[HPFGU-OTChatter] Re: Digest Number 764 (Clotted Cream)

[Jennifer Boggess Ramon]

At 7:15 PM -0700 9/18/02, Linda Williams wrote:
>???  I'm not real sure what kind of shortcake you
>mean.

It's basically a Southern-style cathead biscuit, only it's made with 
sweet milk instead of buttermilk and it's slightly sweet.  (I can 
post a recipe from one of the Junior League cookbooks if you'd like 
more detail.)  Old Southerners make them for strawberry shortcake, 
peach shortcake, etc.

>Do they make a "good" kind?

Who's "they," in this case?  You can't sell real shortcake easily, as 
they go stale once they get cold - that's why you find restaurants 
serving "strawberry shortcake" on those awful packaged spongy things.

>I always think of
>scones as biscuits (the American kind) with sugar and
>possibly fruit.

Right - which sounds an awful lot like a shortcake to me.

-- 
  - Boggles, aka J. C. B. Ramon			boggles at earthlink.net
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