Fool-proof Scone Recipe advice please...

frugallass

I'm a bit of a disaster in the kitchen when it comes to baking, and am looking for your expert knowledge and advice on making the perfect scones.

I'd prefer not to use much sugar and love scones with 'crustiness' on the outside and soft on the inside......

thanks in anticipation !

angelnikki

8 oz Plain Flour
1½ tbsp Baking Powder
Pinch of Salt
2 oz Butter/Marge
½ oz Sugar
2 oz Sultanas (you can use any fruit you like or miss out completely)
5 fl oz Milk

Preheat the oven Gas7/220C.
Sift flour, baking powder and salt into a bowl.
Rub in the butter until resembles breadcrumbs.
Add sugar and fruit, and then pour in the milk and mix to form a dough.
Knead on floured surface and then roll out to 2.5cm (1 in)
Cut into circles and place on a lined/greased baking tray.
Bake for 8-10mins until well risen and lightly brown.
Allow to cool before serving with jam & butter.

frugallass

thanks - I don't have any baking powder, can I use self-raising flour?

angelnikki

frugallass wrote: »

thanks - I don't have any baking powder, can I use self-raising flour?

Yes, SR flour will work instead

Nikki x

frugallass

aw thanks - am off to do some baking !!! Wish me luck (I'll need it haha).

Pink.

Hi frugallass,

These earlier threads might help you:

Need a safe plain Scone recipe

Scones..how can i get them to rise..

Easiest Scones ever!

I'll add your thread to the first one of those later to keep the reicpes together.

Pink

frugallass

well, they don't look too bad apart from looking a bit on the flat side

pmorrisjones

I was told by a good friend that the less you handle the mixture the better the scones will be (ie not flat). Except for my last disaster (I reckon I overhandled!) they were perfect after that.:rotfl: :rotfl:

frugallass

I'm trying to eat them all before hubby comes home to laugh at my attempts

floyd

Awwwww frugallas I bet they tatse fab! Scones were always my kitchen nemesis, until today that is. I just made 2 batches of Delias buttermilk scones and not only did they rise beautifully, they are wonderfully light as well.

I had tried all the other recipes with just fat/flour/sugar/salt/milk and they just didn't work for me but these ones with an egg and buttermilk are definately keepers in my kitchen. Of course they aren't as cheap as the basic ones but at least they are edible

Pink.

Hi frugallass,

You really ought to leave him one or two!

The trick with scones as pmorrisjones has said is to handle the mixture as little as possible. Also you need to roll the dough out quite thickly. I've found that to make them light and fluffy the scones need to be between two and two and a half inches deep before you put them into the oven. Also make sure not to twist the cutter when cutting them but just put it on top of the dough and use the palm of your hand to cut them.

Hope this helps next time.

Pink