An experienced baker has shared the secret to achieving perfectly risen scones every time: lemon juice. Sophie Harris, a baker who has made hundreds of scones over the years, says the acidity from lemon juice reacts with baking powder to give scones a welcome lift in the oven, resulting in a light and fluffy texture.
The Key Ingredient
In her go-to recipe, Harris adds one teaspoon of lemon juice to the milk before mixing it into the dry ingredients. She explains: "The lemon juice adds a subtle acidity to the mixture, helping it rise in the oven. The pairing of baking powder and lemon juice gives the scone a welcome lift, achieving that perfect rise."
Recipe for Perfect Scones
Ingredients:
- 350g self-raising flour
- 1/2 teaspoon of baking powder
- 90g unsalted butter, cold and cubed
- Three tablespoons of caster sugar
- 175ml semi-skimmed milk
- One teaspoon of lemon juice
- A handful of sultanas (optional)
- Beaten egg, to glaze
Method:
Preheat the oven to 220°C (200°C Fan). Mix flour, baking powder, and a pinch of salt in a bowl. Rub in the cold butter until the mixture resembles breadcrumbs. Add the sugar and set aside. Warm the milk, then stir in the lemon juice and a touch of vanilla if desired. Pour into the breadcrumb mixture and quickly bring together into a dough.
Dust a work surface with flour, turn out the dough, and gently knead until smooth. Press in sultanas if using. Using a 5cm cutter, cut out rounds and place on a lined baking sheet. Glaze with beaten egg and bake for 10 minutes.
Tips for Success
Harris emphasizes not to rush rubbing the butter into the flour, as it is a crucial stage. She also recommends enjoying scones warm from the oven, within 10 minutes of baking, with jam and clotted cream.
