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

My tip is as soon as the wet ingredients, hit the dry ingredients, work it together gently but quickly. Less time handling the mixture the better! It really really helps make them light and fluffy and rise well!

I use my late mum's recipe which is as simple as it gets. Ratio of ingredients 8 flour to 2 butter to 2 sugar and 2 sultana. 1 egg beaten with good splash of milk. Needless to say the recipe was originally in ounces. Rub flour and butter, mix in sugar and fruit and add liquid until it just binds. Pat out to inch tall and as others have said, don't overwork. Gas 7 (220C I think.) 12 mins. I can get them made, baked and the washing-up in 20 mins so perfect for fast dessert etc and not too much sugar.

Handle your dough as little as possible

I can't do anything like scones or biscuits or pastry. My hands are too warm.

My absolute best tip is to put the dough in the fridge for a couple of hours before you roll and cut them, oh and handle the dough as little as possible.

They don't really rise very much you need to cut them so they are almost as thick as the actual scones

I agree with a quarter fat to flour and then I treat it rather like shortcrust.

Nigellas lilys scones are failsafe. She uses trex and butter, but they work great with just butter too.

heat the lightly floured baking tray for about ten minutes before putting scones in to bake.
I could never get scones to rise until I tried this!!

When you brush with egg, do not let it dribble down the sides as it inhibits the rise. I always double brush. Brush. Dry. Brush.

Always light, fluffy, perfect scones using a very old Marguerite Patten recipe.

Easiest 15 min recipe ever throw a handful of raisins in if you want fruit scones.

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

It's one of the only things I can bake.

My grandmother taught me in the 1970's and it still works today. So well that a friend who ran a local cafe asked me to make her scones.

Easy to adapt and make cheese scones too.

Four cups self raising flour
1/3rd of tub of margarine
Half cup of sugar
Good pinch of salt
300ml milk, skimmed is best but any will do.
Squeeze of lemon. (Teaspoon )

Everything cold.
Preheat oven to hot (200oC)
Squeeze lemon into milk and let it curdle.
Rub in Marg flour
Stir in salt and sugar
Mix in milk using a knife but not all.
If the dough comes together and is not too wet, add the rest.
Should be moist dough.

Never roll scone dough, pat it. The less you handle it and squash it the better.

Need to be a deep dough about 1.5 inches.

Cut clean circles with a cutter or upside of a glass. You can egg wash at this stage but I don't bother.

Bake on tray sprinkled with flour to stop sticking.

They take between 13-16 mins depending on wetness of dough. You can tell when they are ready by listing and tapping the bottom. If they sound hollow and are golden and risen they are ready.

To make cheese scones, omit the sugar.
Add in extra strong grated cheddar. I use four handfuls. Two mixed in in place of sugar and two to pat into the dough to form a cheesy crust.
My other secret ingredient is onion powder. It's delicious in cheese scones, but quite hard to get.

www.epicurious.com/recipes/member/views/fortnum-masons-scones-52822691

I make these ones fairly often, and I live them.

I swear you're all evil now all I want is scones

FIL is a baker and told me not to roll the dough, just shape it and leave it really thick. I've finally managed to start making decent scones after never being able to. I just used a basic recipe from the internet but the technique is what has changed mine. I used to mix the milk a bit at a time but now I make a well in the middle and pour it all in, then mix from the sides whilst turning the bowl. FIL also said not to work with the dough too much and keep the movements light when doing the breadcrumbing bit at the start.

Nigella recipe for Lilly’s scones. Oversized scones that split perfectly when pulled apart. X

From domestic goddess book I think.

I use the recipe from the Bero book.

Lemonade scones are great and recipe is easy to remember 3 cups flour, 1 cup cream, 1 cup lemonade. Don’t roll, don’t twist the cutter and make sure your scones are crowded together on the tray not spaced apart

Check the expression on your baking powder. If is old or was exposed to airvand humidity to long it can really effect how things rise.

Warm the milk and add a squeeze of lime to it

Same as a few posters have mentioned:

Cold butter
Just combine the ingredients with a light hand - don't knead
Don't use a rolling pin - just lightly form the mixture with hands
Dip the cutter into flour and press through without twisting
Don't over bake.

I use BBC Good Food recipe for cherry scones made with buttermilk and it is foolproof. The scones melt in your mouth. I'm going to have to make some in the morning!

Lemonade scones are not so daft if you think about it. Lemonade provides carbon dioxide (raising agent) and sugar; cream provides fat (butter) and milk.

I make American short cakes for sweet scones. Very easy and delicious. I can't be arsed to get out of bed for the quantities right now but its:

flour (I use SR cause it's easy),
butter - rubbed in
Tablespoon sugar
Milk - cold straight from the fridge (never crossed my mind it could be any other way tbh)

I combine with a metal spoon, the dough is very soft. Flour surface, roll thick, cut and oven for 10 minutes. I've never put butter on them but jam and cream is perfect.

The test of baking in my house is if the mix tastes good pre cooking, it's going to be fine.

This is really helpful. I have never made a good scone so hopefully some of these tips and recipes might help. Love a good scone