tag:blogger.com,1999:blog-23768882.post6860882795827047995..comments2024-03-28T06:17:06.977-05:00Comments on MARTHA MOMENTS: Martha's Dried-Apricot and Sage SconesANDREW RITCHIEhttp://www.blogger.com/profile/07527048900781045398noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-23768882.post-47512036090955662962021-06-14T08:15:04.944-05:002021-06-14T08:15:04.944-05:00Hmmm, I've never used cake flour for scones. I...Hmmm, I've never used cake flour for scones. It's worth a try! I think the only difference between Canadian flour and US flour would be that we use our own Canadian-grown grains to make it. The two most popular Canadian brands are Robin Hood and Five Roses. There are numerous boutique brands, too - local organic companies, et al. US flours aren't sold in Canada, generally: Heckers, King Arthur, etc., are not found here. ANDREW RITCHIEhttps://www.blogger.com/profile/07527048900781045398noreply@blogger.comtag:blogger.com,1999:blog-23768882.post-71080034344764728482021-06-13T19:37:52.194-05:002021-06-13T19:37:52.194-05:00Thank you for that. I bet the type of flour pla...Thank you for that. I bet the type of flour plays a roll( HaHa) in the scheme of things. Perhaps if I used cake flour And I wonder (haha) if Canada's AP all purpose flour differs from that in the US different in that a softer flour lower gluten or what. Now that I am thinking out loud here I shall Investigate! My poor puns wonder is a brand of flour LOL thanks once again Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-23768882.post-45941696125076023952021-06-08T13:59:34.480-05:002021-06-08T13:59:34.480-05:00My grandmother's recipe is basically this one ...My grandmother's recipe is basically this one from AllRecipes.com - with a few differences: she used shortening. Her handwritten recipe is basically just a series of jot notes with measurements since she had it all committed to memory. But this is basically it here:<br /><br />https://www.allrecipes.com/recipe/20175/scones/ANDREW RITCHIEhttps://www.blogger.com/profile/07527048900781045398noreply@blogger.comtag:blogger.com,1999:blog-23768882.post-19554646053215016422021-06-05T21:36:57.478-05:002021-06-05T21:36:57.478-05:00Wow this recipe differs from the scone in the MS ...Wow this recipe differs from the scone in the MS Entertaining "Bible" I followed the recipe not knowing what texture or flake to expect- it called for blueberries but no sugar. anyway I have been eating them not turned off but Honestly, rather curious about your Grandmothers version and how it compares--- several other recipes I consulted called for an egg --- I did use an egg wash Will you dish on the scone? Thanks ARAnonymousnoreply@blogger.com