That Paul Hollywood recipe is just, well, bizarre with strong flour and that amount of baking power! The one I use, which I learnt off Mum, goes:-
8oz self-raising flour (yes, this is against most recipes, but we've won prizes with these!) 2oz butter/marge/other similar fat 1 egg pawful of sultanas (saves using sugar) milk to mix - if your milk has gone slightly 'off' that's the best, otherwise you can sour it with lemon juice or cream of tartar or, indeed, just use ordinary milk. Rub fat into flour. Break egg in and mix. Add milk (mix with knife, fork or, with a light touch, paws) until the dough is considerably wetter than you think it should be (this is the key to soft scones rather than fat biscuits!) Pat or lightly roll out and cut (I use a crinkly-edge shape). Cook at gas mark 6 (check after 15 minutes).
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timeasmymeasure
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Date: 2017-06-19 06:11 pm (UTC)8oz self-raising flour (yes, this is against most recipes, but we've won prizes with these!)
2oz butter/marge/other similar fat
1 egg
pawful of sultanas (saves using sugar)
milk to mix - if your milk has gone slightly 'off' that's the best, otherwise you can sour it with lemon juice or cream of tartar or, indeed, just use ordinary milk.
Rub fat into flour. Break egg in and mix. Add milk (mix with knife, fork or, with a light touch, paws) until the dough is considerably wetter than you think it should be (this is the key to soft scones rather than fat biscuits!)
Pat or lightly roll out and cut (I use a crinkly-edge shape).
Cook at gas mark 6 (check after 15 minutes).
So pretty similar to