Comments on: British scones https://www.carolinescooking.com/british-scones/ Internationally inspired recipes for everyone to enjoy - mostly healthy, always tasty Mon, 06 Nov 2023 04:19:20 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-91022 Mon, 06 Nov 2023 04:19:20 +0000 http://www.carolinescooking.com/?p=4421#comment-91022 In reply to Caroline.

Glad you enjoyed! British scones are a little more like US biscuits - they are that bit softer and less dry (and sweet) than US scones tend to be. And yes, especially if you are in a warmer environment chilling can help to make cutting a little easier though not strictly needed.

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By: Caroline https://www.carolinescooking.com/british-scones/#comment-91013 Sun, 05 Nov 2023 02:52:20 +0000 http://www.carolinescooking.com/?p=4421#comment-91013 4 stars
In reply to Susan Mercurio.

I agree, these have the taste and texture of a biscuit more than a scone. But they're still very good!
I went light on the baking powder, putting in 1Tbsp plus 1tsp, and I think it would be fine (or better) with less than that. I also chilled the dough for about 25 minutes before cutting out and baking. It's easy to cut out rounds with a knife if you don't have a cutter. I baked for 13 minutes.
A nice biscuity scone recipe.

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-90201 Fri, 11 Aug 2023 11:40:42 +0000 http://www.carolinescooking.com/?p=4421#comment-90201 In reply to RC.

So, roughly speaking you'd need the 2 1/4 cups of flour plus 1 tbsp, then 1 tbsp less baking powder. So that would be about 324g of self rising flour, and 1/2 tbsp (7.5ml) of baking powder. This is assuming you use UK/Australian self-rising flour as the US kind can have a slightly different mix of raising agent in there. Hope you enjoy!

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By: RC https://www.carolinescooking.com/british-scones/#comment-90196 Fri, 11 Aug 2023 05:52:24 +0000 http://www.carolinescooking.com/?p=4421#comment-90196 In reply to Kris Norvig.

Can’t wait for try these. Question, how much baking powder to add if using self raising flour. Thanks

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By: Susan https://www.carolinescooking.com/british-scones/#comment-87279 Thu, 21 Apr 2022 02:07:32 +0000 http://www.carolinescooking.com/?p=4421#comment-87279 In reply to CydD.

Did you use baking powder or baking soda? The latter would account for the bitter taste. My baking powder has no taste at all. The two are not interchangeable because baking soda can leave a bitter taste in food, etc. I don't know how many times I've reached into the cupboard and pulled out the wrong spice or baking ingredient, despite the fact that I use different containers for each item!

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-86682 Sun, 06 Feb 2022 19:20:58 +0000 http://www.carolinescooking.com/?p=4421#comment-86682 In reply to Heather.

Yes you can - freeze them uncooked, on a baking sheet then transfer to a freezer bag for longer storage - then bake from frozen giving them a couple extra minutes to bake.

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By: Heather https://www.carolinescooking.com/british-scones/#comment-86677 Sat, 05 Feb 2022 23:59:12 +0000 http://www.carolinescooking.com/?p=4421#comment-86677 Hello! I am getting ready to make these for my daughter's birthday tea party. Can I make these ahead of time and freeze them?

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-86020 Fri, 12 Nov 2021 22:34:42 +0000 http://www.carolinescooking.com/?p=4421#comment-86020 In reply to Susan Mercurio.

Actually technically, while US biscuits and UK scones are very similar there are a few differences (though granted there are variations on each). UK scones more often use eggs while US biscuits pretty much never do. The scone dough tends to be a little drier and more crumbly while the US biscuit dough tends to be a little more moist. Us biscuits often use buttermilk for a slightly more tangy flavor while scone pretty much never do and instead often use cream (or sometimes milk).

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By: Susan Mercurio https://www.carolinescooking.com/british-scones/#comment-86011 Thu, 11 Nov 2021 05:40:34 +0000 http://www.carolinescooking.com/?p=4421#comment-86011 In reply to CydD.

These are what are called in the US "biscuits."

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-85621 Tue, 21 Sep 2021 16:20:51 +0000 http://www.carolinescooking.com/?p=4421#comment-85621 In reply to Susan Kahn.

