or was the flour old?? i tend to use plain flour and add the baking powder
BellyBelly Life Subscriber
or was the flour old?? i tend to use plain flour and add the baking powder
Registered User
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....
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Or a really freaky combination of all three!!!
Registered User
Arent you suppose to let scones rise? before you put them in the oven?
BellyBelly Life Subscriber
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
Registered User
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.
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