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I used to be very good at baking but I have tried twice to bake oatmeal cookies and tonight tried oatmeal scones. All failed. The dough is extremely dry and won't stick together. In all cases I checked again and again to make sure I had the correct measurements. I know I got them right. The scones did not rise. I can't figure out what is the matter! I tried to eat one but it was like hardtack.
Scottish Scones:
1-3/4 c oatmeal
1-1/2 c flour
1 TBSP baking powder
1/3 c milk
1-1/4 c sugar
1/2 TSP salt
1 egg
1/4 c melted butter
Mix dry ingred, add beaten egg, butter and milk. Don't over mix.
roll out and make squares
425 for 12 minutes
Is there anything wrong with the recipe? Is the oatmeal supposed to be cooked into porridge first?
Could it be the baking powder is bad?
The wet to dry ratio seems off - not enough wet ingredients. Also, does the recipe specify what kind of oats to use? There are quick oats, rolled oats, steel cut oats.
The wet to dry ratio seems off - not enough wet ingredients. Also, does the recipe specify what kind of oats to use? There are quick oats, rolled oats, steel cut oats.
I agree about the wet/dry ratio--here's a receipt from Pillsbury and if I calculate correctly the milk is double that in OP's recipe.
I once made the cookie recipe off the side of the Quaker quick oats box and people who ate them ranted and raved about them to such an extent that I wondered if they'd ever eaten a home baked cookie in their lives. You might check their site for a scone recipe and compare to the one you have.
Last edited by NYC refugee; 02-14-2021 at 01:22 PM..
The wet to dry ratio seems off - not enough wet ingredients. Also, does the recipe specify what kind of oats to use? There are quick oats, rolled oats, steel cut oats.
Aside from the wet-dry ratio, baking powder can go dud surprisingly fast, especially in humid conditions. It has a dry acid and a dry base that make the gas when mixed, moistened, and heated. The dry mix undoubtedly limited the reaction and rise, but age could also be a factor.
When making a dough, try to remember the characteristics of it for the next time you make the recipe. Many baking recipes need a tweak if the weather is hot or cold, the flour or dry ingredients have absorbed moisture from the air, and so on. The dough will tell you when it is happy far better than a cookbook.
If the recipe called for only a 12 min bake, it likely called for rolled oats. Steel cut take a longer time to cook properly.
Quite a difference between my recipe and this one!
When I tried to make the cookies a while back the same thing happened and I was using a recipe I found on line. What are the chances that both the cookie and scone recipes from different publications would be wrong! Oat conspiracy! lol
Thanks!
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