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

crumblepie

A trick I probably found on this site somewhere was to add a bit of lemon juice or vinegar to the milk to make 'sour milk' leave it for 10 minutes or so before using it. Along with a teaspoon of baking powder, don't twist the cutter and the resulting scones were huge!

rising_from_the_ashes

Moominmamma wrote: »

I've seen loads of peopke making them on the telly lately and thought I'd give them another bash, didn't hold out much hope really tbh, but I followed this recipe and they turned out really well

Once I'd added the milk mixture I used a big palette knife to just bring the dough together, then patted it out really gently, think it might have been the patting rather than rolling that worked for me, plus, as others have suggested I left the dough quite thick, but they did rise really nicely too!

:j

crumblepie wrote: »

A trick I probably found on this site somewhere was to add a bit of lemon juice or vinegar to the milk to make 'sour milk' leave it for 10 minutes or so before using it. Along with a teaspoon of baking powder, don't twist the cutter and the resulting scones were huge!

That sounds quite like the recipe Moomin has used - with great success.


It raises another question though:o - could I use Lime Juice instead of Lemon? (unfortunately I'm allergic to lemons)

Moominmamma

Yeah, I reckon you could sub the lemon with lime, I'd go easy though as lime is stronger tasting and slightly more acidic than lemon.

Happy baking

Steve_xx

I want to make scones but the recipes I looked at on the net seem to use plain flour and then baking powder is added. Couldn't I just use self-raising flour in place of plain flour?

Also, I want to put jam and cream in them when I've made them. What sort of cream do I put in them? I've seen cartons of cream in the supermarkets. Some cartons say single and others say double cream on them. I don't know what the difference is, Can anyone advise? Also, do I need to whisk it?

gravitytolls

Plain and baking powder is best, but use R with a little added BP, if you haven't any plain.

Double cream is best, as it whips nice and stiff. Whipping cream is looser and less easy to get on your scones and not down your chin.

Steve_xx

gravitytolls wrote: »

Plain and baking powder is best, but use R with a little added BP, if you haven't any plain.

Double cream is best, as it whips nice and stiff. Whipping cream is looser and less easy to get on your scones and not down your chin.

Thanks for the information. I will use double cream then, as you say. so I will need to whisk it up? How long, roughly, would I whisk it for?

gravitytolls

Till it feels stiff ~ peaks form in the cream, or a pattern in it which doesn't disintegrate when you stop whisking. But don't overwhisk, or you'll end up with butter!

Enjoy, scrummy. A couple of fresh strawbs on them will be extra special.

consultant31

On scones you have to use clotted cream...mmmmm:p (I'll be round for mine soon lol)

Steve_xx

consultant31 wrote: »

On scones you have to use clotted cream...mmmmm:p (I'll be round for mine soon lol)

Oh now I'm confused. What's the difference between that and double cream then?

lil.smartie

Strawberry Jam then clotted cream Cornish style

MMMM

Kate