Flour

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 8oz (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 8oz (225g) plain flour with 4 level teaspoons baking powder. Self-raising flour may be used but always add baking powder in the proportions of 8oz (225g) self-raising flour to 2 level teaspoons baking powder.