Why you need to be kneading your dough
Hi! When you say rest, do you mean at room temp or in the fridge?
THANK YOU for a non-self raising flour recipe!
Could you apply the same process to biscuits? I make cream biscuits often but would like them to be more uniform in shape.
Game changer! I just learned a similar method from @Themagicwhisk about a month ago 😋
I just made these and they turned out well. They taste like hotel scones whichis fine but I prefer a bit more flavour so will add some zest and fruit next time. Thanks for recipe and technique.
They are delicious Edd! I had them for breakfast this morning. Thank you!
Would it work if I keep them in the fridge overnight, already cut, and bake them in the morning, next day?
Cream then jam or jam then cream??
These look outstanding. I’m going to give them a try this weekend.
Do you need clotted cream and jam, or jam and clotted cream???
My mouth is watering, these look delicious!
Glad to see you out cream 1st.
You're Making Scones All Wrong
Hi! When you say rest, do you mean at room temp or in the fridge?
THANK YOU for a non-self raising flour recipe!
Could you apply the same process to biscuits? I make cream biscuits often but would like them to be more uniform in shape.
Game changer! I just learned a similar method from @Themagicwhisk about a month ago 😋
I just made these and they turned out well. They taste like hotel scones whichis fine but I prefer a bit more flavour so will add some zest and fruit next time. Thanks for recipe and technique.
They are delicious Edd! I had them for breakfast this morning. Thank you!
Would it work if I keep them in the fridge overnight, already cut, and bake them in the morning, next day?
Cream then jam or jam then cream??
These look outstanding. I’m going to give them a try this weekend.
Do you need clotted cream and jam, or jam and clotted cream???
My mouth is watering, these look delicious!
Glad to see you out cream 1st.