First two rules of scones, cut 'em high and cook 'em hot. They are scones, not biscuits and need to be cut about the height of your cutter. Don't expect miracles, give them a head start and cut them high, in one press downwards. Don't twist the cutter, or you will have an uneven rise, not a huge problem, still edible, but for eating in the privacy of your own home and not for showing off. Cook them at 220c or 450f on a thin sheet that conducts heat well. Listen up now and you too can cook scones like these
Scones made today, for the restaurant where I work.
Wait five minutes before attacking with lots of real butter, wait.....
Or omit the raisins and serve with cream and jam
Or on healthy days, use half wholemeal flour and half self raising white (for you Lynne!)
You can omit the sugar and add 2 oz of grated cheese, with another sprinkle on top.
But that's the honours course!