SCONES !

Haven't read all the posts so you may have been given the hint of using a cup or a tumbler to cut out your scones or biscuits. Though the gingerbread ones are cute!

minimoon my recipe is the same as yours with very slight differences. Being old school start with 5 fl ozs of milk and if too stiff add a little more drop by drop. I never grease the baking tray: always lightly dust with flour. I know this recipe came from a BeRo cook book approx 70 years ago.Never fails

Yes, as I said earlier (!!). I put cream and jam on and they were well received ?

Sorry Lucca . How did they taste? Were they good?

TillyTrotter

These are my tips Lucca
When the mixture seems too sticky (sticks to your fingers) it’s probably just right. Handle carefully (no need for a rolling pin) and use a straight sided cutter. Just cut them with one push - no twisting.
Good Luck - post a photo if you can.
PS Mary Berry’s cheese scones are my favourite.

Er…..I did post a photo!!

I always put a egg in mine, and half teaspoon baking powder, get a good rise and they freeze well.

John Lewis cafeteria used to have wonderful cheese scones - but no JL here now☹️. Someone on here - in the Soop’s kitchen thread I think - gave a recipe for the QE2’s scones. It was a large quantity recipe, but the scones were the best risen I’ve ever made. I’ve never made them since - too much of a faff. Lemonade scones are light and do rise, but they don’t seem to keep more than a day.

How old is your SR flour? If you are using old flour, the baking powder element loses its effect after a while, and then they don’t rise.

These are my tips Lucca
When the mixture seems too sticky (sticks to your fingers) it’s probably just right. Handle carefully (no need for a rolling pin) and use a straight sided cutter. Just cut them with one push - no twisting.
Good Luck - post a photo if you can.
PS Mary Berry’s cheese scones are my favourite.

I made some scones when first married (1970) and a sister in law thought they were rock cakes! Another sister in law gave me a recipe (which includes baking powder) which I’ve used ever since and had endless compliments! I like the 10 minute rule and leaving them quite deep too-stick at it Lucca, good advice here!

When I saw the title I thought it was going to be an argument over "scons" or "scowns", so that's a relief .

Home made scones are delicious and need to be made deep to prevent them being like thick biscuits. An internet recipe should do. Any how they taste good.

Callistemon

They look better than mine, Lucca

However, the last lot I made were a bit better than usual because I remembered my aunt saying you couldn't make scones without cream of tartar. I added a level teaspoon of cream of tartar last time and they were lighter.

Thanks ! I put cream and jam on them and they went down well.

They look better than mine, Lucca

However, the last lot I made were a bit better than usual because I remembered my aunt saying you couldn't make scones without cream of tartar. I added a level teaspoon of cream of tartar last time and they were lighter.

I agree about the baking powder. Adding one teaspoon of the stuff makes a big difference in the rising.

I made the lemonade scones that were featured in the Gransnet thread under ridiculously easy recipes in the food forum they were gorgeous ( need to find out the metric equivalent of “cup measures” though) and very tender and far too easy to eat more than one or (three) of. ?.. however try and only make what you need as they go mouldy after about 2 days.
I’m going to try making them with added lemon zest

I often make half quantities - as I know I'm going to eat them all. (I mean to freeze some, but it rarely happens.)

Vegan scones:

400g self raising flour
half teaspoon bicarbonate of soda
100g vegetable margarine (I use Flora - as you need a high fat content)
200ml water - or oat milk

bake at 200C for about 12 minutes

Scones get tough if they are kneaded or overworked. I just make a round, about an inch thick, and cut almost through into slices.

You could add some raisins or sultanas (soaked then drained) - or a little strong, grated cheese and some mustard powder.

I never used to make scones because mine always came out like little bullets. Then I started working in a cafe where we used a scone mix to make our own scones. I found that once I got used to the texture of the dough when the mix was made up I could go home and make scones that actually worked.

Never take a rolling pin to your scones and use natural yogurt instead of milk. 10minutes to make and 10minutes to bake.

Witzend scones freeze very well then just take out one at a time. M&S cheese scones are quite nice.

I also use Mary Berry’s recipe for scones.

Although I haven’t tried it myself I’m sure Paul Hollywood said once on Bake Off to use a strong flour such as one you would use for making bread.

I have a cheese scone recipe in a very old Mary Berry book - I’d love to try it, but we never really have anyone for tea, and dh and I would just scoff the lot. With butter.

I had a cheese scone in a NT cafe not long ago - what a disappointment! If anyone had just shown it a bit of cheese, that was about the size of it.

Realised I didn’t own a cutter…..other than teddy bear shaped ones . Here are some of the results. Bit embarrassing

I use Mary Berry's recipe, or the blessed Delia; they never fail.

MaizieD

I use MiniMoon's recipe (which is the classic scone recipe) but I have been known to add baking powder for extra lightness. (I do know that you shouldn't need it with SR flour...)

Sour milk or cream improves them for some reason.

Yes, I use the recipe too, and add baking powder and a small carton of vanilla yoghurt, it seems to give height.

My scones have improved greatly since using this recipe contributed by Greyduster.

12 oz SR flour
Pinch salt
2 oz caster sugar
3 oz butter
125 ml milk
4 tbs natural yogurt

Bake at 200 for about 15 mins.

I wonder if chefs etc get more scones out of their mix because they are using catering ovens?

Soroptimum

Scones need to be no less than the width of 2 fingers.

.??