That Paul Hollywood recipe is odd; strong flour, for scones? That's bound to make them stodgy! And five teaspoons of baking powder does seem like too much. My tip is; sour the milk a few minutes before adding it, by adding a capful of white vinegar and stirring. It will go a bit clumpy and gross, but that's fine (you could cut that out and just use buttermilk or natural yogurt instead). Then use baking power but also baking soda/bicarb. The acid in the milk reacts with the bicarb to give it a bit of extra lift, and also seems to act as a sort of tenderiser for the flour, making the scones fluffier.
I also stir everything together with a knife, and until it is only just holding together in one lump, more or less; if there are a few dry bits here and there, that's fine. I pat it out flattish rather than rolling, and cut into scones with a knife; the scones have edges and corners rather than being neat and round, but it means minimal touching and more nice crunchy edge bits.
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timeasmymeasure
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Date: 2017-06-19 03:42 pm (UTC)My tip is; sour the milk a few minutes before adding it, by adding a capful of white vinegar and stirring. It will go a bit clumpy and gross, but that's fine (you could cut that out and just use buttermilk or natural yogurt instead). Then use baking power but also baking soda/bicarb. The acid in the milk reacts with the bicarb to give it a bit of extra lift, and also seems to act as a sort of tenderiser for the flour, making the scones fluffier.
I also stir everything together with a knife, and until it is only just holding together in one lump, more or less; if there are a few dry bits here and there, that's fine. I pat it out flattish rather than rolling, and cut into scones with a knife; the scones have edges and corners rather than being neat and round, but it means minimal touching and more nice crunchy edge bits.