Legendary
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Join Date: Sep 2006
Posts: 10,984
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Legendary
Join Date: Sep 2006
Posts: 10,984
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plus...
the temperature of the oven has a lot to do with it too.
My old recipe calls for "very hot" oven. The less heavy kneading the better and I always found that the closer the actual raw cut scones are placed on the tray going into the oven, the higher they rise.
great tips from Miss Positive. thanks.
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