Good results come from scone dough rolled to a thickness of 3/4 to 1" or 2 to 2 1/2 cm high. This comes from experience, the picture with this recipe and comparing several other recipes,
This allows for rising when the scone bakes, some air pockets, flakiness.
But if this height sounds too low or too high for your taste, roll out one or two sample scones at different heights, bake them as a test and taste the results. Then do the rest to match the one you preferred.
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This comes from experience, the picture with this recipe and comparing several other recipes,
This allows for rising when the scone bakes, some air pockets, flakiness.
But if this height sounds too low or too high for your taste, roll out one or two sample scones at different heights, bake them as a test and taste the results. Then do the rest to match the one you preferred.