Homemade scones

I’ve tried many scones in Taipei and non are like homemade, to much baking soda that leaves horrible aftertaste.
I made these big rustic fruit scones today, not done since in U.K. 6 months ago, cake and premium flour mix PX Mart :+1: baking powder could be stronger and “don’t “ buy these raisins, so many hard bits of stalk in them and not very sweet.



And tin keeps falling over :grinning:

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This baking supply store is pretty decent - many different types of flour and tins of baking powder that are probably better (whatever that means) than the sachets you get in PX Mart. They have raisins too, IIRC.

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Nice, you can now sell some at the weekend markets

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Hey that’s very close to me :+1:

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My plan for weekend markets is barbecue Tandoori chicken burgers.

Could sell scone alongside? With my homemade jam and extra thick creamy Greek yogurt?

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Weekend markets
My next question? Advice on where on? and how to buy a pitch?

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You wanted to sell or buy this? Heat is ok?

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Need a cooler box in this heat for cream and jam, scones ok undercover.

Rustic fruit scones :sweat_smile:

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I occasionally bump into some nice scones but my favorite are

Peach scones

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Looks great! I had some like yesterday for breakfast in Dublin along with black pudding which is like a Taiwan version . (Scone is gone when I took the photo)

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How come a breakfast in Dublin has a hash brown? Same in the U.K. get hash browns with café breakfast.
I don’t want a mercan brekkie I want potato cakes, bubble an squeak or chips!

Well simple “Brekkie” so its not what Irish Breakfast has come to!

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Not so good on these ones :grimacing:

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They match your socks :wink:

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You could call them “extra rustic”.

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Well, adding activated charcoal to recipes is a thing these days… :sweat_smile:

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I haven’t been outside today - didn’t realize it was so hot!

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oof

Didn’t doze off this time!
image

Made for a friend helping me out, I hope they go down well.

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How do you get them so floofy? Just lots of baking powder, or is there some knack to it?

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