After reading Karen's recent blog entry i think this was down to using a teaspoon for the baking powder and not a measuring spoon. I need to get some new ones!
Tuesday, 22 March 2011
Scones
I decided to make some scones yesterday as i haven't made any for a while. However they didn't turn out as i had expected, they are edible, but i hoped they would rise more than they had.
After reading Karen's recent blog entry i think this was down to using a teaspoon for the baking powder and not a measuring spoon. I need to get some new ones!
After reading Karen's recent blog entry i think this was down to using a teaspoon for the baking powder and not a measuring spoon. I need to get some new ones!
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Scones to me are like dumplings - sometimes they're light and fluffy and other times they're like bombs! At college I was taught a couple of tips - one was never to use a rolling pin, but to pat out the dough and never to go less than an inch thick. Then, when cutting out, put the cutter on the dough and whack it down in one go and don't twist it. Also, use buttermilk or milk on the turn as it gives a fluffier finish. I do these most of the time and I still get frisbees sometimes!
ReplyDeleteThanks Karen, that is comforting to know. The recipe i was using said to pat down which i did. But i must say i twisted the cutter, so will give that a try.
ReplyDeleteWhat does "on the turn" mean? Does that mean glazing? I used milk to glaze.
Milk on the turn is milk that is just slightly off. For some reason it makes fluffier scones -not sure why! Quite often I'll come in and find Andy's done a batch of scones with a small bit of milk the kids have left in the jug.
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