I've been promising this on Twitter for a while now. So, ladies and gentlemen, may I present to you...
My Secrets To Fluffy, High-Rising Scones
- When rubbing the butter into the flour, use only your fingertips, in a light and swift motion.
- Handle the mixture as little as possible. Do not knead it. The more you touch the dough, the less it will rise.
- To roll out the mixture, let the weight of the rolling pin do the work; don't push down on it.
- When cutting the scones, twist the cutter. This leaves the sides of the scones open, which allows for better rising.
- Put them in a cake tin, rather than a baking tray, with each scone just touching the ones around it. This will mean they rise up instead of out.
- Don't let the milk glaze slop down the sides, as this will inhibit the rising process.
- Never open the oven door until the scones are cooked.
And here is the recipe I use:
450g self-raising flour
1 pinch salt
1 tablespoon baking powder
1 tablespoon caster sugar
100g butter, chopped and softened
Preheat the oven to 220 degrees Celcius.
Sift flour and baking powder into a medium bowl, add salt and sugar.
Rub in butter with fingertips.
Make a well in the centre and pour in the milk.
Using a fork, slowly combine the ingredients until a soft dough forms.
Turn the dough out onto a floured surface and gently press it into a disc, then roll it out until 2.5-3cm thick.
Cut shapes from the dough.
Gently re-form the dough and cut more shapes.
Place them into a cake tin, so they are just touching.
Brush the tops with a little milk.
Bake for 20 minutes or until risen and golden brown.
Eat while warm, topped with jam and cream (I make my own jam; I'll share that recipe too if anyone is interested. It's SO easy and WAY yummier than the bought stuff).
Enjoy! And I'd love to know if you have any special tips that you use.