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Tattie scones contain a small proportion of flour to a large proportion of potatoes: one traditional recipe calls for two ounces of flour and half an ounce of butter to a pound of potatoes. [2] "Looking like very thin pancakes well browned, but soft, not crisp, and come up warm, in a warm napkin folded like a pocket to hold chestnuts.
In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, sour dough scones known as soor dook scones made with sour milk, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour. Potato scones are most commonly served fried in a full Scottish ...
In a large bowl, whisk flour, sugar, baking powder, and salt. Add butter, rubbing in with your fingers until fine crumbs form. In a small bowl, whisk 1 egg until blended.
Bakers' confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes, sweet pastries, doughnuts, scones, and cookies. [19] In the Middle East and Asia, flour-based confections predominate. The definition of which foods are "confectionery" vs "bread" can vary based on cultures and laws.
Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security.
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It is interesting that these soft biscuits (such as scones) are common to Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out. Dutch speculaas biscuit in various shapes: ship, farmhouse, elephant, horse
Other languages do offer hints of European influence, however, for example Navajo: bááh dah díníilghaazhh "bread that bubbles" (i.e. in fat), where "bááh" is a borrowing from Spanish: pan for flour and yeast bread, as opposed to the older Navajo: łeesʼáán which refers to maize bread cooked in hot ashes [7] Likewise, Alutiiq alatiq comes from the Russian: ола́дьи, romanized ...