Why do I get one good scone in a batch? Please help bakers!

[TheComplexitiesofBaking]

I have a really simple BeRo recipe- 225g of flour, pinch of salt, soft marg and enough milk to make a dough.

Out of my practice batches this tends to make 4 medium sized scones- one is perfect and 3 are ropey.

I know about slicing the cutter straight down and not stretching the dough. What else am I doing wrong?

What do you mean by "ropey" - anything to do with your own not heating consistently?

I have abandoned scone cutters and shape the dough into a round with my hands. Then i use a sharp knife to cut the dough into 6/8 but only halfway through. Bake a little bit longer and eat when warm with too much butter.

Disford - you mean like a scone cake? My DM used to bake scones like that!

Feeling the urge to rush home and whip up a batch!

No egg? Also buttermilk or natural yog in place of roughly half the milk will give a better rise...

I do a lot of baking, but scones are my nemesis. I've finally found a Paul Hollywood recipe that is perfect.

This is it.

I was wondering if it is the oven- one will rise nicely straight up, the rest look like little craggy islands! They all taste quite nice though.

I'll give Paul's a go. It does have a lot more ingredients!

Hot oven 200*C

I also use the enriched scone recipe from Bero (with eggs). It's easy to overwork scones I think - I just bring the mixture together, lightly press down, and then cut with a straight sided cutter. I used to overwork or roll them and they wouldn't be high enough (if that's what you mean by ropey).

It does look like a little cake until I tear off a slice (or 3) and eat them RatherBeRiding.

@Almostfifty there seems to be a lot of baking powder in Paul's recipe, can you not taste it?

They're actually really, really nice, not tasted the baking powder. Mind, I tend to put stuff in them now I've mastered them, such as fruit, and different spices.