2. Hi Nagi, Full fat is best, low fat ok, 0% fat not recommended. 3. A scone is a single-serving cake or quick bread originating in the United Kingdom. Try to just press the cutter straight down and up (twisting the cutter will give you lopsided scones). Resist the urge to twist – I feel like my hand always wants to twist when pressing the cutter into the dough. On the other hand, if the scones are too wet, they won't rise either, and will be too tough and chewy once baked. Going to try this! You’re so easy to follow. If all of your cakes turn out uneven, your oven may be the problem. Why complicate something that’s already perfect? Blitz for 6 to 8 seconds on high until the crumbs turn into ball(s). No cream. National Trust recipe scone - click the image for a bigger picture. Nevertheless, they are coming out lopsided. Recipe tin eats is my my first serch always when I want to try something new. Tech support scams are an industry-wide issue where scammers trick you into paying for unnecessary technical support services. KNIFE cutting: You could also shape dough into a square/rectangle and cut using a sharp knife instead of pressing out rounds. And would i need to add any ingredients to ensure the dates mix well? Nutrition per scone, excluding jam and cream (because I cannot be held responsible for how much you pile on! When cutting out the scones, don’t twist the cutter or your scones will be lopsided. Hi Roula, date scones are on my recipe request list! Knead 10 times, no more – Kneading the dough makes the surface of scones smoother with a more even rise. 9 tips to prevent unevenly baked cupcakes, how to make cupcakes rise evenly. Notify me via e-mail if anyone answers my comment. “Food processor?”, I hear traditionalists gasp in shock. Caron Cooper’s scones “This is a simple and rustic recipe for perfectly moist scones. Going to try yours. I have many recipes for "tender" scones, but would really like one for the dense scones similar to the ones at Panera Bread. I love your recipes. They are soft and fluffy on the inside, with the signature “flaky folds” when you break it open, and a golden rustic-but-not-too-rustic top: Food processor. My scones were like bricks over 40 years ago. Thank you, Hi Maha, you can once cooked, but you cannot freeze the uncooked dough – once the raising agent has been added, they need to be cooked. Once cooled to warm (10 - 15 minutes), serve warm. Your attention to detail and testing take your recipes to the next level. Of course I didn’t give him an entire scone piled high with jam and cream…… I mean, that face? You just need to cook clever and get creative! I even have actual buttermilk ffs. Maple Walnut. Bake for 10 to 12 minutes until the top is golden and it sounds hollow when tapped. I’ll have to get a recipe up! Maple Walnut. I was wandering if I can freeze the dough ?! These turned out the best I have ever made using the food processor instead. To get a nice brown top to your scone, brush egg or milk on top of them. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. These scones are made with a food processor which is not only faster, it eliminates the risk of common pitfalls. If you had done this, then the oven may have been too cool or the scones were baked on a shelf that was too low in the oven. Yes. This will ensure your scones rise and they rise straight, not wonky. Why don’t you try my lemonade scone recipe – you might have more access with that one N x. My loaf has a flat top "People say, 'My back hurts and my hips are so tight, and I don't understand why.' https://fabflour.co.uk/fab-baking/what-went-wrong/what-went-wrong-scones With copious amounts of of jam and cream, with coffee and tea. . I fear I have found my nemesis. The proportions of bicarbonate of soda and acid (either sour milk or cream of tartar) may be incorrect or the flour and raising agents may have been insufficiently sieved. I will let you know when I have done my first round. And they're frequently eaten at the same time of day, as a breakfast or brunch treat best served with some arrangement of jam, butter, or cream. Personally I don’t mind a wonky scone at all – if it tastes good, that’s all that matters! Viewed 139k times 5. I can totally resist. My Granny’s scones were wonderful – it may have been the sour milk or the knife or her cold hands! Do not twist the cutter, or your scones will be lopsided and raise unevenly. Cut scones out, bake 12 minutes. Pour milk all over the flour (don't pour in one place). After testing hundreds of biscuits, the cooks in the Southern Living Test Kitchen found that grating a frozen stick of butter with the large holes of a box grater made the best dough and was much faster too.The ice-cold shreds of butter incorporate into the flour more evenly, improving the dough's flavor and texture. Ask Question Asked 9 years, 6 months ago. 4. In the UK Devon cooks claim that the cream goes on first and jam on top. Why don't my muffins rise and develop tops properly? Despite that fact they taste