Butter or lard for scones?Also, scon thread.
how about a little pungent poo mixed with enough pee to keep the texture nice and creamy
>>20439730How about you go shit up one of the guerilla marketing threads, fecalfreak.
>>20439720For me its a pumpkin scone
>>20439720>>20439817Those sort of look like Red Robster biscuits
>>20439720scawn
My 3 favs are>blueberry and white chocolate>broccoli and cheddar and chive>bacon and cheddar
>>20439720I am vegetarian, and if you tried to serve me scones with lard in them I would call the cops on you.
I like butter in my skub
>>20439848Joke's on you. The flour is made from the ground bones of my enemies.
>>20439853I, too, and very pro-skub
>>20439848faggot hippie
>>20439720Butter
>>20441605Any reason why? Someone told me once butter for sweet goods and lard for savoury goods.
>>20441678Butter is the primary flavor in sconesGet some good stuff like Kerrygold
that's a buiscut and by burger law only butter is allowed under threat of execution by hamburgers
>>20441678This.Tallow is often a moar neutral flavor than lard, but leaf lard is choice in great pie crusts.Hostess made millions pre 1984 by using tallow in their fruit pies.I think it's like any skilled cooking--you need to know what your ingredients taste like BEFORE you use them in a recipe.Reminds me of the time I made biscuits using bacon grease. WAYYY to salty and the smoke flavoring would have only worked with a very short list of other foods. For instance, you'd REALLY have to be a bacon freak to make bacon cheddar scones with bacon fat--It's just WAY too much bacon.I think coconut oil can be like that too. Great oil, but can make some foods taste "off" because of the slight coconut flavor in some brands.
