If you want to know how to make scones, the trick to making them with a good texture is not to handle them too much. As tempting as it is to just twist and turn that sticky dough – give yourself a talking to and resist doing it.
The more you squish, bash and roll the dough, the less likely the scones are to rise well in the oven.
Scones are always best eaten warm and fresh, but you can freeze them if they have properly cooled down. I remember my grandmothers scones which actually used to come out much lighter in consistency than mine, but I have no idea what recipe she used. I keep trying and tweaking to see if I can make ones like hers. Other people don’t notice though and seem to think these scones turn out well.
If you only have self-raising flour, you can use that, but reduce the amount of baking powder you use to about half.
I am actually tempted to try self-raising flour with the full amount of baking powder, but that might be a step too far.
I wanted very small scones for lunch bags so I made 24 with this batch. For good sized scones, make sure you cut out approximately 2 – 3″ rounds, with about half an inch or so in depth. You might get 10 – 15 larger scones from this size of batch.