Scones are one of the all-time favourite bakes, whether part of an afternoon tea, as a snack or treat at any time. There are furious arguments about what makes a good one, but I think everyone will agree, light, fluffy and well risen are important, but they should also taste good, they are not just a vehicle for holding jam and cream.
These top tips apply to all types of scones, be they fruit, cheese, date or simply lovely plain ones. The method of making is the same and you want the same results.
Here are my hints and tips to ensure you make light, airy, well-risen scones. It is not rocket science, but common sense.
- Make sure all your equipment and ingredients are all as cool as possible, and that includes your hands. Butter also must be very cold, but make sure it is not frozen. Using warm hands, ingredients, and equipment will melt the butter too quickly and the result? Heavy scones.
- Always work as quickly and lightly as you can, you are not making bread where you need to develop gluten.
- Avoid over rubbing or kneading the mixture, treat it like a newborn baby. A super-smooth dough is not necessary, it needs simply to be pulled together into a light, pliable texture.
- When cutting, use a tart cutter and at all costs, avoid twisting it as this tears at the edges of the scone and stunts their rise. Once cut gently shake the scone onto the prepared tray. The same applies when cutting with a knife.
- Cook near the top of the oven, even when using a fan. They like it best up there!
Here are my two most popular over on my British Food pages on the Spruce. Hope you enjoy them.