Hi I was wondering if anyone has a fullproof way of making scones as mine are terrible I could sell them I suppose as biodegradable golf balls. Not good Thanks blackhonker

blackhonker - 2016-11-02 23:46:00

Lemonade scones
4 cups self-raising flour, sifted
1 pinch salt
300 ml cream
300 ml lemonade, soda water or any unflavoured carbonated fizz.
1. Preheat oven to 220°C and line a baking tray with baking paper.
2. Sift flour and salt into a bowl. Make a well. Pour the cream and lemonade or soda water into the dry ingredients and mix together to form a soft dough.
3. Turn the dough out onto a well-floured bench, dust lightly with flour and gently roll out into a rectangle approx 1 inch thick. Cut into approximately 12 pieces and lift each onto the baking tray. For a good rise, use a cutter, don't roll into balls, scones need a cut edge to give height.
4. Bake in a preheated oven for 10-12 minutes or until golden brown. Remove and cool inside a clean tea towel to help keep their freshness.
Serve with butter or your favourite jam and whipped cream.
TIPS
To make cheese scones, add grated cheese and a pinch of cayenne pepper. To make sultana or date scones, add ¼ - ½ cup of sultanas or chopped dates.

wheelz - 2016-11-03 01:08:00

blackhonker, there's a good number of earlier threads with scone recipes that you would find by doing a search here on the Recipes MB using scones as the Keyword and Last year as the Date posted option. One of those threads is at:- http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1123365&topic=13

On that thread you will find a recipe called "Idiot Proof Scones" which I have not tried personally however I understand that others like yourself have used with pleasing results, so hope that helps you too. :-))

Edited by 245sam at 8:44 am, Thu 3 Nov

245sam - 2016-11-03 08:43:00

wheelz recipe is really good, the trick is not to handle them much at all, honestly, they will be light and tasty if you don't. Don't think of them as bread dough or even pastry. When I make mine I knead ie turn over 6 times only just to bring everything together then cut out with knife. Makes a big mess but the scones are really really good. And I have used that recipe although my bog standard one is different.

village.green - 2016-11-03 09:13:00

wheelz wrote:

Lemonade scones
4 cups self-raising flour, sifted
1 pinch salt
300 ml cream
300 ml lemonade, soda water or any unflavoured carbonated fizz.
1. Preheat oven to 220°C and line a baking tray with baking paper.
2. Sift flour and salt into a bowl. Make a well. Pour the cream and lemonade or soda water into the dry ingredients and mix together to form a soft dough.
3. Turn the dough out onto a well-floured bench, dust lightly with flour and gently roll out into a rectangle approx 1 inch thick. Cut into approximately 12 pieces and lift each onto the baking tray. For a good rise, use a cutter, don't roll into balls, scones need a cut edge to give height.
4. Bake in a preheated oven for 10-12 minutes or until golden brown. Remove and cool inside a clean tea towel to help keep their freshness.
Serve with butter or your favourite jam and whipped cream.
TIPS
To make cheese scones, add grated cheese and a pinch of cayenne pepper. To make sultana or date scones, add ¼ - ½ cup of sultanas or chopped dates.

Always looked at the recipe and thought I should try them. So do you really recommend them?

hidecote01 - 2016-11-03 09:15:00

They really are good and you would not guess they contained lemonade (which is what I normally use).

village.green - 2016-11-03 09:19:00

hidecote01 wrote:

Always looked at the recipe and thought I should try them. So do you really recommend them?

made these the other day and were yummy with raspberry jam

buddynz1 - 2016-11-03 09:23:00

Yes I do. So easy, taste good.
After trying many recipes over many years, this one IMO is the best. Variations are easy, whether it's sweet or savoury scrolls or the addition of dried fruit and rinds or making savoury. Making cranberry and orange today.
I dislike the idiot proof one, as the addition of an egg doesn't give a scone taste or texture.

wheelz - 2016-11-03 09:23:00

wheelz wrote:

Yes I do. So easy, taste good.
After trying many recipes over many years, this one IMO is the best. Variations are easy, whether it's sweet or savoury scrolls or the addition of dried fruit and rinds or making savoury. Making cranberry and orange today.
I dislike the idiot proof one, as the addition of an egg doesn't give a scone taste or texture.

