Scones

I've only ever done them by hand, because they only require gentle mixing and gentle kneading. Overmixing makes them tough and flat.
Here's my mum's recipe, lovely light scones.
(Makes about 12 smallish scones)
8 ounces plain flour
2 ounces of fairly cold butter
1 ounce sugar
1 heaped tsp baking powder
Pinch of salt
1 egg
Enough milk to bind
3 ounces sultanas
1/4 tsp ground nutmeg if you like

Preheat oven to 200C.
Combine flour, baking powder, salt and sugar (and nutmeg if using).
Cut butter into small cubes and rub in to flour mixture using your fingertips or a pastry blender, til the mixture resembles breadcrumbs. Add sultanas.
Make a well in the centre and add most of the beaten egg (reserving a little to glaze the tops); Mix in using a wooden spoon. Add small amounts of milk and continue mixing until a soft dough is formed.
Knead very lightly on a very lightly floured surface; Flatten gently with your hand until the dough is about 3/4 of an inch thick (no need to use rolling pin).
Place on lightly floured baking sheets and bake at for 10-12 minutes until well risen and pale golden brown.
Cool on a wire rack.

These are so nice! I usually work in grams but always revert to measuring in ounces for this recipe, I don't know why but it works better...

Miaireland wrote: »

I read somewhere that when you are cutting out the scones using a cutter, do not twist the cutter as this can make it difficult for the scones to rise.

Yes I've read that too, it makes them fall to the side!
When I'm in a hurry I just cut the dough into triangles with a knife instead, works really well.

Hey Striped Boxers, I'd be interested to know how you get on with this. I've made several attempts at scones both using buttermilk and bread soda/ordinary milk and baking powder, plain flour/self-raising flour all to no avail! Keep us posted:)

Thanks for any help and advice.

As a new convert to baking I find the Odlums website brilliant (www.odlums.ie). Here's a video from it showing how to make scones https://www.youtube.com/watch?v=EqoyxkxmCDA

It shows how little kneading and rolling the dough needs. There are also lots of great recipes and baking tips on it, hopefully you will find it helpful.

Oh god yeah, I use the Odlums recipes on the backs of their 2kg flour packets. Victoria Sandwich, Carrot Cake and Chocolate Brownies are some of what I've made recently. I have cut out the recipes and stick them to the fridge or the cupboard doors.

For scones I use selfraising flour only, not plain. And I agree with the less is more method of handling. Still can't get them to my mother's standard, but oh well.

Roughly half as much margarine as flour, though I do it mostly by hand/sight and go from there...milky water for the liquid.

Odlums all the way. Their recipes always work for me.

Yes, cut them high to start with. Although I would consider half fat to flour a bit high, that's the normal pastry ratio rather than scones. Scones would be nice while warm but get very firm when cold.

phormium wrote: »

Yes, cut them high to start with. Although I would consider half fat to flour a bit high, that's the normal pastry ratio rather than scones. Scones would be nice while warm but get very firm when cold.

Yeah, in fact I made dee_mc's recipe in the end, imperial measurements and all. Selfraising flour instead of plain and baking powder. It's definitely flattening them too much to begin with.

Instead of 'rolling for more' I should just cut for height instead. Oh well, a good excuse to try it again. And again. And again!!!

I only get 6 scones from an 8oz flour mix, better high than more flatter ones!

Also, don't use the 'cheaper' flour! I've gone round on all the flour and have decided 'own brands' (from any supermarket, German, Irish!!!) are not nearly as good as Odlum or Milford. Flour is about the only thing that I won't try to save money on as it is a false economy. Buy good flour and it is well worth it in the end result

I use the Odlums recipe all the time, but I use the flour from Lidl.

I've tried the recipe with flour from Lidl, Aldi, Tesco, Supervalue and Odlums, the best results were with the Lidl flour.

I also don't have a cutter, I use a glass to cut.

I get 6 good sized scones, and 1 smaller "chef's treat" scone from the recipe.

Also, I used to soak the fruit, the night before, but I really haven't found much difference in soaking or not soaking.

No matter what scone recipe you are making having a gentle hand and a gentle mix is key - I use a pizza wheel to cut into triangles rather than cut into circles. This avoids having to re-roll the scraps from the 1st cutting, which causes it to be tough.

Just a important is to always have fresh ingredients. Especially your rising agents. Baking Powder and Baking Soda should be replaced every 6-8 months so buy in small quantities. Spices and Herbs are the same, only buy very small quantities.

I buy my flour at Costco and store it in my freezer to keep it fresh and free from any bugs-insects.

Nuts are also best kept in the freezer to avoid them becoming rancid.

Tip: Always write the date you opened the package on the bottom of the container to always know how fresh the item is. - I also write a USE BY DATE: on the front of the container as a reminder to myself.

Happy Baking

What quantity ingredients?

I heard her say on a recent programme that self raising flour was formulated for cakes and if using it for scones you needed to add extra baking powder. I always do this anyway but it might account for some people's experience with too flat scones.

As you discovered there is no way that quantity would make 14 unless they were like bite size ones, cute for afternoon tea or something but not decent sized ones. I would only get 6 or 7 from that.