An interesting recipe. It is closely related to the technique I now use to
make 7-grain bread.

Here's why: the raisin bran, once dampened becomes essentially cooked
grains, or porridge. Having already been cooked prior to mixing with the
flour, the porridge grains are soft and broken down. So when the dough
rises, there aren't so many sharp edges to tear the rising fiber of dough.
This means it rises nice and high.

However, and I'm sure this is just an oversight, the recipe sent won't make
scones. It will make stones. A bit of baking powder will remedy this.

-Bob

On 10/14/07, boogkb@tmo.blackberry.net wrote:
>
> 12 Oct.
>
> Infrequent ferry delayed getting to Virginia. Had time to discuss making
> stained glass pieces, a hobby of the B&B owner, wine making using duprat
> zin grape.
>
> The grape is a slow growing one, 24 brix.
>
> A recipe for those so inclined. The scones, as well as other real goodies,
> were very special.
>
> Raison bran
> Apple sauce
> Sour cream
> A little honey
> Flour
> Eggs
>
> Dinner included crabcakes.
>
> 13 Oct.
>
> Another unplanned "rest" day in Virginia Beach. The next place that we
> can stay (distance and cleanliness) is a Best Western in Exmore. They are
> sold out for Saturday night – fortunatley we called to check. So a rest day
> in a nice place, a Holiday Inn right on the beach. Our balcony is just a
> few feet from the boardwalk and beach. Much much more upscale than Brighton
> Beach.
> Has a good got tub at 104 degrees; almost perfect.
>
>
>
>
>
>

Read and post comments | Send to a friend