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[Jillus]

Why oh Why do my scones not rise? has anyone a foolproof recipe or method to help me.

This morning I followed a recipe to the letter, I was light handed, not too much flour/milk and still I have leaden paperweights instead of light , lucious tasty teatime treats!

[chickencam]

I use Delia's recipe for plain scones from her complete cookery course. I used to make these once a week for my granny when she was alive because she loved them and couldn't make scones herself.

 

8oz/225g self raising flour

1.5oz/40g butter at room temperature

1.5 tablespoons caster sugar

a pinch of salt

5floz/ 150ml milk

I often added a few raisins or sultanas too

 

sift flour into bowl rub in butter until fine breadcrumbs do this quite fast and raise up your hands while rubbing to get air into the mix. Stir in sugar and salt. Then mix in milk using a knife until it starts to come together. Press together lightly into a soft dough then roll out quite thick 2cm or so and cut out. When cutting out stamp the cutter in don't twist because this can stop rising.

 

Put on baking sheet and cook in pre-heated oven 220 ( I use Just under 200 in my fan oven, they can vary quite a lot but you do need a hot oven) for about 10 minutes until light golden and hopefully risen

[..lay a little egg for me]

I use an egg instead of milk as the liquid (add milk if needed) and I think that gives a lighter result.

[sunshinesupernova]

the main thing is NOT to rotate your cutter as you cut. Flour it and press down. Push the scones out with your fingers.

 

If you rotate as you cut, you mush the sides up and it stops them rising.

 

Also - use decent flour and sift it. Do not work the dough much - you want it only just combined. More you work it - the denser the scones

[chooklady]

This one always works for me.

(it's usually doubled when my son's around)

 

8 oz SR flour

2 oz butter

1 oz caster sugar

1/4 pt of milk

 

10 mins approx 220 degrees C

 

Extra naugthy scones change the milk for a mix of cream and milk or buttermilk.

 

I think it's important not to make the dough to thin before cutting the scones out, I always reckon 3/4 of an inch to and inch thick, for good sized scones.

[tiggerlady]

I never use a rolling pin,always the heel of my hang to(gently) get the right depth.Perhaps rolling squashes the air out from them?

[chooklady]

I never use a rolling pin,always the heel of my hang to(gently) get the right depth.Perhaps rolling squashes the air out from them?

 

I do the same.

[fluffyknickers]

Do you say Scone and in GONE or Scone as in BONE?

x

[Couperwife]

I say scone as in bone , kev says it the wrong way (as in gone )

 

cathy

x

[craftyhunnypie]

Scone as in bone here too. I love scones -especially with jam & clotted cream.

 

Emma.x

[Couperwife]

oooh, yummy

[Lesley]

as in gone!

[chickencam]

bone here too, you don't meet many of us

[BarbaraJ]

gone here

[..lay a little egg for me]

Bone here

[Chook n Boo Mum]

We have gone scones too! In more ways than one, but not if I make them, they are always biscuits when I make them. Having read the above I probably roll them out too thin. I must try them again & hope they work out properly!

 

Sha x

[Sunshine]

Gone here.

 

After reading this thread i made some scones yesterday. However mine rise but i can't roll them out because they are always to sticky. I used an egg, so added that to the mixture but it was too dry so then added a little bit of milk and it turned so sticky i couldn't have even tried to roll the mixture out because more of it would have stuck to my fingers. So my scones taste nice but they are just not scone shape!

 

Emma

[The Dogmother]

as in gone!

 

All gone here too!

[Aga n Chickens]

Scone as in bone here as well

[Looney]

Yup, I eat scones that rhyme with bones too

[jlo]

Gone for me!

 

I have not made scones for ages but found that if I heated the baking tray before I put the scones on it, they always had a better texture.

[chooklady]

Gone here too.

[Happy chickens!]

Gone!

 

Important they don't look too even and perfect anyway - I like them to look home made!! Sour/old cream half and half with the milk. Don't handle the mix too much and always eat the same day you make 'em!!

[fluffyknickers]

I have been making a few different recipes of scones. I have found the BEST in my new cookery book - river cottage family book. It uses self raising flour and baking powder - I will post on here if all interested.

x

[Lesley]

I have been making a few different recipes of scones. I have found the BEST in my new cookery book - river cottage family book. It uses self raising flour and baking powder - I will post on here if all interested.

x

 

I think that must be the same or similar to the recipe Christian uses - he made excellent cheese scones when we went to see him, he said he used SR Flour and baking powder.