To ask why I can't make scones and please give me a recipe?

[Polkadotpjs]

I have tried and failed around 6 times to make scones, each time becoming so disheartened that I've not tried again. BUT I have been craving a scone with jam and cream since February, not knowing I couldn't just pop out for one within weeks.
I can bake. I can cook. So why can't I make scones? Has anyone got a brilliant recipe (my mum told me she has a new one with Lemonade and cream??!! WTAF?
I need a big scone with dry edges not shiny
High rise, so I can break it apart , one half with butter and jam and the other with cream. Then maybe another half shared with a child. . For clarity I include images of bad scone and good scone below. Bad scone (left) is thin and shiny. Well done if you read this self indulgent nonsense. But I would love a good scone recipe Please. And any must do/ must not do tips. Like flora not butter or vice verse. Cold hands or other such shiz

[Teddypops]

Oh OP I could have written your post! I'm desperate for a good scone recipe!

[Justajot]

I made www.bbc.co.uk/food/recipes/tea_time_scones_77839 and they worked really well.

I also read www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/22/how-to-make-perfect-scones and made the rolled out dough 2.5cm tall.

[MulberryPeony]

Have you tried freezing the butter then grating it a la ruff puff pastry? Me and DD did it last time we made scones and they turned out perfect.

[Grumpbum123]

Mary berry’s is failsafe

[Thecatisboss]

I've made the BBC good food recipe which works well and the National Trust one is delicious too.

[Laurendelight]

I am great baker but I can’t do scones. It’s something to do with not handling the dough too much but I’ve not mastered it. Probably need cold hands as well..

[RNBrie]

The trick is to leave the dough really thick. Around an inch and a half.

I use delia's scone recipe. I usually do double cause it doesn't make as many as she says.

www.deliaonline.com/recipes/occasions/mothers-day/mothers-day-afternoon-tea/plain-scones

[BolloxtoGender]

www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream

This is my go to scones recipe. But I tinker with it and substitute the lemon juice with kefir, I just don't like the idea of using lemon juice...

I learn from experience that you mustn't work the dough too much/at all, just mix it and bind together, roll out on floured surface and cut.

[WeakAndWeary]

Stiff dough and a bit more baking powder than the recipe says. Mary Berry has the best recipes - her cheese scones are legendary!

[kittiesattack]

Warm the milk as well.

[Ginfordinner]

I need to know how you are making them to see where you have gone wrong.

Important things to remember:
Preheat your oven. Scones need a hot oven
Don't overwork your dough
Don't roll out your dough too thin. Don't roll it at all, just pat it flat
Use buttermilk instead of milk.
When cutting them out dip your cutter into flour, and don't twist it.

[balalalala]

I'm a big fan of Jane's patisserie - incredible recipes all round and so far I've not messed up anything when following one.
www.janespatisserie.com/2015/02/17/classic-buttery-scones/

[Ellenthegenerous]

Paul Hollywood's recipe has never failed for me.

[Gindrinker43]

You may be overworking the dough. Dont kneed and be very gentle rolling out.
Try these.
www.nationaltrust.org.uk/recipes/national-trust-fruit-scones

works for me every time, also make sure if you glaze with milk none goes down the sides as it will arrest the rise

[Lougle]

If you mix it and knead it until it's a really beautiful, smooth dough, then you'll get awful scones You really do need to just combine the ingredients, mixing as little as possible until it forms a rough dough, then roll gently until it's uniform.

When you cut the dough, you must be assertive and press straight down in one motion - if you wiggle the cutter around it crimps the edges, then they can't puff up (much the same with puff pastry).

A hot oven for a short time, not a low oven for a longer time.

[Whenasuitcasejustwontdo]

www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream I think this recipe has been linked above. Keep the circles thick and check out the tip to warm the milk and add lemon juice. Then make sure you send one to me!

[Cabinfever10]

Scones like cold hands and do not like being rerolled.
After you have made your mix put it in the fridge to rest for 20 minutes. Then roll it out handling it as little as possible, cut your scones trying to waste very little mix as remixing and rerolling wrecks it

[Flowersniffer]

I use the bbcgoodfood one linked above. Never had a problem.

[BellaVita]

Delia’s rich fruit scones all the way here - foolproof. But as @RNBrie says - double the recipe up.

[CornishTiger]

I need this too!

[Almostfifty]

Paul Hollywood's scones with bread flour work perfectly. I'm a baker, but my scones have always disappointed me, these are absolutely fabulous.

[Nocaloriesinchocolate]

National Trust book of scones everyday fruit scones

[WrongKindOfFace]

Lemonade scones are actually nice. They’re not quite the same as normal scones, and they don’t keep well, but I’d happily eat one (or three). They are better with full sugar lemonade though which is difficult to find these days.

[LittleOwl153]

Isn't there something about putting them close together on the baking tray - so they give each other support to 'grow'...

[iamyourequal]

scone making tips:

Have you butter and milk very cold.
Use slightly sour milk or sour with a squeeze of lemon.
Mix milk/egg into dried ingredients quickly and lightly using a round bladed knife.
Don’t take ages rolling and re-rolling dough.
Roll the dough out quickly and thickly, try and cut most from the first roll and definitely all from the second.
Place scones quite close together on the tin.
Bake quickly in a very hot oven.
In a nutshell: taking time and care over scones will Ruin them!
Good luck