Sophie Harris, a senior lifestyle reporter and experienced baker, has shared her tried-and-tested scone recipe that guarantees a perfect rise. After making hundreds of scones over the years, she swears by a single additional ingredient: lemon juice.
The Secret to Better Rise
According to Harris, the key to achieving a taller, fluffier scone lies in the reaction between baking powder and lemon juice. "The lemon juice adds a gentle acidity to the mix, helping it rise properly in the oven," she explains. "The pairing of baking powder and lemon juice gives the scone an extra lift for that ideal rise."
Ingredients for the Perfect Scones
For the scones, you will need:
- 350g self-raising flour
- 1/2 teaspoon of baking powder
- 90g unsalted butter, cold and cut into cubes
- Three tablespoons of caster sugar
- 175ml semi-skimmed milk
- A handful of sultanas (optional)
- One teaspoon of lemon juice
- Beaten egg, to glaze
Step-by-Step Method
Start by heating the oven to 220°C (200°C Fan). 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. This is a crucial stage, so do not rush it. Once combined, stir in the sugar and set aside.
Gently warm the milk and stir in the lemon juice, along with a touch of vanilla if desired. Pour the mixture into the breadcrumb blend and quickly bring it together until a dough forms. The lemon juice reacts with the baking powder to create extra lift.
Dust your work surface with flour and turn out the dough, kneading gently until smooth. If using sultanas, work them into the dough at this point. Use a 5cm cutter to stamp out rounds, re-rolling scraps until all dough is used. Arrange on a lined baking tray, brush with beaten egg, and bake for exactly 10 minutes.
Serving Suggestions
Harris prefers to eat her scones warm, straight from the oven. "Split one open within 10 minutes, spread on the jam, then add the cream before tucking in," she advises. The result is a small but perfectly risen scone, ideal for a classic cream tea.
