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Best scone recipes please!

11 replies

FloraFinching · 07/09/2010 19:49

Am now 34weeks pg and craving scones! I have tried a few recipes now and then and they have been distinctly average. Cupboard is fully stocked with flours, buttermilk, sultanas ets - please show me the light!

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FloraFinching · 07/09/2010 19:58

anyone?

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lizziemun · 07/09/2010 21:15

Try these.

FloraFinching · 07/09/2010 21:21

Thanks Lizzie

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CerealOffender · 07/09/2010 21:23

i like nigella's from the domestic goddess book here

PrettyFeckinVacant · 07/09/2010 21:27

Oooh, Lizziemum, I made Paul Hollywood's scones last week and they were gorgeous and, obviously, had to be eaten immediately they came out of the oven Grin

They are quite different to a normal scone recipe as he uses bread flour but they had a lovely light texture with a crispy outside.

hannahsaunt · 07/09/2010 21:29

I always make up the requisite liquid volume by putting an egg into the jug first then topping up with buttermilk to the required level. My scones are great Grin.

FloraFinching · 07/09/2010 22:11

ooh, lovely lovely. Will have a good leaf through. Hannah, is there some magic liquid to dry ingredients ratio that I need to know about?

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GetThePartyStarted · 07/09/2010 22:17

Trythese!!

FloraFinching · 08/09/2010 12:32

Right, so the scones were made and were lovely - I think plenty of buttermilk was key. However, some of them were all wonky - sort of sloping off to one side like the Leaning Tower of Pisa. Anyone know how to get them to point due north?

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hannahsaunt · 08/09/2010 14:19

Firstly scone dough doesn't like a lot of handling so just be quick and roughly pat it into shape rather than using a rolling pin. Make sure your cutter is floured. When you cut out the scone, push the cutter straight down and then lift straight up - twisting it at any stage makes them rise in a twisty/leany way; give the cutter a wee shoogle if not sliding out nicely onto your baking tray. HTH.

FloraFinching · 08/09/2010 14:36

hannah - according to your post I did everything wrong Grin. Which is good to know for getting them into a proper shape next time, thanks.

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