Need a safe plain Scone recipe

susank

Glad they tasted so good - I feel like making some myself now - you have put me in the mood but my cooker blew up last wednesday and I am on the microwave till the new one comes in .... wait for it .... 2 - 3 weeks. Meantime I have been batch cooking on our multifuel boiler top mince and stew casseroles for a few meals in the freezer - its not easy as need to keep the boiler stoked up all the time and took me ages. I am looking forward to my scones on my new cooker.
s

jordylass

I made scones from the be-ro book and they came out Ok, but not great by any means. They were hard by that evening and quite squat...I'd wanted big soft scones, i'm not sure what went wrong with them.

twink

if you want big scones i think you have make sure you dont roll them out too thin and when you use the cutter do it straight down and dont twist it as this can stop them rising

RachelD

In N Ireland you can buy special scone making flour- all you have to do is add buttermilk and whatever fruit you want. Buttermilk is a by-product of making butter and if you don't make your own butter you can buy buttermilk in supermarkets - though it's not a patch on the real thing. The acid in the buttermilk makes the scones rise. I would say the best scones I've ever made come from using this flour and fresh buttermilk.

That's not an option for most of us, or for me now , so I use
1 egg
weight of egg in butter
weight of egg in sugar

Beat butter and sugar until creamy and beat in egg. Add about 1lb of SR flour +half teasp baking powder, and rub in as if you were making pastry. (Magimix does it in seconds)

Then slowly add buttermilk or ordinary full cream milk with juice of half a lemon added to the milk. (this may make it curdle but it gets that acid in there). Approx half pint of milk. You want a sticky but firm consistency. A wooden spoon should stand up in the mixture.

Flour your surface, (I use greaseproof paper from a roll, which means I can just gather up the sticky bits at the end and not have to scrub the worktop) plonk the mixture onto it, flatten roughly with floured hands and roll out to about three quarters of an inch. Mostly you don't need to roll out, just pat into shape. From adding liquid to putting in oven should be 10 mins or less.
Brush tops with beaten egg.

Put straight into a preheated 200 degree cent oven.

You can experiment with adding different fruits - most supermarkets have fairly exotic dried fruits in small packets - I've done the foll
raisins
cherries
cranberries and white chocolate
date and walnut
apple and cinnamon
crystallised ginger and white chocolate

echo

jordylass i no wot u mean abt them going hard.

IF i do make scones again i'll try the last recipe.i found the ones i made the other day were a bit cakey but that mite have bin cos i cocked up the recipe.

HappyMedium_2

Hi, I remember a thread with a receipe for these but cannot find it, can someone please tell me how to make them.

organic_wanabe

If you do a search for Easiest Scones under Chat Forums, that may be the one you are thinking about - it uses lemonade and fresh cream and flour.

The one I use is:

8oz self raising flour
1 tsp baking powder
good shake of salt

Sift above together then add 1oz caster sugar then rub in 2oz butter into mixture. Take just under quarter pint of milk and whisk in an egg and add (most of it - keep a little for glazing) to breadcrumb-like mixture. Turn onto floured surface and slightly knead (don't overdo - I usually just pat it a bit). Cut out your scone shape - I make 6 bigggish ones. Glaze with leftover liquid. Bake at 200 for about 20 mins (temperature and time vary according to your own oven).

kittykat500

Try this link

http://forums.moneysavingexpert.com/showthread.html?t=329916&highlight=Easiest+scone

I've used yoghurt instead of double cream to make them healthier.

HappyMedium_2

Thank you, I will try both ways.

frankie1star

Can anyone give me a fantastic scone recipe, I want to produce the type that are large with a lovely crisp exterior. I know quantities make it large but getting the right consistency seems to allude me. If anyone has had any from Avoca in Dublin, thats the type I am looking for