To ask why I can't make scones and please give me a recipe?

[Polkadotpjs]

I have tried and failed around 6 times to make scones, each time becoming so disheartened that I've not tried again. BUT I have been craving a scone with jam and cream since February, not knowing I couldn't just pop out for one within weeks.
I can bake. I can cook. So why can't I make scones? Has anyone got a brilliant recipe (my mum told me she has a new one with Lemonade and cream??!! WTAF?
I need a big scone with dry edges not shiny
High rise, so I can break it apart , one half with butter and jam and the other with cream. Then maybe another half shared with a child. . For clarity I include images of bad scone and good scone below. Bad scone (left) is thin and shiny. Well done if you read this self indulgent nonsense. But I would love a good scone recipe Please. And any must do/ must not do tips. Like flora not butter or vice verse. Cold hands or other such shiz

I will try those ones first @Turangawaewae as I'm in NZ (and have my own copy of the Edmonds book!). Wish me luck!

The "flat" scones in your picture have almost certainly been overworked.

Also add a drop of lemon juice or vinegar to your milk, if you cant get hold of buttermilk.

Don't roll out your dough too thin. Don't roll it at all, just pat it flat
This
Scones don't rise much, so if you roll out too thinly you are shooting yourself in the foot

When cutting them out dip your cutter into flour, and don't twist it
Also this
If you catch the sides of the dough when you cut them out, and compress it, it won't be able to rise at all when you bake them

Another tip here from someone who makes around 5000 scones a year (chef)

Once you have cut the dough, flip each scone, so top becomes bottom and then place on your baking tray.

I dont use the recommended amount of milk that a recipe states as it's often too much, I add a little at a time until the dough is combined.

Dont roll out as pp have said. Use your hand to pat dough to desired thickness. I usually do 2.5cm and use a 6-7cm straight edge cutter

This video on you tube transformed my scone making ability! My failure was all in the method and not the recipe and this video changed that.

Barely mix the dough together. When it’s just together and fluffy like a cloud, pat it down into a big thick pillow and cut them out. Anymore and they’ll be too tight and tough and go flat. Don’t use a rolling pin.

Wow! Much more reading to do and more tips. Thank you!!

Thanks for the tip @Daisydoesnt.

I pat my dough into a rough rectangle and cut them with a knife.

Craving scones now but I think I have the stuff in so it's okay 😁

These tips are amazing!

@MrsMonkeyBear do you brush milk/eggs on the top of your scones ? I want a more crumbly texture.

Right, I'm up and awake now American shortcake scones:
7oz strong white flour (I use SR though)
2.5oz butter
2 tbs caster sugar
1/4 pint of milk
3 tsp baking powder (for strong whit flour)

Combine dry ingredients, rub in butter, splosh milk in, combine to form dough (can be done with a spoon or fingers- dough will be very soft). Pat out, cut out and bake for 10-12 at 180.

Always delicious. Just 4/5 easy, usual,
ingredients and a simple recipes. Serve with cream, jam and strawberries.

Thanks to this thread mine are in the oven currently!

Couldn't find any clotted cream this morning, so bought mascarpone.

When you cut the scones out make sure you don't twist the cutter as this stops them rising. Good luck!

That has been said many times on this thread Natalie.

Cancel the cheque

It's all been said really. Except one thing I have done to make them fluffier/larger is to fold the dough then cut. rather obviously doubles the size but also gives a good split in the middle. Yum!

A bigger question is jam or cream first?

(Hides)

Well a hybrid of advice batch are in the oven. We'll see how they go ....

Posted on wrong thread . Lumpy but we shall see

Well husband says they're nice - however the thread takes a dark turn as I discover he bought Elmlea instead of cream. Is this a LTB? situation

Those look lovely OP. Don't scoff them all at once - not until you get some proper cream

Elmlea indeed .....!

I second Mary Berry's scone recipe, I'm useless at baking but her scones came out amazing.

Holy shit. Elmlea? Unforgivable.

Easiest ever with only 3 ingredients - Good Housekeeping's cheat's lemonade scones:

400 g SR flour (3 cupfuls)
175 ml cheap sugary lemonade
175 ml double cream

Oven to 200°

Mix quickly, knead briefly, roll thickly, bake 12-15minutes.

I swear the only people who ever by Elmlea are confused DH’s sent to the shops.

Anyone else made scones today after reading this thread?

I made scones today after reading this! I didn’t twist the (floured) cutter, or let the egg wash go down the sides. I used the Mary Berry recipe, but I froze the butter and grated it, as suggested by a PP. They were amazing- so light! Thank you for this thread .