Does this scone recipe sound right?

[Katymac]

8oz SR Flour
4oz butter
4oz sugar
1 egg

plus raisins?

I used to make they years ago - & I cannot remember if it's right?

have they got bicarb in too ?

Not really sure

when I used to make them I used 4lbs of flour & 8oz seems so wrong

I haven't a clue to be honest, it's just that it went through my mind that they have bicarbonatre of soda or baking soda in them (or maybe that's crumpets ?)

I have a lovely scone recipe...

225g s.r flour
1/4 tsp salt
50g butter
25g caster sugar
4 tbsp full fat milk
125ml buttermilk

(sorry...doesn't answer your question...but they are really yummy )

Oh...just spotted another recipe...says 1 tsp of baking powder....

Much less butter & sugar in yours (no buttermilk tho'...shame)

Here is one, with 8 oz of flour...

scones

your recipe sounds right...

I don't have butter milk either...but you've got me in the mood for scones now LOL!!

....oh except it doesn't include an egg...

You can make milk 'buttermilky' by adding natural yoghurt to it can't you?

Hmm - I'll do less butter & sugar I think - but I might leave the egg in...not sure

And don't think I've ever put an egg in scones.

Good housekeeping Recipe

8oz SR Flour
1tsp baking powder
1 1/2 oz butter
about 1/4 pint milk

makes 8

For fruit scones add 2oz to dry ingredients

I think I'll go with
8oz SR Flour
2oz butter
2oz sugar
Milk (not sure of amount)

Thanks all

Well they were a complete disaster - my dad says they were more like a fruit shrewbury (whatever that is)

Sort of flat and spread out (bummer who knows what I did wrong)

Did you roll them out too thinly. We always use Saint Delia ... will type out for you in a mo. DS1 made some on Friday and they were gorgeous.

8 oz SR flour
1.5 oz butter room temperature
1/5 tbsp caster sugar
pinch of salt
5 fl oz milk (we found 4 was plenty)
extra flour for hands, rolling pin, rolling etc.

425 deg F, 220 C, gas mark 7

Poor Katy! My scones are seldom brilliant such as one sees in bakers' shops, but one tip I've learned is that you must handle the dough as little as possible - really, no kneading, and not even any rolling if you can just pat or pull it into shape for cutting - if moist enough it should be easy. Handling makes them tough and less likely to rise! Chant 'fluffy, fluffy, rise and shine!' as you do this - willing those scones upwards!

Then cut the scones THICK - they must be an inch high, or 3/4 at least. Gently, gently lay them on the baking tray. Cook until VERY lightly browned (depending on oven, not more than 12 mins, say).

Sing a song about light, rising things as you wait - imagine fluffy clouds in your head - plump soft pillows. I am sure this helps.

rub in butter first, then stir in sugar salt.
Use the knife to mix in milk little by little, then knead well.

Roll out to a thickness of not less than 3/4" (This is really thick).

This recipe only makes about 12 x 2" scones (that is really iddy biddy tiny ones).

Also, eat them instantly whilst they are still warm: even if they are not great they taste scrummy whilst still warm.

DSs do make nicer scones than me (I think my hands are too warm - I don't make particularly good pastry either). But fresh out of the oven they are quite happy to demolish a batch of my scones!

Thanks for the sympathy - My dad really liked them despite the disaster