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Scones..how can i get them to rise..
Comments
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Hi All
Trying to learn to make scones - but even my trusted Mary berry cookbook doesnt seem to be working for me.
The scone mix seems about right - slightly sticky. i dont overhandle the dough, but they just bake at the size i put them in the oven.
I am using self raising flour - baking powder, the right amount of liquid. the oven temp seems blooming hot - 220!
All help gratefully recieved
Trin"Not everything that COUNTS can be counted; and not everything that can be counted COUNTS"
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When you cut them out are you twisting the cutter? Apparently that is supposed to stop them rising properly.
Is your flour/baking powder past its best?0 -
I have never gone past Delia for good scones
8 oz self raising flour
1 1/2 oz butter
1 1/2 tblesp caster sugar
pinch salt
5fl oz milk
little flour for rolling out
Sift flour, rub in butter, stir in sugar and salt, mix in milk with a knife a little at a time. Add a drop more milk if it feels dry.
Roll out to about 1 inch thick. cut with scone cutter
Place on baking sheet and dust with a little flour.
Bake near the top of the oven (220 C) 12-15 min
Maybe you are rolling your scones too thin to start with.The time will come when you have everything but time.0 -
Your scones should be about 3/4 of the height you want them at before you put them in the oven, and cut straight down with the cutter, as others have said. When they're cut properly, you should see a sort of layered effect on the sides - does that make sense? Scones be their nature are not really risers, but a wee bit of baking powder will lighten your mix.
Jackie XIt's what is inside your head that matters in life - not what's outside your window
Every worthwhile accomplishment, big or little, has its stages of drudgery and triumph; a beginning, a struggle and a victory. - Ghandi0 -
thriftlady wrote: »When you cut them out are you twisting the cutter? Apparently that is supposed to stop them rising properly.
Is your flour/baking powder past its best?
Delia says not to twist as they don't rise when you do this0 -
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Have you tried this recipe ?
http://www.bbcgoodfood.com/recipes/1729/ultimate-scones
This is the one I use, and they always come out nice!0 -
I agree if you twist the cutter they don't rise properlyBlessed are the cracked for they are the ones that let in the light
C.R.A.P R.O.L.L.Z. Member #35 Butterfly Brain + OH - Foraging Fixers
Not Buying it 2015!0 -
always use slightly soured milk (milk thats on the turn) you can't taste it and it seems to work, my nana always used to do that and hers were the best ever. x:beer:0
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