Help with scones

[cocopops]

Some time ago I mentioned making a traditional pud for my Breton farmer neighbours.  Anyway, they are still really kind and generous with vegetables (especially after my miss rather than hit first year!).

Last week the brother used his tractor to clear a new driveway for us, and removed four trailer loads of rubble which used to most of our downstairs internal walls.  He even took it away to use as hardcore on some of his boggy land.  As a thank you we gave them a good bottle of wine and some homemade cherry scones. 

On Friday the eldest sister came round with loads of eggs, and asked for the recipe for the scones.  It was a Delia recipe that was really simple.  I translated it into French and went through it stage by stage.  I also gave her a new cutter that I had, with instructions to push it straight down without twisting.

This afternoon, bearing leeks, she said that they came out like biscuits.  She actually thought it was quite funny but I would love to be able to give her some advice on what to do.  Can anyone give me any hints on what may have gone wrong.  Thank you.

[cocopops]

[katynewbie]

 ???

Was it Self Raising flour? My French is not good enough...

:-\

[springbok]

My guess is, as I was a pastry chef for years, that they must of used Plain flour, and forgot to add Baking Powder.  Also check what flour was used.  If baking powder was added, did they sieve it together properly :)

Or, not enough liqued!.  The liqued part is till you have a nice dough consistency.  They may have not put enough in. 

Rolling it out too thinly too could result in hard biscuit like scones.

Oh and overworking the dough can result in hard rock cakes. 

Hope this helps :)

[katynewbie]

 ::)

Have investigated, "Farine avec poudre levante" or "Farine de gateaux plus a teaspoon of baking powder"

;)

[cocopops]

We did the whole flour thing.  I used 'Farine de ble avec poudre levante pour gateaux' which is the same as self raising.  I showed her the bag as she was asking about yeast.  I told her about, and demonstrated, sieving it.  I also said that that it should be of a similar consistency to 'pan' bread dough.  I did not use a rolling pin, just pushed it down to the right thickness.  I wonder:
should the mix be slightly dry?
is opening the oven likely to have an effect?
should she definately pre-heat the oven?
is it like pastry that needs to be cold before entering the oven?

It seems really mad that I have a really quite sad old oven, with only two hob burners working but the scones worked.  They were a bit overcooked on the bottom, but hopefully I will have a new oven soon.

Thanks for the advice so far, it is very much appreciated.

[katynewbie]

 ???

Not a great scone cook myself, thought maybe the problem was in translation? Some great cook will be along shortly...Dotty P will know...

;)

[springbok]

should the mix be slightly dry?  Definately a no no, its quite moist, very soft to the touch.
is opening the oven likely to have an effect? Only open oven to turn tray halfway through baking, this stops lopsided scones.
should she definately pre-heat the oven? Yes, definately.
is it like pastry that needs to be cold before entering the oven?  As soon as the scones are cut, and on your baking tray, brush with milk and straight in the oven.
If the  dough is right, you will see tiny layers when its cut with the cutter.

Hope the above helps :)

[springbok]

I used to bake hundreds of scones a day at the George of Stamford lol.... going back a few years, was an expensive cream tea :D

[Sinbad7]

Cocopops, I'd invite her in and show her how to make them, that sounds the easiest way.

Or, maybe just keep making them for the family :)

Sinbad

[antipodes]

Ah the French and scones, these mysterious little cakes ;) I have wonderful success with mine every time.
In France it is really hard to get self raising flour, she should use "farine de blé" mixed with "levure chimique", a type of baking powder they use here in France. about half a sachet will be enough for a batch of scones.
I was always taught to mix scone mix with a knife, it must stay cool. I roll it with a rolling pin for that reason (I have very hot hands).
Oven must be HOT, the scones will cook very quickly, about 8 minutes - she might have wandered off and over cooked them.
I use a good housekeeping recipe that is very very basic, self raising flour, butter or marg, pinch of salt, little bit of sugar and milk. I add raisins because I prefer them that way but it's not to everyone's taste.
I could find it and send it if you like  ;) and even do you a French version no problem.
if it's a comfort most people bugger up scones the first few goes, whatever language they speak  ;D

[rosebud]

Please print your scone recipe in English Antipodes. ;D

[Carol]

I expect they were rolled out too thinly.  That was my mistake when I made my first batch of scones so they came out like biscuits.  Scones are so easy to make really.

[Baccy Man]

Here are a couple of simple scone recipes in French which may help them identify the problem.
http://www.epicurien.be/blog/recettes/bases/pains-brioches/scones.asp
http://www.linternaute.com/femmes/cuisine/recette/220135/132715107/scones.shtml

[Doris_Pinks]

Funnily enough I had to make scones for a function Monday, and used good old Delia's recipe!

I was always taught the oven has to be hot...and as everyone else says, do not roll them out too thinly. I actually still use a ruler to make sure they are an inch thick! ;) And do not twist the cutter. (My Nan and Mum used to use a glass instead of a metal cutter)
Cor I fancy a scone with jam n cream now! ::) ;D

[rosebud]

Recipe please Doris. ;D :D

[Doris_Pinks]

Here you go Rosebud, with piccies too!........good old Delia! ;D

http://www.deliaonline.com/cookery-school/how-to/how-to-make-scones,24,AR.html

I use milk instead of buttermilk!

[GrannieAnnie]

Could it be the baking powder was out of date in the flour?
I found a can of it in our daughters pantry once that was over a year out of date when her cookies were hard as rocks !

By the way, how do YOU pronounce scones. My mom used to bake them for special occasions and we pronounced it with a long "O".

[twinkletoes]

I'm in Brittany on holiday later in the year cocopops - think I'll drop in for a cream tea.  My tummy is rumbling already...... ;D
Twinkletoes

[antipodes]

i will look up the recipe, and post it tomorrow, I can't remember the quantities off the top of my head. Maybe I will be a smart alec and make a bilingual version  ;D But it does make brilliant scones
(In Oz we pronounce it with a short "O" like "skon", but i have heard some British people pronounce it to rhyme with "stone". Another peculiarity of English I expect.)

[GrannieAnnie]

The trouble with hanging around you
is you have too many tempting ideas!
As we speak, my scones have been in the oven for 2 minutes. Didn't have buttermilk or self-rising flour so did it the long way but DID measure them to an inch height since my recipe said roll them out to 1/4 inch. They are looking extremely plump but ought to be a tasty treat to celebrate hubby selling his car this AM. :)