Scones
| # | Post |
|---|---|
| 1 | Please help, I need an easy never fail recipe for scones. One where the mixture doesn't end up all over your hands. caroob - 2012-09-25 20:56:00 |
| 2 | All cooks get sticky hands sooner or later. Get used to it. lilyfield - 2012-09-25 21:05:00 |
| 3 | Indeed, you will have to get your hands at least a bit mucky. Have a sink of warm soapy water run so you're ready to wash hands after the mucky bit, before you start mixing. And put flour on your dry hands to help stop the mix from sticking so bad when you pat out the dough. IDIOT PROOF SCONES. ange164 - 2012-09-25 21:08:00 |
| 4 | Do you have a food processor? I made scones every week for ages by hand then switched to making them in a food processor, it's the bees knees, and the scones are actually better. If you use too much mix for the size of the processor bowl you might have to turn the mix out onto a floured bench and pull together by hand, but that still won't involve a lot of stickiness. This is my recipe - a trial-and-error job I developed over time: Into processor bowl put: 2c flour, 3 tbsp sugar, 2 tsp cream of tartar and 1 tsp baking soda (gives a better taste than baking powder), 1/2 tsp salt. Whizz with cutting blade a bit to mix. Toss in 30g butter sliced into little sticks and process till no bits bigger than about a pea are left. If you want cheese scones, add 1 to 1.5 c grated cheese with the butter. (Grate the cheese with the processor first). With processor running, dump in 0.75c milk and process till dough is coherent. Don't overdo it, dough lumps strain the processor a bit. Turn out onto a big dinner plate and and pull together into a nice dough, knead 5-6 times till the dough just begins to show signs of fighting back when you poke it with a finger. Pat out into a flat rectangle as high as you want your scones to be (scones don't rise much). Your hands should still nonsticky at this stage. Then either quickly brush the top with milk, or slop some on top and spread out with your hand, which I do. Cut with very sharp serrated knife into 6 big scones or 8 smaller. Or pull apart with hands. Note: flours vary in moisture content and the ability to absorb moisture, so you may need to add up to a couple of tbsp extra milk if the dough won't form. No worries, the scones still come out fine. And you can always wear latex gloves if even this is more than you can face, sticky-hands wise. Edited by annie.nz at 1:12 pm, Wed 26 Sep annie.nz - 2012-09-26 13:08:00 |
| 5 | This message was deleted. librabutterfly - 2012-09-26 15:00:00 |
| 6 | Idiot proof scones are the best, so easy and come out perfect every time. angie117 - 2012-09-26 16:17:00 |
| 7 | This message was deleted. angel404 - 2012-09-26 17:51:00 |
| 8 | And nice sticky scones mean nice moist scones. Worth sticky fingers. gardie - 2012-09-26 20:01:00 |
| 9 | If your mixture isn't too damp - when you've finished kneading, rolling or whatever, rub your hands together over the sink, don't put under water, you get more mixture off when it's drier than if you wet them to clean them! macandrosie - 2012-09-27 14:43:00 |
| 10 | Grate the butter in then add your liquid & stir with a knife ... no mucky hands. winnie231 - 2012-09-27 14:58:00 |
| 11 | Check out Jo Seagers Scone Recipe. shop_tiludrop - 2012-09-27 18:08:00 |
| 12 | The recipe in the Edmonds Cook Book is great and very easy. A trick I've learnt is not to over mix them, and don't make the batter too dry. Sadly now that I'm gluten intolerant my scones turn out beautifully. When I was younger and could eat them they were like rock cakes! irenew - 2012-09-27 22:30:00 |
| 13 | These I seem to recall are Jo Seagar's scones. My grandma told me mixing with a knife is important so your hands don't warm up and activate the baking powder too soon. Edited by rakki1 at 10:25 pm, Sat 29 Sep rakki1 - 2012-09-29 22:14:00 |
| 14 | i always use the edmonds recipe as well. ngacooky - 2012-09-29 22:30:00 |
| 15 | annie.nz wrote:
Baking powder is a blend of acid cream of tartar and sodium bicarbonate known commonly as baking soda. lythande1 - 2012-09-30 08:50:00 |
| 16 | lythande1 wrote:
Yep, but commercially made baking powder also contains stabilizers that leave a bitter taste - some people can pick it up, others can't. annie.nz - 2012-10-02 15:55:00 |
| 17 | Yes I have tired making savouru scones but mine always taste bitter to me, the family think they are great, definelty the baking powder I can taste, any good recipes I should try?? Yep, but commercially made baking powder also contains stabilizers that leave a bitter taste - some people can pick it up, others can't.[/quote] gscas - 2013-04-02 20:45:00 |
| 18 | angel404 wrote: Edited by autumnwinds at 8:58 pm, Tue 2 Apr autumnwinds - 2013-04-02 20:57:00 |
| 19 | rakki1 wrote:
+ I figjamto - 2013-04-02 21:12:00 |
| 20 | that recipe adds more than 2 dollars to the cost. wow!! lilyfield - 2013-04-02 22:12:00 |
| 21 | This message was deleted. onxe - 2013-04-04 20:55:00 |
| 22 | Quicky and easy Scones Sift dry ingredients into a bowl . Add sultanas. Quotehoneybean (171 ) 8:11 pm, Sat bev00 - 2013-05-12 23:48:00 |
