As a baker, I've made hundreds over the years and have found the perfect recipe to get the perfect rise12:42, 07 Jul 2026Scones are utterly delightful, straightforward to prepare and can be made both sweet and savoury. You can incorporate cheese into them, or keep them plain and top them with jam and clotted cream.‌As an experienced baker, I've produced hundreds over the years, testing the finest recipes to achieve the best possible results. While they aren't particularly difficult to make, achieving the perfect rise can demand considerable patience and working out what suits you best.‌Fortunately, I discovered my go-to recipe a few years back, and it's the only one I've relied upon ever since.‌It involves including one particular ingredient, which makes the scones considerably more delicious.For the scones:350g self-raising flour1/2 teaspoon of baking powder90g unsalted butter, cold, cut into cubesThree tablespoons of caster sugar175ml semi-skimmed milkA handful of sultanas, optionalOne teaspoon of lemon juiceBeaten egg, to glazeTo serve:Clotted creamRaspberry or strawberry jam‌Method:Start by heating the oven to 220°C or 200°C Fan, then mix the flour, baking powder, and a pinch of salt together in a bowl.Next, add the cold butter until it is incorporated, then rub it into the flour mixture until it resembles breadcrumbs. This can take a little while, but it's a crucial stage, so don't rush it.‌Once combined, add the sugar, then set the bowl aside. Warm the milk, then stir in the lemon juice and a touch of vanilla, if desired.Pour this into the breadcrumb mixture and swiftly bring it together until it forms a dough. 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.‌Next, dust the work surface with flour and turn the dough out, gently kneading it until smooth.Sultanas in scones are a personal favourite, so this is the point where I'll carefully press them into the dough. However, if you prefer a plain scone, simply skip this step.Using a 5cm cutter, cut out as many rounds as possible, re-rolling the dough until it has all been used.Article continues belowArrange the scones on a lined baking sheet, glaze with the beaten egg and bake for just 10 minutes.There's nothing quite like enjoying scones warm straight from the oven, so break one open within 10 minutes, add the jam, top with the cream and tuck in.