Scones
Things to avoid when baking scones.
1. Using anything but cold ingredients. (cold butter/margarine, cold eggs, and cold milk/cream/amasi).
2. Cake flour or Self-raising Flour. (Use the best or good quality cake or self-raising flour. Always store it in a cool place in an airtight containers to prevent it becoming moist and acquiring foreign flavours).
3. Overmixing the dough. (Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky).
4. Measure your ingredients accurately (Scale and measuring cups are needed if you want to bake the best).
5. Never bake the scones for too long (they will become dry and hard).
NB: switch the oven on time and set the temperature dial 10° C higher than the required baking temperature to allow for loss of heat when the oven door is opened while scones are being put into the oven. Now set the dial at the required temperature. Do not open the oven until at least two-thirds of the baking period has elapsed.
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