Sophie Harris, a senior audience writer and experienced baker, has revealed her secret to achieving the perfect rise on scones every time: lemon juice. In her recipe, she explains that the acidity from lemon juice, combined with baking powder, gives scones a welcome lift.
The Key Ingredient for Fluffy Scones
Harris swears by adding one teaspoon of lemon juice to the milk before mixing it into the dry ingredients. She states that 'the lemon juice adds a touch of acidity to the mixture, helping it rise in the oven.' The pairing of baking powder and lemon juice is what creates that ideal texture.
Full Recipe and Method
Harris provides a complete recipe for her scones, which makes small, perfectly risen treats. The ingredients include 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 for glazing. The scones are served with clotted cream and raspberry or strawberry jam.
The method begins by preheating the oven to 220°C (200°C fan). Then, mix the flour, baking powder, and a pinch of salt. Rub in the cold butter until the mixture resembles breadcrumbs, which Harris says 'can take a little while, but it's a crucial stage, so don't rush it.' Stir in the sugar, then gently warm the milk and stir in the lemon juice and a touch of vanilla if desired. Pour the liquid into the dry mixture and quickly bring together into a dough. Dust the work surface with flour, turn out the dough, and knead gently until smooth. If using sultanas, press them in at this point. Cut out rounds with a 5cm cutter, re-rolling scraps. Arrange on a lined baking tray, glaze with beaten egg, and bake for just 10 minutes. Harris recommends enjoying them warm, straight from the oven, broken open within 10 minutes, topped with jam and cream.
Why This Recipe Works
Harris notes that while scones are not difficult to make, achieving the perfect rise can require patience. She stumbled upon this recipe several years ago and has relied on it ever since. The combination of baking powder and lemon juice ensures a consistent, fluffy result. She also suggests that scones can be made sweet or savoury, with cheese or plain, but her favourite is with sultanas.
