!

]]> By: Christina http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-370391 Christina Tue, 20 Apr 2010 13:21:54 +0000 http://smittenkitchen.com/2008/09/the-north-fork-and-its-scones/#comment-370391 Just did the math. Am I correct thinking it would be a stick and a half? Just did the math. Am I correct thinking it would be a stick and a half?

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