flat scones
- Andy Hamilton
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flat scones
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?
Any tips? - perhaps if I switch to sf flour?
First we sow the seeds, nature grows the seeds then we eat the seeds. Neil Pye
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The Other Andy Hamilton - Drinks & Foraging
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- A selfsufficientish Regular
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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.
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.
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
- Millymollymandy
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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.
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.
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- margo - newbie
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Scones
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!
- Millymollymandy
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- Andy Hamilton
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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.
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.
First we sow the seeds, nature grows the seeds then we eat the seeds. Neil Pye
My best selling Homebrew book Booze for Free
and...... Twitter
The Other Andy Hamilton - Drinks & Foraging
My best selling Homebrew book Booze for Free
and...... Twitter
The Other Andy Hamilton - Drinks & Foraging
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.
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.
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.
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.