PDA

View Full Version : Scones off of the BGE


Que-Dawg
05-09-2009, 07:00 PM
Whole wheat blueberry Scones
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_2818.jpg?t=1241913450
Dashed with confectioner sugar
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_2822.jpg?t=1241913562
Mmm, how good
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_2820.jpg?t=1241913706

Rick's Tropical Delight
05-09-2009, 07:35 PM
nice! that is something i've not tried

thirdeye
05-09-2009, 07:38 PM
Those look great. Do you flour the blueberries before adding them? I do on the recommendation that it's supposed to keep them all from sinking to the bottom.

BTW, you just shot me in the foot 'cause I had planned on making my blueberry cornbread muffins for the Cornmeal Throwdown next week. :biggrin: Good thing I have plan B, and C, and D......

zydecopaws
05-09-2009, 07:50 PM
Dawg, that looks great! I'll have to give that a try on the Performer one of these days.

Que-Dawg
05-09-2009, 08:42 PM
Those look great. Do you flour the blueberries before adding them? I do on the recommendation that it's supposed to keep them all from sinking to the bottom.

BTW, you just shot me in the foot 'cause I had planned on making my blueberry cornbread muffins for the Cornmeal Throwdown next week. :biggrin: Good thing I have plan B, and C, and D......

Guilty as charged. I also add sugar in the flour mix before dashing the berries.
I don’t think you need a plain B, C or a D… your too damn good on them eggs bro.

Arthur D
05-09-2009, 08:50 PM
whoa. cool.

does the charcoal impart flavor in the scones?

Que-Dawg
05-09-2009, 09:41 PM
whoa. cool.

does the charcoal impart flavor in the scones?

Maybe a little but not really, RTD or thirdeye maybe better to answer why it does not. Or any other veteran egg head. I am still kinda new at the egg.

thirdeye
05-09-2009, 10:12 PM
Guilty as charged. I also add sugar in the flour mix before dashing the berries.


I'm glad you confirmed that little trick.

whoa. cool.

does the charcoal impart flavor in the scones?

A clean burning, established fire (with no flavor wood chips or chunks) will leave you less flavor on things like breads. Tomato sauce and some cheeses can be a real smoke sponge over time, I don't use flavor woods when I'm cooking things like lasagna or eggplant parm since they are in the cooker for 30 or 40 minutes Pizza is the thing that picks up a great "brick oven" flavor in the 10 or 12 minutes it's in the Egg.