Ss'gones | Desserts and Cakes | Forum | The Cottage Smallholder

Please consider registering
guest

Home

Forum

Desserts and Cakes
sp_ArrowRight

Ss'gones

Topic RSS

Ss'gones

Fri 18-Jun-10
11:02 pm

Shereen

Near Belfast, Northen Ireland

Expert

Members

New members

Forum Posts: 780

Member Since:
Sun 17-Jan-10

Offline

I'm a fan of a nice buttered scone with jam. Plain or wheaten would be my favourites, although I have dabbled with fruit now and then.

I'd like to have a go at baking some of my own again, but the last lot I made last year turned out like biscuits. I used to successfully make scones when I was doing domestic science at school (about 25 years ago now!)

Does anyone here have a tried and tested, best loved scone recipe that they wouldn't mind sharing. In theory I have some free time on Sunday and may even have all the ingredients in. The recipes can be for any scone you love, not just plain or wheaten.

Thank-you.

Fri 18-Jun-10
11:08 pm

brightspark

Wilts

Supreme Being

Members

Forum Posts: 10533

Member Since:
Wed 30-Dec-09

Offline

Hi Shereen - I don't have my scone recipe with me unfortunately, but these from Delia sound wonderful

Buttermilk Scones with West Country Clotted Cream and Raspberry Butter:

http://www.deliaonline.com/recipes/type-of-dish/sw.....utter.html

Not sure if this website address is too long - sorry TA, if it is .....

Big_Hug

Women are like tea bags. . .

you never know how strong they are

until they're in hot water.

- Eleanor Roosevelt -

Sat 19-Jun-10
1:21 pm

SandyC

Turkey

Enthusiast

Members

New members

Forum Posts: 221

Member Since:
Sat 12-Jun-10

Offline

8oz sr flour

1oz butter

pinch of salt

5-7 fl oz milk

1 oz caster sugar

Mix flour and salt and rub in butter, add sugar and 5 ozs of milk to get a firm but sticky dough.

Turn onto lightly floured worktop and press to thickness of your hand. DO NOT USE ROLLING PIN.

Stamp out with a cutter and brush with milk.

Sorry cannot tell you cooking time and temp. as I use an aga...won't spoil if you opened door to look once in a while.

Yummy...enjoy

The more people I meet, the more I love my animals!

Sat 19-Jun-10
6:06 pm

JoannaS

Latvia

Supreme Being

Members

Forum Posts: 4800

Member Since:
Mon 21-Sep-09

Offline

I use plain flour and 3 tsp of baking powder. I do roll mine out but very very lightly. A light touch all the way through is quite important. Oven temps should be 200 C or even hotter. Scones only take minutes to make, so check after about 7 mins but usually 10-15 mins but if your oven is hot then they can overcook.

I have added bits of apple (apple glut), and dried pumpkin soaked in tea for different flavourings. Wave

Blog: thejourneytosomewhere.blogspot.com

Sun 20-Jun-10
9:27 pm

Shereen

Near Belfast, Northen Ireland

Expert

Members

New members

Forum Posts: 780

Member Since:
Sun 17-Jan-10

Offline

Cheers folks. I have some free time next weekend and plans for baking. I'll be revisting your recommendations then. Might even try half SandyC and half JoannaS to see what works best for me.

Will let you know how I get on.

Sun 20-Jun-10
10:10 pm

KateUK

Councillor

Members

Forum Posts: 1829

Member Since:
Tue 22-Sep-09

Offline

Shereen-

I find mixing plain flour with the baking powder makes a lighter scone than using self-raising flour, put the butter in the fridge so it is hard enough to grate it into the mix, chop it into the flour with a palette knife, then the rubbing in with your hot fingers is minimised ( scone mix likes to be Cool ), don't roll it, work quickly and lightly and give the dough some time to prove once cut into shape before it goes into the oven...if you have a cold surface you can work on, even better.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Wed 23-Jun-10
6:45 pm

Ruthdigs

Devon

Expert

Members

Forum Posts: 617

Member Since:
Wed 23-Sep-09

Offline

I make a nice cheese, tom and basil scone but recipe at home. One tip I read somewhere is that your BP must be fresh as it loses it's potency over time. If it's out of date (or even near it some sites said!) throw it out. Think that may have been why I produced 'biscuits' last time I made scones as well. Doh