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Are those American biscuits like scones? I thought they were akin to dumplings. We really are "two countries separated by a common language". (To be clear, the
by Veen 4y ago
Are those American biscuits like scones? I thought they were akin to dumplings. We really are "two countries separated by a common language".
(To be clear, these dumplings:
https://www.errenskitchen.com/suet-dumplings/ https://www.errenskitchen.com/suet-dumplings/
Not these dumplings:
https://omnivorescookbook.com/recipes/how-to-make-chinese-dumplings/ https://omnivorescookbook.com/recipes/how-to-make-chinese-du...
)
- OJFord 4y agoI believe they're essentially scones (though no sugar which I suppose is optional in a scone) but eaten like dumplings. Dumplings are of course far superior. (And clotted cream & jam is a better way to eat a scone.)
- mattl 4y agoOr the madness that is jam & then clotted cream…
- OJFord 4y agoThat really does just objectively make less sense, I don't understand that debate - you don't try and apply butter to your sandwich after layering cheese and tomato or whatever, you spread the more solid thing first.
- mattl 4y agoYep. I don’t get it, and I’m sure the Cornish apologists will be here shortly to explain why it makes sense.
- drcongo 4y agoThis is exactly why we should all support Cornish devolution.
- zeristor 4y agoPerhaps there is a culinary 3D printer than can print in 3D, jam and clotted cream.
- ChrisRR 4y agoCornwall has to cling to it, because otherwise all they have is cornish pasties and incest
- Veen 4y agoI live in Devon, so I'm compelled to agree. Cream goes first, no matter what the Cornish have to say on the matter. Although, apparently the late Queen preferred the Cornish method.
- vmlinuz 4y agoAnd why exactly should we listen to a German when it comes to these things?
- OJFord 4y agoI'm sure you only mean to be anti-royalist^, but the implication for the rest of the citizens by birth of this fairly multicultural country is extremely intolerant if not racist. ^Understanding that just makes it a baseless & lazy argument, a joke at best.
- alt227 4y agoJam spreads thinly and is less viscous, so is much more suited to a thinly spread layer across the surface. Clotted cream is far thicker and lends itself to a big dollop on top which keeps its shape and does not run off the sides. Why do people still question this obviously infallible logic?
- drcongo 4y agoSir, if you're spreading your jam thinly then you are doing scones wrong.
- mjul 4y agoHow to pronounce scone is another divisive topic in itself. Does it rhyme with gone or cone? Linguists at Cambridge University have published a map of the regional variations: https://www.cam.ac.uk/research/news/cambridge-app-maps-decline-in-regional-diversity-of-english-dialects https://www.cam.ac.uk/research/news/cambridge-app-maps-decli...
- pwagland 4y agoThere's a third common sound where it rhymes with "on": 1. /skɒn/ 2. /skoʊn/ 3. /skɑːn/ But I guess that also depends on how you pronounce gone, as to whether it rhymes with 1 or 3…
- Lio 4y agoI've always pronounced scone as scone myself but my wife insists on saying scone as scone. Madness.
- zeristor 4y ago“Home to Scone” to paraphrase Shakespeare’s Mark Anthony.
- bodge5000 4y agoI've never in my life heard someone say "Backend" instead of "Autumn"
- stcroixx 4y agoI make biscuits and scones regularly and yes, it's the same recipe minus sugar, which is similar to the suet dumplings recipe here EXCEPT you would not boil/poach a biscuit - that would make it a dumpling. I'd say it's more the method of cooking that defines a dumpling than the dough recipe - you could use biscuit dough but it doesn't have to be and often isn't.