good recipe for scones mine always turn out flat ? help?

Answer 1

You are probably overmixing the ingredients before baking. Or your leavening ingredient could be old.

Answer 2

1

Answer 3

Irish Scones


INGREDIENTS:
1 cup white flour
1/2 teaspoon baking powder
4 ounces butter, softened
1/4 cup granulated sugar
1 egg, slightly beaten
1/4 cup milk
1/4 to 1/2 cup currents or raisins, optional
1/4 cup coarsely chopped walnuts, optional
PREPARATION:
Mix flour and baking powder. Add butter, blending until mixture is smooth and well mixed. Add sugar and continue to mix well. Add half the beaten egg and all of the milk. Add currents, raisins and/or walnuts, if desired.

Blend well to make a soft, somewhat sticky dough. Turn dough onto floured board and knead at least 5 minutes. Pat or roll dough into a circle about 3/4-inch thick. Cut dough into rounds and place on greased baking sheet. Brush tops of scones with remainding egg. Bake at 375° degrees for 15 to 20 minutes, or until browned.
Makes 6 scones.

Answer 4

I make these when company comes - they are never flat.


Orange Almond Scones

1/2 C. orange juice

1/4 C. buttermilk or plain yogurt

1 egg

1/4 t. almond extract

3 C. flour

4 t. baking powder

1/2 t. baking soda

1/4 t. salt

1/2 C. butter

1/2 C. sugar

1/2 C. finely chopped almonds

1 T. fresh grated orange peel

Heat oven to 375°F.

Grate the peel before juicing the orange. Add juice to buttermilk and beat in the egg.

Sift together flour, baking powder, soda and salt. Cut in butter with a pastry cutter. Add sugar, almonds and orange peel. Toss to coat.

Add the juice mixture to the flour mixture. Stir with a fork until a ball forms. Turn out dough onto a floured board. Knead 5 to 6 times to make sure it is well mixed.

Roll into a ball and flatten it some. Cut into 8 wedges. Bake for 25 minutes or until medium golden brown.

Cool on a wire rack. Wait at least a hour before serving.

Answer 5

Delia Smith recommends not rolling the dough too thin and, like Gary Rhodes, says not to twist the cutter. I have never been able to get really successful huge scones like you see in the bakers' but I usually use a cutter that's about 3 inches diameter and they always turn out fine. Also make sure that you preheat the oven - they need to get a good blast of heat right from the start!

Answer 6

Recipe(tried): Orange Glazed Blueberry Scones

2 cups unbleached flour, plus more for rolling berries (I used regular all-purpose flour)
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries(if you can get any frozen is ok)

Preheat oven to 400 degrees F.

In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.

Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.

Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.

Orange Glaze:
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested

To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

Yield: 6 to 12 scones (I used an ice cream scoop and got 9 scones)


I love to bake it super fun

Answer 7

Gary Rhodes Scones

Answer 8

you should beat air into your cookies. I truly have a status mixer and beat the butter and sugar for 3 minutes on medium p.c.. even as i develop into transforming into up, I mixed through hand and my cookies were continually crisp & flat. So, I communicate from journey that this does have an exceedingly noticeable result because now my cookies are continually fairly ethereal. Oh, that is likewise why you mustn't use melted butter -or why you should in case you want a crisp flat cookie. I copied this from a random internet website to teach that i'm no longer making this up (even with the actuality that 5-10 minutes seems somewhat intense): the point of creaming butter and sugar at the same time is to whip as many tiny air bubbles into the butter as accessible. those air bubbles provide the raise for the cake or cookies you're making. The leavening agent (baking powder or soda) inflates the bubbles because the batter cooks, causing it to upward push. therefore, some recipes call that you'll be able to cream them for thus long as 5 to 10 minutes. If the butter and sugar do no longer come at the same time, you received’t produce those tiny little bubbles, and your cookies or cake will be flat. therefore the importance of preserving the butter and sugar in stability.

Answer 9

There is probably nothing wrong with your recipe itself.For great impressive scones the trick is to have a very hot oven.Don't roll your mixture to thin to start with.Make plenty of mixture and pat it into a round that is 25mm thick.Cut with a sharp bash with a pastry cutter.DO NOT TWIST the cutter or you could inhibit the rising process.Straight into a really hot oven until well risen and firm.10 mins maybe. You will be amazed.

Answer 10

Recipe used for 30yrs ~ 1lb plain flour, half teasp salt, 2-3oz margarine 4-6 teasp bicarb of soda, half pint fresh milk. Mix but do not, do not knead - dough must be spongy. Roll out nice and thick. Just cook until golden, tap bottom of scone-should sound hollow. Add currants if needed - leave out sugar and add cheese if required. Enjoy!

Answer 11

Just watch Gary Rhodes....and he was making scones the tip is when cutting them out don't twist the dough, cut out the scone and tap them out.