My youngest daughter and I made some scones last week. I was pleasantly surprised at how they turned out!
The recipe advised caster sugar but we only had brown. My daughter promptly poured far too much in the bowl! It was then a battle between water and self-raising flour to get the consistency right.
Once in the oven, the scones were soon browning on the outside (Courtesy of being pasted with egg) but probably needed just a little more time to cook through. Lesson learned… keep them really small as obviously they expand in the oven.
In recent times, I haven’t baked as much as I often used too. It was great to do so with my daughter and important prep. for my wife’s birthday cake!