Scones feel like proper old fashioned baking to me. They are rustic, quick to make and only best when really fresh.
The only problem with my scones is that I don't get good fat ol' ones. You know big chunky scones to have with a ridiculous amount of jam and clotted cream.
My scones are buttery, crumbly, only a little sweet and nice and soft, but they just don't rise despite using self raising flour and baking powder.
So....
what are you top tips for making good scones?
Thanking you!
7 comments:
I know I said earlier vinegar to sour the milk works but you need to use white vinegar or I guess you could use lemon juice instead if you dont like the taste of vinegar.
Slightly warm sour milk; the warmth and the acidity help the scones to rise better.
Whenever I find the milk has gone sour I will always try to use it up making scones rather than throwing it away. You don't have to wait for the milk to go off though, I've had the same results adding a squeeze of lemon juice to warmed fresh milk, or using half milk/half natural yoghurt or half milk/half sour cream which is a mixture I generally use in place of buttermilk in recipes if I can't get hold of any or just won't use a whole carton up.
Heating the tray the scones will bake on is also supposed to help kick start them rising. Just keep the tray in the oven while it's preheating and then pop the cut scones onto it and then straight back into the oven so it doesn't lose it's heat.
Hope that helps :)
Nigella's recipe. works wonderfully..
its got cream of tartar in it.
I wish I had some scone tips but the truth is I haven't made them for a very long time - something I intend to put right soon. I reckon brushing the tops with egg will give them a nice golden colour.
Hellow there...1st time on ur blog and i love what i see especially the trinkets and the like...and of course the food..
Have you tried the syrup scones yet - how did you get on? :)
I didn't have all the bits and bobs for the syrup scones but I am going to try them again soon, hopefully they'll work better!
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