Glad to hear that you enjoyed! Even weighing, flours can vary a little so it can be that you need a little additional liquid sometimes. That said, I actually tend to work with a relatively dry dough on these and they still surprisingly come together once baked.

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By: Susan Kahn https://www.carolinescooking.com/british-scones/#comment-85616 Mon, 20 Sep 2021 20:45:47 +0000 http://www.carolinescooking.com/?p=4421#comment-85616 I've been making scones for 13 years professionally and am always trying new recipes.
These came out nice and light, almost like a biscuit but they did need approx 2tablespoons more milk as the dough was a bit too dry. I weighed everything also so I didn't use too much flour. I will keep on working at this recipe as it is the closest to what I want. Thanks.

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-84921 Wed, 02 Jun 2021 04:38:15 +0000 http://www.carolinescooking.com/?p=4421#comment-84921 In reply to David.

Actually I generally bake them middle bottom rack. Hope you enjoy!

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By: David https://www.carolinescooking.com/british-scones/#comment-84920 Wed, 02 Jun 2021 01:29:58 +0000 http://www.carolinescooking.com/?p=4421#comment-84920 Your recipe sounds delicious. Do you bake your scones on the upper third rack ?

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By: CydD https://www.carolinescooking.com/british-scones/#comment-84914 Tue, 01 Jun 2021 03:49:40 +0000 http://www.carolinescooking.com/?p=4421#comment-84914 In reply to Caroline's Cooking.

Thank you so much for replying! Yes, I weighed my flour (from watching the Great British Bake-Off, LOL) and I have used my baking powder recently with success. Where I deviated from the recipe is that I cut my butter in in a food processor, but I sifted my baking powder into the flour (I've had lumping problems before) and pulsed the dry ingredients several times before adding the cold butter. I just can't figure it out. For what it's worth, I have never been able to make biscuits or pie crust, either, so it must be my technique somehow!

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-84906 Mon, 31 May 2021 08:39:39 +0000 http://www.carolinescooking.com/?p=4421#comment-84906 In reply to CydD.

I'm sorry to hear they didn't work out, but a few thoughts that may help. It sounds like your mixture had too much flour - did you weight the flour or use cup measures, as volume measuring can vary. It's quite easy to get a bit too much flour (or too little) so I always recommend weighing if you can. Flours can vary a little as well, so you can always add a little dash more milk at the end if it doesn't come together. As for the bitter flavor, was your baking powder in date and have you used it recently in something else with success? Did you mix it through the flour before adding the butter, as if not it can clump in places which would mean you'd get a mouthful of baking powder. You can also reduce the amount of baking powder a little, if you prefer, but I've made it this way without that issue many times so it should be fine.

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By: CydD https://www.carolinescooking.com/british-scones/#comment-84903 Mon, 31 May 2021 04:21:24 +0000 http://www.carolinescooking.com/?p=4421#comment-84903 2 stars
Boy, these did not work for me at all! I followed the recipe to the letter but all I could taste in the scones was horrible, bitter baking powder. The taste of the baking powder and the texture was very dry; half of my "scones" fell apart into just piles of flour. I am an intermediate baker, but these were not one of my successes!

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-84875 Wed, 26 May 2021 02:44:39 +0000 http://www.carolinescooking.com/?p=4421#comment-84875 In reply to olivier.

I understand it seems like a lot of baking powder and it is - these scones are highly leavened partly because of the butter that limits rise and also just generally they are meant to rise a lot to give them that light feel. If you want you could reduce it a little, but they likely won't rise quite as much as you see here. I do make other scones with less raising agent, but these traditional ones do have that large amount to really puff up.

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By: olivier https://www.carolinescooking.com/british-scones/#comment-84872 Tue, 25 May 2021 19:05:30 +0000 http://www.carolinescooking.com/?p=4421#comment-84872 5 stars
Hello from France,
When checking recipies here, we are told to add 11g of baking powder for 500g of flour.
Your recipe says 2 tsp for 350g of flour, which is approx. 26g of baking powder... which would equal to 37g for 500g flour... far much more than French bakers say...
What should I do ?
Thank you in advance for your kind assistance !
Olivier

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-84711 Thu, 29 Apr 2021 03:42:40 +0000 http://www.carolinescooking.com/?p=4421#comment-84711 In reply to Kris Norvig.

