SCONES !

Don’t “pat” them down too thin (or roll them) they have to start quite thick before baking.

But when are Joe says ‘makes 8 scones “ and I get three fat ones……

Lucca please share the recipe and method you’re using so we might understand what’s going wrong.

Lucca

But when are Joe says ‘makes 8 scones “ and I get three fat ones……

Are Joe ???? The recipe.

grannyactivist

Lucca please share the recipe and method you’re using so we might understand what’s going wrong.

www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream

Thought I’d use this one.

My "never fail" scone recipe was handed down to me by my mother. It is in imperial measurements.

Pre heat your oven to 200°c.

8 ozs self raising flour
2 ozs butter
2 oz caster sugar (for sweet scones)
Sufficient milk to make a soft but not too sticky dough
I usually use about a quarter of a pint.
You could add 2 ozs dried fruit if you like.

Shape dough on lightly floured surface. Roll out to lightly. Cut into rounds with a scone cutter. I usually get 6 - 8 scones from this amount.
Probably about a dozen mini ones.

Put scones onto a lightly greased baking tray, brush with beaten egg or milk. Place in pre heated oven for 10 to 15 minutes. Check at 10 minutes for doneness.

I use the bbc one listed above and have never had a failure.. they don’t always look smooth at the top but the taste is excellent. Important to slightly warm your milk in this recipe.

My Son in Law makes great scones , he melts the butter and stirs it in instead of rubbing !

A trick my Mum taught is don’t twist the cutter just cut straight down, seems to work for me.

I use MiniMoon's recipe (which is the classic scone recipe) but I have been known to add baking powder for extra lightness. (I do know that you shouldn't need it with SR flour...)

Sour milk or cream improves them for some reason.

I usually only get about half the amount any recipe says so usually double up the recipe.
Like someone else says leave the dough quite thick then as tanith says go right down with the cutter and take it out without twisting. When putting milk or egg on the top don't put too much if it rolls down the side it stops the rise. All told to me by DD, my mum who was a cook always said use a good brand of flour.

Thank you ….I’ll give it a try

Scones need to be no less than the width of 2 fingers.

Lots of people have posted a lemonade scone recipe and claimed it works brilliantly. I'm afraid I cant help as I rarely make them, but I might suggest adding an extra pinch of cream of tartar or other raising agent?

The reason for using lemonade or sour milk or buttermilk is the same; they are acidic and interact with the raising agent to get a good rise.

I thought you were speaking to me!!

Soroptimum

Scones need to be no less than the width of 2 fingers.

.??

My scones have improved greatly since using this recipe contributed by Greyduster.

12 oz SR flour
Pinch salt
2 oz caster sugar
3 oz butter
125 ml milk
4 tbs natural yogurt

Bake at 200 for about 15 mins.

I wonder if chefs etc get more scones out of their mix because they are using catering ovens?

MaizieD

I use MiniMoon's recipe (which is the classic scone recipe) but I have been known to add baking powder for extra lightness. (I do know that you shouldn't need it with SR flour...)

Sour milk or cream improves them for some reason.

Yes, I use the recipe too, and add baking powder and a small carton of vanilla yoghurt, it seems to give height.

I use Mary Berry's recipe, or the blessed Delia; they never fail.

Realised I didn’t own a cutter…..other than teddy bear shaped ones . Here are some of the results. Bit embarrassing

I have a cheese scone recipe in a very old Mary Berry book - I’d love to try it, but we never really have anyone for tea, and dh and I would just scoff the lot. With butter.

I had a cheese scone in a NT cafe not long ago - what a disappointment! If anyone had just shown it a bit of cheese, that was about the size of it.

Witzend scones freeze very well then just take out one at a time. M&S cheese scones are quite nice.

I also use Mary Berry’s recipe for scones.

Although I haven’t tried it myself I’m sure Paul Hollywood said once on Bake Off to use a strong flour such as one you would use for making bread.

Never take a rolling pin to your scones and use natural yogurt instead of milk. 10minutes to make and 10minutes to bake.