SCONES !

I never used to make scones because mine always came out like little bullets. Then I started working in a cafe where we used a scone mix to make our own scones. I found that once I got used to the texture of the dough when the mix was made up I could go home and make scones that actually worked.

I often make half quantities - as I know I'm going to eat them all. (I mean to freeze some, but it rarely happens.)

Vegan scones:

400g self raising flour
half teaspoon bicarbonate of soda
100g vegetable margarine (I use Flora - as you need a high fat content)
200ml water - or oat milk

bake at 200C for about 12 minutes

Scones get tough if they are kneaded or overworked. I just make a round, about an inch thick, and cut almost through into slices.

You could add some raisins or sultanas (soaked then drained) - or a little strong, grated cheese and some mustard powder.

I made the lemonade scones that were featured in the Gransnet thread under ridiculously easy recipes in the food forum they were gorgeous ( need to find out the metric equivalent of “cup measures” though) and very tender and far too easy to eat more than one or (three) of. ?.. however try and only make what you need as they go mouldy after about 2 days.
I’m going to try making them with added lemon zest

I agree about the baking powder. Adding one teaspoon of the stuff makes a big difference in the rising.

They look better than mine, Lucca

However, the last lot I made were a bit better than usual because I remembered my aunt saying you couldn't make scones without cream of tartar. I added a level teaspoon of cream of tartar last time and they were lighter.

Callistemon

They look better than mine, Lucca

However, the last lot I made were a bit better than usual because I remembered my aunt saying you couldn't make scones without cream of tartar. I added a level teaspoon of cream of tartar last time and they were lighter.

Thanks ! I put cream and jam on them and they went down well.

When I saw the title I thought it was going to be an argument over "scons" or "scowns", so that's a relief .

Home made scones are delicious and need to be made deep to prevent them being like thick biscuits. An internet recipe should do. Any how they taste good.

I made some scones when first married (1970) and a sister in law thought they were rock cakes! Another sister in law gave me a recipe (which includes baking powder) which I’ve used ever since and had endless compliments! I like the 10 minute rule and leaving them quite deep too-stick at it Lucca, good advice here!

These are my tips Lucca
When the mixture seems too sticky (sticks to your fingers) it’s probably just right. Handle carefully (no need for a rolling pin) and use a straight sided cutter. Just cut them with one push - no twisting.
Good Luck - post a photo if you can.
PS Mary Berry’s cheese scones are my favourite.

How old is your SR flour? If you are using old flour, the baking powder element loses its effect after a while, and then they don’t rise.

John Lewis cafeteria used to have wonderful cheese scones - but no JL here now☹️. Someone on here - in the Soop’s kitchen thread I think - gave a recipe for the QE2’s scones. It was a large quantity recipe, but the scones were the best risen I’ve ever made. I’ve never made them since - too much of a faff. Lemonade scones are light and do rise, but they don’t seem to keep more than a day.

I always put a egg in mine, and half teaspoon baking powder, get a good rise and they freeze well.

TillyTrotter

These are my tips Lucca
When the mixture seems too sticky (sticks to your fingers) it’s probably just right. Handle carefully (no need for a rolling pin) and use a straight sided cutter. Just cut them with one push - no twisting.
Good Luck - post a photo if you can.
PS Mary Berry’s cheese scones are my favourite.

Er…..I did post a photo!!

Sorry Lucca . How did they taste? Were they good?

Yes, as I said earlier (!!). I put cream and jam on and they were well received ?

minimoon my recipe is the same as yours with very slight differences. Being old school start with 5 fl ozs of milk and if too stiff add a little more drop by drop. I never grease the baking tray: always lightly dust with flour. I know this recipe came from a BeRo cook book approx 70 years ago.Never fails

Haven't read all the posts so you may have been given the hint of using a cup or a tumbler to cut out your scones or biscuits. Though the gingerbread ones are cute!