I think I was switched off making these. First, the cheese scones on the right. Liquid in before realising I hadn't added any fats:( Also, didn't even follow my recipe instead opting for just S. R. Flour (all purpose flour with baking powder added):
Will we waste them, will we heck. They taste okay and the texture isn't horrible so they will get eaten or in the case of the fruit scones, made into bread and butter pudding, or eaten warm with some custard!
Custard always saves the day in this house!!!
I have times when all my scones fail for one reason or another and then wonderful times when they rise like pillowy beauties, with that wonderful easy to pull apart ring around the middle. I think it's all to do with the weather and how far you stick your tongue out when your cutting them out ;-)
ReplyDeleteWeird isn’t it but this was the biggest mistake for a long while.
DeleteWhoops! Like Sue says..............Blame it on the weather
ReplyDeleteMaybe, who knows, things just seem to happen don’t they.
DeleteSomebody [Delia] said you should just tap the cutter straight down, no wriggling around. And I remember Mary Berry advocating triangular scones [so all dough used efficiently in first rolling out, thus avoiding re-rolled offcuts from the circle edges] But I am beginning to think the tongue-out theory is a good one!
ReplyDeleteJust incorrect ingredients for this failure, never normally have a problem.
DeleteIf you find you've suddenly got a few new visitors to your blog it's down to me sharing your blog link on Facebook. Someone doing Carolyn's WW2 Ration Experiment that started today mentioned 'a blogger that had war diaries', others started to trying to find you, so I shared the link to your blog. Hope this was okay. :-)
ReplyDeleteThat’s fine, it’s there to help people.
DeleteNow I want to make scones!!! It has been awhile since I tried my hand at them.
ReplyDeleteGod bless.
I'd happily eat them, risen or not. As you say, custard - or cream or yogurt - and some fruit will work. xx
ReplyDelete