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

Ches

And don't twist the cutter as you put it through the dough. I don't know why but it stops them rising.

Raksha

A really hot oven and fresh baking powder. Don't roll the dough out so thin either

trulymadlydeeply_indebt!

Sorry, but I've absolutely no idea, however my 9yo DD makes the most gorgeous cheese scones so I'll ask her tomorrow.

She picked up a chocolate cookbook the other night which DS (age 11) bought me at Xmas, saw a recipe for chocolate chip scones and decided she preferred to add cheese instead. They are utterly gorgeous. I'll dig out the recipe for now and list the ingredients for you. The only thing I would say is that she is the slowest, most precise person I have ever met in my life (think tortoise and hare), but she always seems to come up trumps, so if slowly and surely wins the race, she is proof of it

Hang on a mo .....

Here it is ..

225g/8oz SR flour, sifted
5 Tbsp butter, diced
1 Tbsp caster sugar
50g/ 1 and half oz choc chips (she just throws some grated cheese in)
about 150 ml/5fl oz milk

1. Lightly grease baking tray. Place the flour in a mixing bowl. Rub the butter into the flour with your fingertips until the scone mixture resembles fine breadcrumbs.

2. Stir in the caster sugar and choc chips (cheese).

3. Mix in enough milk to form a soft dough.

4. On a lightly floured work surface, roll out the dough to form a rectangle measuring 10 x 15 cm (4 x 6 inches, about 2.5cm/1 inch thick. Cut the dough into 9 squares.

5. Place the scones, spaced well apart, on the prepared baking tray.

6. Brush with a little milk and bake in a preheated oven, 220C/425F/Gm7 for 10-12 mins, until the scones are risen and golden. Serve warm.

I cannot emphasise how nice these are - beautiful with Hm soups as a change from a bread roll.

Hope you like them!

TMD xx

jpscloud

I was an artisan scone maker at the age of 12 thanks to my dear old gran

Use a raising agent (SR flour or some baking powder/bicarb).

When rubbing in the butter, lift and aerate the mix, rather than rub it down into the bowl.

I agree with handle as little as possible... you want all those little air spaces to stay in there! Don't roll out heavily, just gently and with as few rolls as possible.

I roll mine out about a half inch thick.

angeltreats

My patisserie teacher at catering college was adamant that strong bread flour makes much nicer, better risen scones and I have to say I agree with him. Just use baking powder with it.

torbrex

Don't add the cheese until after you have rubbed in the butter.

For added zing add some cayenne pepper or mustard powder (or both)

Justamum

Raksha wrote: »

A really hot oven and fresh baking powder. Don't roll the dough out so thin either

You shouldn't roll it out at all! :eek: It needs delicate patting into shape or it sulks and won't behave :rotfl:

Justamum

angeltreats wrote: »

My patisserie teacher at catering college was adamant that strong bread flour makes much nicer, better risen scones and I have to say I agree with him. Just use baking powder with it.

That's a good tip. I'll try that next time - which will probably be this week as we're very overdue having scones at home!

mrsdwhite

Justamum wrote: »

You shouldn't roll it out at all! :eek: It needs delicate patting into shape or it sulks and won't behave :rotfl:

I'd like to thank you twice...once for the post and second for the signature :T gave me a good chuckle :rotfl:

Justamum

mrsdwhite wrote: »

I'd like to thank you twice...once for the post and second for the signature :T gave me a good chuckle :rotfl:

I can't take credit for it - I stole it from somewhere else (though I can't remember where now)