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The following recipe is easy to prepare underway and a nice treat for the dog watch.
SCONES
Preparation time: 20 minutes
Total Cooking time: 10 - 12 minutes
Makes: 12
2 cups flour
2 1/2 tsp baking powder
pinch of salt
1 oz butter ( oil ), cut into small pieces
1/2 cup milk
1/3 cup water (if using powdered or skim milk, use milk instead of water)
1 tbs. brown sugar (optional)
3/4 cup dried fruit - sultanas, currant, raisins, chopped dried apricots or dried peaches, dried cranberries (optional)
milk, extra for glazing
Preheat oven to 415 F (210 C) Brush a cookie sheet with melted butter or oil or use parchment paper.
Mix flour, baking powder and salt (formula for self-raising flour), cut butter into dry ingredients with fingers.
Make a well in the center of the flour admixture and add liquids (milk/water) to center of well. Mix with a spatula, spoon or knife until dough is soft.
Turn dough onto a lightly floured surface. Knead the dough briefly and lightly until smooth. Press or roll out dough to form a round ~5/8" thick.
Cut dough into rounds using a floured round cutter 2 inches diameter. Place the rounds on the prepared cookie tray; glaze with milk or cream. Bake the scones for 10-12 minutes or until golden brown. Serve with jam, coffee or hot tea.
Note: Use a light touch when kneading scones or they may turn out heavy and tough. It is usual to add a pinch of salt to the scones, in addition to the salt for the self-raising flour, to enhance the flavour. If parchment paper is used, save the parchment paper and use it to make scones again.
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And, of course, those who've read the Patrick O'Brian books know why it's called the "dog watch, right?
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Wow! That does sound good.
Unfortunately we use a slightly different recipe.
Add some water to a ‘large’ dump of ‘bisquick’ (home
made), stir a couple of times with a fork and mash
spoonfulls into a greased iron frypan on low heat.
Turn them after you’ve checked the bilges and heated
the coffee, then flip them out of the pan after the
time it “should” take to put in a reef.
If the mid-watch crew is hungry enough they’re great.
If they aren’t, you won’t have to do it too often.
Stan Roeder “Waxwing” #22
— Rod Bruckdorfer <seagypsy@att.net > wrote:
The following recipe is easy to prepare underway and
a nice treat for the dog watch.SCONES
Preparation time: 20 minutes
Total Cooking time: 10 - 12 minutes
Makes: 122 cups flour
2 1/2 tsp baking powder
pinch of salt1 oz butter ( oil ), cut into small pieces
1/2 cup milk
1/3 cup water (if using powdered or skim milk, use
milk instead of water)
1 tbs. brown sugar (optional)
3/4 cup dried fruit - sultanas, currant, raisins,
chopped dried apricots or dried peaches, dried
cranberries (optional)
milk, extra for glazingPreheat oven to 415 F (210 C) Brush a cookie sheet
with melted butter or oil or use parchment paper.Mix flour, baking powder and salt (formula for
self-raising flour), cut butter into dry ingredients
with fingers.Make a well in the center of the flour admixture and
add liquids (milk/water) to center of well. Mix
with a spatula, spoon or knife until dough is soft.Turn dough onto a lightly floured surface. Knead
the dough briefly and lightly until smooth. Press
or roll out dough to form a round ~5/8" thick.Cut dough into rounds using a floured round cutter 2
inches diameter. Place the rounds on the prepared
cookie tray; glaze with milk or cream. Bake the
scones for 10-12 minutes or until golden brown.
Serve with jam, coffee or hot tea.Note: Use a light touch when kneading scones or they
may turn out heavy and tough. It is usual to add a
pinch of salt to the scones, in addition to the salt
for the self-raising flour, to enhance the flavour.
If parchment paper is used, save the parchment
paper and use it to make scones again.
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Stan:
I like your style. Yup, you served aboard "The Golden Scone." I suspect our paths will cross in a few years.
On another note, IDUNA is also equipped with a SABB G-10 engine. I assume you are acquainted with Bill Miller of Sabb America (888-301-1706). I believe he is the only supplier of parts. Do you have any suggestions or tips about these engines? We know what we have and would not trade the engine for a new Yanmar.
Go to the following site, http://home.no.net/sabb1/ , then select the "sound link" for the G10 engine - C-O-O-L.
Fair Winds and Following Seas,
Rod
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