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Old 04-24-2003, 05:26 PM   #46
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Quote:
Originally posted by martha
The cake layers appear to be perfect! Tomorrow night I'll whip some cream and cut up and sugar some strawberries. The whipped cream will go between the layers and the strawberries will go on top.

Dub, go get some cake pans and some flour and start baking!!! You will feel so good when there's something delicious in your very own oven!!
I'm coming over, Martha
You're quite the baker here, huh?
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Old 04-24-2003, 11:40 PM   #47
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Quote:
Originally posted by mmmBono

I'm coming over, Martha
You're quite the baker here, huh?
I do like it, and I'm pretty good at it most of the time. Come on over; this weekend I'm making coconut scones.
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Old 04-25-2003, 03:40 AM   #48
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Old 04-25-2003, 10:01 AM   #49
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Old 04-25-2003, 03:07 PM   #50
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Old 04-25-2003, 03:12 PM   #51
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Old 04-25-2003, 10:01 PM   #52
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Old 04-25-2003, 10:06 PM   #53
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Quote:
Originally posted by martha


I do like it, and I'm pretty good at it most of the time. Come on over; this weekend I'm making coconut scones.
Oh my...
Oh Martha!! I'm coming over!!
You *have* to give me the recipe for these scones
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Old 04-25-2003, 10:09 PM   #54
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Old 04-25-2003, 10:28 PM   #55
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Old 04-25-2003, 11:15 PM   #56
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Old 04-26-2003, 12:10 AM   #57
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Old 04-26-2003, 01:08 PM   #58
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Quote:
Originally posted by mmmBono

Oh my...
Oh Martha!! I'm coming over!!
You *have* to give me the recipe for these scones
I made them last night, and I've made them a few other times, but these turned out the best ever! I'll post the recipe here sometime today. It's from Sunset magazine.
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Old 04-26-2003, 09:45 PM   #59
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Quote:
Originally posted by martha


I made them last night, and I've made them a few other times, but these turned out the best ever! I'll post the recipe here sometime today. It's from Sunset magazine.
Oh you're so awesome Martha
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Old 04-27-2003, 12:58 AM   #60
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Here it is!

It's from Sunset magazine. There, I won't get sued now.

Coconut Scones

Preheat oven to 375 degrees. Butter a cookie sheet (the kind without edges works best).

1 3/4 cups all-purpose flour
1/2 cup sweetened flaked coconut
1/2 cup rolled oats
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into chunks
2 large eggs
1/2 cup milk
1/4 cup raspberry jam (or cherry jam)

Ideally, the milk and eggs should be room temperature.

1. In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With a pastry blender, cut in butter until mixture forms coarse crumbs.

2. In a small bowl, beat eggs and milk to blend. Reserve one tablespoon of this mixture, then stir remaining mixture into flour mixture. Stir only until evenly moistened.

3. Scrape dough directly onto buttered cookie sheet. With lightly floured hands, pat the dough into an 8 inch round. With floured knife, cut into 8 wedges, but do not separate wedges. Brush the top of the round with the reserved egg mixture, and sprinkle with the remaining tablespoon of sugar.

4. Make a 1 inch diameter depression on top of each wedge and fill each with about 1/2 tablespoon of jam.

5. Bake for 18 to 20 minutes in the 375 degree oven. Recut scones to separate and serve, or transfer to wire rack to cool completely.


This is my favorite scone recipe! This last batch was perfect. I used raw sugar for the topping, and they are ever so slighly crunchy!
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