High Rise Scones?

Gosh Carillion I still have my original Bero book

I have three Bero books and each time I buy a new one, some of the previous recipes have been removed and new ones added.

Have recently reduced carbs so ordinary flour is out. My scones are suffering if I use coconut flour, and little better with almond flour. I'm going to try the yogurt, and the milk and yogurt warming. Anyone had success with other flours for scone-making?

I use Mary Berry’s recipe. Never lets me down. I think the secret is also to not handle the dough too much.

My scones used to be like rock cakes until I stumbled on the National Trust scone recipe since when I haven't looked back and am always complimented. Google the recipe and your problem solved.

All good tips here. Another is to make sure that when you glaze the tops of the scones, none of the glaze runs down the sides. It makes a difference!

I always keep at least one pack of Greens Scone Mix, in case of sudden need!

Thank you Woodmouse is that a recipe from one of the Hamlyn Cookbooks?

Thanks molly I'll get onto that. I'd love to have a copy again.

I'd just like to add that I read the heading at first as "high risk scones" and I wondered...

Mary Berry uses the same recipe as me. But I don’t weigh anything.

I use Buttermilk in the mix to make scones, they always come out great.

I’m interested to see both plain and SR flour mentioned. My DM’s recipe used plain flour, bicarb and cream of tartar and worked for years. Recently my scones have been flat although taste ok. So next time I will try the SR flour and egg version and see if they are any better. Everyone else’s scones always look so much better than mine.

Plain flour and lots of baking powder. Been making these for 20 years and been asked for the recipe so many times because they rise so much. Cheese scones great too. I use a 6cm cutter. Great for Cornish Cream and homemade strawberry jam. I feel baking session coming on. Good luck.

Carillion, you can still get Be-Ro booklets:-

www.be-ro.co.uk/

I found these tips years ago and it works perfectly. Warm the milk/mixture if adding yogurt too, slightly before mixing in.

Also very important, line and grease the baking tray. Heat up the baking tray whilst making the scones. Do not remove from the over until the scones are ready to be baked.

As soon as the scones are ready to be baked, remove the baking tray from the oven, place the scones on the tray, quickly brush the tops with milk/egg and put them straight back in the oven.

Its the heat the scones need. They rise perfectly every time now

Patting
SR flour
Substitute egg for some of milk

Thank you again everyone. Just about to leave for the shops.
Marydoll it's so lovely to have the copy of the recipe you posted. I remember my Mother having a Bero paper pamphlet/cookery booklet when I was eight years old, sadly it was lost years ago and once recently I was stunned to see on eBay that a booklet ...the same vintage was trending at nearly £40.00!
Once I've bought the ingredients this morning I'm raring to go. Some great hints and tips, thanks everyone. I'm going to follow them this afternoon. X

There is a recipe on GN for light fluffy scones using lemonade. They are not very sweet, which is fine if you are topping with jam, but otherwise the addition of 1oz caster sugar helps. Alternatively add salt and grated cheese. They do not rise much in the baking therefore need to be cut at least 1 inch thick.

6 oz lemonade (not diet)
6 oz double cream (I use Elmlea)
14 oz SR flour or equivalent plain + baking powder

Mix ingredients but do not overwork. Pat into rectangle at least 1 inch thick and cut into rounds or squares.
Bake on a greased tray for 10-12 minutes at 220 C.

Fluffiest scones ever and they freeze well.

I’ll have to have another go as every time I’ve tried they have been less than successful. Thank you for all the good advice

My domestic science teacher said a rolling pin should never be used for scones just hands gentle pat into place.

We made scones in our first domestic science lesson at school and I've never had anyto problems since. However, like you, Carillon, I can't get SR flour (I live in Germany) and have to make my own mix of plain flour and baking powder. Ordinary baking powder here contains far too much bicarb, and leaves an unpleasant taste on your teeth, so I always buy the cream of tartar based ones.

I don't use cutters at all.
I do the patting into a rectangular shape thing then just cut into square scones with a sharp knife.

Helps to have the oven very hot.

Carillon, I have been using this recipe for over forty years, as did my mother before me.
It has never let me down. It works best with milk which is on the turn and a hot oven.
Good luck!

Thanks so much everyone. I'm going to go shopping later and get some francine gateaux flour, thanks welshwife and lemongrove....
Thanks everyone for the smashing tips, haven't any yoghurt so will get some as well then this afternoon I'll give it a go. Will let you know how I get on.