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sherrardk | 20:40 Thu 20th Sep 2012 | Food & Drink
6 Answers
Made some scones today but they weren't properly cooked in the middle - I cooked them for the right time and at the right temperature. However, I put in more fruit than the recipe said so (can't stand stingy scones) and they were quite thick - could either (or both) of these things have been the culprit or am I just rubbish at cooking scones (they were lovely last time I did them). Thanks.


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give us your recipe sherrard as I sooooo love scones. Paid £1.60 for one scone yesterday couldn't believe the price - they were big but not big enough for that price.
Question Author
8oz of self raising flour
1 1/2oz of margarine
Pinch of salt
1/4 pint of milk

(for currant scones add 1oz of sugar and 3 oz of currants)

Sieve flour and salt together, rub in marge and add milk. (Add currants and sugar before the milk bit if using). Knead together on a floured surface, roll out to at least 1 cm thick and cut into rounds. Put on a greased baking tray, brush with milk and cook in a pre-heated oven at 220c for 10 - 12 minutes.

Think mine must have been way too thick!
Funny enough, my daughter made scones at school today, she was very upset when she came in as she'd forgot to put the sugar in, I let her make a new batch, just had one with jam and clotted cream.....delish. Sorry, can't help with your problem sherr :)
Question Author
I think mine must have been about 2 1/2 to 3 cm - far to thick (plus the gravitational pull of too many currants!).
thanks sherrard for going to the trouble of typing your recipe Con
Did you by any chance roll them a little thicker?? .. or placed on a higher shelf than usual?? ,,

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