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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.

 ???

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

:-\

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 :)

 ::)

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

;)

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.

 ???

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

;)

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 :)

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

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

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

Please print your scone recipe in English Antipodes. ;D

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.

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

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

Recipe please Doris. ;D :D

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

I use milk instead of buttermilk!

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".

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

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.)

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. :)

My son makes beauties - got the recipe from my late OH, the secret is using full cream milk that has been allowed to go "off".I don't know about the quantities he uses, but I guess he uses baking powder, as the flour is the 00 grade flour, which is not SR.

Despite not having full cream milk and having to add vinegar to skim milk to get a sort of buttermilk, and not having currents and not having instant rising flour...they were very good!  Served with apricot jam. 8)  Thank you for the idea.

OK as promised here is my scone recipe, I did a French version too, just in case. As you can see it is a very basic recipe, no sugar, eggs or anything like that, but I feel it is the best, they are light and soft, but they don't keep so eat them all at once  :P

SCONES

225g (8oz) self raising flour
1/2 level tsp salt
1 level tsp baking powder (I substitute a pinch of bicarbonate of soda)
25-50g (1-2 oz) butter or margarine
1/4 pint (150ml) milk

Preheat oven to 230 deg Celsius (hot).

Mix together the flour, salt and raising agent.
Rub in the butter/marg until it resembles fine breadcrumbs.
(If you want you can at this point add a handful of sultanas or other dried fruit if you like that. If you prefer your scones very sweet, you can also add a heaped teaspoon of sugar but in fact they are better plain.)
With a knife, slowly cut in the milk, the dough should be rough and slightly sticky when you finish. If there is a little milk left that is ok, you might not need every last drop.
On a floured surface, roll out the dough to an inch thickness (2-3 cm). Cut with a scone cutter or cut triangles if you prefer.
Place on a baking sheet (I use baking paper so they don't stick) and cook for about 8 minutes (keep an eye on them).


SCONES
225g farine
1/2 sachet levure chimique
1/2 cuillère à café de sel
1/2 cuillère à café de sodium bicarbonate
25-50g beurre ou margarine
150ml lait

Préchauffer le four à 230 deg Celsius (four chaud).

Mélanger la farine, sel, levure et bicarbonate.
Travailler le beurre dans la farine jusqu'à obtention d'une mélange sableuse.
(Si vous souhaitez faire des scones plus sucrés, ajouter à ce stade 50g de raisins secs et une cuillère à café pleine de sucre. Ceci dit on tartine souvent de la confiture sur les scones, donc très sucrés, ils sont moins bons.)
Utiliser un couteau à beurre et ajouter le lait tout en mélangeant. La pâte obtenue est assez lourd et un peu collante, mais pas trop. Il est possible qu'il vous reste un peu de lait.
Sur le plan de travail légèrement fariné, roulez la pâte doucement à une épaisseur de 2-3 cm. L'idée c'est de toucher la pâte le moins possible. Couper des ronds (utiliser un petit verre si nécessaire, mais ils ne devraient pas dépasser 6 ou 7 cm de diamètre. On peut aussi couper en triangles avec un couteau.
Poser les scones sur une plaque de caisson graissée (ou encore mieux, mettre du papier sulfurisé si vous en avez).  Au four, 8 minutes (surveillez-les, ils doivent être gonflés et un peu dorés, mais pas plus). Servir tiède avec beurre et confiture ou froids avec confiture et chantilly. Ils ne se gardent pas plus d'une journée donc mangez-les tous !!