How long do scones (bong) / biscuits (burger) keep?

[Anonymous No.12146074]

[Anonymous No.12146083]

>>12146074
seek validation elsewhere faggot

[Anonymous No.12146088]

>>12146074
That honestly looks pretty good, is that jam and cream cheese on the side for dipping sauce?

[Anonymous No.12146101]

>>12146083
Yeah I saw that, but why I ask is because I can't refrigerate them where I want to travel but was hoping to get some extra time.

>>12146088
These aren't mine, just yanked from the wikipedia article. But yeah, it's jam and clotted cream.

[Anonymous No.12146117]

>>12146101
oh ok, sorry for being a douche

[Anonymous No.12146125]

Probably just over a week.
>>12146088
Never seen it done that way but I guess you could. Usually you split them in half and either make a sandwich or have two individual pieces.

[Anonymous No.12146155]

>>12146117
No worries, have a great night. :)

>>12146125
Thanks. Why does the internet say such a short time? I thought it seemed unreasonably short. Also when they start to go bad, do they just taste worst or can it make you sick?

I'm only trying to get like 3-4 days out of them. Just something to eat while I hop trains to my destination.

[Anonymous No.12146211]

>>12146155
I don’t really have much experience with keeping them so I’m not familiar with how long they take to go bad, but anything under a week is perfectly fine.

[Anonymous No.12146216]

>>12146211
Thanks

[Anonymous No.12146392]

>>12146074
Just make/buy a batch and freeze them and unfreeze them the day before you need them.

[Anonymous No.12146449]

>>12146392
Thanks. I'm travelling so freezing isn't possible, though.

[Anonymous No.12146464]

They stay good for a while but get really dry.

[Anonymous No.12146580]

what does clotted cream taste like/have the texture of? is it like sour cream or a sweet custardy cream?

[Anonymous No.12146633]

>>12146580
it's like really creamy butter or really buttery cream - you can't really decide if it is butter or cream. It's delicious though. Make some, it's really easy to make:
https://www.youtube.com/watch?v=LDyyAb6lB48

It's thicker than sour cream or custard cream. It's like butter in texture.

[Anonymous No.12146641]

>>12146088
Scones are usually eaten with jam and whipped cream.

[Anonymous No.12146656]

>>12146074
throw them in the freezer (bong) / freezer (burger) and they'll last a very long time. just need thaw em

[Anonymous No.12147135]

>>12146641
>Whipped
You need fucking whipping you dozy fucking cunt

[Anonymous No.12147559]

I had a scone for the first time this past weekend, but it just seemed like a biscuit to me.
Is there any difference between them at all? I thought scones were sweet?

[Anonymous No.12147665]

>>12146656
>freezer (bong)
We call it a Scotch Cupboard actually.

[Anonymous No.12148091]

>>12147559
Not that I can tell. They seem to be the same.

[Anonymous No.12148170]

>>12146074
scones and biscuits aren't the same
scones are more dense, biscuits are more flaky, I wouldn't use either in place of the other
I imagine a biscuit would be good for less time than a scone but both can be revived by baking them in the oven again for 15 minutes at 300f/150c

[Anonymous No.12148209]

>>12147559

They are smaller and more dense, the sweet variety usually don't have any added sweetness other than raisins and currents, you make them sweet by added jam to them and then some clotted cream to cut through the sweetness of the jam.

You can also get cheese scones that are savoury.

[Anonymous No.12148213]

>>12146088
>scones clearly cut in two
>spreading knife right there on the plate

yeah it's for dipping

[Anonymous No.12150063]

>>12146074
long enough

[Anonymous No.12150074]

>>12146633
is it pretty easy to make at home?

[Anonymous No.12150388]

>>12146083
>a week
I mean, sure they'd still be technically edible in a week but they go pretty stale way faster than that. I'd say no more than like 3 days for proper flavor/texture unless you freeze them. They do freeze fairly well though.