You have spurred me on got to give them a go ta.

hidecote01 - 2016-11-03 09:36:00

Lemonade scones are good, but with any recipe the trick is in the making. My theory is Have your oven and tray preheated before you start, mix ingredients to a soft dough, but don't over do it. Turn on to floured board sprinkle with flour toss only few times to bind together dough and into shape about 1/2- 1 inch thick, work quickly cut with knife or cutter if using put on tray and bake. Spread out a clean tea towel when scones cooked put on to one half of towel cover with other half while hot...

fifie - 2016-11-03 09:38:00

buddynz1 wrote:

made these the other day and were yummy with raspberry jam

I tried them once and thought them too "cakey" to be a called a scone.

I have read all the threads, such as 245sam recommended because my scones resembled yours OP. I have come away with several ideas that finally worked for me.

I knew about not over handling. The secret that I found was not to overcook the scones. Instead of waiting till they go nice and brown all over, I removed them when they were cooked but still quite pale in colour, like my mother's. They were perfect.

Note: I dislike the horrible metallic aftertaste of self-raising flour so I stuck to the usual recipe found in the Edmond's cook book. I also have only made them once using the "secret" as we don't eat scones. I just wanted to know if I could make them properly. I used standard flour, not high grade.

Edited by buzzy110 at 10:03 am, Thu 3 Nov

buzzy110 - 2016-11-03 10:02:00

buzzy110 wrote:

I tried them once and thought them too "cakey" to be a called a scone.

I have read all the threads, such as 245sam recommended because my scones resembled yours OP. I have come away with several ideas that finally worked for me.

I knew about not over handling. The secret that I found was not to overcook the scones. Instead of waiting till they go nice and brown all over, I removed them when they were cooked but still quite pale in colour, like my mother's. They were perfect.

Note: I dislike the horrible metallic aftertaste of self-raising flour so I stuck to the usual recipe found in the Edmond's cook book. I also have only made them once using the "secret" as we don't eat scones. I just wanted to know if I could make them properly. I used standard flour, not high grade.

just use plain flour and add baking powder

bobcat_6 - 2016-11-03 10:12:00

buzzy110 wrote:

I tried them once and thought them too "cakey" to be a called a scone..

I agree with you about the lemonade/cream scones. Tried them once, and although they were ok, they just weren't the same as ordinary scones. Actually too soft and cakey for my liking.

kaddiew - 2016-11-03 10:55:00

This message was deleted.

cleggyboy - 2016-11-03 11:23:00

This is my 'go to' recipe.
3 cups plain flour
2 heaped tsp baking powder
75g grated cold butter
pinch salt
1 cup dried fruit (optional)
1.5 cups buttermilk (or normal milk with 2 tsp white vinegar or lemon juice)
Sift flour, baking powder and salt. Grate in the butter.
Stir with knife, add the milk and stir quickly and add the fruit if using.
Tip out onto floured board.
Knead 6 times only.
Pat out with hand and cut into size required.
Put on greased baking tray and bake at 220oC fan bake for 10-12 mins.
This recipe is an old one from Annabel White and have never had a failure yet. I also always use precut dates as I love them.

village.green - 2016-11-03 11:25:00

Has anyone used Edmonds book recipe and replaced milk with cream or buttermilk.

hidecote01 - 2016-11-03 11:29:00

wheelz wrote:

Lemonade scones
4 cups self-raising flour, sifted
1 pinch salt
300 ml cream
300 ml lemonade, soda water or any unflavoured carbonated fizz.
1. Preheat oven to 220°C and line a baking tray with baking paper.
2. Sift flour and salt into a bowl. Make a well. Pour the cream and lemonade or soda water into the dry ingredients and mix together to form a soft dough.
3. Turn the dough out onto a well-floured bench, dust lightly with flour and gently roll out into a rectangle approx 1 inch thick. Cut into approximately 12 pieces and lift each onto the baking tray. For a good rise, use a cutter, don't roll into balls, scones need a cut edge to give height.
4. Bake in a preheated oven for 10-12 minutes or until golden brown. Remove and cool inside a clean tea towel to help keep their freshness.
Serve with butter or your favourite jam and whipped cream.
TIPS
To make cheese scones, add grated cheese and a pinch of cayenne pepper. To make sultana or date scones, add ¼ - ½ cup of sultanas or chopped dates.

