Scones are a quintessentially British afternoon tea delicacy, typically slathered with clotted cream and jam. They're equally delicious served with generous amounts of butter or even cheese.
As a seasoned baker, I've produced hundreds throughout the years, trialling numerous recipes to perfect the outcome. While they're not especially challenging to prepare, securing an impressive rise can prove difficult. Thankfully, I discovered my preferred recipe some years back, and it's now the exclusive method I employ to create the most scrumptious scones.
The Unexpected Ingredient
It features an unexpected ingredient that ensures the bake rises beautifully: lemon juice. The combination of baking powder and lemon juice provides the scones with a pleasing lift and a subtle flavour note once baked.
Scone Recipe
For the scones: 350g self-raising flour, 1/2 teaspoon of baking powder, 90g unsalted butter (cold, cut into cubes), three tablespoons of caster sugar, 175ml semi-skimmed milk, a handful of sultanas (optional), one teaspoon of lemon juice, and beaten egg to glaze. To serve: clotted cream and raspberry or strawberry jam.
Method
Begin by preheating the oven to 220°C or 200°C Fan, then combine the flour, baking powder, and a pinch of salt in a bowl. Subsequently, incorporate the chilled butter, then work it into the flour blend until it resembles breadcrumbs. This process may require some time, but it's an essential step, so avoid hurrying through it.
When thoroughly mixed, introduce the sugar before setting the bowl aside. Then, gently warm the milk before stirring in the lemon juice and a dash of vanilla if desired. Add this to the breadcrumb blend and combine until a dough develops. The lemon juice adds a hint of acidity to the mixture, helping the scones rise beautifully in the oven.
Then, sprinkle the work surface with flour and transfer the dough out, working it gently until it achieves a smooth consistency. For those who favour sultanas in their scones, as I do, this is the moment to gently press them into the dough. Though if you'd rather have a plain scone, simply omit this stage.
Using a 5cm cutter, stamp out as many rounds as you can, re-rolling the leftover dough until it's completely used up. Place the scones on a lined baking tray, brush with the beaten egg and bake for just 10 minutes.
Best enjoyed warm, fresh from the oven. Split one open within 10 minutes, spread the jam on, top with a generous dollop of cream, and relish every mouthful.
