FabSwingers.com > Forums > The Lounge > Very weird, fetish
Very weird, fetish
Jump to: Newest in thread
If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"  |
Reply privately, Reply in forum +quote
or View forums list | |
 |
By (user no longer on site)
over a year ago
|
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones" "
I would have read it. Scones are very tasty , always cream then jam though hahaha |
Reply privately, Reply in forum +quote
or View forums list | |
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"
I would have read it. Scones are very tasty , always cream then jam though hahaha "
Heathen!!!!!!
Jam THEN clotted cream ... must be clotted |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones" "
If you think putting "scones" in a thread subject won't attract interested pervs, you clearly haven't heard of Bake Off. |
Reply privately, Reply in forum +quote
or View forums list | |
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"
I would have read it. Scones are very tasty , always cream then jam though hahaha "
Noooo butter, jam, cream. You know it makes sense |
Reply privately, Reply in forum +quote
or View forums list | |
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"
I would have read it. Scones are very tasty , always cream then jam though hahaha
Noooo butter, jam, cream. You know it makes sense"
Yes!!! Hail to one who knows  |
Reply privately, Reply in forum +quote
or View forums list | |
"Now...
S-cones?
Or?
"Scons"?
And incidentally, the dough is best used immediately ... it's not like bread and needs to prove"
Scons and darn it. I can't make it go and pick my mates up then put them in the oven then? The scones not my friends |
Reply privately, Reply in forum +quote
or View forums list | |
"Now...
S-cones?
Or?
"Scons"?
And incidentally, the dough is best used immediately ... it's not like bread and needs to prove
Scons and darn it. I can't make it go and pick my mates up then put them in the oven then? The scones not my friends"
You can, but they may not rise the same |
Reply privately, Reply in forum +quote
or View forums list | |
"Now...
S-cones?
Or?
"Scons"?
And incidentally, the dough is best used immediately ... it's not like bread and needs to prove
Scons and darn it. I can't make it go and pick my mates up then put them in the oven then? The scones not my friends"
And I thought that was your confessed weird fetish then  |
Reply privately, Reply in forum +quote
or View forums list | |
"The rising process starts as soon as the liquid is added so if left for too long they don't rise as well but taste just as good "
I want tall, light scones. I'm doomed to cold scones or flat ones aren't I? |
Reply privately, Reply in forum +quote
or View forums list | |
"I love baking scones. Damn low carb diet.
I'll judge you on wanting to leave the dough though.
Kink shaming alert!
Would it help if I pouted into an imaginary camera a la Nigella? "
That'd be a weird porno |
Reply privately, Reply in forum +quote
or View forums list | |
"The rising process starts as soon as the liquid is added so if left for too long they don't rise as well but taste just as good
I want tall, light scones. I'm doomed to cold scones or flat ones aren't I? "
They don't look like flat ones too me  |
Reply privately, Reply in forum +quote
or View forums list | |
"I'll throw a turd into it.
How do you mix the dough? (I don't mean with turds) Is using a food processor heresy? "
Yes it is, you can't make suggestive gestures with a food processor. Turds have no place in my scones |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"
I would have read it. Scones are very tasty , always cream then jam though hahaha
Noooo butter, jam, cream. You know it makes sense"
Definitely! |
Reply privately, Reply in forum +quote
or View forums list | |
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"
If you think putting "scones" in a thread subject won't attract interested pervs, you clearly haven't heard of Bake Off."
this is true. There would probably be way more responses |
Reply privately, Reply in forum +quote
or View forums list | |
"Now...
S-cones?
Or?
"Scons"?
And incidentally, the dough is best used immediately ... it's not like bread and needs to prove
Scons and darn it. I can't make it go and pick my mates up then put them in the oven then? The scones not my friends
You can, but they may not rise the same"
My friends!? |
Reply privately, Reply in forum +quote
or View forums list | |
"Now...
S-cones?
Or?
"Scons"?
And incidentally, the dough is best used immediately ... it's not like bread and needs to prove
Scons and darn it. I can't make it go and pick my mates up then put them in the oven then? The scones not my friends
And I thought that was your confessed weird fetish then "
OMG I've given it away without knowing |
Reply privately, Reply in forum +quote
or View forums list | |
"Now...
S-cones?
Or?
"Scons"?
