I used to be such a pro at scones, but now every time I make them they spread out and turn into a large, flat, mass and the scones are more like crusty, soft cookies (they still always taste great). Does anyone know what I'm doing wrong?
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2 cups self raising flour
2/3 cups lemonade
2/3 cups pouring cream.
make as per usual- remembering to sift flour and be gently with the batter- don't over knead.
seriously simple and brilliant results. goodluck.x
Cut back on the cream or milk or other liquid by one tablespoon and increase the flour by one tablespoon -->
Don't change any ingredient proportions, but while the oven is preheating, put the baking sheet in the freezer to firm up the fat-->
Or quit calling them "scones." They are now "Tennessee Drop Biscuits." Problem solved, LOL.