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

As everyone says, don’t overwork. I’d also suggest using kefir in place of buttermilk, it makes amazing scones.

Don’t twist the cutter when you get them out!

I second the Nigella recipe. It contains cream of tartar which gives the scones a lovely softness and lightness and they rise really well.

This scones recipe is lovely:
www.bbc.co.uk/food/recipes/sultanascones_1286

I always made hockey pucs until my mum gave me Delia's scone recipe, even DD can make them now!
www.deliaonline.com/recipes/occasions/mothers-day/mothers-day-afternoon-tea/plain-scones
I use stork as we always have it and normal caster sugar and they go in an instant in this house!

This thread is hilarious! I honestly never knew scones were such a demon for people! Here in NI everyone makes scones - some better than other admittedly, but they are such a staple. My kids make them all the time and they always get a good rise and taste great - I would say all my DC were independently making damn good scones no later than age 10.

I tried to make scones yesterday. Tasted all right, but weren’t very scone-line looking.

Dc likes baking, so set him a challenge to make some today.

I’m baffled now as to
Cold milk
Cold milk with squeeze of lemon or lime
Cold milk and yoghurt
Warm milk
Warm milk with squeeze of lemon or lime
Cream of tarter

Lemonade scones

Dry dough
Moist dough

I have learned not to roll just pat into thick lump
Don’t twist the cutter as it stops the rise - this was a eye opener I didn’t know that
Same as if egg wash drips down the sides

Thank you everyone. Great post OP.

Guess I need to try all the milk variations.

Another vote for Paul Hollywood scones. Tried others but these rise the best.

I’ve just made scones at 7am

Things to make your scones rise,

Curdle your milk with lemon juice, or use gone off milk.
Do not over mix
When you use cutter..DO NOT TWIST. Press down lift up.

Award winning baker here

I literally have the opposite problem: I am too good at making scones.

I try not to, as white flour just bloats me up.

Although I do make wholemeal cheese scones occasionally to have with soup (and slathered on butter)

Nigella’s Lily’s scones are the best I’ve ever made, I’ll have to make some today now!

My white recipe uses buttermilk but I also sub for natural yogurt and milk

@ToastedHaMSandwich, the lemon, yoghurt and cream of tartar all have the same effect, which is to create some acid which helps the rise. This is also why a lot of recipes use buttermilk. Warming the milk just makes that reaction happen a bit more quickly.

poster BikeRunSki
Thank you

I use the kiwi recipe. Its got no sugar in it but is nice and easy. I don't kneed, just bring the dough together with a knife then shape into a rough oblong and cut it. The scones are rustic but rise well. I usually make 1/2 or 1/3 of this recipe.

kiwi scones

Nigella’s scones are the best. I used to make hundreds for a school fete, and this was the best recipe by far. Light and fluffy. Also, don’t roll them out too flat. I couldn’t make them either until I tried Nigella’s recipe. The cream of tartar makes a big difference.

Biro book or paul hollywoods

Natural yoghurt and milk

Barely handle the dough and cut them thick, as others have said.

My auntie also taught me to kind of stretch them up on the sides as you place them on the baking tray. Kind of lifting them back up where the cutter pressed through the dough.

100% the BBC Good Food one linked above.
I don't bother rolling it with a rolling pin just sort of squash it a bit but leave it really quite thick. I use a glass to cut them as my cutters have all vanished. They've been very yummy.

There were some great tips on another thread earlier this week.

Forget buttermilk, lemonade etc. Self raising flour, a pinch of salt, butter (not margarine or other baking spread), sugar (does not have to be caster, granulated works just as well), egg and milk. I use the BeRo recipe. Hot oven 200°C fan for 15 minutes.

Don't overwork the dough and roll out to 2-3cm thick.
Don't twist the cutter.
Put on the baking tray upside down.

If the recipe says it makes 12, it won't. They will be like biscuits. Make 6 and be generous.

Tips from many years teaching scones:

Dough needs to be just soft without being sticky. Don't overdo the milk.
Only knead enough to bring dough together ie about 10 seconds. Don't linger over scone dough/handle too much.
Don't roll scones ever.Lightly smooth with hand
Height of dough about distance from end of thumb to first joint (surprisingly similar in most people!) If unsure always go high.
Don't twist cutter. Use a small cutter.
Hot oven
A good scone should have a natural 'split' on the side

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