Scones rise more evenly when a teaspoon of lemon juice is added to the dough before baking, according to a seasoned baker who has refined her recipe over years of testing. Sophie Harris, Senior Lifestyle Reporter, shares the ingredient that guarantees a consistently good rise every time.
The Unexpected Ingredient
The secret is lemon juice. Its subtle acidity helps scones achieve a beautifully even rise, while also imparting a delicate depth of flavour once baked. The combination of baking powder and lemon juice provides a pleasing lift.
For the scones, you will need 350g self-raising flour, half a 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. Serve with clotted cream and raspberry or strawberry jam.
Method for Perfect Scones
Preheat the oven to 220°C (200°C Fan). Combine the flour, baking powder and a pinch of salt in a mixing bowl. Rub in the cold butter until the mixture resembles fine breadcrumbs—this stage requires patience but is vital. Stir in the sugar and set aside.
Gently warm the milk, then add the lemon juice and a little vanilla if desired. Pour the liquid into the breadcrumb mixture and bring together until a dough forms. Lightly flour your work surface, turn out the dough and knead gently until smooth. If using sultanas, press them into the dough now; otherwise, omit this step.
Baking and Serving
Using a 5cm cutter, stamp out rounds, re-rolling scraps until all dough is used. Place on a lined baking tray, brush with beaten egg and bake for just 10 minutes. Best served warm, straight from the oven—split open within 10 minutes, spread with jam, top with cream and enjoy.