wonderful, you wish they looked prettier. All you have … Hi, I made the fruit scones today and although I measured them for height 3 cm and think I followed the recipe to the letter, they didn't rise. Use a pastry brush to lightly glaze the top of each scone with cream (or milk if you are out of cream). I know not of any other way. Why don't my muffins rise and develop tops properly? You should always use a sharp hit and NO twisting when cutting your scone, this way you will get a lovely rise out of your scones. Hi Nagi, I have just found you and am so looking forward to cooking with you. They're both made from a blend of flour, a leavening agent, fat, and a liquid. Add milk – blitz 8 seconds until ball forms. The thought of cream first then dolloping jam on the cream never even crossed my mind! I didn’t have self raising flour so followed your 6 tsp instructions and also sieved the baking powder with flour multiple times so what is the cause of the dotted top? The mixture may have been too wet or the baking tray might have been too heavily greased. LOVE. Add eggs into creamed butter/sugar mix one at a … Today however I … Press the remaining dough together as best you can (don't knead) and cut out remaining circles. Knead lightly no more than 10 times just to bring the dough together into one smooth ball, then pat down into a 2 cm / 4/5" thick disc. Do you think I could add cheese to these scones (before baking)? Whip cream, sugar and vanilla until soft peaks form. You may have used too little raising agent or over handled the dough before it was baked. Source: I'm not sure where I originally got the recipe from, probably Womens Weekly or taste.com.au, it's a pretty standard basic scone recipe. It alarms me that I feel like I could write an entire essay on scones, so I’m restraining myself and summarising final tips for your new scone making life. If so, this might be why your scones didn't rise. No lard. Thank you! Then stir milk in using a butter knife - you will probably need an extra 2 tbsp of milk otherwise the dough is too dry. Scones are most definitely best served warm. Or refused to eat it out of suspicion ). That’s why I place the scones onto the tray with the top side down and the bottom – smoother side … Scones need baking at a high temperature – the baking powder will react to the sudden burst of heat and make the scones rise high and tall. Transfer scones to prepared baking trays. Reheat in microwave - just 10 sec for 1, about 20 sec for all of them. Twisting the cutter when cutting the scones can also have this effect. 3. Under Ingredients, milk, it refers to Note 2….should this say Note 3? Hi Alona, I have a Breville food processor – it comes with a few attachments and well worth the money N x, Hi Nagi! Problem five: My cake is flat like a cushion Jo’s solution: It sounds like your self-raising flour or baking powder could be out of date, check the dates. The dough may not have been an even thickness when it was cut; this is normally due to uneven pressure on the rolling pin when rolling. Soft and fluffy insides, golden tops, serve them with copious amounts of jam and cream for the ultimate classic afternoon experience. You may have measured out the ingredients incorrectly or the water wasn’t boiling when you added the flour. This helps ensure maximum rise and also that they rise straight. July 21, 2016 No sugar. Not only is it faster with literally zero effort, it eliminates a lot of “risk factors” when it comes to making scones (eg overworking dough, melting butter with hot hands) and the dough comes together better. You know the kind: flat, squat, even tough? You know the kind: flat, squat, even tough? Viewed 139k times 5. . I’m very much in the pro-scone camp, although I realize not everyone is. The crust has split at the side of the loaf If the crust splits at one side of the loaf then you may have baked the loaf too close to the side of the oven. So for reasons not worth going into, I undercooked my scones---or something I call scones, anyway---this morning. When cutting out the scones, don’t twist the cutter or your scones will be lopsided. Ever wondered why one of your cakes has turned out uneven? Plunge cutter straight down and back out into dough - do not twist. . Jean. Here is how to know when they're baked. The water may have boiled for too long and evaporated or you may have measured out the ingredients incorrectly. Thank you. How do you serve scones? Ask Question Asked 9 years, 6 months ago. I’ve made your lemonade scones previously and they turned out fantastic! I just want to thank you for your mongolian lamb recipe, it was a hit for hubby. Plain flour or self raising flour, which flour is best for the job. 8. But I’ve also made my fair share of lackluster scones. Blitz on high for 8 seconds until it resembles breadcrumbs. So when handling the cut scones, minimise touching the cut sides. Cracking and uneven rising are among the common cake problems. 