I've just made some date and walnut scones they haven't risen any ideas where I've gone wrong?

Jan
  • Posted by: Jan
  • April 9, 2015
  • 1216 views
  • 11 Comments

11 Comments

ChefJune April 10, 2015
Another possibility: all self-rising flours are not the same. And tho you'd just purchased the bag, did you check the date on it? That bag could have sat a while in the store or warehouse before you brought it home. As well, if it sat on a heat source, that could affect the rising power.
 
PieceOfLayerCake April 9, 2015
Often, either over-incorporating the butter or overmixing the dough (even just the slightest bit), can result in unrisen scones/biscuits. Another reason could also be that self-raising flour doesn't usually have the leavening power that most scones/biscuits require. You may try to add a bit more baking powder to bolster the rise. Have you made the recipe before?
 
Jan April 10, 2015
I haven't made this recipe before I had thought of adding more baking powder. I'll give it a go and see what happens thanks for your help
 
Nancy April 9, 2015
While I agree stale baking powder (either in self-rising flour or on its own) can cause flatness, another factor is size of pan. If it's too wide or large for your dough, scones will spread rather than rise. A tight fit...even in a cake pan or muffin tin to give the dough something to grab...Will promote expansion upward rather than outward as they bake.
 
rt21 April 9, 2015
I agree with Stephanie also I think 1/2 " is very thin for scones , you're butter should be very cold as that also helps them to rise and dough not too wet , hope this helps
 
Jan April 9, 2015
I thought they looked thin when I put them in the oven lol I'll make them thicker next time they do taste good just a bit thin
 
Jan April 9, 2015
Oops forgot to say thanks for your help
 

Voted the Best Reply!

Stephanie April 9, 2015
Based on the recipe you described, I'd check the date on your self-rising flour. Old baking powder loses its potency and "lift"...since this is what gives most self-rising flour the "rise", I suspect it's the culprit. I'd suggest storing self-rising flour in an air tight container to help prevent this in the future.
 
Jan April 9, 2015
My self raising flour is a new bag but my wholemeal wasn't I'll keep that in mind in future have to say they taste lovely. Thanks for your help
 
rt21 April 9, 2015
Sounds like a delicious combo, if you post the recipe we might get a better idea of what could have happened
 
Jan April 9, 2015
250g self raising flour
50g wholemeal flour
Pinch of salt
40g margarine or butter (I used unsalted butter)
50g dates chopped
50g walnuts chopped
1 egg
and a little milk
Method
Mix flours and salt together. Rub in butter add dates and walnuts mix in egg and milk to make dough. Roll out half an inch thick cut with round cutter place on greased baking sheet and bake at 220°C gas 7-8 for 10-15 mins until golden brown
 
Recommended by Food52