Why are my scones shit, yes I'm looking at you Delia. <hard stare>

[GWenlockMaryLacey]

Followed the GBBO book to the letter. Shit scones.

Second batch, followed Delia to the letter. Shit scones. I even have actual buttermilk ffs.

First lot had burnt bottoms and were very dense. Second lot had burnt bottoms and tops and had shaped themselves into the Leaning Scones of Piza, some at a rather dramatic angle.

Am pissed off, hot and fed up with scones. I fear I have found my nemesis.

try not to overwork the dough (dense scones) as soon as it comes together into a dough stop working it

cut them thicker than Delia says

let them rest before you put them in the oven

(scones according to my mother, 5 times allotment show home bakery champion )

Oh wow :o

I'm going to have to make a third batch now, aren't I? We'll be eating them, shit or not, all week :o

if they are rubbish you can always throw them in a stew and pretend they are dumplings

not entirely sure that would actually work so please don't blame me if it all goes horribly wrong

I saw an episode of Kirsty Allsop where she had a chef/baker on and he said don't kneed the dough, and handle it as little as possible.
I follow that rule and my scones (esp. cheese ones) are brilliant (according to DH).

Delia's recipe is actually WRONG...I know, heresy, but it requires far more liquid than you really need so the mixture is gloopy and will not make real scones.
Try another recipe
Use SR flour AND baking powder
Use small non-fluted cutters and don't twist them as you cut (stretches the dough wrong and they won't rise)

Nom nom nom nom nom

Rub in the fat gently and nice and high above the bowl allowing lots of air in

Second (third?) the no kneading, the urge to need the dough like bread is almost overwhelming for me but I stick to mixing it with a knife and then tipping it out on a board and gently patting it down.

Before a friend taught me this my scones could have been used as lethal weapons, now they are light and fluffy!

My scones are often "rakish". I think it's the burning that's the biggest problem. What kind of oven do you have? Do you use it much? If you don't generally have great experiences I would recommend getting an oven thermometer.

I use the Tamasin Day Lewis recipe and they always come out well.

Cut your butter into v small pieces (it's easier to cut into small pieces if it's just out of the fridge). Rub in how ObviouslyE says. Add the liquid (but keep a bit back in case there's too much. I use a knife to mix it all together. If there's still loads of dry mixture at the bottom add the rest of the liquid. Gently work the dough together. Leave to rest for 10 mins before rolling out. Press the cutter down to make the individual scones. Don't twist the cutter. try to get them all about the same height. Don't force the rolling pin to stretch the dough too much. Just roll lightly till it's about 2.5cm all over then cut the scones out.

Gently press the dough back together and repeat as above. Put all the trays in the over at the same time. After 10 minutes check on them and rotate the trays as necessary so they all brown evenly. Take out when they are golden brown, take them off the tray straight away and put on a rack to cool.

I never use cream of tartar as i can always taste it!

I can send you the recipe I use if you PM me.

Good luck

Oh God no, I've just put in a third batch (of Delia's) and you've all given different advice! I've only got one egg left!

I'm going to regret asking this so I'll whisper...

Should I do it by hand rather than using the mixer?

You need a BeRo book - best scones ever.

No I use the mixer.

yes yes yes

Delia's recipe is awful. BBC ones are much better. Don't knead - cut the liquid through with a knife. And use a flour with low gluten content.

YY to BeRo book

uneven rising is down the cutter. Flour it loads so it doesn't seal sides down as it cuts.

Egg in scones?
Never come across that.
I use my aunt's recipe that she wrote on the back of a Christmas card for my mum in 1972.
Sour milk is a must though, I sour milk with lemon juice if I don't have any.

Cut the butter in using a mixer with a blade, then tip it into a bowl to add the liquid with a palette knife. Tip the mixture out and push it together (don't knead at all) and bang down the cutter, don't twist or they won't rise. Agree with Norks - SR flour and baking powder.

What?? No egg?

I do have buttermilk.

egg?

I always put eggs in mine?

don't use buttermilk though

My DF (who is a master baker don't you know) told me to not overwork the dough, and to space them out quite closely on the baking sheet which makes them rise upwards instead of spreading outwards. Haven't actually tried myself though..

this is the same recipie I use

mmm scones

I don't roll though, I pat out with my hands

Oh and no egg except for brushing on top