This is another important point in the process; the specific technique you use here will also determine how well and how evenly your scones rise. Dip a 2 1/2" round biscuit cutter in flour and cut ...

Cut to shape with a knife or scone cutter. Place the scones on a lined baking sheet and brush the tops with milk. Bake for 20 minutes until risen and golden brown To check they are done ...

Don’t roll the dough too thinly or you will end up with crunchy biscuits instead of fluffy scones. Using a medium-sized cutter (about 4–5cm/1½– 2in diameter) cut the dough into circles ...

Fans of a traditional scone will love Bread Ahead’s classic mixture, while Cutter & Squidge have created a savoury twist on the original with smoked cheese, parmesan and black pepper.

Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones. Brush the tops with milk ...

There are many scone recipes online nowadays, but many of them overcomplicate it more than needed. A typical scone recipe requires six ingredients, like Mary Berry’s for example, but this can be ...