SCONES !

I thought you were speaking to me!!

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.

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?

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

Thank you ….I’ll give it a try

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.

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.

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

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

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 "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.

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.

Lucca

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

Are Joe ???? The recipe.

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

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

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