Why scones don't rise
Flat, lopsided, heavy or soapy: match the scone to the cause.
Wide discs, a lean to one side, a tight crumb and a soapy taste each have a different cause. The card takes them one at a time, starting from what is on your tray.
Pinned up in the loft
Bakes that behave, on cards you can follow
Scone Loft is a small publication about British home baking. Every recipe gives weights, tin and oven setting before anything else, and when something comes out flat we try to explain why.
Start with plain scones, or go straight to the fault-finding card if you have a tray of disappointments in front of you.
Plain scones
Makes 8. Oven 220C. On the table in about 30 minutes.
Oven card, by the door
| Bake | Conv. | Fan | Gas |
|---|---|---|---|
| Parkin | 160C | 140C | 3 |
| Sponge | 180C | 160C | 4 |
| Scones | 220C | 200C | 7 |
Victoria sandwich
Two 20cm tins. Oven 180C. Equal weights of egg, butter, sugar, flour.
Jam or cream first?
Devon: cream, then jam. Cornwall: jam, then cream. No law says which.
Plus what the protected name for Cornish clotted cream really covers.
Yorkshire parkin
One 20cm square tin. Oven 160C. Bake today, eat in about five days.
The index, typed out
- Yorkshire parkinRecipes
- Why scones don't riseFixes
- Self-raising from plainKnow-how
- Victoria sandwichRecipes
- Jam or cream first?Know-how
- Plain sconesRecipes
All six live in the card box, with dates and notes.
Got a bake we have not covered?
We take pitches for regional bakes, methods and fixes. How to send one.