Something wrong with my Scones

[fdama]

To celebrate my the purchase of my new cooker, I thought i'd bake some English scones. I followed Delia's recipe. As i cant enter URL's for now, Google "Delia scones" and click on the first link.

When they were ready and left it to cool, I noticed that they seemed quite crumbly. They sort of fell apart when you apply some pressure. It did however taste like a scone but it just didnt have a scones soft-ish texture. When you want to cut it in half to put some butter or jam on it, it falls apart if not very careful. I dont think that I had overbaked them or else they would have burned. They were the right colour for a scone. What have I done wrong and how can I correct this? And also how do I get a nice shiny top on it? Mine seemed quite dull.

[phatch]

It sounds like you discovered the hard part of quick bread type doughs. How much to work them. You didn't work yours quite enough is my guess. I struggled with this issue in cooking US type biscuits. I think I'm only now beginning to get it.

My only suggestion is some more practice. Give your dough one more kneading turn and see how that batch turns out.

As to the shine, that's usually an egg wash. Beat an egg, maybe just the white and brush the dough with it before baking. Butter is good too, but gives a different effect.

Phil

[Jock]

I checked out that Delia scone recipe and it seems fine to me. Did your dough look as smooth and cohesive as it does in the photos? It may have been a bit too dry. Remember that liquid quantities in a formula can vary quite a bit depending on the characteristics of the flour on any given day.
But I agree with Phil, try kneading it a bit more to make sure it comes together.
The gloss on the scone is a matter of personal taste. I prefer the dry top myself.

Jock

[qahtan]

I make scones all the time, sweet or plain, but many years ago I was told to give the dough gentle knead together to the count of 10. try it. qahtan

http://i3.photobucket.com/albums/y58...ake/scones.jpg