High Rise Scones?

Plain flour and lots of baking powder. Been making these for 20 years and been asked for the recipe so many times because they rise so much. Cheese scones great too. I use a 6cm cutter. Great for Cornish Cream and homemade strawberry jam. I feel baking session coming on. Good luck.

I’m interested to see both plain and SR flour mentioned. My DM’s recipe used plain flour, bicarb and cream of tartar and worked for years. Recently my scones have been flat although taste ok. So next time I will try the SR flour and egg version and see if they are any better. Everyone else’s scones always look so much better than mine.

I use Buttermilk in the mix to make scones, they always come out great.

Mary Berry uses the same recipe as me. But I don’t weigh anything.

I'd just like to add that I read the heading at first as "high risk scones" and I wondered...

Thanks molly I'll get onto that. I'd love to have a copy again.

Thank you Woodmouse is that a recipe from one of the Hamlyn Cookbooks?

I always keep at least one pack of Greens Scone Mix, in case of sudden need!

All good tips here. Another is to make sure that when you glaze the tops of the scones, none of the glaze runs down the sides. It makes a difference!

My scones used to be like rock cakes until I stumbled on the National Trust scone recipe since when I haven't looked back and am always complimented. Google the recipe and your problem solved.

I use Mary Berry’s recipe. Never lets me down. I think the secret is also to not handle the dough too much.

Have recently reduced carbs so ordinary flour is out. My scones are suffering if I use coconut flour, and little better with almond flour. I'm going to try the yogurt, and the milk and yogurt warming. Anyone had success with other flours for scone-making?

I have three Bero books and each time I buy a new one, some of the previous recipes have been removed and new ones added.

Gosh Carillion I still have my original Bero book

I use the Lemonade recipe, works everytime, lovely light, rich scones, I've also used cherries and mixed fruit no problem x

Oh thanks just spent a lovely time (Should have been doing housework!) with a nice cuppa looking at Be=Ro website recipes and ordering book

Some good a here but I don’t think anyone has mentioned the glaze. If any milk drips down the sides, the scones don’t rise. Happy baking.

All of the above with a tweek-
Warm the milk slightly then add a good squeeze of fresh lemon juice to it.
Seems to result in a good rise every time!
Must go and make a batch now you’ve all put the idea in my head! Enjoy

dragonfly have been on the BE-RO website and worked out to try and find the edition of the book my Mother had that I remember as a youngster... think I'd need to find the 32nd edition!!?

We do scones for the National Garden Scheme teas. As Grey duster says they need eggs.

Scones 25 to a mix.

1kg SR flour
250 g Butter
4 tsp baking powder
4 eggs
250 g sugar
Milk to bind.

200 fan oven; 220 other oven for 10 – 12 mins. Cut with 2.5 inches or 6.4 cm diameter ring

Thank you Emily got the gateau flour an hour ago and have some baking powder which I brought back last time I was in the UK so I'm going to re-read the thread now and use the fab tips that are there then...I'm good to go! (Also! Bought some Le Lait Ribot, Lait Fermente which I think is a substitute for full milk/ buttermilk)

Instead of buttermilk (or sour milk), I have sometimes used yoghurt which worked very well.

I don't cut mine. I pat the sour milk scone mix into big rounds and score into 6s. They are triangular like shortbread fans.

Diana Henry wrote about the best scone recipe ever which is an American recipe. It was in Waitrose newspaper two weeks ago and I guess you could just look it up.

Just to add, I always just use "ordinary" milk, and as others have mentioned, never roll, just pat into shape.