Scones & Soda Bread Speckling: Flour and raising agents insufficiently sieved. Incorrect proportions of bicarbonate of soda and acid (sour milk or cream of tartar). Too much sugar. Granulated sugar used.
Close texture, heavy or tough: Too little raising agent. Over-handling. Mixture too dry or too wet. Oven too cool.
Poor volume: Insufficient raising agent or cooked too slowly or over-handling.
Too pale: Top not glazed with egg or milk. Oven too cool. Baked too low down in oven. Mixture very plain.
Scones, spread and lose shape: Mixture too wet. Baking tray greased too heavily. Kneading unevenly. Twisting cutter when scones were cut.
Scones unevenly risen: Badly kneaded. Uneven pressure on rolling pin. Dough of uneven thickness.
Rough surface: Inadequate mixing. Insufficient kneading.
Cobbler topping soggy underneath: Fruit or meat mixture not hot enough when topping put on.
Girdle Scones:
Sticking to girdle: Girdle insufficiently heated or dirty.
Spreading: Batter too thin (it should only just pour from the spoon).
Pale and leathery: Girdle too cool.
Over-browned and hard: Girdle too hot.
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