wouldn,t make any other The most amazing scones I have ever tried, all my family have tried the recipe with great aclaim good on you for letting us all have this wonderful wonderful easy recipe.YOU ARE THE BEST.
charlieb2,
Oct 7, 2:51am
I'm not sure who posted the above named recipe and I couldnt see it on the scone thread. So just wanted to say a HUGE thank you for the recipe.Think its the first time ever I've made scones that were light.So thank you, thank you, thank you.Will be making them again.
charlieb2,
Oct 7, 2:56am
leftovers! lol Not today anyway.
uli,
Oct 7, 3:57am
subo Why do you mix the egg into butter and liquid with a fork, then change over to a knife for the flour! And do you mix the liquid into another (bigger) bowl where the flour is in!
janny3,
Oct 7, 7:36am
Hate to admit it but we had a failure by using milk that was purchased from the dairy.They were light & fluffy scones but the milk was too sour.Won't do that again.
charlieb2,
Oct 7, 8:16pm
I'm so pleased you saw this subo Thanks again, I see plenty of others have enjoyed it in the scone thread. I will be making them this way from now on.
subo,
Oct 12, 2:37am
Another tip too. The mixture is quite damp so I cut with a wet knife. Handle with wet fingers and don't knead with flour or flatten down too much.
euros69,
Oct 12, 6:50pm
Easy Peasy Scones I also tried this recipe and found it excellent!Both my hubby and I have never been able to make scones successfully before and were amazed at the outcome using this recipe.My mother-in-law will be proud of me ;-) - K & G.
grannypam,
Oct 12, 6:56pm
I have always mixed scones with a knife . and my mum before me. also pastry . I will be giving these scones a go later though.
nanof5,
Oct 12, 11:27pm
Thank You. I am not a good cook by any stretch of the imagination - hence my earlier request for unbaked slice recipes in this section BUT I gave the Idiot proof scones a go and lo and behold - something I can bake with success! They are delicious - I won't reveal how many I had for lunch! LOL
charlieb2,
Oct 13, 12:21am
Just about to my a batch for the freezer school lunches begin!
grannypam,
Oct 13, 12:32am
ooohhhhhh eeeerrrrr I think I've over eaten .lol they have passed muster with him over there thoughv---------
squeakygirl,
Oct 13, 2:14am
Made them today I had no butter, so used about 1/4 cup of oil. They were still really good. Wouldn't know there was no butter. May not keep as well - none left anyway!
charlieb2,
Oct 13, 3:26am
I'm going to try this recipe for cheesymite scroll next time
subo,
Oct 13, 5:35am
Nine big ones. or a dozen smaller.
weloveponies,
Oct 13, 6:08am
I must be the fool/idiot Mine weren't very light, but vastly better than my normal attempts. Maybe less flournext time!
andi11,
Oct 16, 7:44pm
I have heard great things about this recipe, but want to know if I can use it as a base for savoury pinwheel scones!
subo,
Oct 19, 10:19pm
Here it is. (It was katalin2. Sounds great so I saved it.)I have to say I am no scone maker but these are fabulous and easy- will be the only ones I make from now on. Turned them into pinwheel scones by using some of my red pepper/tomato relish which is quite spicy and grated tasty cheese- they were light and fluffy compared to the heavy rock like things I have made in the past. You should start a new thread calling it the best ever scones. Thanks katalin2
amiri1,
Oct 20, 12:22am
Everyone else's seem to have turned out great! I normally follow the Edmonds cookbook for scones and they come out high and light and yum! I thought I'd give this one a go and even though they tasted ok, they were small! I couldn't help but be disappointed! Nothing wrong with ingrdients either, I did other baking that day and things turned out fine! Back to Edmonds ones for me! :)
amiri1,
Oct 20, 1:32am
I made 10 medium subo! Oh well, nevermind! Some things work for some people and some things don't! This one didn't for me! :( Bit of a bugga cause they were so easy to make and they sounded good! :)
lisa7,
Oct 21, 12:59am
bumping to the top.
letitia,
Oct 21, 1:14am
These sound great! Will definitely be trying them.I would imagine that it's the egg that makes all the difference to the rising, flavour & texture.Like a pikelet mixture, but much thicker.Yum!
hannah.daniels,
Oct 21, 8:46am
i have some questions. how many does this recipe make! and whats the size we make each one! thanks
marywea,
Oct 21, 8:40pm
Subo, what brand of self raising flour is a "high quality brand"! Thanks for sharing.I haven't needed to make them yet but plan to.Thank-you Charlie b2 for starting the thread and thereby bringing to my attention-it pays to say "thank-you".
fathobbit,
Oct 24, 9:13pm
in the oven now ! doubled the recipe .All seemed a bit wet .how on earth can you roll these squishy masses ! perhaps i messed up my doubling . Has anyone worked out the milk needed rather than the measurement with egg/butter .YKWIM .!
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