tried that, tasted ghastly, set like rocks. I have given up on making scones, Ive tried everyones recipes on here and nothing has been succrssful, the birds have done well thou.

gabbysnana - 2016-11-03 12:47:00

cleggyboy wrote:

I am sick of scones becoming rock cakes, so now I use Edmonds Scone mix, it is cheap enough, and is consistent. Just add cheese or fruit or whatever.

still get rocks from the expensive stuff.

gabbysnana - 2016-11-03 12:48:00

This message was deleted.

cleggyboy - 2016-11-03 13:55:00

Thanks everyone for your comments I shall certainly try some as I am hopeless at making them

blackhonker - 2016-11-03 15:07:00

I make cheese scones regularly and this is my recipe adapted from Edmonds cook book

first preheat the oven to 230c
to make the scones
2c high grage flour
3tsp baking powder
pinch cayenne pepper
1c grated cheese
about 1c milk

add dry ingredients to bowl and add cheese
add milk and mix until you get a good dough consistency
turn out on to a floured board

I take a large handful about the size of a tennis ball and roll it into a ball then place on baking tray and push down a bit
put a little knob of cheese on each scone and bake for about 15 minutes

Edited by muffin2 at 3:50 pm, Thu 3 Nov

muffin2 - 2016-11-03 15:50:00

Lemonade scones are not worth turning the oven on for.

pickles7 - 2016-11-03 17:03:00

pickles7 wrote:

Lemonade scones are not worth turning the oven on for.

In your opinion, of course.
I have never had success making scones & it's no problem because they are not high on my list of must bake ..IYKWIM ...but hey some people like them & the once I tried them they were better than other attempts & I had no complaints ...each to their own, huh?

samanya - 2016-11-03 17:55:00

Lemonade scones are not worth turning the oven on for, or wasting a can of soda, and a bottle of cream on.

pickles7 - 2016-11-03 19:45:00

I never been more happy with my scones than when I started knocking the dough around a bit ( a bit not a lot) and then letting the uncooked scones rest a bit before cooking.

Edited by paora-tm at 8:03 pm, Thu 3 Nov

paora-tm - 2016-11-03 20:03:00

I to cant make scones - but I can make them using that lemonade and cream recipe. I love a good scone and tend to buy them rather than try to make them myself.

dibble35 - 2016-11-04 09:25:00

I make terrible scones. Then I tried the lemonade scones and, cakey or not, they work for me every time. My family loves them.

eclair5 - 2016-11-06 17:31:00

pickles7 wrote:

Lemonade scones are not worth turning the oven on for, or wasting a can of soda, and a bottle of cream on.

It is my opinion that scones are not worth turning the oven on for either. What a waste of good butter or cheese.

buzzy110 - 2016-11-06 17:49:00

Sick of the vitriol on here.
It is for recipes and the catty, nasty, critical comments are not warranted.
Time to stop with the childish school yard antics.

linette1 - 2016-11-06 22:29:00

linette1 wrote:

Sick of the vitriol on here.
It is for recipes and the catty, nasty, critical comments are not warranted.
Time to stop with the childish school yard antics.

Where dose your rant sit ?

The scones are trashy, I can't see that anyone still makes them. That by the way is not catty, critical, or nasty to any one personally. It is from many testy trials of eating those trashy scones many years ago, when the recipe first surfaced.

pickles7 - 2016-11-07 09:58:00

pickles7 wrote:

Where dose your rant sit ?

The scones are trashy, I can't see that anyone still makes them. That by the way is not catty, critical, or nasty to any one personally. It is from many testy trials of eating those trashy scones many years ago, when the recipe first surfaced.

You are ranting, and who says I'm talking to you?
There are other examples of the criticism and cattiness on here on other threads too, it is ongoing.
Some is more subtle but the message is still there.
You know what I am talking about, play ignorant if you want to.

