I made scones today after watching Martha Stewart on PBS, and since I had seen her demonstration, I simply made them the way she did, which is very similar to Ann's. One difference is that she used dried currants soaked in Grand Marnier, and that intrigued me. I used dried cranberries instead and soaked them in half Cointreau and half Triple Sec because Triple Sec has a more intense orange flavor. MS added orange zest to hers, but my oranges were not ripe, and so I omitted that ingredient. I also cut the amount of salt in half, and I think I could have used even less. Next time I will try Ann's recipe, but I had a bit of trouble finding it here, since GW searches are not that helpful. Eventually I did a Google search to find Ann's recipe, but by then I had already made the other recipe. MS uses part cake flour, and I had cake flour that I wanted to use up, which is another reason I went with her recipe. I love scones, and so it's good to have more than one recipe. I did think that the liqueur soaked cranberries was a good variation, and I don't think they needed orange zest. I like Ann's method of freezing the butter and then grating it, which is easier than the MS method of combining butter and half the flour in the food processor - much more to clean that way. Lars Here is a link that might be useful: MS version This post was edited by publickman on Sun, Sep 29, 13 at 20:47

Sooz, No I don't freeze. I usually line the pan with non stick foil. Let it over hang the pan. When the squares have cooled you can use the over hanging foil to remove the whole thing from the pan. Makes cutting easier. I stick a sharp knife in a cup of hot water between slices. Wipe it dry before slicing. A 9" X 13" is going to give you a much thicker filling. You might be better off using two 9" X 9" squares. ~Ann

Jo, scones and biscuits are basically the same thing. I think of biscuits as unsweetened or savory and scones as something sweet. I make biscuits with cheese and herbs (dill, thyme, rosemary, chives, etc..) and have added bacon, and ham and fried onions. Call them a scone or a biscuit it doesn't really matter. These can be made as rolled out biscuits/scones or as drop biscuits/scones. Just add a little extra cream/buttermilk. And you can serve these biscuits as a round or cut into triangles like scones. Here is the recipe I use for biscuits. You will notice that there isn't much difference. I use cream or buttermilk. With the buttermilk the only change I make is to add a little baking soda. scone shape biscuits rolled and cut drop biscuits Home Cookin Chapter: Recipes From Thibeault's Table Country Biscuits ================ Edited/November 2005 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Optional. Add a little sugar if you prefer sweet rather than savory. Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. (Note: to cut in shortening either use a pastry blender or put the dry ingredients along with the shortening in a food processor and pulse until the fat is the size of little peas. Do not over process. Pour the mixture into a bowl and add the liquid stirring with a fork.) (Options: For cheese biscuits, add cayenne pepper, dry mustard and some shredded cheddar cheese) or add some fried ham and green onions with the cheese) Option for using Blue Cheese(s): Add chopped green onion and Gloucestershire cheese or another type of blue cheese. And black pepper to taste. Other addtions:Bacon, ham, fried onions, chives or other herbs.....etc.

Okay, the maple syrup isn't moldy. Yippee! Monster puppy is being a dream. Have the extra large crate from our beloved GSD, 'Kota, who went to the Rainbow Bridge in June. It was totally cleaned and bought an new pillow for it but Sig isn't interested. This is a 96.4 lb. GS pup that was never allowed to be a puppy - no toys, no treats and rough handling. He has no bad habits, but really stresses out out times. Does love little bits of my cooking, though, if offered. ;) Now on to the yummy Maple Cream Fudge.