Comments on: Outing the Signature Scones http://foodaccordingtome.com/2007/outing-the-signature-scones/ sauce and sensibility Mon, 27 Dec 2010 14:06:41 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Sonne http://foodaccordingtome.com/2007/outing-the-signature-scones/comment-page-1/#comment-404 Sonne Mon, 09 Apr 2007 11:51:50 +0000 http://www.foodaccordingtome.com/?p=58#comment-404 You make me want to eat scones, and I hate scones. I've always wanted to love scones simply so I could enjoy the coconut jabanero variety that Morgan's was once famous for, but alas, scones are still on my list of "foods to learn to love." I challenge you, the next time I'm in Portland, to make me love scones. Someday I'll have enough time in the morning to languish a few moments and dip my breakfast in my coffee. P.S. When you become the next rich-and-popular food writer (if icky Rachael Ray can do it, you can), can I just be your editor? That way I could just read about food for a living (whee!). I only need a modest income, and I don't have a niche, so my muse keeps f'ing abandoning me. Guh. Now I'm hungry, and it's 1 a.m. and I have no coffee. Miss you. You make me want to eat scones, and I hate scones. I’ve always wanted to love scones simply so I could enjoy the coconut jabanero variety that Morgan’s was once famous for, but alas, scones are still on my list of “foods to learn to love.” I challenge you, the next time I’m in Portland, to make me love scones. Someday I’ll have enough time in the morning to languish a few moments and dip my breakfast in my coffee.

P.S. When you become the next rich-and-popular food writer (if icky Rachael Ray can do it, you can), can I just be your editor? That way I could just read about food for a living (whee!). I only need a modest income, and I don’t have a niche, so my muse keeps f’ing abandoning me. Guh.

Now I’m hungry, and it’s 1 a.m. and I have no coffee. Miss you.

]]> By: Kristijoy http://foodaccordingtome.com/2007/outing-the-signature-scones/comment-page-1/#comment-405 Kristijoy Sun, 08 Apr 2007 18:39:55 +0000 http://www.foodaccordingtome.com/?p=58#comment-405 OH! the memories. I actually think it was Bumpy's recipe, or one he brought in from somewhere. My favorites to make were the Savories, mushroom onion with little slices of mushrooms on top to signify and the cheddar jalapeno. I loved making scones, but there was a knack to get them right. There is a bit of learning curve and that just comes with practice. Although, I remember being told sternly that the ingredients had to be cold, not room temperature. That mixing too much both overworked the dough and made the butter too soft. But I just remembered that, I don't think I have worried about that since. These scones, to everyone out there who never had one, are a recipe worth handing down. No scone will ever be as good! OH! the memories. I actually think it was Bumpy’s recipe, or one he brought in from somewhere. My favorites to make were the Savories, mushroom onion with little slices of mushrooms on top to signify and the cheddar jalapeno.
I loved making scones, but there was a knack to get them right. There is a bit of learning curve and that just comes with practice.

Although, I remember being told sternly that the ingredients had to be cold, not room temperature. That mixing too much both overworked the dough and made the butter too soft. But I just remembered that, I don’t think I have worried about that since.
These scones, to everyone out there who never had one, are a recipe worth handing down. No scone will ever be as good!

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