disasterous scones that look like rock buns - WHY?

[ErnestTheBavarian]

No matter what I do, my scones are always like bloody rock buns, whey are not light and they don't rise.

I can't get SR flour, so have to use plain with baking powder.
Apart from that, what am I doing wrong? I am careful not to over handle,.

Have tried a couple of different recipes, and end result is the same. Just baked loads for Kindergarten etc Christmas party. Feel like a British failure

Dr Oetker baking powder is crap? Thats a bit worrying as they seem to have taken over SuperCook - tubs exactly the same, just the name changed, I've not noticed any difference in performance. And that's all the supermarkets ever seem to sell. Hopefully the contents still proper UK baking powder!

So maybe you now need Dr Oetker(UK) powder rather than Herr Dr Oetker

Grimma
The German baking powder is just different. German cakes are never as fluffy and light as the British cakes because they use plain flower and a one rise baking powder. It is very difficult to make a really light victoria sponge without SR flour and UK baking powder. I gave up.

If you are baking in Germany you have to either use German recipes or import UK supplies.

I assume that Dr Oetker will leave the Great British Baking Powder alone. They don't want to bring the wrath of the WI down upon them.

omg

I hate baking powder

kills everything I cook ...

dh managed to find self raising flour in an shop here ....

where's here - Germany (hopeful emoticon)

Just chucked 100 kilos of dead scones in the bin grrr

When you cut the scones with a cutter do you twist?

I always got told not to twist. Straight down and straigt up and off. Twisting sticks the edges of the dough and stops it rising properly.

No idea if it is true but if all else fails..............

I third Nigella's Lily's Scones recipe. In fact have won prizes for them At Village Fete (coughs modestly). And my scones were rather poor before that.