My sister in law on the other hand is a fantastic scone maker, she has the knack! So, last time I visited I asked what her secret was and it came down to, among other things, adding more baking powder!
I have toyed with a number of recipes and adapted them all until finally I came up with this one, which worked magnificently! These were light and got plenty of height on them and were demolished in no time! The basic recipe follows and for the cheese version I added 1c grated cheese, 2 tbsp whole grain mustard and 1/3 c of finely chopped spring onions. For the raisin version I added 3/4 c raisins, 2 tsp cinnamon and 2 tbsp sugar to the mix. Usually I would sprinkle with cinnamon sugar as well, but forgot this time!
Basic scone recipe (makes 12 large scones)
3 c SR flour
3 tsp BP (yes I added it on top of the SR flour!)
200 ml cream
250 ml lemonade
Set oven to 220 C. Sift dry ingredients into a bowl. Beat egg into cream and add with lemonade to dry ingredients. (add in your variations before the wet ingredients) Mix with a knife to just bring together, turn onto floured bench and knead lightly, adding more flour if needed. Pat out to approx 2cm thickness and cut out shapes, then place on a baking paper lined tray. Bake in middle of oven for 12-15 mins or until golden brown. Remove from oven and place on cake rack to cool. Split and slather with butter before devouring!
Cheese, spring onion and whole grain mustard scones:Raisin and cinnamon scones: