Sorry if this old news (but seeing it has been subject in a number of older topics thought maybe of interest), but I just came across something I thought I would never see in Coop : English Scones!!

Just tried one - not bad - apart the welcome addition of an icing top, they are just like I am used to making myself at home.

The packet gave serving suggestions of "Cream-Tea", ie warm in oven and serve with Tea or coffee

I wouldn't pay full price, but in the end of day 50% off sticker on it was ok for Sfr1,45

Pat

I was quite excited by this until I saw the fateful words 'icing top'. Sadly due to a keystroke anonymiser(?is that a real word) my husband put onto the computer I can't use the smilies, but you can bet your sweet life the one I would choose is 6th down on the left.

I will be a Coop later to stock up.. ooh afternoon tea

Scones? With icing?
It's an abomination!

I think I'll console myself with a Crunchie.......

...but I think Coop stocking clotted cream is a bit far down the line.

Agreed, *But* it still tasted great, and is better than none at all

Pat

I love those scones I'm a great fan! But I agree they're a bit expensive... if you have a nice recipe to share with me, you're more than welcome!

on a further note, perhaps also discussed elsewhere, coop do the best butter fudge ever...
But I still need my cadburies top up anyone want to send me a crunchie?

This one is easy-peasy and all the ingredients are easily available (castor sugar is Griesszucker).

When I make them, I modify the recipe a bit by putting half the milk quantity in and making up the other half with buttermilk - makes a richer texture.

Also you can put a handful of sultanas or raisins in the mix or, if you want a savoury version, put in grated Gruyere and parmesan.

http://www.bbc.co.uk/food/recipes/da...nes_6315.shtml

Thanks for the recipe! But what is castor sugar in French?

Just fed it into a translation website and it comes up sucre semoule. Does that sound about right?

I think that is Semolina. How about Sucre de roulette?

Rod

I think semoule is french for semolina but SUCRE semoule should be about right, the granules would be about the same size.

Sucre semoule is ordinary granulated sugar, but more common as a name in France than in Switzerland, I think.

At the Coop caster sugar is 'sucre très fin' and comes in smaller packets than the ordinary 'sucre fin'.

Ok thanks, I'll have a look! So if I'm guessing right, it's not 'sucre glace' I have to look for?

Sucre glace is icing sugar.

What about a chocolate chips version while you're at it?

I only put chocolate chips in muffins or biscuits. For me, in scones, it would be just weird.

Agreed Ms. Grounder, choc chips in scones are nearly as heinous idea as icing on top of them.

Feeling nostalgic for the afternoon scones we had in Wales last month, a couple of days ago I decided to try a buttery, flaky scones recipe in a Hastings House book. Well, it turned out to be very, very delicious. Adding currants or dried cranberries or not is entirely up to you (NO icing topping or choc chips, thanks!).

NO-EGG Flaky Scones

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tbs sugar
5 tbs unsalted butter, cold, cut in chunks
1 cup whipping cream
1 cup currants or dried cranberries
whipping cream for brushing the scones and to serve

Method:
Preheat oven to 400 degrees F (195-200 degrees C).
Mix with a whisk in a big bowl the flour, bpowder, salt, sugar.
Cut in butter with a butter knife in each hand until mix looks like coarse crumbs.
Pour in cream and fold in everything until just incorporated. Do NOT overmix.
If mixture seems a little dry, add a little more cream.
Fold currants or cranberries into batter.
Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths).
Place scones on ungreased cookie sheet. Brush tops with a bit of cream.
Bake for 15-20 minutes until golden brown.


(I don't have to say how to serve them. They even taste wonderful on their own. If you want a great orange-grapefruit marmalade recipe from the same book, send me a PM.)