Comments on: How to make the best scones

By: Brittany

Brittany — Thu, 23 Mar 2023 02:07:50 +0000

Hi! If I wanted to do pumpkin scones, would I substitute some of the heavy cream for pumpkin puree to keep the ratios roughly the same?

Thanks in advance!

By: Janice

Janice — Thu, 02 Mar 2023 00:06:29 +0000

In reply to Luz. Hi Luz! Good catch! You are right: it is slightly more flour, so 1:2:3.26 - the extra flour gives scones and biscuits a little more structure, but honestly, it will work fine and well with a true 1:2:3 formula.

By: Luz

Luz — Wed, 01 Mar 2023 05:14:08 +0000

Hi. I'm a little lost. The ratio mentioned is 1 part fat, 2 parts liquid, 3 parts flour, by weight. Using the example - 115g butter, 250ml (roughly 230g) milk, 375g flour. But 375g is not 3 parts of 115g. Could you let me know if I misunderstood something..? Thanks.

By: Janice

Janice — Tue, 27 Dec 2022 22:50:21 +0000

In reply to Nix3r. Exactly! So you can't replace plain flour/all purpose flour with self-raising, unless you make adjustments to the recipe.

By: Nix3r

Nix3r — Wed, 21 Dec 2022 09:05:04 +0000

The equivalent of all purpose flour is plain flour, not self-raising.

By: Yvonne Conti-O'Brien

Yvonne Conti-O'Brien — Sat, 26 Nov 2022 17:29:06 +0000

In reply to Julia. Can you add cream cheese to a scone recipe? What would happen?

By: Julia

Julia — Thu, 30 Dec 2021 21:25:31 +0000

Could yogurt thinned with another liquid be used instead of milk or cream? I like adding juice or coffee for additional flavor. Also, I often see eggs in scone recipes. I assume these add additional fat and lift. Do you think they are beneficial or not as good as the dairy liquid they would replace? Great article, thank you!