How do you cook the best Scones?

Question

I love Cream Teas, but when I try to cook scones they come out hard? I have tried so many different recipes and things but still they come out like rock cakes? Any ideas?

Answer 1

There are several different types of scones. First, and my favorite, are the ones that are made with yeast and then deep fried. Then there are those that are made like a 'quick bread' and often cut into wedges. These latter ones are the ones often made with raisins or other fruit in them. Both are easy to make. If you want my recipes, just write me.

Answer 2

Fruit Scones
Ingredients

50g margarine
100g self-raising flour
handful sultanas
soya milk




Rub the margarine into the flour to make crumbs. Stir in the sultanas and add enough milk to form a soft dough. Roll out the dough thickly and cut out with a pastry cutter. Put these onto a greased baking sheet. Brush the top of the scones with soya milk and bake into the oven until golden brown on top.

Serve with vegan margarine and strawberry jam.

Answer 3

INGREDIENTS
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
Tip

Scones can be reheated if not eaten promptly by wrapping in aluminum foil and heating in oven until heated through or split in half and toasted.

Answer 4

Use a light touch, dont knead the living s^&t out of the dough, combine everything with a knife or hands, knead lightly and not for too long. Thats about all I can tell you. Little old ladies love my scones...so they cant be too bad.

Answer 5

Sultanas are raisins. you are able to toss them with some flour, making specific to shake off any extra flour, then combination into your dough. The flour retains the raisins calmly distributed in the dough and retains them from sinking to the backside.