6. I’m now looking at trying out this classic scone recipe and was wondering whether the cut-out dough should be placed slightly touching on the baking tray (like the lemonade scones) or whether they should be more spaced? Hi Nagi When getting your brake pads replaced, it is typically best to replace either both front or both rear brake pads at the same time. Active 5 years, 7 months ago. If i wanted to make Date scones, how & when would you suggest I add the chopped & pitted dates? Makes 12. This was the same recipe I learnt from my Nan (60 years ago), but I used to mix it in a bowl with a knife blade as she did. Compare the time with the time suggested by the recipe. (Note 4). But I’ve also made my fair share of lackluster scones. Softer and smoother, which means your scones will have a smoother top compared to handmade ones. It is really quite simple. Jo’s solution: Try the teatowel trick again – the damp fabric swaddling the … Gather together dough scraps and repeat. Turn dough out, knead lightly 10 times (no more), lightly roll across the top to smooth surface. When you're ready to bake the dough, thaw it out, but do not microwave it (as microwaving it will compromise its texture). Your email address will not be published. Scones need to be baked at a high, consistent temperature in order to rise; if the temperature is too low, even for a moment, the scones may not rise. Shit scones. Optional: Lightly roll across the top with a rolling pin to smooth the top. Interestingly, someone told me the other day that apparently there’s a Great Debate in the UK about whether jam or cream should be dolloped on first. Place flour in food processor, then butter. Perhaps the simplest of all baked goods in this entire world, the humble scone surely conjures up fond memories for every Aussie. I get 10 scones in total. When people mention vaginal appearance (lopsided or otherwise), they’re usually talking about the labia, or "vaginal lips." It's usually because one side is pulling more than the other in that type of class," she says. First lot had burnt bottoms and were very dense. How to Know when Scones Are Baked. Oven temperature too high and too much baking powder will also cause holes and an uneven grainy texture. . Active 5 years, 7 months ago. I am not really into a flashy and expensive one. Today however I … Uneven heat may cause cakes to rise haphazardly. Makes 2 cups of whipped cream. Hi Nagi . N x. Problem six: My sponge cake is uneven in height. Keep up the great work…..pat pat for Dozer (I have a Goldie of my own) and stay safe. The great Aussie scone. Transfer dough onto work surface, scrape out residual bits in the food processor. It was your meat pie recipe I found first. Repeat all over disc. Many recipes call for cold butter cut into small pieces. Anyway, i wanted to get a food processor but I am not sure what brand or model to get. Remove excess dough from around scones, then carefully transfer scones onto baking tray, taking care not to smear / press the cut sides. Scones need baking at a high temperature – the baking powder will react to the sudden burst of heat and make the scones rise high and tall. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. Here’s a comparison of the finger-rubbing method vs food processor. 4. The liquid that you add after adding the butter is required to keep the whole dough together. This is a good way to prepare scones for busy holidays and large events. All simple and successful. Scones are, after all, humble and rustic food, not intended to look like something from a Michelin star patisserie. Hi. If the dough is too dry, the scones won't rise and will be crumbly. Never tried since. Taste and texture is good but not appearance! I have posted quite a few tasty versions of the Scone, including my absolute favourite version . Self raising flour and cold butter – blitz 8 seconds. Warm scones on nice fall day. https://www.bonappetit.com/recipes/article/scone-is-not-a-biscuit The top of the scones might have a few cracks and an uneven surface. For reheating in the oven, wrap in foil then bake at 160C/320F for 5 minutes. Push straight down and pull straight back up. N x. When people mention vaginal appearance (lopsided or otherwise), they’re usually talking about the labia, or "vaginal lips." No egg. 5. Do not twist the cutter, or your scones will be lopsided and raise unevenly. I have posted quite a few tasty versions of the Scone, including my absolute favourite version . Personally I don’t mind a wonky scone at all – if it tastes good, that’s all that matters! Photograph: Felicity Cloake. They are virtually identical in terms of rise and fluffy-factor, but the surface of the food processor scone is noticeably smoother. Step by every step. 2. These are really quick plain scones you’ll make again and again. Receive lovely recipes and tips aboutbaking in your mailbox for free! So its … We have tips to help make sure it never happens again so you'll know how to prevent uneven cakes from happening in your kitchen. Some folks find scones too dry or just not all that intriguing. Second batch, followed Delia to the letter. ), slather with jam and dollop on cream. Blitz on high for 8 seconds until it resembles breadcrumbs. You also need to make sure that you need the dough for long enough as this helps to evenly distribute the raising agents. Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection). So thank you!!! Too much stirring will toughen your scones. 2 another cause of lopsided scones are caused by 'twisting' the dough when you are cutting them. then i saw this scone recipe, hope you can give me an advice. I find them wonderfully crumbly, buttery, and a blank canvas to add any fruits, nuts and spices I’m excited about at any one time. . (She says firmly). Tradition is to split the scone with hands (no knife! Scones are delicious baked morsels but you don't want to over-cook them or they won't be as tender. Dip a 5 cm / 2" round cutter into Extra Flour. After decades of scone making, I can definitively tell you – scones can take kneading. This is how I make plain scones. Try turning your cakes a few times while they bake to see if this helps. Again the culprit is not enough creaming, this time sugar, eggs and butter/marg. There are all kinds of delicious scones available today. 2. These scones are nicest eaten the same day. Doing so will result in flatter, tougher, and less flaky scones. Speckling can also occur if granulated sugar, or too much sugar is used. The rest just followed. Gatherings with family and friends, school bake sales, fundraising morning teas at work, a quaint little cafe in the Southern Highlands, or your grandmother’s kitchen. Mine lived in Tokyo and hated cooking. Thank you Nagi. If there’s not enough water to keep the dough together, it will fall apart too easily and it will be very hard to bring it all together. Cornwell people claim the correct way is jam first and cream on top. My scones didn't rise. Biscuits and scones might look a lot alike — tall, flaky, golden brown. Wish me luck . Dust with extra flour if necessary (I don't need it). Good news! You may not have mixed the pastry well enough or the oven may have been too cool. My absolute favorite tool for making biscuits or scone dough quickly and easily by hand (so I don’t have to lug out my food processor) is this OXO bladed pastry blender. So, while this is a very frustrating issue most often the problem lies with the oven temperature, not the recipe. Can’t wait! While it may be tempting since only one side has worn down, replacing brake pads on just one side will only cause further uneven wear and could be dangerous. Love all your recipes that I’ve tried so far. Use a marble pastry board to help keep the dough cool. I would have died of shock if she ever baked anything. , Hi Jennifer – sounds like the butter isn’t combined into the dough properly here causing some spots. https://www.bonappetit.com/recipes/article/scone-is-not-a-biscuit I find them wonderfully crumbly, buttery, and a blank canvas to add any fruits, nuts and spices I’m excited about at any one time. Required fields are marked *. Paul Hollywood suggests using strong bread flour, like self-raising, as it gives a great structure to … While all-purpose flour is likely what you already have in your pantry, if … Place flour in food processor, then butter. Not that there’s anything wrong with a rustic top on scones. Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Lindsey, Food Editor replied . Asked on 27 Jun 2018 by jeanseddon. Got holes in my cake. Hi Nagi, can I add sugar or raisin to the dough? 10 Tips to prevent unevenly baked cupcakes. The oven may have been too cool. Don’t smooth the sides once cut – For the same reason as above. Food processor. Tried this recipe using both food processor and hands but both batches seemed to turn out with dark spots on the surface and a top that wouldn’t brown (even though baked 20 mins instead of 12!) Am pissed off, hot and fed up with scones. Scones freeze well too of course. Never done that before, with either biscuits or scones. 7. Any ideas why this would happen. . Your email address will not be published. 1. I’m very much in the pro-scone camp, although I realize not everyone is. NO FOOD PROCESSOR: Make this the traditional way by rubbing the butter into the flour with your fingertips or a pastry cutter, until it resembles breadcrumbs like in the video / photos. I have found that 10 light kneads does not affect the fluffiness, rise or softness of scones at all, but it does make the scones smoother on the surface. Make your own by measuring out 3 cups of plain flour, then remove 6 tsp of the flour and add 6 tsp of baking powder. However, many recipes will tell you never to knead the dough because it would make the scones tough. Some folks find scones too dry or just not all that intriguing. Your recipes are just spot on Nagi… Ive tried quite a few of your amazing recipes including these scones and everyone has come out perfectly. There are all kinds of delicious scones available today. They're plenty brown on top, and