Scones

[rosebud]

Has anyone got a good recipe for Scones please,   no hard fat allowed at all.

PS fruit scones also thank you.

[rosebud]

[supersprout]

try here rosebud?
http://www.fatfree.com/recipes/breads-variety/
:)

[OliveOil]

what is hard fat?

[supersprout]

either
butter, lard, dripping, coconut oil - any fat that solidifies at room temperature (saturated fat)
or
unsaturated oils that have been made to solidify at room temperature by blowing hydrogen through them (hydrogenated) - like most margarines. Even tho they are made with unsaturated fats, the effect of adding a hydrogen molecule to them makes them identical to saturated fat within the digestive system. Ha!
8)

Olive oil is monounsaturated - very special indeed ;)

[rosebud]

Excellent reply SS exactly right 10/10 ;D ;D.
Also dodgy is cheese to much saturated fat.

[supersprout]

did you check out the recipes rosebud? I used to use fatfree.com a lot until I developed uncontrollable cravings for

olive oil and cream

:-[ :-[ :-[

[Curryandchips]

mmm scones, my favourite is with strawb jam and clotted cream, but I don't think my health would endure that now ...

[OliveOil]

so what do you use if you dont use hard fat?

I agree against using margerine and hydrogenated fats

[rosebud]

Hi  Super Sprout, thanks for the link i shall try the receipe and enjoy.

Olive Oil, i always use FLORA in all my baking because it has monounsaturates.

[OliveOil]

But doesnt Flora have artificial transfatty acids (as with most marg if not all)?  ???

I'm not being nit picky but have removed all 'artificial' fat from our diet only using olive oil, butter and sunflower oil - no marg or oil made by using Hexane because I believe from what i have read and seen on the subject.  That being that the body cannot assimilate marg - it isnt natural therefore it clogs the arteries amongst other things.  :-\

Sorry to go off topic btw- but it does make for interesting discussion!  ;D

[supersprout]

In the days when I used to skim through the science bit, what seemed to happen was that when an unsaturated fat was heated to a high temperature - as in margarines - the molecules would 'flip' - transform into their mirror image - hence 'trans' and their 'artificiality' to our bods. Bit hazy about Flora - it's possible that they harden some of it and add monounsaturates uncooked?

To keep life simple I do what you do OO and just use olive oil, butter and creeeeammmmm :P :-[

[grawrc]

I've given up using the margarines, Olivios et al and have returned to butter. I eat it infrequently and normally it is part of something cooked. It tastes massively better than the substitutes. Oil is usually olive but there are some yummy ones like sesame or walnut for example depending on what you are cooking.

Just occasionally I love a chunk of homemade bread - any sort- with lots of butter and a bit of blackcurrant or raspberry jam. :) :) :) :)

[OliveOil]

Well as far as i know its the 'transfatty acids' which cause hardening of the arteries Not Saturated Fats... that was the latest research i read anyway... Love butter for cooking and baking and proper cream - not elmlea *(urggghh) - i try and stick to as natural as i can.

[Tulipa]

I am with you three and use olive oil, and buttter as they are more natural.  I try to be good but cheese is my downfall, in fact I could do without buying any but I have a veggie in the house so use it for her and then get tempted!

It is good to read that others feel the same way as I do, thanks, T.

[grawrc]

Transfatty acids supposedly cause cancer. Free radicals and what not. Saturated fats are supposed to contribute to high bad cholesterol levels and hence hardened arteries. But in a diet comprising largely fruit and veg fish and chicken with the occasional bit of red meat and butter cheese etc I don't worry too much. But, to return to the topic, I can't remember when I last ate a scone?? :-\

[Tulipa]

Sorry, yes I was off topic too, Rosebud, when you have found a good scone recipe can you let us know, my family love them and I am always looking for ways of making them eat more healthfully!

Thanks.

[Emagggie]

Blimey, if I do nothing else today I'll have learned some stuff.  :D (note the 'cheesey' smiley)
From a substituting dairy with soya and olive oil person.

[rosebud]

We use only Virgin olive oil, but i do not know if i can bake with it.
I am diabetic ,i was told it was ok to use Flora for baking , but anything else is my love of virgin oil, for roast potatoes or fish or anything come to that.

Do not worry about going off topic girls it is a very interesting subject, we are all learning something from it.  Cheers Rosebud.

PS, Doris Pinks gave a recipe for Muffins which uses vegetable oil they are wicked i do not put sugar in but they must taste even better with it.

[Emagggie]

Now looky here Rosebud and Supersprout-it's all your fault. If you hadn't asked the question RB, and you hadn't posted link SS I wouldn't have made a batch and EATEN 4. ::)
(They were delicious :P)

[OliveOil]

heheh - yes virgin olive oil is good - extra virgin is too strong in flavour to cook with for most things!

I am making cherry tart tomorrow as OH is coming home.... I'll be making up the recipe as i go along so i'll post it tomorrow when i've finished... lots of butter, cream, eggs and sugar - yummmmmmmmmmmmmmm