Need a safe plain Scone recipe

SpanielsGalore

I find if I put the mixture in the fridge for 30 mins before rolling and cutting they rise higher than those I don't leave to rest.

AussieLass

3 cups SR Flour
1 cup thickened cream
1 cup Lemonade.

1. Mix together all ingredients, turn on to a floured board or floured grease proof paper.
2. Pat out about 1 1/2 inch (2cm) thickness. Cut into scone size.
3. Bake on greased tray in a very hot oven. Around 250 C for approx 12 minutes.

Yummo!

SnowyOwl_2

Hello AussieLass

I would like to clarify - what is thickened cream? Do you mean double cream, or whipped cream (do you know what they are??). And lemonade - urm...are you referring to the lemonade made from lemons, or the lemonade that comes in a bottle or tin and says something like "Sprite" or "7up" on the label? We both speaka da English, no? Can you use diet lemonade, or must it be the fat bum stuff?

SnowyOwl

AussieLass

SnowyOwl wrote:

Hello AussieLass

I would like to clarify - what is thickened cream? Do you mean double cream, or whipped cream (do you know what they are??). And lemonade - urm...are you referring to the lemonade made from lemons, or the lemonade that comes in a bottle or tin and says something like "Sprite" or "7up" on the label? We both speaka da English, no? Can you use diet lemonade, or must it be the fat bum stuff?

SnowyOwl

OK - some people

We only have one sort of cream here. We have to whip it ourselves to use it say on a cake etc. So I would say the thickened cream - would be to you the double cream.
Lemonade - is the stuff in the bottle like Sprite or 7up. You could use the diet stuff, but given the cream in it, your gonna end up with a fat bum anyway. :rotfl:

SnowyOwl_2

AussieLass wrote:

You could use the diet stuff, but given the cream in it, your gonna end up with a fat bum anyway. :rotfl:

Ahhh-hhaaaa!! Beat ya to it, I've got a defo head start in the fat bum stakes!! OK, so diet Sprite it is...

echo

used the be-ro online rich recipe (haven't made scones 4 yrs) but it's turned out like slop 2 put it mildly.i added a fair bit more flour cos i cud c that there was no way it was gonna roll out and things weren't 2 bad but then as i started 2 roll it just stuck.i've shoved it in the fridge ( in a bag) hoping that mite help but i'm not so sure.i dunno if this has made a difference but the egg i used turned out 2 be duble yoked.dus nebody have ne suggestions wot i can do?

sue

susank

If it was a double yolker then you will need to add most of the other ingredients as an extra lot - next time check the egg and beat up slightly if a double yolker and split in half with only half going into the scone mix - it should be salavagable if you add extra - looks like you will be making double lots of scones.
Tip: Scones should be handled as quickly as possible and thrown into oven = thats the way they do best

echo

so wot shud i do now? i dunno how much extra flour i added 4 starters.surely i don't need 2 duble all the ingredients?

susank

I would add more butter/marg, more sugar and keep adding flour till its the correct consistancy - just have a go - or abandon it and start again !!! Its worth a try
good luck

echo

cheers.they're fine-had 2 taste one as soon as they came out the oven.