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Am trying to figure out why Scones / Baking Powder Biscuits do not rise. What temp. should oven be? They do not rise or get brown. I still eat them of course, yummy with butter, even yummier with Jam and Cream. But would look better if risen and browned. All help will be appreciated.

I'll try to help. With the baking powder biscuits, make sure the baking powder is fresh. Mix the dry ingredients; cut in margarine with a pastry cutter or two knives. Another thing might be that you are not roling them or dropping them (drop biscuits) high enough. Roll then cut , they should be 1/2inch to 3/4 inch high. Bake in a very hot oven, 450 degrees. If you like them soft, place them on the baking pan almost touching each other. With the Scones, make sure dough is 1 inch thick. The temperature I think is 375 degrees. You can allow the dough to rest 10 to 15 minutes before putting them on the pan that goes in the oven. I hope this information is helpful to you. Good luck and happy baking! Let me know how it goes. Sincerely, moose

Thank you Moose for the hints. Don't make scones very often, but next time will try the higher temp. My recipe calls for 180c / 350f.

Also, check what you are using to cut them out? If the edges aren't very sharp (say if you are using a cup/glass to cut the rounds out) it will pinch down the edges and affect how high they rise. The biscuit cutters that are like round cookie cutters are sharp/thin enough to not pinch the edges down much at all. <img src="/images/graemlins/smile.gif" alt="" />
Just a little something else to check even though the other suggestions were more than likely what you needed to fix the problem. <img src="/images/graemlins/smile.gif" alt="" />

Do you have a HOT oven 210�C or ( 400�F)

I don't know if you scone mixture is diffrent to ours here in australia but I can tell you what my grandmother used to do and I swear it works!

when you add the butter,mix it in with the fingertips until it resmebles a dry biscuit crumb mixture, always use the flat side of the knife when you are chopping in the rest of the ingrdients, make sure you oven is at around 180 degrees (sorry dont' know what that is in Farneheits) NEVER POUND OUT <img src="/images/graemlins/frown.gif" alt="" /> the dough always gently work it out <img src="/images/graemlins/tongue.gif" alt="" /> as you loose the air on that one. Make sure you have a sharp cutter preferably a metal one, cook the scones in a cake tin with sides, make sure they are packed in tightly but not squashed as they won't have room to spread they will have to go up. And always use the freshest ingrediants possible! I had no luck until I asked my grandmother and they are delicious! Good Luck with it! <img src="/images/graemlins/wink.gif" alt="" />