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

FairyPrincessk

I don't roll mine out, I do use self-rasing flour and I don't think I really twist the biscuit cutter (in my case a wine glass b/c it cuts out six that fit perfectly in my pan) when I cut them out. I think the trick is to handle them a lot when you're mixing the fat into the flour and then as little as possible after you add the milk. So, I rub and fluff loads in the first stage and then just gently tip them out onto the counter and squidge them into a lump to cut them out. I cut mine fairly thick to begin with--perhaps about and inch and a quarter to an inch and a half?

Lucy_Lastic

Justamum - had to go back and look at your signature - I love it!

truly - do you (or does your DD) still put the sugar in if you are making cheese scones?

diane39

JIL wrote: »

you do need some kind of raising agent so sr flour and a bit of baking powder or plain flour and baking powder. Handle as little as possible And cut them one inch thick. They need to go into the oven asap after cutting.
i like this recipe
http://allrecipes.co.uk/recipe/16214/classic-cheese-scones.aspx

Just made these scones from the allrecipes website and they are gorgeous and so easy to make.They rise brillantly. :T

[Deleted User]

Fantastic response. Big thanks to everyone. I shall be practicing further.

Lucy_Lastic

Cheese scones.........

Sugar? No sugar?

Justamum

Lucy_Lastic wrote: »

Cheese scones.........

Sugar? No sugar?

I would say no sugar.

juliettet

I don't roll either. Just pat out into a thick round and cut into triangles with a sharp knife. I was taught at school savoury = triangles, sweet = round. That was not yesterday!

[Deleted User]

Well lots of practice has definitely helped along with the tips here.

Another question though - how long would you expect them to stay fresh for? Mine seem to be drying out the following day and by day 2 are getting crumbly!

I've only been making about 10 at a time which last us 2 - 3 days. I wonder if in the 'rubbing in of the fat and flour' stage I'm overdoing it and making the resultant breadcrumb mixture a bit too fine?

Raksha

Scone have a fairly low fat content, so will go stale quickly I'm afraid

Justamum

Deleted_User wrote: »

Well lots of practice has definitely helped along with the tips here.

Another question though - how long would you expect them to stay fresh for? Mine seem to be drying out the following day and by day 2 are getting crumbly!

I've only been making about 10 at a time which last us 2 - 3 days. I wonder if in the 'rubbing in of the fat and flour' stage I'm overdoing it and making the resultant breadcrumb mixture a bit too fine?

They are best eaten fresh - preferably still warm (yum!). They don't keep that well.