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Oct 1, 2001 10:32 AM

Scones (was The bizarre nature of scones in the Bay Area)

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It's not just the Bay Area. I live in the Midwest, and whenever I've tried scones they've been these hard, dry lumps. I don't know if that's what the original poster meant by "rock cakes," but the word "rock" is certainly appropriate.


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    Emily Cotlier

    Actual rock cakes are different from scones. Both have a low baked-good life span because they have no yeast and, often, a low amount of fat. The more fat in a non-yeast baked good (cornbread, biscuits, scones), the longer it will keep and be palatable. And the worse it will be for your waistline. If you can, bake early and often!

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    1. re: Emily Cotlier

      You're right.

      I make buttermilk "scones" using a recipe from the White Dog Cafe Cookbook that calls for only 1 Tbs butter per scone. I make up a batch, freeze them, and bake them as I need them. Terrific! But later the same day they're just barely worth eating.