Scones will come out the oven lighter and tastier if you stop adding 1 simple ingredient Some baked goods are as straightforward to prepare as they look – take classic cheesecakes and Victoria sponge cakes , for instance. Others, such as pastries and roulades, are genuinely as tricky as they appear. Then there are scones: deceptively simple in appearance, yet fraught with potential pitfalls. That said, armed with the right recipe, there's no reason why they should cause any trouble. While numerous recipes advocate adding certain ingredients to improve scones, one food blog suggests omitting a key component altogether. Having tested various scone recipes from both small food blogs and celebrated chefs, including Mary Berry and Paul Hollywood, family food blog All Kitchen Colours discovered that leaving out eggs actually yields superior results. Leaving out eggs makes for better scones (Image: skynesher via Getty Images) To determine whether eggs enhance or hinder scones, the food bloggers prepared two separate batches – one containing eggs and one without. Upon comparing both batches, they identified distinct differences. The cooking enthusiasts noted: "The scones with eggs tasted richer, they were less crumbly, and they had more of a chewiness to them, possibly because the egg binds ingredients together. These scones also spread more, rising in all directions. "In comparison, scones without eggs were more delicate and felt softer with even upward rise; every bite melted in the mouth." They concluded that scone dough simply doesn't require eggs, adding: "It surprised me, but I have to confess that we enjoyed the scones without eggs better. "The recipe doesn't require eggs; I've learnt that scones without eggs are more delicate and light, and they rise more upwards." The culinary bloggers discovered that bicarbonate of soda and citric acid aren't necessary in scone recipes. Bicarbonate of soda is a single agent and must be paired with an acidic component and liquid. When the bicarbonate of soda, acid, and liquid are mixed, the reaction instantly generates carbon dioxide which assists the dough in rising. The baking aficionados observed that bicarbonate of soda by itself possesses a "strong soapy, almost metallic flavour that needs to be deactivated by a sufficient amount of acidic sources like citric acid". They suggest abandoning bicarbonate of soda and citric acid and simply sticking with baking powder. While the rise is excellent with both components, merging the bicarbonate of soda with baking powder and citric acid can "leave scones with an unpleasant aftertaste". Ensure our latest recipe headlines always appear at the top of your Google Search by making us a Preferred Source. Click here to activate or add us as Preferred Source in your Google search settings Adding baking soda can leave scones with an unpleasant aftertaste (Image: wilpunt via Getty Images) Begin by preheating the oven to 200C/180C Fan and line the tray with baking paper. Sieve the flour and combine it with the baking powder, sugar, and salt. Work the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs. Pour slightly more than half the milk into the flour and carefully blend the wet and dry components using your hands. Continue incorporating the remaining milk gradually, ensuring the dough doesn't become overly moist. When all the dry flour has been mixed into the dough, cease adding further liquid; the mixture will appear lumpy and untidy. It's important to note that different flours absorb varying quantities of liquid – you may not require all the milk. Move the dough to a floured work surface and sprinkle additional flour on top. The dough has achieved the correct texture when it clings to your fingers, yet the bowl's sides remain clear. Do approximately five gentle folds and rotations to achieve a slightly smoother con
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