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

Nile

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tanith

Definately need clotted cream with scones and jam , wouldn't have them any other way... Sainsbury and Tesco sell it..

Clotted cream comes so thick you can stand a spoon up in it, its a completely different texture to whipped double cream... mmmnnn must make scones at the weekend..

scaredy_cat

this is the recipe i use to make scones - http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/h/how_to_make_perfect_scones.html

clotted cream and strawberry jam - jam goes on first!

Callie22

Double cream has more fat in it than whipping, and clotted cream has (a lot!) more fat in it than double. Double cream will be liquid when you buy it, but when you whip it, it will go thicker. This can happen quite quickly, so you need to be careful - if you go too far it'll taste 'grainy', because that's the fat separating from the liquid. Clotted cream will be solid when you buy it - it comes in little tubs and when you open it, you'll see some really thick yellow-y cream with a layer of 'fat' on the top. All you need to do with this is spoon it on to your scones - it'll be quite gloopy and really delicious.

Barbeduk

There are a couple of scone recipes on page 1 of the grocery challenge. But guys, being a Devon girl I have to put my foot down; it's clotted cream first, jam on top (more cream that way).

[Deleted User]

I adore scones whether they are sweet or savoury ones .When I make savoury ones I use wholewheat flour with a spoonful of mixed herbs and some grated cheese .I also love soda scones that my late Dad used to make with milk 'on the turn' and cooked on top of the stove on an old cast iron girdle ( a round flat cast-iron pan with a handle that goes from one side to the other ) I have one but it weighs quite a bit so I can't lift it from the cupboard very easily and have to wait until one of my DDs are around to get it out for me.These were always even nicer the next day toasted with butter .
Mmmm just thinking about them makes me feel peckish

lolacocacola

Anything other than clotted cream on scones is sacrilege. Aldis sell clotted cream now!

IMO the best recipe for scones is the Rachel Allen one easily found by using a popular search engine! I use milk rather than getting buttermilk specially, but add a teaspoon of lemon juice to it and let it sit for a few minutes before using.

Boodle

I always use self raising flour, along with a little malt vinegar to help the rise. I rub 50g marg into 200g self raising flour (then mix in about 30g sugar if wanting sweet scones) then stir in 100ml soya milk (or other milk as you choose) with 1 tsp malt vinegar to bring the mixture together into a softish but shapeable dough. This makes 6 wee scones. I often double the recipe to make 10 slightly larger ones for lunches. Bake at 180C for 20 minutes.

macpep1

I made scones a few weeks ago using this recipe, I was a bit dubious at first with lemon juice. Apparantly they were the best scones my OH & SIL ever tasted, never had any myself as I am doing SW . Being Scottish, it was butter on one half & jam on the other for them, no cream whatsoever

tanith

macpep1 wrote: »

I made scones a few weeks ago using this recipe, I was a bit dubious at first with lemon juice. Apparantly they were the best scones my OH & SIL ever tasted, never had any myself as I am doing SW . Being Scottish, it was butter on one half & jam on the other for them, no cream whatsoever

Scots don't like cream on their scones? I can't believe it!