[Sca-cooks] Questions.....OOP

[lilinah at earthlink.net]

Anahita wrote:
>  I think that cinnamon is grossly overused in American baking. There
>  are so many baked goods i don't buy because they reek of cinnamon -
>  especially all sorts of fruit scones. I mean, do blackberry scones
>  really require cinnamon? I think not!

Adamantius wondered why scones really require blackberries...

Well, on the one hand, i suppose i understand the remark.

But i like fruit in baked goods when i'm not on a diet, i don't like
using jelly or jam because it's too sweet (even when i'm not on a
diet), and i prefer not to bake except for feasts - because i live
alone and often work at home.

What pass for muffins commercially - and i'm fussy and only go to
good bakeries - still are too close to a cupcakes, i.e., too sweet
and cakey, no body, not much to chew because they're so soft and have
such a moist delicate crumb.

So, i like the scones with fruit in them *around here*, because the
dough is generally not sweet, they have more body and texture than
the muffins in pleated cups, and even the fruit tends to be tart.

But i cannot comment on these scones compared to English scones. They
may be an entirely different critter masquerading under the name
"scone".

Anahita