Scots have been raving about a recipe which uses a secret trick to achieve 'light and fluffy' scones - and the results are mouth-watering.

The recipe promises scones that are perfectly risen and gold brown with just a few simple ingredients.

It was originally posted on the Scotland Forever recipe Facebook page and has inspired people to post photos of their own delicious batches.

Arlene Henderson, from Banknock, Stirlingshire, 42, first posted the recipe along with a snaps of her tasty treats.

Arlene Henderson first posted the recipe of the fluffy scones

She said the trick to a light and fluffy bake is to use strong white flour, baking powder and to not overwork the dough.

Arlene told the Record: "I got the recipe from my cousin's wife after I tried hers and they were amazing.

"It's based on a Paul Hollwood recipe.

"Not over kneading the dough and adding the baking powder gives these a good rise and fluffy texture.

"Not twisting the cutter helps with the rise."

Linda Daly was also inspired to try her hand at the treats

Linda Daly, from Greenock, 50, was also inspired to try her hand at the treats.

She wrote: "I made the scones from here using the strong white flour and they are so light I almost floated away."

She told the Record: "I have no idea how they turned out so light! Usually I can use mine for frisbees and even the dogs won't eat them.

"But I'm guessing the combination of the strong flour and baking powder is the secret."

So how do you make them? Here's the recipe:

Ingredients

Method

  1. Put 450g of flour into a large bowl and add butter
  2. Rub flour and butter together with fingers
  3. Add sugar, eggs and baking powder and mix
  4. Add half the milk and stir gently
  5. Add remaining milk a little at a time to bring remaining mixture together to form a wet dough
  6. Sprinkle work surface with flour and fold the dough in half and repeat called 'chaffing' - but be sure not to overwork the dough
  7. Sprinkle more flour and roll the dough out using a rolling pin
  8. Use a pastry cutter to stamp out shapes  - don't twist the cutter
  9. Place then dough on a greased baking tray leave to rest for a few minutes to let the baking powder work and to make them get extra fluffy
  10. Use a pastry brush to glaze them with beaten egg mixture
  11. Bake the scones as 220 degrees (200 fan) for 15 minutes or until risen and golden brown