Baking recipes - scones etc

bugs

To top up Magentasue's golden rules:

2)a)and don't keep rolling and rerolling - once you've cut the scones out just push the holes together and gently squash in to one piece, then carry on cutting.

5) don't twist the cutter when you cut, this is one of the things that makes your scones stick together and come up crooked (don't worry if they do that though, they'll still taste nice)

6) allegedly, if you're brushing with the left over egg/milk for a shiny top, you should be careful not to let the liquid run down the sides - ie don't overload your pastry brush) - as this has the same effect as 5)

But these are just extras - the most important bits are the not over working and the not too sticky-not too dry dough.

16011996

they are fab tips, will try and follow those.