Easiest Scones ever!

MrsE_2

I made these scones

http://anglophilesdigest.blogspot.com/2009/02/fruit-scones.html

I thought they were a little dry, I actually had to add extra buttermilk (I used buttermilk instead of plain milk) to the mixture before rolling it out as it seemed quite dry.

What do others think of the quanties of fats & liquids to flour?

Ninya

I make a lot of scones everyday for my beach cafe and my never fail recipe is
https://www.bbc.co.uk/food/recipes/scones_1285
even the young girls have success with this one. I think it is difficult to be exact with liquid measurements as flours can vary so much, you are better to go with your intuition.

meritaten

Flour does vary - not just from brand to brand but the same brand from day to day! I never add all the liquid in one go and at the same time am prepared to add a little more if the dough isnt 'sticky' enough! I always think with scones and pastry that the amount of liquid is a 'rough guide'! and go with my experience on when the dough is 'right'.

VfM4meplse

The ratio of fat to flour in scones is usually 1:4. What flour did you use?

MrsE_2

VfM4meplse wrote: »

The ratio of fat to flour in scones is usually 1:4. What flour did you use?

Pretty basic one I think, Tescos own brand.
I use good flour for break, but anything for baking. Do you think it makes a difference?

paulsad

My mrs only uses 1 egg in hers ... 2 makes em too much like cakes
try delia's recepie

VfM4meplse

Ninya wrote: »

I make a lot of scones everyday for my beach cafe

I am fascinated - whereabouts in NE Scotland and how hot does it get in the summer?

VfM4meplse

MrsE wrote: »

I use good flour for break, but anything for baking. Do you think it makes a difference?

No, I agree the cheaper the better (in fact often use out of date flour as I bake so rarely these days) but I do usually sift twice for a lighter finished product and as other posters have said, sometimes add a little yoghurt / milk if the mixture seems a bit stiff at the end.

Am now in the mood for some batch cooking but there's no-one to feed atm !

meritaten

I used to think that dough for scones was the same as for pastry - then found that its much better for scones if its really sticky! since then my scones have been much lighter!

VfM4meplse

A trusted recipe for Welshcakes would be nice