Taste is a personal issue not everyone likes the same things so why do people have to go out of their way to comment adversely when they could just butt out.

linette1 - 2016-11-07 15:16:00

linette1 wrote:

You are ranting, and who says I'm talking to you?
There are other examples of the criticism and cattiness on here on other threads too, it is ongoing.
Some is more subtle but the message is still there.
You know what I am talking about, play ignorant if you want to.

Taste is a personal issue not everyone likes the same things so why do people have to go out of their way to comment adversely when they could just butt out.

I would have appreciated it if someone had warned me about the lemonade scones before I tried making them. Instead all I got were positive reports. I don't like scones per se because of the pain they leave me in for hours after but lemonade scones, I discovered, are even less to my liking than the dreaded cold scone.

To my way of thinking they need another name entirely so as not to be confused with scones.

buzzy110 - 2016-11-07 16:02:00

This message was deleted.

cleggyboy - 2016-11-07 18:06:00

cleggyboy wrote:

Christ this section is as bad as the catty crap in parenting. All oh so perfect strutting around on your little pedestals. I have seen better behaviour at day care centres.

Lol. Oh come on. It is scones. Who cares what people think of scones? I could think of ten things much more important than scones. Let's hope scones aren't daily fare at day care centres is all I can say.

buzzy110 - 2016-11-07 19:34:00

buzzy110 wrote:

Lol. Oh come on. It is scones. Who cares what people think of scones? I could think of ten things much more important than scones. Let's hope scones aren't daily fare at day care centres is all I can say.

Oh, Buzzy. You are so funny, bless you!!!!

wasala - 2016-11-07 22:32:00

linette1 wrote:

You are ranting, and who says I'm talking to you?
There are other examples of the criticism and cattiness on here on other threads too, it is ongoing.
Some is more subtle but the message is still there.
You know what I am talking about, play ignorant if you want to.

Taste is a personal issue not everyone likes the same things so why do people have to go out of their way to comment adversely when they could just butt out.

Why insist on making personal attacks. The scones are in question, not the posters. They are rubbish and should not be called ....scones.

pickles7 - 2016-11-07 22:39:00

cleggyboy wrote:

Christ this section is as bad as the catty crap in parenting. All oh so perfect strutting around on your little pedestals. I have seen better behaviour at day care centres.

Come on tell us all , you hate those awful things that they are passing off as ...scones

pickles7 - 2016-11-07 22:41:00

pickles7 wrote:

Where dose your rant sit ?

The scones are trashy, I can't see that anyone still makes them. That by the way is not catty, critical, or nasty to any one personally. It is from many testy trials of eating those trashy scones many years ago, when the recipe first surfaced.

Its DOES by the way, and I am sniggering at someone calling scones "trashy". hahaha. Kind of like being 14 again.

fdnz - 2016-11-07 22:46:00

LOl, I didnt find any of the old b*tchiness in this thread till linette and cleggy started commenting, it was just a few people saying they didnt think lemonade scones were worth making....cant people have an opinion. (My opinion, and im allowed to have one, is that if you cant make scones to save yourself like me, these are worth a try as they are foolproof). I thought the recipe threads had been going really well lately, seemed like most people were making more of an effort to be nice.

dibble35 - 2016-11-08 07:03:00

dibble35 wrote:

LOl, I didnt find any of the old b*tchiness in this thread till linette and cleggy started commenting, it was just a few people saying they didnt think lemonade scones were worth making....cant people have an opinion. (My opinion, and im allowed to have one, is that if you cant make scones to save yourself like me, these are worth a try as they are foolproof). I thought the recipe threads had been going really well lately, seemed like most people were making more of an effort to be nice.

