Thursday, with it’s unpredictable weather and blustering winds, called for a Comfort Food Café.
Michael made a hearty chicken stew which was served over mashed potatoes and accompanied by freshly baked cheddar cheese tea biscuits or scones. As I made them I prefer ‘tea biscuits’ tho’ there were no eggs.. [See discussion below.]
Spice cake was served for dessert with peach chutney and topped with a dollop of whipped cream.
Eighteen people gathered in the DFC community room for our monthly café where we ate well, enjoyed catching up and where we were entertained by Mo Guzman, guitarist:
A special thanks goes out to Emilie Landry, avec notre appréciation, for her assistance with the prep the night before and for taking charge of the thankless task of the cleanup after.
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Two other opinions on scones/biscuits:
Biscuits should be light—airy even—with well-defined flaky layers. Tender, yes, but sturdy enough to support or be dragged through gravy, a runny egg yolk, or a generous serving of maple syrup. A scone should not flake like a biscuit. It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or jam. Or all three.
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So, what’s the difference between a scone and a biscuit? The answer generally boils down to one ingredient: eggs. Scones have them, biscuits don’t.
Other than that, the ingredients and process are pretty much the same. Both scones and biscuits are usually made with some combination of flour, baking powder or baking soda (or a combination of both), salt, sugar, milk or buttermilk, eggs (if you’re making scones) and a fat (butter, Crisco, lard). The dry ingredients are mixed together, the fat is “cut in” with a pastry cutter, two knives or your fingers, and the liquid is added until the dough just comes together. The dough is gently kneaded very briefly then cut into circles or triangles and baked.