So glad to hear you enjoyed! Appreciate the feedback on prep time, I'm not quite sure why I put 4 as that does seem a little ambitious, let me revise. Though that said, it's always going to vary a little one person to another. Yes, frozen butter is definitely a way to help present overworking/warming it.

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By: Kris Norvig https://www.carolinescooking.com/british-scones/#comment-84708 Wed, 28 Apr 2021 18:20:05 +0000 http://www.carolinescooking.com/?p=4421#comment-84708 5 stars
Excellent! Exactly like those served in all the best English afternoon tea houses... the Ritz, Claridge's & wonderful little places in the Cotswold & Devon. However, the "Prep Time" is hardly 4 minutes unless you have some fast robots helping. More like 20 minutes of prep & that's if you have the butter nice & cold. I used frozen butter, and I kitchen scale for exact accuracy. I followed the tips: don't twist the cutter as you're putting in, and bake on parchment paper. Highest Recommendation!

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-84565 Tue, 06 Apr 2021 09:33:52 +0000 http://www.carolinescooking.com/?p=4421#comment-84565 In reply to Selena.

Indeed the pronunciation does vary around the country as well. The jam/cream is more of a Devon/Cornwall debate and may not have come up if you buy a cream tea as you tend to just be given everything and left to put them together yourself. But it may be asking a local what way they'd prepare them next time you are in that area! I hope you enjoyed these - always tasty with fruit added as well.

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By: Selena https://www.carolinescooking.com/british-scones/#comment-84555 Mon, 05 Apr 2021 14:52:37 +0000 http://www.carolinescooking.com/?p=4421#comment-84555 5 stars
I’m from South East England .. Hertfordshire, I’ll be making these today but with fruit added ... I’ve never heard of the jam/cream on first debate, either in Scotland where my parents in law lived or Devon/Cornwall where we had many a cream tea ... that’s new to me, I remember it’s all about the pronouncement; is it scone as on thrown or scone as in gone? My dad who was from Sunderland, North England an pronounced as in gone an my mother’s from Harrow but first gen Irish an pronounced it as in throne

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-84376 Sun, 14 Mar 2021 08:00:40 +0000 http://www.carolinescooking.com/?p=4421#comment-84376 In reply to lamya.

So I'm assuming you mean "cream of tartar" - yes, some recipes use this as it helps to give an extra lift. These are generally recipes that use baking soda rather than baking powder (as here) - baking powder actually has some cream of tartar in there already. So personally, I don't think you need it in this combination of ingredients and I'd say it's more about getting to a texture etc that you are looking for which you can sometimes achieve in more than one way. But it really depends quite what end result you are looking for whether this is equivalent or not.

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By: lamya https://www.carolinescooking.com/british-scones/#comment-84372 Sun, 14 Mar 2021 05:19:53 +0000 http://www.carolinescooking.com/?p=4421#comment-84372 In reply to Caroline's Cooking.

Hi i am remember my mother used to another ingredient which is cream of tart please is that an ingredient in the old recipes ?
thanks
please dear I am searching for the old recipe that use the cream of tart in it
kind regards

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-84321 Thu, 04 Mar 2021 22:34:53 +0000 http://www.carolinescooking.com/?p=4421#comment-84321 In reply to T t.

I haven't tried but I don't see any reason why it wouldn't work just fine, in fact they may rise a little more. Just as with AP flour, take care not to over-work the dough.

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By: T t https://www.carolinescooking.com/british-scones/#comment-84319 Thu, 04 Mar 2021 15:44:50 +0000 http://www.carolinescooking.com/?p=4421#comment-84319 In reply to Caroline's Cooking.

Can I use white bread flour

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-84087 Fri, 05 Feb 2021 11:47:22 +0000 http://www.carolinescooking.com/?p=4421#comment-84087 In reply to Najmah.

I've recently adjusted it down slightly as I understand some brands seem to have been a little too strong in flavor and it can still work ok with about 1 1/2tbsp. I know it still seems like a lot but that's because traditionally in the UK, you'd use self raising flour + a little additional raising agent. This recipe has been adjusted to allow for using all purpose/plain flour and so the raising agent is more to compensate. It helps balance out the butter etc to give them a good 'lift'.

