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!!
lilyfield,
Oct 12, 2:28am
made a batch too with oil. 100% wholemeal-best ever fluffy. thanks
subo,
Oct 12, 2:59am
Thanks everyone. A recipe so basically simple lends itself to all sorts of user trials and great new ideas come forward.
subo,
Oct 12, 5:35am
Nine big ones.... or a dozen smaller.
weloveponies,
Oct 12, 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 15, 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 15, 8:04pm
Yes lots of people do. You may need to sprinkle some exta flour on when spreading out and rolling.
jenna68,
Oct 16, 5:53pm
/... /
supadeal,
Oct 18, 10:03pm
Hi Subo I`m another fan of your scones and have passed the recipe on to friends and family. In one of the previous threads, I noted that someone used this recipe to make pinwheel scones and that they were highly successful. I cant recall her name, but she spread homemade chutney over the mixture and then rolled it up and cut into pieces. I havent tried that yet but it sounded really yummy!
subo,
Oct 18, 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 19, 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! :)
subo,
Oct 19, 12:43am
Sorry to hear that amiri1 I normally cut into 9 large or 12 small. Nine large are the best.
amiri1,
Oct 19, 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 19, 4:27am
I used this recipe but did cinnamon pinwheels, they turned out great!
lisa7,
Oct 20, 12:59am
bumping to the top..
letitia,
Oct 20, 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!!
chrisran,
Oct 20, 3:47am
Just made some for afternoon tea. Never made a really good batch in my life but these are divine. Will try some other variations. Mine were date scones.
aussiesash,
Oct 20, 6:23am
I've always been hopeless at making scones but tried the Edmonds Scone Mix from supermarket and have never looked back.They always turn out perfectly and without all the hassle.
hannah.daniels,
Oct 20, 8:46am
i have some questions... how many does this recipe make? and whats the size we make each one?? thanks
subo,
Oct 20, 9:23am
Hi hannah. I like to do 9 large. Approx 3"x3" and 2" at least high once cooked. Good quality self raising flour works best. Oven must be 230c.
supadeal,
Oct 20, 10:53am
Hi Amiri, If I were you. I would have another go at making these scones.I cant think what may have gone wrong when you made them, but everyone Ive passed the recipe on to, has loved them and they now use this recipe. I usually get 8 or 9 scones and place them close together on the tray so that they rise rather than spread. My son is in London and is missing home cooking so I sent him the recipe, much to the amusement and delight of his flatmates.
supadeal,
Oct 20, 10:57am
Yes, it was Katlins suggestion for the chutney --- thanks, Subo.
marywea,
Oct 20, 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".
subo,
Oct 20, 8:58pm
Always check use by date. For example May 2009 is on mine at the moment so it should be fresh. Champion is what I am using at the moment. Edmonds, Elfin are others. I prefer not to use the unknown manufactured brands.
fathobbit,
Oct 23, 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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