I’m a baker — I add 1 unusual ingredient to my delicious scones for the perfect rise

Importance Score: 2 / 100 🟠

While they are straightforward to prepare, it’s important to exercise patience—especially when it comes to their rising. Fortunately, I have discovered a foolproof recipe that I’ve been using ever since. Regardless of whether you prefer jam or clotted cream first, this recipe is incredibly easy and includes the addition of lemon juice, which significantly enhances the scones’ flavor.

Ingredients

For Preparation

• 350g (2 ⅔ cups) self-raising flour
• ½ teaspoon of baking powder
• 90g (⅓ cup) butter, cold and cubed
• 3 tablespoons of caster sugar (or fine white sugar)
• 175ml (¾ cup) of semi-skimmed milk
• A small handful of sultanas, optional
• 1 teaspoon of lemon juice
• Beaten egg, for glazing

For Serving

• Clotted cream
• Raspberry or strawberry jam

Methods

Begin by preheating the oven to 220°C (200°C fan). In a mixing bowl, combine the flour, baking powder, and a pinch of salt.

Introduce the cold cubed butter and work it into the flour mixture until it resembles coarse breadcrumbs. Stir in the sugar.

Warm the milk gently, then blend in the

Transfer

Pour this mixture into the dry ingredients and quickly combine. The lemon juice adds a mild acidity that activates the rising agents in the flour and baking powder, ensuring a perfect rise.

Lightly dust a work surface with flour. Tip out the dough and gently knead it until smooth.

Enhancements

If you enjoy adding zest, gently integrate the sultanas into the dough at this stage.

Using a 5cm (2-inch) round cutter, cut out as many scones as possible. The dough may need to be rolled out again slightly, but the scones should be thick.

Place the scones on a parchment-lined baking sheet, brush with the beaten egg, and bake for approximately 10 minutes.

Personally, I find that scones are best savored warm. Split one open and spread with jam first, followed by a generous dollop of clotted cream.