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4

The proportions on everything look correct (including the milk!) EXCEPT that is a very small amount of butter for 3C flour. There is also no sugar in that recipe--and even a very small amount of sugar will change the texture of the dough. I personally would triple the amount of butter, add 2-3T sugar, and then re-try the recipe. VERY cold butter will also ...


4

That recipe has a very old style problem - it predates modern definitions of "cup". Methinks the cup in your recipe is a small coffee cup. If you are using 80g (3oz) of butter, that will make a good scone recipe with about 225g (8oz) of flour and about 150ml (5 fl.oz) of milk. I just weighed a 250mL cup of SR flour, it contained about 155g. The cup in the ...


1

More milk normally harden the scones..I prefer a little more butter and yoghurt since it worked for me fme for years now. Once out from the oven cover with kitchen towel or so to help soften.


1

It's the handling of the dough. Too much will yield hard scones. Less is more. Once dry and wet are mixed, that's enough. It may feel a little sticky but leave it alone. Let it rest for 10 minutes before shaping then bake.


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