Why am I so bad at Scones.??

[hamsterqueen]

according to my mum ( who makes wonderful scones), NEVER twist!

[Waffler]

I also use Delia's plain scone recipe, but mix some sultanas into mine. I do roll, but keep the dough very thick (about 1"). I do use a cutter, but as hamsterqueen's Mum says - don't twist and I use a reasonable sized cutter; too small and you get too much crisp outside. Also, personally I never brush anything on my scones.
Good luck! You can't beat fresh homemade scones!

[jackie j]

I'll get the clotted cream lol

[happybunny]

I use self raising to. It works fine, well mum likes them.

[Flummery]

I also use SR flour and handle the dough as little as possible. I'm a very regular breadmaker (hardly ever buy it) and it's so tempting to whack it about a bit. Resist temptation at all costs. Do not knead it!

Good luck - there's nothing like a jammy scone on a summer's afternoon (except a glass of Pimm's and it's perfectly possible to have both of course)

[jacob marley]

Old gal Marley makes scones with Wholemeal flour very tasty mmmmmmm jacob

[Flummery]

I like wholemeal with large raisins in! But I like white with jam.

[jacob marley]

You can put jam on wholemeal as well you know taste just as good as white....jacob

[seasprout]

Scones.

Cheers guys all good stuff, please keep the advice coming.

It appears to me that Scones dont necessarily need to rise, they start out thick.

[geoff]

I am a cook and we make scones every day. This recipe is simple and foolproof

Preheat the oven to 200C

Weigh out one and a half pounds of self - raising flour, half a pound of margarine and a couple of handfuls of sultanas into a mixing bowl. Make sure the bowl is big enough to mix thoroughly without overflowing. Mix/ rub together the ingredients till it reaches the 'breadcrumb' stage

Add about 300mls of cold milk and carry on mixing till it forms a dough. Add the milk in stages for the first few times till you get the hang of it
We use stainless steel worktops and the dough doesn't stick to them; if not, dust your worktop with flour. Press out the dough to 1.5 to 2 inches thick; don't bother with a rolling pin, just use your hands and cut out with a cutter about 3 inches diameter; recombine the dough and carry on till it's all used up

Press the cutter straight up and down, resist the temptation to twist the cutter or it will seal the edges and the scone will not rise; this could be where you are going wrong

Bake for about 15 mins, but check as you go Place the finished scones on a wire rack to cool


Surely everyone knows that the best way to clean your hands is to make some bread!
But if you're really fussy, you could wash your hair instead

[Flummery]

You can put jam on wholemeal as well you know taste just as good as white....jacob

I know - but I like the raisins in the wholemeal. And I don't like jam AND raisins. That's all.

[ohbeary]

Having made scones for a lot of people for a long time, my tip would be "the wetter the better", if you can handle your dough without flour on everything! it's too dry, a nice wet mix will always oblige by rising, Deliahs recipe is fine but I would give it another tsp of BP, milk scones are the best, egg in the mix tends to be a bit cakey!.

[Hilary B]

Having made scones for a lot of people for a long time, my tip would be "the wetter the better", if you can handle your dough without flour on everything! it's too dry, a nice wet mix will always oblige by rising, Deliahs recipe is fine but I would give it another tsp of BP, milk scones are the best, egg in the mix tends to be a bit cakey!.

I'd second all of that!
I actually prefer cheese scones, because they don't have to be eaten the same day you make them. 'Cream tea' scones are not really nice next day.....

[seasprout]

I am a cook and we make scones every day. This recipe is simple and foolproof

half a pound of margarine

Hi Geoff, thanks for your advice, can I use butter, or should I stick to Marg, ...............

not literally of course.!

[stiltwalker]

I used to make scones every day in the tea room I ran, I always used Delia's recipe but ignored the number of scones she says you can make. All I can say is they must be very small to get that many out of the mix and I like my scones on the generous side! I always rolled out but never twist the cutter as it twists the dough and stops them rising. I also used to use utterly butterly for all my baking (still do at home) as you get a richer flavour but still get the lightness of marg.

Practice makes perfect and it's just an excuse to eat more scones!