[Anonymous No.12150438]

>>12146580
If you've ever had non-homogenized cream, where the fat separates and floats to the top, it's basically that. Has the flavor of cream but a texture closer to something like whipped butter, or really thick creme fraiche. It's honestly pretty great stuff, and as >>12146633 shows it's SUPER easy to make. Literally just gently heat cream for a while, then chill it back down and skim/scrape off what separates out.

[Anonymous No.12150497]

>>12146580
milk : cream :: cream : clotted cream

There's no sourness or added sweetness, as it's basically just concentrated cream. It's thick enough that you can hold a tub upside down and it won't flow. The best bit is the slight crust that forms.

[Anonymous No.12151079]

>>12146633
informative post, good watch, simple sweet and coherent, and that youtuber's cadence and unflappable earnestness made me smile.

[Anonymous No.12151146]

>>12146074
now I want a burger in a scone. is this a thing somewhere, or will I have to make it myself?

[Anonymous No.12151192]

>>12151146
I'd go for a sausage patty, it's more likely to work.

[Anonymous No.12151213]

>>12151079
You've never seen Chef John before? newfag

[Anonymous No.12151780]

>>12150074
Yeah, extremely. And the homemade stuff beats anything you could buy in the store.

>>12151079
Yeah Chef John is awesome. He has a simple scone recipe to use with it, these are super fast and come out very good: https://www.youtube.com/watch?v=C0-CiCiFOCw

[Anonymous No.12152209]

>>12146074
>scones
bong
>biscuits
burger
>having enough sense not to bother with hard ass little pastries
pic

[Anonymous No.12153401]

>>12152209
>biscones are hard

[Anonymous No.12153836]

>>12152209
Canada is donut country

[Anonymous No.12155553]

Guys I just started looking into European biscuits and I want some so bad, are they actually any good?

[Anonymous No.12155707]

[Anonymous No.12156052]

>>12155707
This except we call chocolate chip cookies 'cookies' and not biscuits.

[Anonymous No.12156402]

>>12156052
You may get away with calling a biscuit, as long as you probably recognise it as a subsect of the more generalised biscuit category, sitting alongside custard creams and whatnot.

[Anonymous No.12156409]

>>12156402
It might be a generational thing. My parents would probably refer to it as a biscuit but I'm in my 20s and throughout my life I've only heard people my age call them cookies.

[Anonymous No.12156814]

>>12155707
For Canada in english and french to add to the confusion, that would be:
>not really a thing aside from breakfast sandwiches so I dunno a common term.
Though we use "scone" for the sweeter drier dense bread-like thing that goes will with hot drinks
>cookies - biscuits
>fries - frites or more explicitely, "patates frites"
>chips - chips (croustilles is the proper word but nobody uses it)
>sandwich - sandwich
>burger - hamburger (hambourgeois is the proper word but nobody uses it)

[Anonymous No.12156904]

>>12146101
as long as they're in a zip-top bag pretty soon after they're cooled to room temp, you shouldn't experience sogginess or excessive drying.

[Anonymous No.12156962]

>>12155707
A burger is defined by shape of the meat/meat substitute(ground and formed into a patty), not the bread. You can put any kind of protein patty on any kind of bread and call it a [chicken/veggie/whatever]burger, but once you start dealing with whole pieces of meat, it's now just a regular sandwich, even if it's on a bun. The first hamburger sandwiches were actually on regular sliced bread, and they're still served that way at many places.
t. Burger

[Anonymous No.12157073]

>>12156962
>The first hamburger sandwiches were actually on regular sliced bread, and they're still served that way at many places.
Yeah, it's called a patty melt. I prefer these desu.

[Anonymous No.12157121]

>>12157073
No, a patty melt is toasted with the meat already on it, like a panini. The original hamburger sandwich was made with untoasted white bread.

[Anonymous No.12157144]

>>12157121
Interesting. Seems like the early models would have a risk of getting soggy because the toasting keeps the juices hugging the patty.

[Anonymous No.12157152]

>>12157144
No more of a risk than with a bun. It's all bread my man, and as we all know, the type of bread is irrelevant when it comes to a burger. Hell, you can put it in a leaf of lettuce and it's still a burger.