When it comes to scones, the celeb chef gets everything – from mixing butter with solid-at-room-temperature shortening for a ...

The TV presenter and chef adds as much cream of tartar as she does bicarbonate of soda to her scone mix. This, combined with the acidity of the buttermilk, leads to a steep, rapid rise ― key for ...

Yet, for those who strive for the ultimate fluffiness and tenderness in their scones, Thanh advises using lard or vegetable shortening. She explains: "To make plain scones, you start by rubbing ...

However, if you want to ensure your scones come out of the tender fluffy and tender then make sure to add lard (or vegetable shortening) to your scones. Thanh: “To make plain scones, you start ...

There's nothing quite like the joy of sinking your teeth into a warm, freshly baked scone slathered with jam - and whipping up a batch at home is a doddle. Thanh, the culinary whizz behind Eat ...

My cherry scones are really delicious using candied cherries to indulge your sweet tooth without hating yourself later for overdoing the sugar and shortening. In fact, scones are one of my ...

Chop the butter and the vegetable shortening into pieces and drop them ... then cut out 6cm/2¼in scones with a fluted cutter. Arrange the scones fairly close together on your lined baking sheet ...

But again, the chef adds the product for a reason; “Vegetable shortening gives the scones and also pastry a flaky texture which butter cannot replicate,” her site reads. Having tried her ...