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

Pink.

Hi maro,

There's an earlier thread with lots of advice on making well risen scones so as your thread has dropped down the Old Style board I'll merge your thread with it to keep the suggestions together.

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Brooktop

Using the baking soda trick and keeping them thick has meant my scones rise well...but I do find they go a bit dry within a day or two. Any tips to keep them moist?

minerva_windsong

My brother-in-law's mum uses lemonade in her scones - apparently this is a very popular trick to get them to rise in Australia/New Zealand where BIl is from. Not tried it myself though.

Artytarty

I've got rellies form the country visiting tomorrow and I'd like to produce homemade scones. I've made scones before, fairly easy and they were lovely but i think they have to be eaten VERY fresh, just cooled from the oven. So, as I'm going to be busy doing the dinner, chatting etc I was wondering if I could make the scone dough up tonight (maybe even roll and cut?0 and then cook them tomorrow.
Any thoughts as to whether this is a good idea or not?
Thanks, Arty.

adecor

You can make them the day before & just store in an airtight container. They won't be quite so good, but good enough. I found the secret to better scones is to handle the dough as little as possible and this keeps them loads lighter.

Raksha

If you make them the day before and 3/4 bake them, then just warm then through/finish them off in the oven they should be fine. The secret with scones is to handle the dough as little as possible, use as little liquid as possible, and cut them thicker than you think you need to. Have the oven good and hot (turn it up to max to pre heat, then turn it down when you put them in the oven).

bees**knees

Make up the dry ingredient mix and rub in any fat etc. Store in the fridge in a bag or container and then you just have to add the egg/liquids before you bake them. Dont roll out just lightly gather the dough and press with hands on a floured surface until the right depth - for deep scones at least 3/4 inch or 2 cms ( thin dough gives thin scones !). The less the dough is handled the lighter the scones.
Not a good idea to store uncooked dough as the raising agent will begin working before you want it to.
They are SO good just straight out of the oven but cooked an hour before is still fine! Hope your guests enjoy.

Fruball

I find scones are so fast to make anyway (I use a blender to mix the fat with flour) that I wouldn't bother making them in advance.

Besides, its a wicked party trick to whip up a batch of scones in just a few mins I've impressed a few people by doing that

Penelope_Penguin

Artytarty wrote: »

I was wondering if I could make the scone dough up tonight (maybe even roll and cut?0 and then cook them tomorrow.

Bad idea As soon as the wet ingredients hit the dry, the raising agent gets to work. If they're not in the oven quickly, it;s all gone and you have biscuits not scones.

You can rustle up a batch of scones in the time it takes your oven to heat up, so no time saved making in advance

I'll add this to the existing scone thread later.

rising_from_the_ashes

I'm reasonably OK at cooking meals etc but have never been "a baker" - cakes are usually a disaster:o so gave up on these a long time ago!

Anyway, I tried making some scones the other day and although they were OK, they didn't really rise very much.

I'd like to try again but before I do, any ideas where I went wrong?:o

Thanks