Scones are a British classic, versatile enough for both sweet and savoury preparations. Whether studded with cheese or served plain with jam and clotted cream, achieving the perfect rise can be a challenge. Sophie Harris, a senior lifestyle reporter and experienced baker, has tested numerous recipes over the years and finally settled on one that consistently delivers.
The Secret Ingredient
Harris reveals that the key to flawless scones is an unexpected addition: lemon juice. The acidity reacts with baking powder to create a gentle lift, ensuring the scones rise evenly without becoming dense. "The pairing of baking powder and lemon juice gives the scone a gentle lift, achieving that perfect rise," she explains.
Ingredients and Method
For the scones, you will need: 350g self-raising flour, 1/2 teaspoon of baking powder, 90g unsalted butter (cold, 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. Serve with clotted cream and raspberry or strawberry jam.
Preheat the oven to 220°C (200°C Fan). Mix flour, baking powder, and a pinch of salt. Rub in the cold butter until the mixture resembles breadcrumbs—a crucial step that should not be rushed. Stir in the sugar and set aside. Warm the milk, then add lemon juice and a touch of vanilla if desired. Pour into the flour mixture and bring together quickly to form a dough.
Shaping and Baking
Dust a work surface with flour, turn out the dough, and knead gently until smooth. Press sultanas into the dough if using. Using a 5cm cutter, cut out rounds, rerolling scraps until all dough is used. Arrange on a lined baking tray, brush with beaten egg, and bake for 10 minutes. "There's nothing better than a warm scone fresh from the oven," Harris says. Split open within 10 minutes, add jam and a generous dollop of clotted cream, and enjoy.
