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Plain v Rich Scones

Wendy's picture
Asked on 2 Mar 2017 by Wendy

Hi Lindsey

I'm curious as to why in the plain scones and the rich fruit scones the plain use 40g butter and the rich ones 75g butter to the same amount of flour? Is it because the difference in the amount of liquid one using 150 milk and the other 3-4 tablspoons plus an egg or is there another reason?

Warmest wishes

Wendy x

Lindsey, Food Editor's picture
Lindsey, Food Editor replied

Hi Wendy,

Is just because they are richer. So more butter and the egg to enrich the dough.

All the best,

Lindsey x

Wendy's picture
Wendy replied

Thanks for enlightening me on that. I wondered because I thought it might put the proportion of fat to flour out as it almost double the amount. I can now go ahead and make some rich scones.

Wendy x

Wendy's picture
Wendy replied

I added a further comment to this but it doesn't show up. Thank you for the enlightenment on rich scones. I wondered only because of the ratio of fat to flour as it's nearly double the amount for rich scones as it is for plain. I made some rich scones, they didn't rise as much as the plain but they were still tasty.

Wendy x

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