by Mandy Wilks

Created on: November 27, 2010   Last Updated: November 28, 2010

Who doesn’t enjoy a good scone?

Be it a plain one filled with jam and clotted cream, a fruit scone thickly spread with butter, cherry scones or a lovely savoury cheese and walnut scone (my favourite I think!), they really are a quintessential British tea time treat, especially the famous Devon or Cornish Cream Tea.. A GOOD scone that is, however the problem is that many of the scones we get offered can be very disappointing, and yet I can’t understand why, as scones really are very simple and quick to make using just a few very basic ingredients. They are also very quick to make – in thirty minutes you can transform your simple ingredients into a plate of hot, light and delicious scones ready to eat.

I think that scones were probably one of the first things that I ever made with my mother as a tiny girl, and I have to admit (although not wanting to boast!) that I do make a mean scone, in fact I’m quite legendary for my scones! In fact lurking at the back of my cupboards are several certificates of First Prize for my scone making at local Flower and Baking shows when I was younger!

So what is the secret behind a good scone?

Well my own special tip – one drummed into me by my grandmother years ago – is to use sour milk! Believe me, this really does work, and don’t be put of by the thought of eating a scone made with sour milk – there is no nasty taste at all – the reason for the success in scone making of using sour milk is that the lactic acid in the milk reacts with the raising agent in the flour or baking powder or soda and causes the scone to rise beautifully, meaning that instead of ending up with flat, biscuit-like creations you have towering, light and delicious little treats.

This though isn’t my only tip!

The secrets to perfect scone making apart from the milk issue , I think, are add plenty of raising agent  - simply using self-raising flour alone doesn't work as well; work the dough as little as possible and, even though a little more difficult to work with, it should be soft, much softer than pastry -  it is far better to make your dough a little too soft rather than too dry; do NOT roll your dough too thin – you want to end up with a lovely towering treat, not a biscuit and finally it is very important that you put your  scones into a hot oven to cook , that way they begin to rise straight away, remember to preheat your oven for at least 15 minutes.

Scones are always

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