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I just made sultana scones, first time in ages (probably since I made them with my Nan, aged 9!).
Anyway - they didn't rise very much :wall:
I put them close together on the tray, but they weren't actually touching. So maybe 1cm apart. Are they supposed to touch?
They taste ok, they are just a little, well... short!
It was a 'normal' recipe - SR flour, butter, sugar, milk, sultanas.
Could it be from over working the dough?
Did you put them in a hot oven?
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or was the flour old?? i tend to use plain flour and add the baking powder
Yikes, so many options!
- don't think I over-worked it, tried to be gentle :)
- oven had been pre-heating while I made the dough...
- hmm well not past it's use-by date so I guess the flour was ok
Then again it could have been any of those....
Or a really freaky combination of all three!!! ;)
Arent you suppose to let scones rise? before you put them in the oven?
There's an article about making the perfect scone on the age website today.
The dough needs to sit for about 10 minutes before cutting.
The oven needs to be preheated to 220 degrees
The hardest part about making scones is not overworking the dough. I've always stuffed that bit up :(
My Nanna always used to add a teensy bit extra bicarb into her sultana scone recipe (on top of the SR flour). Also by short do you mean flat, or short like a buttery pastry is (ie crumbly)? If so you could try another recipe with less butter and an egg in it.
Marydean - short as in height, hee hee! I was wondering what difference an egg would make.
Tashybabe - thanks I will look for the article!
I've always found it very important to rub the butter in with your palms facing up to aerate the mixture well. I don't know if it helps with the rising or not but you never know!
Look for the lemonade recipe sooo yummy and rises well :)
Love MN ;-)
I second this! I make nothing but lemonade scones now. They're basically foolproof.:
Use a knife for stirring not a wooden spoon and try to make sure that your ingredients are room temp (obviously if it's a spur of the moment bake up they will be cold but if it's premeditated take them out of the frideg an hour or so before you start)..
I just made scones this morning and remembered - when you cut them out, are you using a straight up and down motion, or a twisting motion? Because if you twist they will not rise as well! I didn't even realise until DH tried to help (bless him) and I narked on him for twisting the cookie cutter!
SF I tried not to twist as I remembered hearing that on a cooking show :)
I'm going to try the lemonade ones this week!