Scones

[supersparky]

Janelle, I think Ron has the good oil on the lemonade scones.
And that's a pretty clever way to muster cattle. How long does it take them to figure out they have been outsmarted?

[GoinBush]

As soon as they try to get out and they can't.

[Lance]

Sorta like gettin the gurlfrend in the back shed Huh

Hang on, did I say that ?.........nah................

Meanwhile, back in the scone factory.................please continue...........

[dream4red]

Hey Goinbush, the secret to anything doughy is the baking powder. Scones, dampers, pancakes, dumplings are all improved with a large teaspoon full of baking powder. It makes them fluffier and also helps the product to stay fresh for a couple of days too.
Good luck with that cooking.

[SteveW]

I'm no expert cook, but the mechanics of it are that the scones were too long on the hot tray whereby the base cooked faster than the body of the scone. Your oven was not hot enough, particularly at the time you put them in. Or they were too moist. Or the flour to baking powder mix was wrong. Or you had too much butter. Or you didn't put lemonade in, Or you should have used cream instead of butter. Or you had too much flour.

Hope that helps!

I might write a book - 'Scones, Art or Science'.

[GoinBush]

Hey Goinbush, the secret to anything doughy is the baking powder. Scones, dampers, pancakes, dumplings are all improved with a large teaspoon full of baking powder. It makes them fluffier and also helps the product to stay fresh for a couple of days too.
Good luck with that cooking.

So, what's your scone recipe then please Deborah?

[GoinBush]

I'm no expert cook, but the mechanics of it are that the scones were too long on the hot tray whereby the base cooked faster than the body of the scone. Your oven was not hot enough, particularly at the time you put them in. Or they were too moist. Or the flour to baking powder mix was wrong. Or you had too much butter. Or you didn't put lemonade in, Or you should have used cream instead of butter. Or you had too much flour.

Hope that helps!

I might write a book - 'Scones, Art or Science'.

Yup

[dream4red]

My scone recipe is whatever the commonsense cookbook tells me to do. Sorry I don't have it handy or I would help you with that. My old commonsense cookbook is written in lbs and ozs, so it might be a bit old fashioned here. I do add the baking powder though and it does make a huge difference to whatever recipe you choose to bake.

[GoinBush]

My online conversion doover gets a hammering with those pesky lbs and oz.

[Dot]

I am a shit cook but my scones do come out good every time and they are the 3 cups s/r flour sifted twice, a pinch of salt, 1 cup of lemonade and 1 cup of cream. Chuck it all in together, roughly pat out and use a knife to cut them up, splash some milk over the top of them , shove them on tray into a pre heated oven about 180deg and watch how they go. (different ovens give different results) keep the scones touching each other before putting them in the oven.. Good luck