High Rise Scones?

The quest for a perfect scone is something of a holy grail for me. I use a recipe with yoghurt in it - sometimes it works, sometimes not, and I think the cutters are crucial. Deep metal cutters seem to work the best, and, like Lucky, I pat them rather than roll them. The lady who makes scones for the canal side cafe we go to swears that it is eggs you need to get a good rise, but she was very circumspect about the amount of eggs! “Oh, a lot!” wasn’t particularly helpful. Her scones are a miracle.

6 teaspoons baking powder to one pound of plain flour works brilliantly for me!

Agree that you should just pat the dough flat and gently cut out scones at least 1" thick, preferably thicker. Put into a hot oven, hotter than you would cook a cake.

I use the National Trust recipe. Once you add the milk it says you need to work very quickly and get them in the oven. I agree just pat the dough and keep it quite thick. If it says it makes 8 scones try making 6 or 7 from the dough.

Lots of good advice here, especially the one about not rolling but patting.
Secret to really good scones is curdled milk, this is where the yoghurt would work
What I do is warm milk with a little lemon juice just a few seconds in the microwave then add to the other ingredients.

I don’t roll the scone mixture, I just pat it slightly down with my hands so it’s at least an inch deep, if not more.

Carillion I use Farine de Gateaux for my scones/cakes etc but find that Francine (brand) flour Gives the best results.

SR flour and a bit extra baking powder. Approx 1 teaspoon to 8oz flour. Also do not twist the cutter when cutting out the scones.

When cutting out the scones the dough should be nearly an inch thick, use a straight sided cutter dipped in flour each time and don’t twist as you cut. They should rise nicely.

Roll them out smaller & thicker, works for me with the basic scone recipe that I have used for years!

Flour for cake making? Yes, give it a go!

Thanks lemongrove, I can't get SR flour in Brittany, if I used what they call gateau flour that might work??

Use SR flour and a dollop of natural yoghurt in with the mix.