Scons going old?

[Crocus]

Hi girls, I've got a lovely scon recipe, but it goes old quite fast, as in the next day. It's delicious freshly baked. Someone mentioned to me that I must replace half of the butter with oil. I've got a recipe where oil only is used, but it doesn't have that distinctive scon taste, although it does tastes quite good. Do you think by replacing half the butter with oil will help? Thanks! xx

[eleanor2]

crocus i only made scones once years ago.home made on the day are georgeous arnt they. i have to use oil in my wheat free baking.cus wheat free flour is so dry.no gluten to make it sticky.i always just experiment.bet half butter half oil will be fine.

[Crocus]

Hi Eleanor, scons should actually be eaten the same day. It's just that I made a double batch and the boys were not here to finish it all!

[franbee]

They do freeze ok crocus, and you can always pop them back in the oven for a couple of minutes to refresh after defrosting.

[Crocus]

Hi Fran, thanks, I'll try that next time. We still had some of it the next day, but it definitely doesn't taste the same. The birds didn't mind though! I crumbed it on the lawn outside and they had a feast! xx

[franbee]

Or you can toast them very lightly, that works too.

[Treehugger]

Franbee, do you freeze them after cooking or the dough?

[franbee]

I freeze after cooking, as soon as they are cool, then you can take just one or two out at a time.

[keepersdaughter]

Does someone have a good scone recipe please. I have tried one using heavy cream and another sour milk and neither have them have turned out well, very heavy. I have some lovely strawberry jam and really fancy making some scones to pair up with it.

[souter girl]

Scones lasting beyond the first day? Not in this house!

[franbee]

Did you get your recipe kd, or do you want mine?

[Crocus]

Hi Franbee, I'm going to put my recipe on here, perhaps we could see how it compares with your recipe?

Sieve: 2 cups of flour
4 teaspoons of baking powder
pinch of salt.

Rub in : 4 Tablespoons margarien or butter until consistancy of breadcrumbs.

Beat together: 2 eggs
half cup of milk and add to the above.

Combine with fork until it comes together.
Turn on to a floured surfact and pat very lightly (otherwise it doesn't rise as well if handled to much) to thickness of about 2 cm. Use a cookie cutter to stamp out rounds. Place in lightly greased baking tray, brush tops with bit of milk (opsional - I don't do it). Bake at 180 degrees until light golden brown, more or less 10-12 minutes.

[franbee]

My 'prizewinning' scone recipe.

Sieve:
8oz plain flour, can be mixed with wholemeal
3 tsp baking powder
pinch of salt if you like

Rub in:
2 oz butter or marg

Mix in:
1-2oz sugar and dried fruit if you like.
1/4 pint milk, can use sour if you have some, or nat yogurt

Continue as crocus, roll out to depth of thumb from knuckle. Cut into no more than 8, use 2in cutter or just divide with a knife.
Bake on floured tray at 200C 10-12 mins

The secret is in the handling, keep it as little as possible.

[Crocus]

Baked scones this morning and I've doubled the recipe and the texture was much better actually. I don't know how it works but it was much lighter. I handle the dough as little as possible, bring it together with a carver set fork actually. I wonder whether colder weather can make a difference?

[franbee]

Might do, at least the fat won't be too soft for rubbing in.

[Crocus]

Of course it's a bit harder to rub in cold butter, but I'm sure it makes a difference. Next time I want to try your recipe.