This is usually because scones are fast and easy to make, unlike other breads or products made using flour. However, more often than not the resulting scones are disappointing.
So why can a simple thing such as scone, with so few ingredients, be so difficult to get right? What could be wrong? The first and most important thing to check when making scones is the flour. There are different types of flour on the market and they differ in their moisture absorption capability. Wholemeal flour is known to absorb more liquid than white flour, and it is advisable that for best results one should use 50% wholemeal and 50% white flour.
Another important aspect in achieving the best scones is the size of the eggs to use. There is a significant difference in the amount of liquid available in a large and small egg. Whenever you are making scones, ensure that you use the exact size as stated in the recipe. Even after using the right size of egg, be wary of the amount of liquid in the mixture. It is a good idea to hold back some milk while mixing, and then add more at the end if the mixture is too dry.
A good scone recipe is the recipe in which self-raising flour is used, but baking powder can still be added to the mixture. Many would wonder why add baking powder as well as self-raising flour. The answer is that the baking powder is added to give the scones a bit of a boost and as a raising agent, the scones will rise. However, the disadvantage of using baking powder is that the scones can go dry if not eaten within a day or two.
When making the mixture by hand, one important thing to remember is that light handling of the mixture results in light scones. For those with food processors, the mixture is easier to make. All that is needed is to mix the solids, add the eggs through the funnel, and then gradually add the milk until the mixture forms a ball.
When handling the dough remember that a crack on the dough means a crack on the scones, therefore make sure the dough is gently kneaded until smooth.
The final part is the presentation of the scones. Best practice is to leave them whole so that people can enjoy piling on the cream or jam.
This article was written by online author David Hamer, who has had many articles published on this subject.