A baker has shared a simple scone recipe that relies on an unusual ingredient to achieve a perfect rise every time: lemon juice. Sophie Harris, Senior Audience Writer for Spare Time, says she has made hundreds of scones over the years and now uses this go-to recipe exclusively.
Why lemon juice works
The lemon juice adds a touch of acidity to the mixture, which helps the scones rise perfectly in the oven. The combination of baking powder and lemon juice gives the scones a welcome lift and a hint of flavour once baked.
Ingredients and method
For the scones, the recipe calls for 350g self-raising flour, half a teaspoon of baking powder, 90g unsalted butter (cold and cubed), three tablespoons of caster sugar, 175ml semi-skimmed milk, a handful of sultanas (optional), one teaspoon of lemon juice, and beaten egg to glaze. Serve with clotted cream and raspberry or strawberry jam.
Start by heating the oven to 220°C (200°C Fan), then mix the flour, baking powder, and a pinch of salt together in a bowl. Add the cold butter and rub it into the flour mixture until it resembles breadcrumbs, which can take a little while but is a crucial stage.
Once combined, add the sugar and set the bowl aside. Gently warm the milk, then stir in the lemon juice and a touch of vanilla if desired. Pour this into the breadcrumb mixture and mix until a dough forms.
Baking the scones
Dust the work surface with flour and turn the dough out, kneading gently until smooth. If using sultanas, press them into the dough at this point. Use a 5cm cutter to cut out as many rounds as possible, re-rolling the remaining dough until every last bit is used.
Arrange the scones on a lined baking tray, glaze with the beaten egg, and bake for just 10 minutes. They are best enjoyed warm, straight from the oven—break one open within 10 minutes, add jam, finish with a generous cream topping, and savour every bite.
