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What did I do wrong with my scones?
archiesdad
Posts: 221 Forumite
Hi have just made my first ever batch of cheese scones and they are rather doughy, If I would have cooked them longer they would have burned.
Am I right in thinking they should sound hollow when you tap the bottoms or am I imagining that? I did put them back in for a while but not sure there any good.
Also read an old thread that says not to twist cutter so will make sure I don't do that next time.
Am I right in thinking they should sound hollow when you tap the bottoms or am I imagining that? I did put them back in for a while but not sure there any good.
Also read an old thread that says not to twist cutter so will make sure I don't do that next time.
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Comments
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Sounds like you might have had the oven too hot. Please post your recipe.
It'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 -
Thanks
8oz s/r flour
1/2 teaspoon salt
2 oz butter
1/4 pint milk
2 oz grated cheese
It said to cook at 230 for 7 to 10 mins but they didn't seem done so put in for a bit longer.0 -
have you got a fan oven?? if so you will probably need to turn the oven down
we have a fan oven and i've been trying to make scones for the last 2 years, each time they turn out a different way and i'm still no closer to getting them right!!
last lot i made i had the oven at 170 and they were still not right!!!!!!!!!!!0 -
I do mine at 180 in a fan oven and they come out fine. The recipe looks OK too OP, although you might not need quite as much milk, try a little less? They should be about 3/4 of an inch thick before baking. HTH:)It's what is inside your head that matters in life - not what's outside your windowEvery worthwhile accomplishment, big or little, has its stages of drudgery and triumph; a beginning, a struggle and a victory. - Ghandi0
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I know that if you twist the cutter,the scones won't rise evenly,so best to press down the cutter.
I use a recipe with SR flour AND baking powder with the oven at 220c.0 -
The less you handle the dough the lighter the scones. Just mix ingredients very quickly. I dont bother to roll the dough out - just flatten out to about 3/4 inch ( many people cut too thin).
An extra half teasp of baking powder in the mix will give extra rise and using buttermilk instead of milk makes them very light.0 -
archiesdad wrote: »Am I right in thinking they should sound hollow when you tap the bottoms or am I imagining that?
That's for bread
:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
There are a couple of threads which may help you
HM scones- how to get them to rise or HM cheese scones - i'll merge this later
Zip A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800
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