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

fluffynit

..and look like a baker's scone?

I have been making scones for years, (using my gran's bero recipe book) but they always come out quite hard and don't rise very much. I have tried cheap flour, top of the range flour, margarine, butter, sugar/caster sugar but still no success.

My dad says his mum's secret was to be as light fingered with the mix as possible, but I still fail

Any tips/advice?

And also, is it possible to bung all the ingredients into the sd253 BMaker to mix up the dough?

fluffynit

abbecer

I'm sure my Grandma used to add a teaspoon of baking powder to hers. They were yum, yum. Don't do much baking myself though, so have never tried it.

Hope this helps

Rebecca x:rotfl:

SoScrooge

Yes, baking soda is best. I use half a tsp of baking soda and some lemon juice/raspberry vinegar (5 drops, no more).

Another tip is if you use eggs, separate the whites and whisk them before adding in. This trick works wonders on my pancakes and crêpes.

HTH

Ticklemouse

When you cut them out, DON'T twist the cutter - just push it straight down, lift it up and pop the scone out.

I agree with the 'being light-fingered' tip.

Let us know how your next batch turns out.

dragonsoup

Scones I can do... It is absolutely essential to get as much air into the mix as possible during the rubbing in bit and keep it as cool as possible. I use the food processor and actually shake it gently whilst it's processing. Adding a bit of baking powder helps as well.

Be very gentle when mixing in the liquid, use a metal spoon (or the food processor) as it "cuts " through the mix much better than wood and stop as soon as it is blended. Roll out using gentle pressure.

I wouldn't even consider using a breadmaker. It is designed to work with yeast risen doughs and I suspect the resulting scones would be leaden.

twink

you have to keep the scones quite thick when you roll them out if you make them thin they wont rise

r.mac_2

Ticklemouse wrote:

When you cut them out, DON'T twist the cutter - just push it straight down, lift it up and pop the scone out.

TM is totally spot on with this advice - it transformed my non-rising scones when i switched to this method.

good luck- can we have a taste :T

Thistle-down

I usually cut mine at least 3/4" thick, sometimes 1", otherwise they don't seem to rise at all.

~Lynn

catznine

I get the best results when I use milk that has "turned slightly" I know the idea sounds yukky but the scones are lovely and fluffy! It is the way my Mum used to make hers. If milk goes off in this house then everyone knows that scones will be on the menu!

ariba10

catznine wrote:

I get the best results when I use milk that has "turned slightly" I know the idea sounds yukky but the scones are lovely and fluffy! It is the way my Mum used to make hers. If milk goes off in this house then everyone knows that scones will be on the menu!

Some vinigar in the milk and leave it for 15/20 mins will have the same effect.

zombiecazz

This is the recipe I use. Make sure your oven is hot. light fingers is a must and make the scone mix quite thick when cutting.

This is the basic recipe that can have sultanas, cherries, apple and cinnamon added to it.

2 cups plain flour
1 heaped teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup margarine
1/8 cup white sugar
1/2 cup milk
2 tablespoons milk

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DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C).
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, lighty knead into shape about 1 to 1 1/. Cut into 2-inch rounds and place on the prepared baking sheet.
Brush with milk to glaze.
Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.