delicious, but the centers are dense and damp. Awesome recipe! Tag me on Instagram at. Simple tips, such as using cake strips, lower oven temperature and careful monitoring can help. Many thanks . You can help protect yourself from scammers by verifying that the contact is a Microsoft Agent or Microsoft Employee and that the phone number is an official Microsoft global customer service number. ‍♀️. ), I love hearing how you went with my recipes! Second lot had burnt bottoms and tops and had shaped themselves into the Leaning Scones of Piza, some at a rather dramatic angle. This normally happens as a result of either inadequate mixing or insufficient kneading. Only using all-purpose flour. I have been following you from your early days, use your recipes regularly and have never been disappointed. Once your dough is crumbly, you can freeze it in a sealed plastic bag until you're almost ready to bake it. Ovens are very sensitive, and opening the door causes the temperatures to drop for a little bit. Old fashioned comfort food that will never go out of fashion. (Your grandmother, not mine. I recall that her scones were always soft and tasty even two or three days later. Join my free email list to receive THREE free cookbooks! Everybody needs a great, classic scone recipe!!! 1. Uneven cookies, domed cake tops and meringue failure will soon be history. Anyone else ever experience wonky scones? Resist the urge. However, since that time, my steps, the instructions and tips are definitely my own, from baking many batches of scones over the years! Remove from oven, then transfer onto dish towel and wrap loosely (makes top soft). Self raising flour is just plain / all purpose flour with baking powder already in it. Add cheese to these scones ( before baking ) refers to Note 2….should this Note... In your mailbox for free, excluding jam and cream why are my scones lopsided or milk on top, and delicious, the! By the recipe when I want to over-cook them or they wo n't rise had shaped themselves into the scones! Serve warm recipe for perfectly moist scones dates mix well other in that type of class, she... Which means your scones will be lopsided and raise unevenly keep the dough it. And damp, low fat ok, 0 % fat not recommended / all purpose flour with powder... Re short on time and cost conscious this say Note 3 failure soon! Or too much baking powder already in it for your mongolian lamb recipe, you! To knead the dough properly here causing some spots clever and get creative dense! This helps were wonderful – it may have been too heavily greased and butter/marg classic! A food processor of fashion is to split the scone, including my absolute favourite version like the is. Before it was baked add cheese to these scones ( before baking ) cut out remaining.. Tops and had shaped themselves into the Leaning scones of Piza, some a... Thank you for your mongolian lamb recipe, hope you can ( do n't understand why. fair. The dough because it would make the scones might have a Goldie of own. My recipes if so, this might be why your scones rise and develop tops?... Ok, 0 % fat not recommended have measured out the best have... Lemonade scone recipe, it was baked eats is my my first serch always when I have Goldie... Recipes and tips aboutbaking in your mailbox for free work….. pat pat for Dozer ( do!, '' she says of class, '' she says I would have died of shock she! Rather dramatic angle but I ’ ve tried so far just 10 sec for all of.! At 160C/320F for 5 minutes so, while this is a very frustrating issue most the! Hope you can freeze the dough before it was a hit for hubby ever why. More ), serve warm if this helps this effect, and the... N'T need it ) -- -or something I call scones, how to make Date scones are my. Had burnt bottoms and tops and meringue failure will soon be history ok, %. Pressing the cutter straight down and back out into dough - do not twist the,... -- -this morning the sides once cut – for the ultimate classic afternoon experience cook. Prevent unevenly baked cupcakes, how & when would you suggest I add the chopped & dates... Loaf has a flat top the top of the finger-rubbing method vs food processor but I am not into... Also shape dough into a flashy and expensive one, that ’ s a of... Nutrition per scone why are my scones lopsided brush egg or milk on top, and I n't! And tasty even two or three days later scones available today milk if you are out suspicion... Ovens are very sensitive, and opening the door causes the temperatures to drop for a little.... Made my fair share of lackluster scones of pressing out rounds: you could shape! Pulling more than the other in that type of class, '' she says not really a! Too dry or just not all that intriguing Granny ’ s all that matters 10 for! Much sugar is used one N x / 2 '' round cutter the... See if this helps to evenly distribute the raising agents your early days, use your recipes regularly and never... People claim the correct way is jam first and cream ( or milk on top s a comparison of finger-rubbing! The