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-84100 Fri, 05 Feb 2021 04:16:21 +0000 http://www.carolinescooking.com/?p=4421#comment-84100 In reply to Natasha.

No, you don't put the tray in while the oven is pre-heating, just put it in with the scones once it is heated (it's actually generally good for the scones to be cool before cooking and so the cold tray helps wit this).

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By: Natasha https://www.carolinescooking.com/british-scones/#comment-84097 Fri, 05 Feb 2021 02:09:21 +0000 http://www.carolinescooking.com/?p=4421#comment-84097 When I preheat the oven, it's the tray ment to be in the oven getting hit too or do I keep it out till I'm ready to put the scones in? Thank you

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By: Najmah https://www.carolinescooking.com/british-scones/#comment-84084 Thu, 04 Feb 2021 06:03:13 +0000 http://www.carolinescooking.com/?p=4421#comment-84084 2 table spoons of baking powder? That sounds like a lot. I'm a bit worried.

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-83578 Mon, 14 Dec 2020 11:36:25 +0000 http://www.carolinescooking.com/?p=4421#comment-83578 In reply to Amy.

Ha, it's a big debate for sure, really depends what you grew up with I guess and this was what I grew up with. Glad you enjoyed and found it easy to follow!

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By: Amy https://www.carolinescooking.com/british-scones/#comment-83484 Sun, 13 Dec 2020 11:22:27 +0000 http://www.carolinescooking.com/?p=4421#comment-83484 5 stars
I'm so happy to see that you're a jam and then cream kind of girl! Such a great debate every time we eat scones! This recipe was great and easy to follow. Thanks!

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-83490 Wed, 02 Dec 2020 12:00:59 +0000 http://www.carolinescooking.com/?p=4421#comment-83490 In reply to Michelle.

Thanks, and yes I agree!

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-83489 Wed, 02 Dec 2020 12:00:41 +0000 http://www.carolinescooking.com/?p=4421#comment-83489 In reply to Dannii.

Ha, indeed it is - it really depends where you come from which comes first! There are definitely arguments for both 🙂

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By: Michelle https://www.carolinescooking.com/british-scones/#comment-83486 Wed, 02 Dec 2020 11:34:32 +0000 http://www.carolinescooking.com/?p=4421#comment-83486 You can't beat a good scone and these look delicious! The perfect treat any time of the year.

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By: Dannii https://www.carolinescooking.com/british-scones/#comment-83485 Wed, 02 Dec 2020 11:29:56 +0000 http://www.carolinescooking.com/?p=4421#comment-83485 5 stars
We love our scones over here. Although, putting jam on first is a bit controversial 😉

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-83482 Wed, 02 Dec 2020 08:30:48 +0000 http://www.carolinescooking.com/?p=4421#comment-83482 In reply to bushra.

Thank you! And yes it does - I know that seems a lot but traditional scones do have a good amount of raising agent in there. Actually, typically in the UK you'd use self-raising flour plus a little extra baking powder, but given that's not always available, I've converted it to use all purpose/plain flour and the baking powder plus salt. Hope you enjoy!

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By: bushra https://www.carolinescooking.com/british-scones/#comment-83481 Wed, 02 Dec 2020 08:17:11 +0000 http://www.carolinescooking.com/?p=4421#comment-83481 Thank you for sharing your lovely recipe. The scones in the picture looks absolutely delightful, I must say!
I am going to give these scones a go today.
Am I right in believing that the recipe states to use 2table spoons of baking powder?
Thank you again

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-18802 Thu, 21 Jul 2016 01:21:46 +0000 http://www.carolinescooking.com/?p=4421#comment-18802 In reply to Shellie.

Thanks Shellie - I am similar, I love scones but don't really make them all that often but love when I do. That raspberry/jalapeno preserve sounds delicious as well. And cream of some kind definitely always helps 🙂

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-18800 Thu, 21 Jul 2016 01:19:03 +0000 http://www.carolinescooking.com/?p=4421#comment-18800 In reply to Lucinda Dalton.

Thanks Lucinda. I do make a number of other scones that are quite a bit healthier but have yet to try spelt flour - must give that a go too, since you sell them so well!

