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"Has someone got a reliable scone recipe they're willing to share please? I've tried two separate versions in the last week, and both gave pretty poor results "The problem isnt your recipe, its your method! Scones need the lightest of light touches, as not to develop the gluten. When rubbing the butter into the flour, use your fingers like feathers. When you add the liquid, stir just enough to bring it together. Dont kneed, roll once for all the scones and dont twist the cutter! | |||
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"Has someone got a reliable scone recipe they're willing to share please? I've tried two separate versions in the last week, and both gave pretty poor results
The problem isnt your recipe, its your method!
Scones need the lightest of light touches, as not to develop the gluten. When rubbing the butter into the flour, use your fingers like feathers. When you add the liquid, stir just enough to bring it together. Dont kneed, roll once for all the scones and dont twist the cutter!"this...  | |||
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"Has someone got a reliable scone recipe they're willing to share please? I've tried two separate versions in the last week, and both gave pretty poor results
The problem isnt your recipe, its your method!
Scones need the lightest of light touches, as not to develop the gluten. When rubbing the butter into the flour, use your fingers like feathers. When you add the liquid, stir just enough to bring it together. Dont kneed, roll once for all the scones and dont twist the cutter!"I think my baking powder may be past it’s best tbh; bbe 2018  I always rub the butter in by hand, but I’ll try to be a bit more gentle next time too, cheers | |||
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"Have you tried the bero recipie?" No, but I’ll look it up and see if it differs to the two recipes I’ve already tried, cheers  | |||
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"And when you put a wash on the top before baking, don't let it trickle down the sides of you can help it. Don't forget, once baked, it's jam before the cream "Hell yes! | |||
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"Has someone got a reliable scone recipe they're willing to share please? I've tried two separate versions in the last week, and both gave pretty poor results
The problem isnt your recipe, its your method!
Scones need the lightest of light touches, as not to develop the gluten. When rubbing the butter into the flour, use your fingers like feathers. When you add the liquid, stir just enough to bring it together. Dont kneed, roll once for all the scones and dont twist the cutter!"I dont make scones nor have I However I know this is the correct answer  | |||
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"The ultimate question: Once scones are cooked, what goes on first cream or jam?" Always jam first. | |||
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