Making Proper Scones
A good scone is defined by a crisp exterior and a tender, flaky crumb. The secret is keeping the butter cold enough that it doesn't melt until it hits the heat of the oven, creating small pockets of steam.
Temperature is your primary ingredient
If your kitchen is warm, pop your flour and butter into the freezer for ten minutes before you begin. Work quickly so the butter stays solid.
- large mixing bowl
- pastry cutter or two knives
- baking sheet
- parchment paper
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/3 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspfine sea salt
- 1/2 cupunsalted butter, frozen and cubed
- 3/4 cupheavy cream, plus more for brushing
- 1large egg
Don't overwork the dough
Stop mixing the moment the dry ingredients are moistened. If you knead it like bread, the scones will be dense and chewy rather than light and crumbly.
The method.
Mix dry ingredients
Whisk the flour, sugar, baking powder, and salt together in a large bowl.
Cut in the butter
Add the cubes of frozen butter. Use a pastry cutter or your fingertips to smash the butter into the flour until the mixture looks like coarse gravel with a few larger pea-sized chunks remaining.
Add the liquid
Whisk the egg and cream together in a separate small bowl. Pour this over the dry mixture and stir with a fork just until a shaggy dough forms.
Shape the scones
Turn the dough onto a lightly floured surface. Gently press it into a 1-inch thick circle. Use a sharp knife or bench scraper to cut the circle into 8 even wedges.
Bake
Arrange the wedges on a parchment-lined sheet. Brush the tops with a little extra cream and bake at 400°F (200°C) for 15 to 18 minutes, or until the edges are golden brown and the tops are set.
Other turns to take.
Currant and Citrus
Fold 1/2 cup of dried currants and 1 tablespoon of fresh orange zest into the dry ingredients.
Savory Herb
Omit the sugar and fold in 1/2 cup of grated sharp cheddar and 2 tablespoons of chopped fresh chives.
When it doesn't go to plan.
Use a sharp blade to cut your wedges; pressing down with a dull object seals the edges and prevents the scones from rising into flaky layers.
If the dough feels sticky, dust your hands with a tiny amount of flour, but use as little as possible to keep the interior tender.
Bake immediately after shaping to ensure the butter stays cold right up until it hits the oven heat.
The ones that keep coming up.
Why are my scones hard?
Usually, this is a result of over-mixing the dough or adding too much flour when shaping. Work the dough only until it barely holds together.
Can I use milk instead of cream?
You can, but the higher fat content in heavy cream contributes significantly to the tender texture. If using milk, the result will be slightly drier.
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