Are some people genetically unable to bake scones? It's the only answer

[MossWalk]

I make a nice sponge and a good apple pie.

I have tried BBC Goodfoods, Mary Berry, Delia....

Today I tried the Kerrygold recipe and they look like bread rolls.

WHERE am I going wrong?!

Without being there with you whilst cooking, I have no idea. Do you have spare flour for practising?

My scones usually turn out pretty well, but I lent my recipe book to a colleague and she broke a tooth on the ones she made so you might be right

You are probably overworking the dough. Mix it and handle it as little as possible.

I don't know but I'm the same. Mum makes brilliant scones, DB can make cheese scones (only thing he can bake) but I can't.
I've even had my mum with me in the kitchen as a teenager talking me through them. But they still came out like Rick cakes, even she couldn't explain it. She uses the "dairy cookbook of home cookery" recipe. Can't find it but here's a link to the book

www.worldofbooks.com/en-gb/books/sonia-allison/the-dairy-book-of-home-cookery/GOR001216170?keyword=&gclid=CjwKCAjw7-P1BRA2EiwAXoPWAxGIZDWDky0GFle_n7ehGARXvkdrJWJXpYu8E-m_dvwYBPXnVwStNxoCeE0QAvD_BwE

Rock cakes not Rick cakes 😂

I’m a pretty average baker but scones are pretty easy. I’ve never understood why people struggle with them. Obviously, I’m just genetically blessed like being able to roll my tongue. Or maybe it’s a less is more thing.

Pastry yes ✅
Cake yes ✅
Scones absolutely not
I actually think it’s impossible to make them and it’s my favourite thing to munch as well

I have heard that you can handle the dough too much. The recipe said 'until soft but not sticky' but I never got past the sticky stage

I make a pretty good scone, fabulous scotch pancakes,best Yorkshire Pudding ever according to DH, but I cannot make mars bar or crispy cakes to save my life.

For me it’s Yorkshire puddings, flat as pancakes

What's a mars bars cake? That sounds terrific.

I can do lovely pancakes too! But scones, they are my nemesis.

I've tried twice and both times they deflated, merged together and turned into a tray bake. Would love to know how I managed that.

If the dough is sticky you need more flour

I successfully did today for first time ever. Barely handled it- seems to be the trick

You might be using too much water and they need to be handled as little as possible.

As pp said it sounds like overworking. If they're smooth like bread rolls it may be that the gluten is developing. If you just push the dough together and cut out it should lead to craggy well-risen scones. No rolling as such (not like you would a pie dough iyswim), just press it together roughly. I also usually leave the dough quite thick, tall scones give a better result.

Also keeping the butter chunky (don't work it in too diligently) helps ime.

I read something about how to cut them out for maximum rise, was it to use a sharp, well-floured cutter? Something about if the edges get squashed you won't get a good rise.

You want to barely handle it and then when it's at the sticky stage, heavily dust your surface with flour and then put the sticky mixture onto it. Turn your dough over two or three times and then flatten by hand a bit and cut your shapes.
My doing this you are not handling them much but the heavy dusting of flour stops them being too sticky to handle.
However it may be just luck as no matter how many times I show my DM how to do this she makes terrible scones every time

Mine are always rather squat, but they taste ok.

Also keeping the butter chunky (don't work it in too diligently) helps ime.

Oooh now that could help.... thank you, lots of tips there.

Wetter mixture than you actually want to handle & very very little working. Scones should be in the oven in the time it takes for the neighbours to arrive (assuming you are a farmer )

Pssssst, OP - try using 00 pasta flour...or buttermilk instead of milk.

Yes if the mixture is sticky you need more flour. Sounds as though they are spreading out. Keep at it. I had a couple of disasters but they got better. I think it's the good housekeeping recipe I use online.

You may not need to add all the liquid, just enough for the mix to be soft but not sticky, I use a knife to mix it, then handle it as little as poss, don't use a rolling pin, gently shape with your palm. when you use the cutter push it down through the mix, but don't twist it.

I think warm hands are the culprit! I made my best ever scones yesterday following Mary Berry's recipe with the added step of chilling the dry and wet ingredients in the fridge between rubbing in and mixing. Lovely texture and a great rise though a bit messy!

But then I would have needed loads more flour than the recipe said?

The only benefit about today's attempt was it was easily tidied up