04/06/2026
3 RULES THAT YOU NEED for Scones or Biscuits that I made this mistake with for years!
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The secret is in the technique:
Grate frozen butter: Forget “room temp.” ICE COLD butter creates steam pockets, which creates the layers.
Stir, don’t rub: Keep the heat from your hot sweaty hands away!
Cut, don’t twist: Press straight down with your cutter. If you twist, you seal the edges and stop the rise!
Self raising flour: 350g, plus extra for dusting and turning out
Baking powder: 1 tsp
Caster sugar: 3 tbsp
Salted butter: 85g frozen solid for at least 3 hours
Buttermilk: 175ml mixed with
1 large egg, beaten
Sultanas or Vine fruit - 50g
Egg wash
Method
Frozen Butter
Use the coarse side of a box grater to shred your 85g of frozen butter onto a plate.
Pop the plate of grated butter straight back into the freezer while you mix out your dry ingredients.
In a large bowl, mix together self-raising flour, 1 tsp baking powder, 3 tbsp caster sugar.
Tip the frozen butter into the flour mixture.
Use a cutlery knife to toss the butter until the mixture is evenly distributed and coated in flour. Throw the 50g of fruit in now
Whisk the beaten egg into the buttermilk.
Make a well in the centre of your flour mixture. Pour in the wet ingredients.
Use the knife to cut and bring the mixture together into a shaggy, sticky dough. Stop mixing immediately when it comes together.
Turn the dough out onto a lightly floured surface. Gently pat it down with your hands until it is 4 cm.
Dip a 7cm cutter in flour.
Press the cutter straight down and pull it straight up. Never twist the cutter, it will stop the rise.
Get the dough scraps, gently press them back together, and cut out the remaining scones. These will be the runts.
Place the scones on a baking tray lined with baking parchment. Chill in the fridge for at least 30 minutes to let the grated butter go cold again.
preheat your oven to 220°C (200°C Fan / Gas Mark 7)
Brush the tops of the scones with a tiny bit of egg wash. DO NOT LET IT drip down the sides, as you will not get the rise.
Bake for 12 to 15 minutes until huge and tall and golden and cool.
