Baking thread
2 lurkers |
98 watchers
Jan 2013
6:32pm, 27 Jan 2013
2,622 posts
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lazydaisy
RotJ I use Paul Hollywood's recipe for scones bbc.in which uses strong flour and quite a lot of baking powder. He says to add the BP with the eggs and sugar which went against the grain a bit because I thought you sifted it into the flour, but I followed his recipe to the letter and it worked fine. |
Jan 2013
6:55pm, 27 Jan 2013
8,335 posts
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Liliaicha
Eggs? I never use eggs.
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Jan 2013
6:58pm, 27 Jan 2013
23,731 posts
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JenL
I use eggs in my cheese scones but prefer the other types without them
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Jan 2013
6:59pm, 27 Jan 2013
14,354 posts
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HellsBells
I use 8 oz SR flour and 1 tsp baking powder - it's an old Good Housekeeping recipe
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Jan 2013
6:59pm, 27 Jan 2013
23,772 posts
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Velociraptor
I have scone recipes with and without eggs, but my favourite is a really simple one that I was taught in Home Economics at school when I was 12. It doesn't include eggs.
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Jan 2013
7:00pm, 27 Jan 2013
23,733 posts
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JenL
8oz flour just doesn't make enough scones, though, HellsBells 
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Jan 2013
7:01pm, 27 Jan 2013
23,734 posts
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JenL
I like them best made with just flour, sunflower marg and milk, just out of the oven with EITHER butter or jam amd NEVER both
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Jan 2013
7:07pm, 27 Jan 2013
1,871 posts
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ReturnoftheJuddi
This is a stilton and pumpkin seed scone recipe, I dont know if that makes any difference. It only uses one egg for binding the whole thing into a dough.
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Jan 2013
7:38pm, 27 Jan 2013
14,356 posts
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HellsBells
Jen - that's the basic building block for multiplying
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Jan 2013
7:50pm, 27 Jan 2013
23,737 posts
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JenL
I did wonder how you were managing to feed your family scones made with just 8oz of flour. I'd decided that either you were making them the size of a bottle top or that half of the family didn't eat them
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