Fool-proof Scone Recipe advice please...

Penelope_Penguin

DS taught a friend of mine to make scones (he'd done them at school, so thought he was Gordon Ramsay :rolleyes: ). She told me that he'd imparted to her "the magic of scones" :rotfl: :rotfl: :rotfl: :rotfl: which involves SR flour plus baking powder, then getting them rolled and into the oven as soon aspossible after the water hits the dry ingredients (as this is what releases the carbon dioxide gas, which is responsible for them rising ).

And DS soes make the best scones I've tasted

HTH, Penny. x

frugallass

I think I rolled them too thinly, they did taste nice enough!

Although I only put a wee bit of sugar in they didn't taste sweet enough so will add a tiny bit more next time

Will have another bash and see what happens

thanks again !

angelnikki

Hi frugallass

Sorry they didnt turn out better. I'm surprised though cos I was actually gonna post to say make sure you lower the oven shelf cos they can rise a lot.

I mix them as quickly as poss and then roll them out gently to 1inch and they always turn out well.

Good luck with your next attempt.

Nikki x

floyd

Yep, the ones of mine that worked the best were just over 1 inch deep to start off. I did try a deeper batch but they just didn't cook in the middle

McKneff

Personally, for sweet scones i would normally put the same weight sugar in a butter/margarine.

yes, they need to be quite thick before putting them in the oven.

Try red cheese, lots and lots of it, another time try the cheese with a spoon of mustard, try wholemeal flour with some chopped walnuts,

Scones are extra yummy straight from the oven when the butter runs down your elbows mmmmmmmmmmmm