| 23 | rakki1 wrote:
what size bottle of cream thanks slimgym - 2013-05-13 07:11:00 |
| 24 | Easy as scones. 3 cups self raising flour, 1 cup sugar , dates soaked in orange juice and its zest. Wet mix -= 1 cup milk and 1 cup cream and 1 egg nanasbeaubeau - 2013-05-13 19:52:00 |
| 25 | caroob wrote:
This is my recipe for cheese scones muffin2 - 2013-05-13 23:03:00 |
| 26 | sultana scones Edited by muffin2 at 11:08 pm, Mon 13 May muffin2 - 2013-05-13 23:07:00 |
| 27 | for those looking for a good scone bev00 - 2014-05-14 00:31:00 |
| 28 | This message was deleted. cookessentials - 2014-05-15 11:46:00 |
| 29 | This message was deleted. elliehen - 2014-05-15 13:13:00 |
| 30 | winnie231 wrote:
I've always done it that way too. kaddiew - 2014-05-15 13:43:00 |
| 31 | This message was deleted. cookessentials - 2014-05-15 13:50:00 |
| 32 | lilyfield wrote:
Hey, that was uncalled for!!! carlosjackal - 2014-05-15 14:13:00 |
| 33 | My grandmother used to make the most wonderful light and fluffy scones in her coal range oven. She always watered the milk down to about 50/50. kaddiew - 2014-05-15 14:25:00 |
| 34 | This message was deleted. elliehen - 2014-05-15 21:31:00 |
| 35 | This message was deleted. cookessentials - 2014-05-16 08:41:00 |
| 36 | elliehen wrote:
I hadn't thought of doing that with pikelets - must try. kaddiew - 2014-05-16 08:52:00 |
| 37 | I make the idiot proof recipe - mix with knife & spread mixture into an ovenproof dish. I use a shallow pyrex one. Make scone size cuts thru mixture with a wet knife & bake as usual. When cooked just break apart. roseann48 - 2014-05-16 13:14:00 |
| 38 | I second the idiot proof recipe, never fails and you can adapt to whatever flavour you want. joybells2 - 2014-05-16 16:34:00 |
| 39 | Seen the advice several times on TV when making balls by hand, moisten the hands a little with water. applies to meatball mixes as well as dough. tigra - 2014-05-17 17:56:00 |
| 40 | great thread about to disappear bev00 - 2015-05-18 22:00:00 |
| 41 | nanasbeaubeau wrote:
That 1 cup of sugar has to be a typo?!! wheelz - 2015-05-21 09:24:00 |
| 42 | In this house...any left over scones are split and toasted the next day...yummy! wheelz - 2015-05-21 09:25:00 |
| 43 | wheelz wrote:
Same. I love toasted scones. kaddiew - 2015-05-21 10:27:00 |
| 44 | annie.nz wrote: I find this with self raising flour but it is more a metallic taste, than bitter. Any baking with self-raising flour and I can taste it immediately, even above the over-sweet taste of sugar. I don't notice it in goods made with baking powder though. Only margarine in baking tastes as bad even though it is a different taste. buzzy110 - 2015-05-21 16:59:00 |
| 45 | caroob wrote: My one is fool proof I don't even use a recipe for it anymore just eye guess of how much I want. But I think I usually go something like 3cups flour 50g butter to rub in flour then cup maybe more of milk, until it combined a little wet or sticky. In the bowl dust a little flour on top so its not sticky and then scoop it out of the bowl and dust the other side. No need to roll out really just pat out and cut. Cook as normal. Comes out really lite and fluffy. Not like those brick scones. rozigurl - 2015-05-21 17:09:00 |
| 46 | glad to read I am not the only one who HATES the scone mix on hands. never thought to wear gloves...might try it korbo - 2015-05-21 20:25:00 |
| 47 | lilyfield wrote: I have to agree completely with this. Sometimes, well mostly really, cooking is not a clean operation. There will always be chopping boards to wash down thoroughly, bowls that need scraping with a spatula, utensils that need washing and, yes, flour all over the bench, especially when making scones, bread and pastry. Hands usually need washing several times during any spell of cooking as well. Just get over it. Hands were the first tools that God gave us and I find that they are the most sensitive and responsive to the state of the mix, after the eyes, and sometimes instead of eyes. Scones, bread, pastry and some biscuit mixes, in particular are 'felt' over being 'seen'. I always prefer my hands to tell me when my bread dough is just right. Bread recipes are a great start but type or brand of flour, temperature and a lot of other elements means that home baking will never be as precise as commercial baking so we need to compensate and hands help. One more thing. I use my hands to tell me when meat is perfectly grilled or pan fried, etc. No well trained chef would leave that sort of information up to any gadget or eyes so why should I? buzzy110 - 2015-05-22 10:53:00 |
| 48 | I had no fresh milk to make date scones this morning, so just threw a small handful of skim milk powder in with the flour, and used the water I had soaked the dates in - which added more date flavour, and resulted in light, fluffy, golden scones. kaddiew - 2015-05-22 12:21:00 |
| 49 | and again .. bev00 - 2016-05-21 20:32:00 |
| 50 | caroob wrote: Edited by paora-tm at 7:59 pm, Sun 22 May paora-tm - 2016-05-22 19:59:00 |
