Flat scones and crispy buns!

Tia_Maria06

I'm not a happy bunny, my scones were flat and the recipe was out of the BeRo book, so that should have been ok, and my buns spilled over the side of the cases and are crispy... oh and they didnt rise either, I wanted to make butterfly buns but now will have to just ice them, any ideas what went wrong please

tessie_bear

what sort of flour did u use ?

scotsgirl_3

Not sure what went wrong, but my failsafe recipe for sponges (including buns) is to weigh the eggs first, then use equal weights of eggs, butter, caster sugar and self raising flour, and if i remember a dash of baking powder and a dash of vanilla essence. I've tried loads of different variations but this is yet to fail.

jackieglasgow

Scones - you could have overworked the flour, made them too shallow to begin with or twisted the cutter? These are all no-nos. I've just made some too and (not to blow my own trumpet) they were great. Here's my recipe:

Ingredients
1.5oz / 40g slightly salted butter
8oz / 225g self-raising flour
1oz / 25g caster sugar
large pinch of salt
5fl oz / 150ml milk

Method

•Mix the flour and salt together and rub in the butter.

•Mix in the sugar, then the milk until the dough is soft.

•Turn on to a floured board and knead very lightly.

•Make a round roughly ¾ in / 2cm thick. (Mine might be a bit thicker then this)

•Using a scone cutter (about 2in / 5 cm) cut into rounds and place on a lightly greased baking sheet.

•Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough.

•Brush the tops of the scones with a little milk.

•Bake for 12-15 minutes in pre-heated oven (220C/425F) until well risen and golden.
Cool on a wire rack.

I don't always cut mine, sometomes I leave them in a circle and mark the top into eighths. It's a good recipe, and should work for you.

As for your cakes, try sticking a wee bit of baking powder or bicarb in and see if it makes a difference. Is your flour old, are you overmixing? Try also whisking the eggs before putting them in.

HTH Jackie X


ETA I don't do mine by hand, I use a hand mixer right up to the end stage.

thriftlady_2

Tia_Maria06 wrote: »

any ideas what went wrong please

What recipe did you use?

ubamother

if the buns spilled over the sides during cooking, it sounds like they did, or were trying, to rise and flopped back - I would check oven temperature, and if the mixture was too liquid. My natural instinct with scones is too roll them too thin - they shouldn't be thick biscuit size before baking, so I have to always remind myself of this - if they were only say 1/2 inch thick they would probably come out quite biscuity.

jackieglasgow

Also, I cook buns at about 170-180 and scones at 210 in my fan oven, if you had them all intogether, the temp would have been wrong for at least one lot!

Tia_Maria06

tessie_bear wrote: »

what sort of flour did u use ?

Hi I used SR flour and the recipe was from BeRo book:

6oz SR flour
pinch salt & pepper
1oz marg
3oz cheese
1 egg and milk to bind and glaze..

Cooked at 220C

I think I may have rolled them thin, but my oven is also a cheap one so it may be that...

I did the buns after and turned the oven down....
Thanks everyone, I will try again next week.... :beer:

thriftlady_2

The recipe looks fine to me.

Did you twist the cutter when you cut them out? That is supposed to prevent them from rising.

Do have another go and keep trying until you crack it as scones are so quick and cheap to make yourself.

janetmw

Don't roll out your scone dough too thin. It should be at least 3/4inch deep.

Janet

jackieglasgow

Also, don't roll them with a pin, just flatten them by hand. Be as delicate a poss with them. Good luck!