Cakey scones

I use yoghurt in my scones and they are very light. I was told (by the proprietor of an excellent cafe on the Chesterfield canal) that the secret of good well risen scones is eggs (plural) but whenever I put eggs in they don't seem to do the business.

I am often disappointed with scones I've eaten. I like them short and not cakey. I'd like a recipe to make at home.

wholesomepatisserie.com/desserts/blueberry-scones-vegan-gluten-free/
For you cassandra264 .
Let me know how they are ?

Help! Everyone's suggestions sound so delicious - but my DH has to have a a gluten free AND dairy free diet - so can't even use Hilltopgran's recipe! Is it possible to make GF and DF scones that are half way edible?

Sift the flour!

I add an egg when scone making, and yes, they are a bit cakey and certainly nicer.?

I have googled it. So the egg is added at the same time as the milk. Tbh the picture still doesn't look like the the yummy treats I first described though ?

The egg(s) would go in with your first splosh of milk, then you can add more milk to get the texture right.

I have never used eggs in scones grannyticktock! I will definitely experiment. Any idea at what stage they go in? ?

Eggs will make a scone mix more cakey. Some people don't use egg at all, if they want a plainer scone. Butter or cream will also add to the richness. The point about yoghurt or buttermilk is that their acidity will react with the bicarbonate and give a better rise - lemon juice will have the same effect, although it won't add richness.

I think the only useful chemistry I ever learned at school was in "domestic science" lessons!

I've looked at the recipe and pictures for the rascals. Sadly they don't match but do look lovely and I've saved the recipe for future baking ?
I really wished I'd taken a picture before I devoured them! I will see if my Aunt can make it to the next fair (think they're a regular occurrence) and buy some more and maybe ask the lady what her secret is!
Thanks again Gransnetters xx

Hi everyone. Sorry for the late reply. They definitely weren't rock cakes or scones with buttermilk (that's how I usually make mine as I don't use raising agents). I will check out the rascals! Thank you, I knew I could rely on you lovely Gransnetters ?

Mumofmadboys as bellow, I substitute gluten free flour and BP and find this receipe prevents the dryness you often get in GF products.

The cream gives a really good result, and so quick.

200g SR flour, pinch salt, 50g caster sugar, 200-250ml of double cream. I often use single cream.

Combine, turn out onto floured surface and kneed lightly, mixture must not be dry add extra cream if necessary, aim for a soft slightly sticky dough.

Cut in 12 shapes, cook at 200 for 10 to 12mins or until risen and golden.

www.goodhousekeeping.co.uk//food/recipes/scone

Sounds like Rich afternoon tea scones, these are made with egg and sugar. Think my recipe is out of an old Good Housekeeping cookery book.

They sound nice but I like my scones to be scones not a amalgamation of things.

I know that this is not about scones, but worth a mention. A Lady that I know makes the most fabulous fairy cakes. They are so deliciously moist, the best that I have ever tasted. Her secret is to add a tablespoon of natural yoghurt to the mix.

Are you sure they weren't rock cakes? :-)

I make mine from the Mary Berry recipe.

I make loads of scones and everyone loves them. I use Paul Hollywood's scone recipe and change the milk to creme fraiche. Since I have been making them I have converted loads of my friends and family to his recipe

Oooo! Fat Rascals look lovely. I'll have a go tomorrow!

Anya. Culinary delights!!!

I make scones with natural yogurt rather than milk - makes them delicious light and spongey- in a good way.

Could you give us the recipe please Hilltopgran?