I have never been able to make soft fluffy scones. They are crumbly and dry. I have pondered over it for ages, and it just occurred to me is could be the skimmed milk we drink. Does that make sense? It's so disappointing happening over and over.

westward1 - 2020-01-31 18:47:00

I doubt it, sounds more like not enough liquid in the dough.
What's your recipe, do you use a metric cup for measuring?

wheelz - 2020-01-31 18:57:00

No,I also only use skimmilk powder in my .

lilyfield - 2020-01-31 19:00:00

Try using scone mix or self-raising flour

rainrain1 - 2020-02-01 07:27:00

I use buttermilk and have nice fluffy scones both normal flour and when making gluten free scones

mica3 - 2020-02-01 08:41:00

I cant make scones either. I've been watching on youTube lately,several cooks making them, my conclusion is I over mix the dough

dibble35 - 2020-02-01 10:31:00

It won't be the skimmed milk as I normally use water. I make sure the dough is sticky. Normally I add just under a cup and a half of liquid to 3 cups of flour and sometimes it needs the full measure ie 1.5 cups.

malcovy - 2020-02-01 10:48:00

dibble35 wrote:

I cant make scones either. I've been watching on youTube lately,several cooks making them, my conclusion is I over mix the dough

I'm the same and my muffins are lead sinkers too.

redden39 - 2020-02-01 16:04:00

Need to grate your butter and rub into flour mixture also...1/2 milk and 1/2 water makes a lighter scone with a good squeeze of lemon juice .dont handle scones too much and bake on a hot oven tray (pre heat first)

petal1955 - 2020-02-01 18:12:00

redden39 wrote:

I'm the same and my muffins are lead sinkers too.

I can make muffins, What about dumplings? - as in top of casserole dumplings. Took me a long time to realize how damp the dough should be, before that they were hard dry things. Need a scone making session with someone who makes them well, should have learned off my Nanna when I had the chance.

dibble35 - 2020-02-01 18:20:00

I used to make the edmonds recipe and they turned out well but lately I have been making the lemonade/cream scones. These take no effort and turn out great every time. Your scone may not have enough butter or milk. Try adding an egg to the recipe you make. See if it makes a difference.

marcs - 2020-02-01 18:31:00

https://www.youtube.com/watch?v=q3bJbmWRB3Q

marcs - 2020-02-01 18:37:00

Bugger, I didn't put the scones on a hot tray duh! . The oven was hot but I'm sure I haven't always been that remiss. I will try the milk and water theory. I think you all so much for helping me to see the light...........or hopefully see the light. Yes marcs, I add an egg to 3/4 cup of milk.

westward1 - 2020-02-01 19:04:00

I always add milk/water combo and add a bit more than the recipe asks for so the dough is sticky, and don't handle it too much, just enough to combine and roll out.

catdog68 - 2020-02-01 19:13:00

westward1 wrote:

Bugger, I didn't put the scones on a hot tray duh! . The oven was hot but I'm sure I haven't always been that remiss. I will try the milk and water theory. I think you all so much for helping me to see the light...........or hopefully see the light. Yes marcs, I add an egg to 3/4 cup of milk.

I always put my scones on hot tray. Try increasing milk to 1 cup if you are using 3 cups of flour. I normally add upto 1 1/2 cups of liquid to 3 cups of flour but no egg. I actually don't think it makes a difference if you use full cream milk or skim. If you are using skim milk then I would not add any water. Just increase your liquid amount and handle as less as possible. You will get it right. I don't even use rolling pin. I just pat it out with my hand. Another little tip I learnt was once you have rolled it out and cut it, let your scone dough sit for 5 to 10 minutes before putting on hot tray. It relaxes the gluten. You can add a teaspoon of vinegar to your milk to make buttermilk. Once you have your dough right you can experiment with this.

marcs - 2020-02-01 19:25:00

I have never put scones on a hot tray and don't think Mum did either, Mum was an awesome baker/cook.

malcovy - 2020-02-02 07:20:00

I use cream and lemonade -will never make them the 'usual' way again

wine-o-clock - 2020-02-02 07:33:00

Edmonds packet scone mix.....add cold water, bake...BINGO!!

craftylady1 - 2020-02-02 08:42:00

wine-o-clock wrote:

I use cream and lemonade -will never make them the 'usual' way again

But doesn't lemonade make them too sweet?

westward1 - 2020-02-02 13:13:00

westward1 wrote:

But doesn't lemonade make them too sweet?

No - you can also use L&P

sarahb5 - 2020-02-02 16:02:00

westward1 wrote:

But doesn't lemonade make them too sweet?

No it does not make it sweet. A little sugar to scone dough rounds the flavour. Try it out. Can't go wrong with them.

marcs - 2020-02-04 00:03:00

Add water makes a lighter fluffier mix then spoon onto your oven tray rather than working and shaping by hand.
My Mum always did it this way as she did not have scone hands, fortunately I don't have the same problem.
Don't overmix muffins the less stirring the better, just enough to make sure the wet and dry ingredients are incorporated.
Just remember this you can probably make something else that everybody can't wait to eat, we all have a specialty we excel in and although I taught cookery and baking and had my own cafe I still can't make pikelets,my husband does those beautifully.

pooh01 - 2020-02-04 09:23:00

westward1 wrote:

But doesn't lemonade make them too sweet?

It doesn't need to be lemonade...I use soda water perfect every time, easy with a Soda Stream.
The mix should be slightly sticky, pat put lightly. Cut with cutter without twisting or hand shaping...scones give a better rise if the edges are straight.
Resting before baking helps. Cook on tray heated in the oven.
If making sweet or savoury scroll type scones...put cut side down in a greased Texas muffin tin.

Edited by wheelz at 10:54 am, Tue 4 Feb

wheelz - 2020-02-04 10:48:00

4 c SR flour Pinch salt. 300 ml cream. 300 ml soda water
Sift dry ingreds. Combine cream and soda. Combine wet with dry.
Quickly mix, pat out, ( 1 inch high) cut, rest, bake.
This makes 12 large scones...I halve the ingreds for our use.

Edited by wheelz at 11:02 am, Tue 4 Feb

wheelz - 2020-02-04 10:58:00

Skim milk doesn't make a difference, it's all I ever use. Just make sure you don't handle the dough too much. It overdevelops the gluten and makes the scones tough

mak47 - 2020-02-04 13:25:00