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.
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.
The next batch I am going to try all the suggestions you have made, add sugar, don't glaze, etc. i don't touch the sides as I use a palette knife to lift onto the tray. I always Use the best ingredients anyway. The only other thing is temp. I cooked mine at 220 in a fan oven.
As I mentioned, this recipe was from a WI cookbook so I thought it would be foolproof! I have also made Eccles cakes from the same book and they were perfect!
Thanks for all your suggestions, I will let you know how I get on.
How to make tall scones, cut in half pile on jam and cream, about an inch thick and put the top back on. Easy.
Oh and always add extra baking powder to SR flour.
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.
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
------------- Animals are my friends... and I don't eat my friends...
George Bernard Shaw
Quote: Originally posted by K9Wendy on 05/4/2014
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
Amazing family weekend with old steam engines, classic car displays, market stalls, and full catering and bar. And camping on site - Save £25 by booking in advance.
Topic: Scones that rise!