And incidentally, the dough is best used immediately ... it's not like bread and needs to prove
Scons and darn it. I can't make it go and pick my mates up then put them in the oven then? The scones not my friends
You can, but they may not rise the same
My friends!? "
If it's a niche enough fetish, then you might not get much "rising" at all I'm afraid. |
Reply privately, Reply in forum +quote
or View forums list | |
"I love baking scones. Damn low carb diet.
I'll judge you on wanting to leave the dough though.
Kink shaming alert!
Would it help if I pouted into an imaginary camera a la Nigella?
That'd be a weird porno"
I wouldn't be seen in a normal one  |
Reply privately, Reply in forum +quote
or View forums list | |
"The rising process starts as soon as the liquid is added so if left for too long they don't rise as well but taste just as good
I want tall, light scones. I'm doomed to cold scones or flat ones aren't I?
They don't look like flat ones too me "
That's because they've been kneaded |
Reply privately, Reply in forum +quote
or View forums list | |
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"
I would have read it. Scones are very tasty , always cream then jam though hahaha
Noooo butter, jam, cream. You know it makes sense
Definitely! "
 |
Reply privately, Reply in forum +quote
or View forums list | |
"Now...
S-cones?
Or?
"Scons"?
And incidentally, the dough is best used immediately ... it's not like bread and needs to prove
Scons and darn it. I can't make it go and pick my mates up then put them in the oven then? The scones not my friends
You can, but they may not rise the same
My friends!?
If it's a niche enough fetish, then you might not get much "rising" at all I'm afraid. "
Lol oh dear I might just buy a box of cakes |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"
I would have read it. Scones are very tasty , always cream then jam though hahaha
Heathen!!!!!!
Jam THEN clotted cream ... must be clotted "
Glad we agree on clotted cream. And more of a ratio than jam. It wrong way around lol |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones" "
You would have had me at scores I'm a feeders dream but unfortunately I'm more of an expert at eating them rather than making them |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"The rising process starts as soon as the liquid is added so if left for too long they don't rise as well but taste just as good
I want tall, light scones. I'm doomed to cold scones or flat ones aren't I? "
Yup lol but tasty  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones" "
Bake half now and leave other half until later. Let us know |
Reply privately, Reply in forum +quote
or View forums list | |
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"
You would have had me at scores I'm a feeders dream but unfortunately I'm more of an expert at eating them rather than making them "
Fresh, warm scones with a sprinkling of icing sugar are delicious aren't they |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I actually make a large batch, wrap them individually in clingfilm and stick them in the freezer - then if we feel like scones (rhymes with stones) I just take a couple out, leave them out an hour and then bake them.
So should be alright to leave...
xx Niki |
Reply privately, Reply in forum +quote
or View forums list | |
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"
Bake half now and leave other half until later. Let us know "
Now that would seem sensible. I might do that |
Reply privately, Reply in forum +quote
or View forums list | |
"I actually make a large batch, wrap them individually in clingfilm and stick them in the freezer - then if we feel like scones (rhymes with stones) I just take a couple out, leave them out an hour and then bake them.
So should be alright to leave...
xx Niki"
The uncooked dough? That sounds like a great idea. There's always one or two left that go stale |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Yes, uncooked - just make sure you wrap them properly in cling film individually to avoid freezer burn - they're good for a few weeks!
OOOHHH - you can't let scones to go stale!
Niki xx |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *orthern StarsCouple
over a year ago
Durham, North Yorkshire and can travel |
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"
I would have read it. Scones are very tasty , always cream then jam though hahaha "
Nooooo...jam then clotted cream |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones"
You would have had me at scores I'm a feeders dream but unfortunately I'm more of an expert at eating them rather than making them
Fresh, warm scones with a sprinkling of icing sugar are delicious aren't they "
There's a bakery down the road I'm so hoping there open in the morning, way to much food talk on the forums |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Haven't read all the comments but with scones you want to bake straight away in a hot oven. Also don't know what recipe your using but highly recommend adding warm milk with a squirt of lemon and adding straight to mixture shape and in the oven asap. Perfect light scones |
Reply privately, Reply in forum +quote
or View forums list | |
"If I make scone dough then leave it for a couple of hours before baking will it affect the quality of the final scone?
I know that has nothing to do with the title but you wouldn't have read it if I'd put "scones" "
You can chill the dough overnight in the fridge, so they should be ok after a couple of hours
|
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
Guess I'm a smooth criminal
