[Koala77]

Help! My scones won't rise.

I made scones for DH last week, and I made half fruit and half savoury, but neither rose very much.

After trying both, he's decided he just loves the savoury ones, and wants me to make more, so I made a new batch yesterday but they still didn't rise.

I use top quality flour, and sift it to get the air in, then rub the butter in well to add more air. I then put them in a hot oven to cook them quickly... but alas, they still didn't rise!

I didn't use the cream and soda recipe, but made them from scratch.

Any suggestions?

[Jomar]

could your baking powder be expired?
did the dough feel too moist?

some recipes-
http://allrecipes.com/Recipe/Simple-Scones/Detail.aspx
http://www.joyofbaking.com/SconesIntroduction.html

mmmm I think I'l make some tomorrow mmmmm

[Koala77]

Originally Posted by Jo55

could your baking powder be expired?
did the dough feel too moist? ....

No to both Jo, but I thank you for those links.

DH has decided that my scones (even though they haven't risen) are the best thing since sliced bread!

He's even eating them cold since my microwave died last week and we haven't replaced it yet.

[Miss Positive]

Hello there

A couple of little things I do (sorry if you're already doing this!):

1. The oven must be up to temperature when they go in
2. Aside from rubbing in the butter, mix them as little as possible
3. Knead them as little as possible
4. Try gently using the palm of your hand rather than a rolling pin to flatten the dough
5. Cut them thicker
6. Get them into the oven as quickly as possible from the time the liquids hit the flour

No matter what scones look like, they always taste so good!!

[Lara]

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.

[Koala77]

I made another batch of the cheese and onion ones yesterday using all the tips I received here, and they rose!!!

I think I must have been kneading them too much.

Thank you everyone for your help.

[Lara]

Originally Posted by Koala77

=

I made scones for DH last week, and I made half fruit and half savoury, but neither rose very much.

He might enjoy the Cheese scones too. I like them myself because I like the taste of the cheese mixed with the mustard. Fair bit of butter in them is the problem I guess.

3 cups sr flour
45b butter
1 cup milk
1/2 tsp salt

topping
90g butter
90g butter
pinch pepper
pinch salt
1/2 tsp dry mustard.

________________

Edited later to add:

p.s. Koala... I went and found my really really old aust. women's weekly cookbook and it suggests in there that if one uses a combination of equal quantities of milk and water instead of all milk, it will produce lighter scones.

[Koala77]

Thank you Lara. I went looking for my old Margaret Fulton Cookbook (circa 1973) yesterday, but couldn't find the box I'd packed it in. There's no way I'll ever part with that old favourite, and I've even written favourite recipes in the back! I do so love that book!

About the scones......

I added 1 cup of grated tasty cheese, and 2 tablespoons of chopped chives to my 3 cups of SR flour scone mixture (which is the same as your's), and brushed the tops with milk.

You can also add finely chopped cooked bacon to this recipe if you so desire.

DH really likes savoury scones, and I definitely will try your version as they sound really yummy as well.

Thank you for sharing.

[Lara]

Koala, I just thought of you when I made scones this morning.

I was given some buttermilk so figured I would make some buttermilk scones and I just fed the neighbours on either side of me and myself. lol I topped them with strawberry jam and whipped cream (with a tiny bit of icing sugar in it and some vanilla extract for sweetening).

I used this recipe below. She said to knead a little as possible and to use a knife to cut through the dough. Worked really well. They rose beautifully and were nice and crusty on the bottom.

Soooooooo yummy.

Buttermilk scones
Pamela Clark - Sydney Good Food and Wine Show

INGREDIENTS

2 ½ cups self-raising flour
1 tablespoon caster sugar
¼ tsp salt
30g butter
1 ¼ cups buttermilk

METHOD

Preheat oven to very hot - 240°C/220°C (fan forced).

Grease deep 19cm-square cake pan. Sift flour, sugar and salt into large bowl; rub in butter with fingertips

Make well in centre of flour mixture; add buttermilk. Using a knife “cut” the milk and water through the wet mixture to mix to a soft, sticky dough.

Turn dough onto lightly floured surface; knead quickly and lightly until smooth.

Use hand to press dough out evenly to 2cm thickness.

Dip 4.5cm cutter into flour; cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in prepared pan. Gently knead scraps of dough together, and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush tops with a little extra milk.

Bake scones in very hot oven about 15 minutes.

[april1848]

I also use buttermilk in my scones, and to me it makes all the difference, savory or sweet. My husband is a Brit, and he likes them best with dried fruit in them. I usually brush them with milk and sprinkle a tiny bit of sugar on them as well.