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 Topic: Scones that rise!
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04/4/2014 at 11:42pm
Location: Newcastle upon Tyne
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I swear by the Bero cook book if you can find one. I don't use Bero flour either Homepride if it's on offer or supermarkets own brand. I also find the 'pulse' action on my food processor helps keep them light.
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Marilyn
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05/4/2014 at 1:13am
Location: Cheshire
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I find the flour is important. Aldi's is great for bread but not so good for cakes. Raising agents also have a short shelf life.
Delia says don't roll too thin.
Lastly I was always told not to twist the cutter when cutting out.Straight in and back out, seems to help
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05/4/2014 at 7:52am
Location: Lancashire
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I have a Bero cookbook, but have never looked at their scone recipe, mine is in my head, I can turn scones out in my sleep! I use Tesco SR flour now, used to use Homepride, but no difference.
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05/4/2014 at 11:21am
Location: south cheshire
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Put a teaspoon of baking powder added to the flour and sieve the flour into the bowl. Lift the flour out of the bowl as you are rubbing in the butter, which should be warmed, using only your fingertips. The trick is to try and get as much air into the mixture at the dry stage. Add 1-2 tablespoons of sugar and stir.
Add an egg to a jug, whisk with a fork until it just goes through the tines of the fork, then make up to 6-7 fluid oz. Pour into the flour mixture, retaining an oz back to glaze the tops of the scones.
This will make a mixture which is almost like cake mixture. Turn out onto a floured board using more flour to counteract the stickiness, flatten with the palm of your hand until you have approx depth, 2-2.5 inches.
Then cut out scones, place them right next to each other on the baking tray, not separately. If you cook them as a batch, this stops them drying out whilst cooking. Use the bit of egg/milk mixture left over to glaze.
Cook for 20-30 mins. gas 6 (not sure what the electric is for that).
Celia's recipe for special scones, seared into my brain and approx 30 years old now. Never fails. Lovely moist scones, which rise well and are never dry. And they don't go stale quite so quickly due to the egg.
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05/4/2014 at 1:03pm
Location: Northern Ireland
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I've just had a thought, as I do a lot of vegan baking and cooking often we add lemon juice or vinegar when using bicarbonate of soda as the reaction will ensure a good rise. Maybe try this with your scones too.
With all these tips you'll have scones the size of the leaning tower of Pisa lol
Wendy
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Animals are my friends... and I don't eat my friends...
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