Scones

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Rite

Scones

I have been baking scones for local markets for nearly two years and have a query. I make the scones in large batches and use the large cutter as that is the market man likes. I put baking powder in them and some of them end up more like rock cakes than scones (these are fruit scones) the cheese ones come out fine - any tips would be most welcome. Thank you.

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Gerry

Rite's scones

I'm no expert at this sort of cooking but trying because nobody else has come to your rescue. Is it possible that you're over-handling the cheese scones?

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Anastasia

Not sure

When I make scones I handle them as little as possible.
I have everything very cold & the oven very hot.
For years I have used butter straight from the freezer , so instead of rubbing in the butter I grate it .
I have always used a palette knife to draw everything together , so my hands touch the dough sparingly.
I have always worked this way , & I do get good results.
Not sure if any of this will help you.

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Rite

Scones

Thank you - I mix them up in my Kenwood major and use cold butter on minimum speed - as I already start at 5.30 mixer is the only way really. I try not to handle them too much - I think smaller scones rise better anyway but my buyer prefers the big ones - keeping trying I suppose. It is only the fruit ones - cheese are fine.

 
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