Well said. How was my saying I made them once, found them ok but they weren't the same as ordinary scones, construed as "vitriol"? It was just an opinion, nothing more.

kaddiew - 2016-11-08 07:57:00

I thought a proper scone recipe should be offered .The texture is what gives these the right to be called....scones.
The variable ingredient will be the flour, may take more milk

Pull apart Cheese and onion... Scones.
4 cups of flour,
1 tsp salt,
2 tsp baking soda,
4 tsp cream of tartar,

200grams of grated cheese,
1/2 a medium onion very finely chopped,
1 egg,
100 grams of melted butter,
1 and 1/2 cups of milk, may need a little more
Sift all the dry ingredients,
melt the butter,
beat the egg in a measuring jug,
add the melted butter,
then milk to make up to 2 cups of liquid
add the milk mixture to the dry ingredients ,
mix lightly, adding more milk so the mixture is not crumbly at all,
I tip my scones straight out onto a floured baking tray.
I cut them on the tray, using a wet knife
I sprinkle more grated cheese over the top,
bake 15-20 minutes in a 250%C oven

pickles7 - 2016-11-08 08:01:00

Date scones.

4 cups high grade flour
1 tsp salt,
2 tsp baking soda,
4 tsp cream of tartar, sifted.
chop up and add 200grams of dates.

melt 100 grams of butter,
add 1 egg, beat with whisk,
add milk to make up to 2 cups.

add to dry ingredients mix.

bake 15 minutes in a hot oven.

pickles7 - 2016-11-08 08:04:00

Ha! That's why they are called idiot proof. Idiots like em ;)

wheelz - 2016-11-08 10:00:00

dibble35 wrote:

I thought the recipe threads had been going really well lately, seemed like most people were making more of an effort to be nice.

Thank you dibble. I have been making an effort and have not been tempted to get into slanging matches with the poster, and sometimes her pal, who continue to try and lure me into having to defend myself against their determined attacks. When I do defend myself they tell everyone how awful I am. I am not the awful one. It is the ones who hold grudges and continue to keep up the baiting who are the unpleasant ones. I have politely been ignoring them and their unpleasant innuendo and barbs and it has been nice for everyone else I think. I am glad you, at least, noticed that an effort was being made.

buzzy110 - 2016-11-08 10:44:00

wheelz wrote:

Ha! That's why they are called idiot proof. Idiots like em ;)

There was a thread started called Idiot Proof scones but it was a thank you thread and the recipe was never posted. I looked for the recipe but couldn't find it. Is it, perchance, the lemonade and cream scone recipe that was being talked about?

In the meantime, I cannot make the French equivalent of the English scone, a croissant. They are so light and airy; perfect for both jam and cream, chocolate or salad stuffed. I'd really love to be able to make those. Anyone got any good tips. So far I have decided that my big problem is my fixation with sour dough. You just cannot make croissants using sour dough. Commercial yeast is so tricky to work with imo.

buzzy110 - 2016-11-08 10:51:00

Pickles, in your cheese scones, do you use plain flour or high grade, as there is no baking powder?. Thanks for sharing your recipes.

clair4 - 2016-11-08 13:36:00

kaddiew wrote:

Well said. How was my saying I made them once, found them ok but they weren't the same as ordinary scones, construed as "vitriol"? It was just an opinion, nothing more.

My comments were not directed at anyone particular person.

linette1 - 2016-11-08 14:29:00

dibble35 wrote:

LOl, I didnt find any of the old b*tchiness in this thread till linette and cleggy started commenting, it was just a few people saying they didnt think lemonade scones were worth making....cant people have an opinion. (My opinion, and im allowed to have one, is that if you cant make scones to save yourself like me, these are worth a try as they are foolproof). I thought the recipe threads had been going really well lately, seemed like most people were making more of an effort to be nice.

Bitchiness? well as you say you are allowed an opinion.

linette1 - 2016-11-08 14:32:00

pickles7 wrote:

Why insist on making personal attacks. The scones are in question, not the posters. They are rubbish and should not be called ....scones.

It wasn't a personal attack at all.
I stick with my opinion that taste is a personal issue not everyone likes the same things so why do people have to go out of their way to comment adversely when they could just butt out.

Edited by linette1 at 2:40 pm, Tue 8 Nov

linette1 - 2016-11-08 14:38:00

You're missing the point. It's not "vitriol" or "commenting adversely" for anyone to say they don't like a particular recipe, and why. It's just as valid to dislike a recipe...or film...or book...and so on...as it is to like a recipe....or film...or book....

You somehow mistook a thread that was going along just fine, for a nasty one.

kaddiew - 2016-11-08 18:45:00