Scones

Has anybody got a really good scone recipe out there?

There are so many different recipes. Different flours, fats, milks etc.

Often the ones bought in tea rooms are quite good, but not quite the same at home.

Bigbazza...

I think that the actual 'cooking' of scones have a mighty lot to do with the
finished product....

My Mother would put the scones in a 'Cold' Oven on the top shelf
(Conventional ..Not Convection... Electric Oven) and turn the temperature on
to 500oF (260oC) and when the oven had reached temperature..The Scones were
ready ...

She would put them in a couple of Tea Towels and wrap them up ..and serve
after a few mins !...They always turned out well risen and soft insides
...Delicious !!....

And by the way...I am referring to real Scones..Not Biscuits as the Yankee

jackie...

I had not heard of putting scones in a cold oven Barry but I would not be
surprised because when making Yorkshire Pudding they always say you must
have the oven really hot then I read a chef say `put the yorkshires batter
in a cold oven then set the oven to 200 c`, I tried it and it worked
perfectly, really well risen and crispy!

folks do...

Anita...

I either use these ingredients :

8oz self raising flour
pinch of salt
2oz butter
1oz caster sugar
5fl oz milk

Or these :

1lb Self Raising Flour
4oz Butter
½ tsp Salt
½ tsp Bicarbonate of Soda

Aries...

wot no liquid ?

Anita...

yes, just enough milk to make a stiff dough lol

Aries...

ta :)

I prefer the taste of the second lot of ingredients myself :)

Saxman...

I tried these today. They appealed because they had no fat or sugar. They came out all right, but not tasted yet.
I used plain flour instead of spelt flour.

Spelt Scones
Metric Ingredients Imperial
250g spelt flour 10oz
4tsp baking powder 4tsp
?tsp salt ?tsp
150ml water ?pt
1tbsp honey 1tbsp
1tbsp olive oil 1tbsp

Method
1. Mix together spelt flour, baking powder and salt.
2. Add water, honey and oil and mix vigorously.
3. Leave dough to rest for 15 minutes.
4. Turn dough out onto floured surface & flatten with hands to 2cm thick.
5. Use cutters to cut out scone shapes and place on floured baking sheet.
6. Bake at 220?C/425?F/Gas Mark 7, for 10 -12 minutes.

Anita...

Will be interested to know how you found they tasted - especially with
all that baking powder :)

Saxman...

They were rather plain with a 'springy/rubbery' texture. They definitely need some jam/cream/cheese as an

accompaniment. Healthier though.

Anita...

Thanks for that - scones have never been that nice when they are plain,
unless sultanas are added to the mixture. But as long as you like them,
that is all that matters

Saxman...

I agree. Next time I will try them without baking powder, using self-raising flour, an egg and some sultanas.

MCC...

There are as many recipes for Oven Scones as there are kitchens and cooks
:-)

I always use buttermilk. And a tip I was given was to never twist the
cutter when stamping out the shapes - it prevents the scones from rising
properly.

I've got some clotted cream and some rhubarb jam - give us a shout when the
scones are fresh out of the oven and I'll be there

Jackie...

Me too, I have got strawberries and cream, can I join you??
hmmmmm! I think I might make some now, keep forgetting to make them.

Rabbit...

Nothing quite like fresh scones ( particularly
treacle ones) warm from the oven except maybe licking the
bowl a cake has been mixed in :-)

Jackie...

Anita...

I used to make a lot of cheese scones too :)

Jackie...

I used to make them too. I used a McDougalls recipe book I had years ago and
everything has always turned out great from that.
I got the book free from them used to be advertised on the packet I don't
know if they still do it!

Jackie...

I remember getting the books, I think I did pay more recently and gave one
to each of my Granddaughters and they still use them regularly
they are good basic recipes.

Aries...

I had one myself yonks ago, don't know what happened to it tho :(

I still lick everything clean from the bowl and spoons - was warned once
that you should not do it if it contained raw egg!!
I'm still here

Old Grizzly...

ooo yes i remeber that as well ;-)

Rabbit...

Probably come under cruelty to children nowadays, letting them eat it
uncooked :-(
My grandpa was a master baker and I've probably licked more bowls than I've

Old Grizzly...

so kids dont know about these bonding with mum treats or even
grandparents as in your case ;-)

had hot dinners ;-)

Edward J Milan...

Sorry, the best I know went to the grave last year with my Mother.