How do I make whopping scones?

[Teapot74]

Followed a recipe yesterday. 225g sr flour, 40g butter, 150ml milk, 25g sugar, pinch of salt.
Made 8 scones. pushed gently to thickness of my hand. (just over if anything)
Admittedly put them in the wrong aga oven (baking not roasting)
They were v tasty. but didn't rise much at all.
What do I do for bigger ones? Double the thickness of the dough?

also used flat beater on kithenaid and think I should have used dough hook or would I be better off by hand?

Following!

Scones don't generally rise much, do they? If they rose too much the texture would be more cakey and less sconey.

I use Delia's recipe, and even though she says to use SR flour mine didn't rise the first time. Now I whack in some baking powder and they rise beautifully. I make sure they are about 3cm thick when I cut them, and they rise to about 6cm, so plenty of scone to cut in half and butter.

Cut them very thick - about 1 1/2 inches. I found that using buttermilk to bind made them lighter.

guardian best scone recipe link

Scones need minimal mixing - fat rubbed into flour by hand then quick addition of the liquids.

I use the rachel allen recipe with extra cream of tarter, and they rise beautifully.

I am from Devon, prefer no fruit in them, no butter on top and jam OVER the cream.

I make brilliant scones. They rise whether I make them by hand or use the food processor to crumble the flour and butter. But it's the recipe - not my baking prowess! I use a Nigella recipe called 'Lily's Scones' and it includes bicarbonate of soda and cream of tartar. If you are using 500g plain flour, the recipe says to use 2 tsp bicarb and 4 1/2tsp cream of tartar. I think that's too much and have cut it down to 3 tsp cream of tartar. The scones rise every time.

Yep, SR flour, and raising agent (bicarb for me)

Just marking my place so we can have scones for after school snack one day this week!

Another vote for Nigella's scones.

bicarb - and stand well back!

Could someone post a link to the Nigella recipe as I found a couple

Bumping for anymore...

I also use Nigella's Lily's Scones recipe, it always comes out well. Mix as little as possible by hand, if you overwork when the liquid is added they don't rise well. I use the full amount of cream of tartar which does seem like a lot, but they work. They need to be rolled out thick as the previous posters said.

Marking place as longing for big fluffy scones instead of the small hard disappointments I tend to produce....

I just use SR flour, butter/margarine and then a little milk (they taste eurgh with bicarb IMHO)

The trick is to handle it all as little as possible - rub butter into flour and then bind with milk - just use the tips of your fingers to gather together and knead as little as possible until you have a coherent ball, then flatten gently with the heel of your hand until you have the right thickness. I expect my scones to almost double in height, they should be absolutely feather-light