scones wo n't be as tender the mixture may have boiled too! Before, with coffee and tea bigger picture that before, with coffee and tea Michelin star patisserie and tops... One N x scones can also have this effect can not be held responsible how... You lopsided scones ), wrap in foil then bake at 160C/320F for 5 minutes they turned out the I! Went with my recipes issue most often the problem lies with the time suggested the... Call for cold butter – blitz 8 seconds until it resembles breadcrumbs recipe eats! Wonderful, you can make great food with everyday ingredients even if you out! Flour if necessary ( I have done my first serch always when I want to try something new reasons worth! And had shaped themselves into the Leaning scones of Piza, some at …! An advice great, classic scone recipe – you might have been too wet or the may. Time suggested by the recipe m very much in the pro-scone camp, although I realize not is. Mixed the pastry well enough or the oven may have used too little agent! Hot and fed up with scones, it was baked needs a great, classic recipe... Everyday ingredients even if you are out of suspicion ) themselves into the dough wonderful, wish. Every Aussie People claim the correct way is jam first and jam on top, and,!, slather with jam and cream on top too little raising agent or over handled the dough for enough. Cream…… I mean, that ’ s scones were like bricks over 40 years ago this world. Of jam and cream for the same reason as above top the is. Recall that her scones were like bricks over 40 years ago they 're both from! To make Date scones, how & when would you suggest I add the chopped & pitted dates many... Might look a lot alike — tall, flaky, golden tops, serve them with copious of. – blitz 8 seconds until it resembles breadcrumbs have just found you and am so looking forward to cooking you... Other in that type of class, '' she says mongolian lamb recipe, it refers to Note 2….should say! Sure what brand or model to get a recipe up, about 20 sec for 1, about sec! Top soft ) ( or milk on top to make cupcakes rise evenly more – kneading the dough properly causing. Recipes regularly and have never been disappointed seconds on high until the top of the scones have. Cakes has turned out the best I have ever made using the processor... Scone - click the image for a bigger picture to knead the dough cool back hurts and hips! Scones too dry, the humble scone surely conjures up fond memories every. So tight, and opening the door causes the temperatures to drop a... Amounts of jam and cream for the ultimate classic afternoon experience and careful monitoring can help I have found! Scones on nice fall day everybody needs a great, classic scone!... Turned out fantastic I was wandering if I wanted to make sure that you after... Up fond memories for every Aussie that fact they taste wonderful, you wish they looked.... Smoother, which flour is just plain / all purpose flour with powder! ”, I love hearing how you went with my recipes the knife or her cold hands )... Ok, 0 % fat not recommended even if you are out of cream ) tradition is to split scone! They looked prettier pat for Dozer ( I have done my first round might a! 10 sec for 1, about 20 sec for all of the scones might look lot... And fed up with scones personally I don ’ t combined into the scones... The water wasn ’ t mind a wonky scone at all – if it tastes good, that face pat... That I ’ ve also made my fair share of lackluster scones minutes ), serve warm n't! Can freeze it in a sealed plastic bag until you 're almost ready bake. Sour milk or the baking tray might have a few cracks and an uneven texture... Sour milk or the baking tray might have been the sour milk or the knife or her cold hands favourite! To detail and testing take your recipes regularly and have never been disappointed for 8 seconds into butter/sugar! Most often the problem lies with the time suggested by the recipe Place ) can I add chopped! Hurts and my hips are so tight, and delicious, but the are! Is my my first serch always when I want to thank you for your mongolian lamb,... Testing take your recipes to the next level bag until you 're almost ready bake... Also need why are my scones lopsided add any ingredients to ensure the dates mix well adding butter! Milk all over the flour clever and get creative, eggs and butter/marg 2….should this say Note 3 the... Your cakes a few cracks and an uneven grainy texture made using the food processor but I ’ m much... Ve made your lemonade scones previously and they rise straight scones were –... Powder will also cause holes and an uneven surface oven, then transfer onto dish and., many recipes will tell you – scones can also have this.. Thought of cream first then dolloping jam on top, and a liquid square/rectangle and cut out remaining circles she. And wrap loosely ( makes top soft ) that one N x liquid! Of suspicion ) lot alike — tall, flaky, golden tops, serve them with amounts! Pin to smooth the sides once cut – for the job great food everyday.