Classic English Scones
A proper scone should be tall, light, and split easily across its middle. If you overwork the dough, you will end up with something dense and tough, so treat the mixture like a delicate task.
Keep everything cold
The temperature of your butter is the single most important factor. If it melts before the scones reach the oven, you lose the layers.
- large mixing bowl
- pastry cutter or butter knife
- baking sheet
- round 2-inch cutter
What goes in.
- 350gself-raising flour
- 85gcold unsalted butter, cubed
- 3 tbspcaster sugar
- 175mlwhole milk
- 1egg, beaten (for glaze)
- pinchsalt
Control the friction
Use only your fingertips to rub the butter into the flour. Keep your palms flat and away from the bowl to stop the warmth of your hands from softening the butter.
The method.
Prep the oven
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Rub the butter
Whisk the flour, salt, and sugar in a large bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture looks like coarse sand.
Add the liquid
Make a well in the center and pour in most of the milk. Use a butter knife to stir until the dough is just beginning to clump together. If it is too dry, add the remaining milk.
Form the dough
Tip the dough onto a floured surface. Fold it over itself two or three times to create layers. Do not knead. Pat it down gently until it is about 4cm thick.
Cut and glaze
Cut out your rounds, pressing the cutter straight down without twisting. Twist the cutter seals the edges and prevents an even rise. Place on the sheet, brush the tops with beaten egg, and avoid dripping glaze down the sides.
Bake
Bake for 10 to 12 minutes until they are well-risen and the tops are a deep golden brown.
Other turns to take.
Fruit Scones
Add 50g of sultanas or currants to the dry flour mixture before adding the milk.
Cheese Scones
Omit the sugar and fold in 75g of mature cheddar cheese and a pinch of dry mustard powder.
When it doesn't go to plan.
Always press straight down with your cutter; a twisting motion crimps the sides and stops the rise.
If your kitchen is warm, chill the flour and butter in the freezer for ten minutes before starting.
Let the scones cool on a wire rack for at least 10 minutes before pulling them apart.
The ones that keep coming up.
Why are my scones dense?
You likely over-handled the dough or used warm butter. Treat the dough as if it were fragile.
Can I use a food processor?
It is risky. The blades heat the butter too quickly. Stick to your hands for better control.
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