TRICKS TO LOVELY RISEN SCONES

Okay, so most of us are there with risen scones but if you’re not don’t worry have a look through these tips and have another go – we will not be defeated!

1. Check you’re using Self raising flour and it’s within its use by date.

The raising agents in old self-raising flour will soon lose their effectiveness, if it’s been sat a fair few months in the cupboard you may need to replace it.

2. The lightest hands make the lightest scones! Touch them as little as possible.

3. Milk
Make sure, double double check you’re measuring correctly. Different flours will absorb liquid at different rates so it may be you need just a bit less or just a bit more to get a soft but not sticky dough.

Try warming the milk before adding to get the raising agents working super quickly.

4. The Dough should be light and springy, it will feel spongy to touch. If it isn’t it has been handled too much and will struggle to rise.

5. Don’t use a rolling pin on the dough just pat it down with your hands.

6. Get the ruler out to measure the depth of your dough! Sounds silly but trust me!

7. Use a sharp metal or plastic cutter, no glasses as they will seal the edges of the dough together. Try and avoided fluted cutters if you’re struggling to get a rise too – they do much the same as glasses. NO TWISTING THE CUTTER!

8. Egg wash – if you’re not
careful when egg washing it can seal the sides of the dough together and prevent them from rising. Try and keep the egg wash to the top and not the sides.