tag:blogger.com,1999:blog-7100882347408067241.post5429386833607389961..comments2024-03-28T20:37:29.571+00:00Comments on The English Kitchen: Tender Peach & Vanilla SconesMarie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7100882347408067241.post-19876812935287195982024-02-14T17:57:46.633+00:002024-02-14T17:57:46.633+00:00That sounds like the perfect plan! That sounds like the perfect plan! Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-69003479981551304892024-02-14T17:32:32.834+00:002024-02-14T17:32:32.834+00:00I printed this to save for the fresh peaches here ...I printed this to save for the fresh peaches here in Virginia next summer. :)<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-75810581505755450542021-02-19T16:05:40.147+00:002021-02-19T16:05:40.147+00:00It's a cold day and I might have to bake today...It's a cold day and I might have to bake today! I don't have all the ingredients but I'm pretty sure I can come up with something. Thanks for the inspiration. (We might make your chicken again tonight. Last time I made it for Rick he swooned!)Jeaniehttps://www.blogger.com/profile/17482528482559445943noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-135693712005449362021-02-18T12:54:27.913+00:002021-02-18T12:54:27.913+00:00Its been very long time since I have had a decent...Its been very long time since I have had a decent fresh Peach Marie! I can only imagine how lovely they taste in Georgia. But I do love tinned peaches and this is a great way to use them, or the hard supermarket variety! Delicious any way! I guess I will take clotted cream and jam on scones any which way I can get them! I will miss the clotted cream from the UK. xoxoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-61263248232907242142021-02-18T12:45:06.119+00:002021-02-18T12:45:06.119+00:00These look lovely Marie! I have made my own clott...These look lovely Marie! I have made my own clotted cream, as here in the states it's quite hard to find. Take a shallow baking dish (I use a small one) and pour 1-2 cups of heavy cream in. You have to find the one that does not say ultra-pasteurized. then put it in the oven on like 180F for about 8-10 hours. Take it out, let it cool to room temp and then refrigerate overnight. The next day, you skim off the clotted cream. Tastes just like the imported one and so much cheaper. Hope you have a great day! Much love - Raquel XO Raquelhttps://www.blogger.com/profile/05926021350441597268noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-90247913971194149992021-02-18T10:55:04.314+00:002021-02-18T10:55:04.314+00:00Ohhh ... something we don't agree on. I'm ...Ohhh ... something we don't agree on. I'm very much of the school that thinks it ought to be jam first followed by a dollop of whipped cream. That was how my grandmother taught me, so I've always done that. I had no idea that people did it in another way.<br /><br />These sound lovely. I can't recall seeing decent fresh peaches for sale here ever. I miss the beautiful stone fruit that I had back home. Here they import peaches and nectarines that are as hard as bullets and which never ripen to any state fit to enjoy. So it's good to know that I can cook with them at least. I have tinned peaches in the cupboard that I use for trifle as well as Peach and Raspberry cobbler, so now I can add scones to my list. <br /><br />I love scones - sweet or savoury and agree that there is an art to getting them light and fluffy as they should be. I think this might be a weekend treat for us - I'm keen to taste them now.Mariehttps://www.blogger.com/profile/04088355577823930786noreply@blogger.com