Guest Posted June 27, 2009 Share Posted June 27, 2009 I'm looking for the perfect scone recipe for the village show. I'd like to use one that uses eggs for obvious reasons. I make nice scones but they just don't rise! Yesterday I used the recipe that was on River Cottage this week - made with egg and double cream and they tasted GREAT - the double cream definately came through and with the fresh strawberry jam it was mmmmmmmm. But they didn't risse like the ones on the telly - they spread. I cut them straight, no twisting - I made them the exact same size as they did and I didn't overwork the dough - it was really just together. I cooked them on the cold shelf on the third set of runners in my roasting oven - as the recipe in the Aga cookbook states. Would using a straight rather than a fluted cutter make the difference? Heres a piccie Quote Link to comment Share on other sites More sharing options...
Space Chick Posted June 27, 2009 Share Posted June 27, 2009 Add half a teaspoon of baking powder to help it on its way. I'm going to try the River Cottage recipe! I'm waiting until I go strawberry picking and make my jam first though. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 27, 2009 Share Posted June 27, 2009 It had 2 heaped teaspoons of baking powder! Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted June 27, 2009 Share Posted June 27, 2009 Is this plain flour and baking powder cause if so try sr flour instead and no baking powder. Mine are always fine - but need to use good flour such as bero not the cheapy stuff. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted June 28, 2009 Share Posted June 28, 2009 It had 2 heaped teaspoons of baking powder! I presume you used plain flour, I use SR flour and half a teaspoon of baking powder. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 28, 2009 Share Posted June 28, 2009 I'll try with SR flour - they certainly grew but they spread like biscuits rather than rising like scones! Quote Link to comment Share on other sites More sharing options...
Guest Posted June 28, 2009 Share Posted June 28, 2009 OK I've tried this recipe again and they spread out rather than rose. This time I used SR flour - the mixture was slightly too dry to bond (with 5ml less of the cream) so I added a little milk and got it just about together. I think maybe I need another recipe but I would like one with egg in. Quote Link to comment Share on other sites More sharing options...
Christian Posted June 28, 2009 Share Posted June 28, 2009 I make scones at least once a week, but they don't contain eggs. They always come out well though PM me if you want the recipe Pengy edited to add - I do use an egg wash before they go in the oven Quote Link to comment Share on other sites More sharing options...
Angus Arran Chooks Posted June 28, 2009 Share Posted June 28, 2009 Did you put sugar in? I do sometimes and they dont rise too well. I think that it is too heavy, caster sugar helps slightly. Quote Link to comment Share on other sites More sharing options...
redhotchick Posted June 28, 2009 Share Posted June 28, 2009 I have used the exact same recipe as my mum, hers rise up beautifully. Mine spread instead too! Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 29, 2009 Share Posted June 29, 2009 Maybe you need a hotter cooking temperature and less time. I use Delia's recipe but it has no eggs and they only need cooking at about 200 degrees for about 8 minutes. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 29, 2009 Share Posted June 29, 2009 I can't do a hotter temperature I'm baking them in an Aga. They go in the roasting oven on the cold shelf temp should be somewhere between 240 and 260. I will give some more recipes a go - I'm thinking these cream based ones are NOT a goer! Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted June 30, 2009 Share Posted June 30, 2009 Are you using an egg in the mix? I use 1 egg and just a hint of milk to get the right consistency if needed. They rise beautifully even when using the woodburning stove in Sweden where the temp is pure guesswork! Also I use extra baking powder if using self-raising flour...though I usually use plain flour. Quote Link to comment Share on other sites More sharing options...
Scottie Posted June 30, 2009 Share Posted June 30, 2009 I came across an Australian recipe for scones that actually works - they rise, they look and taste like scones - it's amazing! This makes quite a lot so I would probably just do half the quantity. 700g self raising flour 300ml double cream 375 ml lemonade. (I used the cheapest in the shop) Sift flour, make well in centre and add cream and lemonade. Bind to a dough, pat out on floured surface and then cut out with scone cutters. Bake at 200 degrees C for about 12- 15 minutes (on a lined baking tray). And then da-da - they've worked! Unusual recipe but honestly it works! Sheila Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 3, 2009 Share Posted July 3, 2009 certainly an odd recipe! Like Pengy, I make scones because they're much lower in fat than cake so I probably won't try a cream laden recipe! Quote Link to comment Share on other sites More sharing options...
*mummy_hen* Posted July 18, 2009 Share Posted July 18, 2009 I LOVE scones and make them regularly....however the same as Christian i don't use an egg recipe! Quote Link to comment Share on other sites More sharing options...
