Scones are a simple form of bread that relies on a chemical raising agent to give them their light texture. They are best eaten newly made.
Ingredients
Flour: To give scones their light open texture a `soft’ flour with a low gluten content is used. (Gluten is what gives yeast breads their elasticity and firmness.) Both plain and self-raising flours are soft flours never use strong white flour. Wholemeal flour is also good for making scones.
For the lightest scones use plain flour with a mixture of bicarbonate of soda and cream of tartar in the proportions of 8 oz (225g) plain flour to 1 level teaspoon bicarbonate of soda (alkali) and 2 level teaspoons cream of tartar (acid).
Or use plain flour and baking powder in the proportions of 8 oz (225g) plain flour with 4 level teaspoons baking powder. Self-raising flour may be used but always add baking powder in the proportions of 8 oz (225g) self-raising flour to 2 level teaspoons baking powder.
Raising agent: Bicarbonate of soda is the chemical substance which causes scones to rise in the oven. It activates immediately on the addition of a liquid which is why scones must be quickly mixed and put straight in the oven. If used alone without a neutralizing acid substance the resulting scones would have a very unpleasant taste. So cream of tartar, which is acidic, is used together with bicarbonate of soda. The most convenient way to add both of these ingredients to the mixture is to use baking powder, a substance containing both the alkaline bicarbonate of soda and an acid reacting powder such as cream of tartar.
Liquid: Buttermilk or sour milk provide some of the acid required to neutralize the bicarbonate of soda so the proportion of cream of tartar is reduced when these liquids are used. Otherwise, ordinary milk is used. With cheese scones, water is used because the cheese contains milk.
To make scones richer and lighter add 1 egg to the milk but reduce the amount of milk by about 4 tablespoons.