I need a really easy scone recipe for my fundraising please.
Can anyone help.
Thank you .Rosebud. ;D
be-ro book reicpie:-
200 g / 8oz be-ro self- raising flour!!
1/2 teaspoon salt
50 g /2 oz margerine
25 g/1oz sugar
50g /20z currants or sultanas
1 egg beaten with sufficient milk to make 125 ml/ 1/4 pt
mix flour and salt, rub in marg
stir in sugar and fruit
and egg and milk, leaving a bit for the tops
knead lightly on a floured surface and roll out to 1cm or 1/2"
put on greased baking tray and brush tops with egg/milk
bake in hot oven for 10 mins -220 C or 435 F or gas 7.
handle the scone dough very lightly for best results.
I just increase the quantities for more as this only makes about 10 scones, and in my oven takesa little longer than 10 mins. good luck
Thank you so much, i am not very good at scones. I can make most things made wedding cakes for years but scones seem to beat me never rise enough, maybe i roll them to thin but i shall be making these on Sunday so i shall let you know how they go for me. ;D
do not roll them too thin, and handle as little as possible, seems to be the secret. I use plain flour but add baking powder now, as self raising flour seems to deteriorate if it is not fresh. All american recipies use plain flour with baking powder. Nice to see how you get on. Anne x
don't know whether it helps, my hands are too hot for good scone making, I mix the butter,sugar and flour with a whisk, mix in the water/milk with a spatula and only use my hands for the last bits, also I use water/milk, makes it less 'cakey' ;D
I never used to be able to make scones, and believe it or not decided to go to scone making classes!!!! Have a great recipe, but it's really the technique that makes the scones so good, and it might take a bit of explaining. Will give it a try, though. Off to look out the recipe.
OVEN SCONES
8oz plain flour
8oz self raising flour
2oz soft margarine (I use tub of Stork)
2 dessert spoons caster sugar
2 teaspoons cream of tartar
1 teaspoon bicarbonate of soda
milk to mix
METHOD
Sieve both flours into a bowl. Rub in margarine till find breadcrumb consistency. (I do it with my Kenwood Chef) Stir in caster sugar, cream of tartar and bicarbonate of soda. Stir in milk using a knife until becomes soft dough .....
NB To test if dough is right consistency stand knife up vertically in dough and it should tilt slowly and fall down slowly!
Here is the bit that makes the scones rise. Take dough from bowl and put onto well floured surface and knead slightly to bring together. Using hands shape dough into an oblong about one inch thick, six inches wide and about a foot long (approx). Take the bottom end of dough and fold up, take the top end of dough and fold down, you've now got a bit three inches thick. Nip (I use sides of hands longways) open ends of dough down to seal in air in the middle of the layers, a bit like making puff pastry. Now press the dough out to the long shape and repeat this again a few times. No need to use a rolling pin, hands only enough.
After doing this a few times cut into desired shape and bake about about 200 degrees for about 12/15 minutes until golden brown.
Guaranteed to rise every time!!!!
I will give this a try next time, I notice no egg and half the amount of marg as the be-ro recipie, so may be a few less calories ;D
I confirm that it is the cream of tartar which makes the difference.
Scones were soda breads made with milk which was going off.
If you can not get cream of tartar then don't worry use some plain yoghurt instead of or with milk.
Yoghurt is actually a pretty new ingredient to the UK, only been about commercially since the 1960s for most people.
Serve scones very fresh. They can not be made today for eating tomorrow.
For fund raising I would suggest things like
Rock Cakes or kisses
They made with a basic rub in mix
4 oz fat
4 oz sugar
8 oz SR flour
bound together with egg and milk. The mix is stiff
for rock cakes add dried fruit]
for kisses add cocoa or coffee
then drop them in lumps on a baking tray
kisses are best joined together with a little butter cream
http://www.be-ro.com/recipe/showrec29.html
You can also add lemon juice and a lemon or orange butter cream
I would suggest an extra tea spoonfull of baking powder to the recipe.
drizzle a tiny bit of icing made with icing sugar and hot water over.
I know with these things cost is very important.
Cheating by buying some store made smart price scones might be worth it...
Thank you all very much. Mary ;D ;D
This is good and will cost 10p a scone.. ( + fruit) http://www.wessexmill.co.uk/acatalog/Culinary_Flour.html
I use the BeRo recipe too and it never fails. I think the secret of good scones is to dip the cutter (is that what it's called?) into flour before each cut and do not twist it round while you are cutting. The flour will stop it sticking to the mixture.
Hope this makes sense.
Nigella made scones last night with buttermilk & cream of tartar. She didn't roll, just shaped the dough & they did rise. She also dipped the cutter into flour.
Good luck with the fund raising Mary.
Quote from: Lizann on December 03, 2010, 15:17:26
OVEN SCONES
8oz plain flour
8oz self raising flour
2oz soft margarine (I use tub of Stork)
2 dessert spoons caster sugar
2 teaspoons cream of tartar
1 teaspoon bicarbonate of soda
milk to mix
METHOD
Sieve both flours into a bowl. Rub in margarine till find breadcrumb consistency. (I do it with my Kenwood Chef) Stir in caster sugar, cream of tartar and bicarbonate of soda. Stir in milk using a knife until becomes soft dough .....
NB To test if dough is right consistency stand knife up vertically in dough and it should tilt slowly and fall down slowly!
Here is the bit that makes the scones rise. Take dough from bowl and put onto well floured surface and knead slightly to bring together. Using hands shape dough into an oblong about one inch thick, six inches wide and about a foot long (approx). Take the bottom end of dough and fold up, take the top end of dough and fold down, you've now got a bit three inches thick. Nip (I use sides of hands longways) open ends of dough down to seal in air in the middle of the layers, a bit like making puff pastry. Now press the dough out to the long shape and repeat this again a few times. No need to use a rolling pin, hands only enough.
After doing this a few times cut into desired shape and bake about about 200 degrees for about 12/15 minutes until golden brown.
Guaranteed to rise every time!!!!
I am going to try this. Thanks for posting. Love making scones, especially with cheese.