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

Fruball

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:

Absolutely! I never roll it out, just pat it down until it is about an inch thick. I LOVE cheese scones!

Justamum wrote: »

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

Ours are always gone in minutes!!!

room512

And definitely use mustard powder too! And no to sugar.

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

Made these ones a few weeks ago and they were delicious x

trulymadlydeeply_indebt!

Lucy_Lastic wrote: »

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?

Sorry, only just seen this - she says "no".

thenanny2die4

Scones are really at their best eaten as soon as possible after baking. They don't keep brilliantly, although, If I ever have any left over on day two, I pop them back into the oven for 5 minutes which seems to refresh them quite nicely.

Alton_Towers

When brushing the tops with egg or milk don't let it run down the sides, this also stops them rising. I also think using buttermilk gives a much lighter scone.

glitterkitty

My little tip for cheese scones.... I make mine using garlic butter instead of normal butter (the Kerry Gold one in the little packets works best)
Cheese and garlic scones...mmmmmm!!!!

jackomdj

I use an old be-ro recipe from my mums old book which is falling apart. Just googled be-ro go to the scones (bottom right).

http://www.be-ro.co.uk/f_insp.htm

Ours never go dry, mainly because they never last long. DD does love taking them in her packed lunch. Also nice with added herbs.

pigpen

I always use SR flour and add an extra egg. no sugar and minimal baking powder as I hate the aftertaste it gives.

I roll to about 3.4 inch thickness and cutter is straight in and out.. brush with egg and fling in oven.

I cook them on a slightly lower temp than is suggested too.. gives them more time to rise before they are cooked.. in my head that makes sense.

Raksha

If you don't like the baking powder aftertaste, trybusing bicard and cream of tartar instead.

Scones also make a nice topping instead of dumplings on a stew, or ontop of stewed fruit