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By: Shellie https://www.carolinescooking.com/british-scones/#comment-18775 Wed, 20 Jul 2016 16:31:58 +0000 http://www.carolinescooking.com/?p=4421#comment-18775 4 stars
I am a scone addict, but don't make them very often.
Strawberry jam may be traditional, but my favorite sweet jam is black raspberry.
Sometimes I like a little extra zing, so I'll use a red raspberry/jalapeno preserve made at a locally and sold at our local farmers market.
All are awesome served with a little dollop of clotted cream, crème fraiche, or whipped cream. A glass of iced ta with just a touch of lemon makes a great accompaniment.

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By: Lucinda Dalton https://www.carolinescooking.com/british-scones/#comment-18738 Tue, 19 Jul 2016 13:16:07 +0000 http://www.carolinescooking.com/?p=4421#comment-18738 5 stars
Thanks for this delicious recipe! I make scones (and all of my baked goods) healthier by substituting Spelt flour for half of the white. Spelt is an ancient wheat that has a buttery flavor and a lighter texture than whole wheat. I do add 1/2 tsp. of xanthan gum because spelt needs a little for adherence. My family loves them better than white scones!

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-18143 Thu, 30 Jun 2016 07:04:31 +0000 http://www.carolinescooking.com/?p=4421#comment-18143 In reply to Frugal Hausfrau.

Thanks Mollie, I hope you enjoy these!

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-18141 Thu, 30 Jun 2016 07:02:51 +0000 http://www.carolinescooking.com/?p=4421#comment-18141 In reply to Carlee.

Thanks Carlee - I agree it is a bit funny, it'll be interesting to see what our kids like!

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-18139 Thu, 30 Jun 2016 07:01:24 +0000 http://www.carolinescooking.com/?p=4421#comment-18139 In reply to Ahila.

Thanks Ahila, raisin scones are tasty as well, I agree.

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-18137 Thu, 30 Jun 2016 06:59:29 +0000 http://www.carolinescooking.com/?p=4421#comment-18137 In reply to Quinn Caudill.

Thanks Quinn, the jam is delicious as well (and healthy!) Happy FF to you too.

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By: Caroline's Cooking https://www.carolinescooking.com/british-scones/#comment-18131 Thu, 30 Jun 2016 06:51:58 +0000 http://www.carolinescooking.com/?p=4421#comment-18131 In reply to Choclette.

I do make a number of other scones that are more that sort of mix (but eg a little spiced, as my gingerbread scones or even healthier with carrot too like my carrot cake scones). Somehow your traditional British plain scones are white in my mind as that's what you nearly always see. I agree part wholemeal is better for you, though!

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By: Frugal Hausfrau https://www.carolinescooking.com/british-scones/#comment-18096 Wed, 29 Jun 2016 00:14:39 +0000 http://www.carolinescooking.com/?p=4421#comment-18096 So pretty and I have had scones on my mind!! Thanks for sharing with us on Throwback Thursday!

Mollie

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By: Carlee https://www.carolinescooking.com/british-scones/#comment-18087 Tue, 28 Jun 2016 21:36:02 +0000 http://www.carolinescooking.com/?p=4421#comment-18087 The scones look delicious! Too funny about the coffee/tea thing. I guess you balance each other out. Thanks for sharing at Throwback Thursday.

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By: Ahila https://www.carolinescooking.com/british-scones/#comment-18046 Mon, 27 Jun 2016 14:25:31 +0000 http://www.carolinescooking.com/?p=4421#comment-18046 I enjoy making scones, especially raisin scones, and yours look delicious.

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By: Quinn Caudill https://www.carolinescooking.com/british-scones/#comment-18041 Mon, 27 Jun 2016 12:58:31 +0000 http://www.carolinescooking.com/?p=4421#comment-18041 These look so good and I love the jam. Thanks for sharing with us at Fiesta Friday. Happy FF!

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By: Choclette https://www.carolinescooking.com/british-scones/#comment-17985 Sat, 25 Jun 2016 20:34:29 +0000 http://www.carolinescooking.com/?p=4421#comment-17985 I love scones and don't make them often enough. I make mine with half wholemeal flour and half plain which keeps them light, but also give a few added nutrients and fibre.

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