flat scones

[Andy Hamilton]

I have been making scones recently and although they have been pretty nice, they are not as puffy as the ones other people make.

Any tips? - perhaps if I switch to sf flour?

[ina]

Mine are often more like rock cakes - but that's because I use wholemeal flour, or a mixture, and I don't use the masses of baking aids or whatever they are called that goes into commercial scone mixes...

I think because the stuff you buy is always fluffy, people expect homebakes to be the same - which I don't think they should be. I prefer a bit of bite in the stuff I eat.

[Millymollymandy]

They do need baking powder - so either plain flour plus b. powder or self-raising flour.

I never cut mine into rounds (what do you do with the rest of it?) but pat it into a roundish shape and cut it into wedges. Much nicer like that I reckon.

I usually do cheesy scones so I use half white, half wholemeal flour plus baking powder and they rise up nicely.

[allthecees]

Andy, try not to roll out the dough to thinly. Better to have six plumptious scones rather than 10 flat! I tend to use a fluted edge cutter which seems to give the appearance of height when baked and I use self raising flour so there you go!

[ina]

Just remembered that a recipe I had added something else to the SR flour... either a little baking soda, or cream of tartar - I'd have to check!

[shiney]

Definately cut the scones out nice and thick (as allthecees says) and use some baking powder to puff them up. Best eaten on the day too!!

[Millymollymandy]

Best eaten straight out the oven!! Although I do freeze mine, and they can be reheated.

[Andy Hamilton]

I always do too many so that there will be some left for the week or whatever when I bake, always gone in 60 seconds

Thanks for the helpful advice I knew I could rely on you lot 8)

I will try for A thicker scone mix next time, I think that my mistake was that they were too thin to start with.

The recipe I was using stated baking powder but plain flower.

[Ranter]

As a child I always helped my Mum with baking on a Sunday - the scones were my job & the recipe used self-raising flour.

I've recently made several batches of chilli-cheese muffins (the BF is very partial to them). The first lot I made with plain flour & baking powder, but they were a touch flat. Subsequent batches have been made with self-raising flour & they have risen much better.

[Luath]

Use self rasiising flour for ease and buttermilk left over from buttermaking for the lightest scones. Roll them out very lightly (too much handling will make them tough) to about 1" thick, and the most important thing is to bake them in a very quick oven, the burst ovf heat will rise them nicely.
To minimise waste and having to re-roll, form the dough into a circle, and cut into 6 wedges - minimal handling/rolling, and no waste.
Hope this helps. Happy scone-ing.

[chadspad]

Ranter, the chilli-cheese muffins sounds lovely - can u post the recipe please?
Thanks Wendy