How do I get my scones to rise and be fluffy?!
The scones rise up nice and fluffy due to the yoghurt. The golden raisins lend a touch of sweetness. Try experimenting with other fruits instead of the raisins such as cherries and blueberries.
INGREDIENTS:
8 ounces (225 g/2 cups) white all-purpose flour or fine wholemeal (wheat) flour
2 teaspoons baking powder
1/4 teaspoon salt
1 ounce (25 g/2 tablespoons) golden granulated sugar
2 ounces (50 g/1/4 cup) butter, cut into small pieces
3 ounces (75 g/1/2 cup) sultanas (white raisins) (optional)
4 to 5 fl ounces (125-150 ml/3/4 cup) natural yoghurt or smetana
For the glaze:
A little of the smetana or yoghurt
Golden granulated sugar
PREPARATION:
Preheat the oven to Gas No. 7 (425 degrees F./220 degrees C.).
Line a baking sheet with silicone or parchment paper.
Sift together the flour, baking powder, salt, and sugar.
Rub in the butter until the mixture resembles coarse crumbs. (This can be done using the pulse action in a food processor, or in a mixer.) Turn into a bowl, stir in the sultanas, make a well and add the yoghurt, then mix with a knife to a soft non-sticky dough. Turn it out on to a lightly floured board and knead gently for 30 seconds to smooth the underside. Roll out the dough 1/2 inch (1.25 cm) thick and cut it into 10-12 rounds with a pastry-cutter.
Place the scones on the baking sheet and brush with yoghurt or smetana. Scatter with sugar and bake for 12-15 minutes, until they begin to brown on the top. Cool and then eat or freeze (up to three months).
Yield: 10 to 12 scones
Answers: Fluffy Yoghurt Scones Recipe
The scones rise up nice and fluffy due to the yoghurt. The golden raisins lend a touch of sweetness. Try experimenting with other fruits instead of the raisins such as cherries and blueberries.
INGREDIENTS:
8 ounces (225 g/2 cups) white all-purpose flour or fine wholemeal (wheat) flour
2 teaspoons baking powder
1/4 teaspoon salt
1 ounce (25 g/2 tablespoons) golden granulated sugar
2 ounces (50 g/1/4 cup) butter, cut into small pieces
3 ounces (75 g/1/2 cup) sultanas (white raisins) (optional)
4 to 5 fl ounces (125-150 ml/3/4 cup) natural yoghurt or smetana
For the glaze:
A little of the smetana or yoghurt
Golden granulated sugar
PREPARATION:
Preheat the oven to Gas No. 7 (425 degrees F./220 degrees C.).
Line a baking sheet with silicone or parchment paper.
Sift together the flour, baking powder, salt, and sugar.
Rub in the butter until the mixture resembles coarse crumbs. (This can be done using the pulse action in a food processor, or in a mixer.) Turn into a bowl, stir in the sultanas, make a well and add the yoghurt, then mix with a knife to a soft non-sticky dough. Turn it out on to a lightly floured board and knead gently for 30 seconds to smooth the underside. Roll out the dough 1/2 inch (1.25 cm) thick and cut it into 10-12 rounds with a pastry-cutter.
Place the scones on the baking sheet and brush with yoghurt or smetana. Scatter with sugar and bake for 12-15 minutes, until they begin to brown on the top. Cool and then eat or freeze (up to three months).
Yield: 10 to 12 scones
Scones are not ment to be fluffy.
Not being from England i didnt like that texture either, so i added a wee bit of baking powder and a tiny pinch of yeast, LOL, when i lived with my English friend.
GUESS what?
Best scones he had ever tasted in his life! :)
Make sure the butter is COLD.
I'm assuming you don't want a copy/paste recipe, because finding a good recipe isn't usually what messes up people's scones.
Almost everyone that I've ever seen make scones at home mixes them too much. You want to barely mix them together. As soon as the ingredients stick together, form them into whatever shape you're making and bake them. The more you mix/knead, the tougher they get.
one cup of cream one cup of lemonade 4 cups of self raising flour. Try it. dont over mix and make sure to use self raising if yours arn't rising
Try 'Auntie Maureen's Lemonade Scones' - no rubbing in flour, quick, easy and the best, biggest scones I've ever tasted.
1 can lemonade (Sprite, 7-Up etc)
1 cup cream
5 cups Self Raising Flour
Preheat oven to 220C. Mix all together, knead on a floured board for a couple of minutes, cut into circles with a cutter or glass, place close together on baking tray lined with baking paper (when scones are close together they can't expand outwards, they can only rise), bake for 10 - 12 minutes, until golden.
Enjoy!