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.

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.

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!

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

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!

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.

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).

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

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.

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

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!

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.

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.

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.

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.

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.

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

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.

Can I use white bread flour

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'.

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).

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!

Thanks, and yes I agree!

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

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!

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 🙂

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!

Thanks Mollie, I hope you enjoy these!

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

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

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

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!

Mollie