Few things are more quintessentially British than a properly made scone served with clotted cream and jam. These delightful teatime treats have been gracing British tables since the early 16th century, and mastering them is essential for any aspiring home baker.
The secret to perfect scones lies in understanding the science behind the ingredients and handling the dough with care. Today, we'll guide you through creating scones that are light, fluffy, and rise beautifully every single time.
Ingredients (Makes 8-10 scones)
- 450g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- 85g butter, cold and cubed
- 3 tablespoons caster sugar
- 1 teaspoon salt
- 2 large eggs
- 200ml whole milk
- 1 egg, beaten (for glazing)
- Jam and clotted cream for serving
The Science of Perfect Scones
Understanding why certain techniques work will help you achieve consistent results:
- Cold butter: Creates steam pockets for flakiness
- Minimal handling: Prevents tough, dense scones
- Sharp cutter: Clean cuts allow proper rising
- High heat: Creates immediate steam for lift
Step-by-Step Instructions
Preheat oven to 220°C (200°C fan). Lightly flour a large baking tray. The high temperature is crucial for getting the scones to rise properly.
Sift the flour, baking powder, and salt into a large mixing bowl. Add the sugar and mix well. Sifting ensures even distribution and removes any lumps.
Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cold.
Beat the eggs in a measuring jug, then add enough milk to make 250ml total liquid. This ensures the perfect moisture content for your scones.
Make a well in the center of the flour mixture and pour in the egg and milk mixture. Using a knife, gently bring the mixture together. The dough should be soft and slightly sticky.
Turn the dough onto a lightly floured surface. Gently pat (don't roll) the dough to about 4cm thick. This thickness ensures a good rise and fluffy interior.
Using a sharp, floured cutter (about 7cm diameter), cut straight down without twisting. Twisting seals the edges and prevents rising. Place on the prepared baking tray.
Brush the tops with beaten egg for a golden finish. Bake for 12-15 minutes until risen and golden brown. They should sound hollow when tapped on the bottom.
Transfer to a wire rack to cool slightly. Serve warm, split open and topped with jam and clotted cream. The Devon way is jam first, then cream!
Expert Tips for Scone Success
- Keep everything cold: Cold butter and cold hands make better scones
- Don't overwork the dough: Mix just until ingredients come together
- Use a sharp cutter: Dip in flour between cuts to prevent sticking
- Place close together: Scones support each other as they rise
- Eat fresh: Scones are best served within a few hours of baking
Variations to Try
Once you've mastered the basic recipe, experiment with these delicious variations:
- Fruit Scones: Add 85g sultanas or dried cranberries
- Cheese Scones: Add 85g grated mature cheddar and a pinch of mustard powder
- Herb Scones: Add chopped fresh chives or rosemary
- Lemon Scones: Add zest of one lemon for a citrus twist
The Great Scone Debate: Jam or Cream First?
This age-old question divides the nation! The traditional methods are:
- Devon method: Cream first, then jam on top
- Cornish method: Jam first, then a dollop of cream
Both ways are delicious, so choose your preference and enjoy!
Storage and Reheating
While scones are best enjoyed fresh, you can store them properly:
- Same day: Store in an airtight container
- Next day: Reheat in a 180°C oven for 5 minutes
- Freezing: Freeze for up to 3 months, thaw and reheat before serving
With practice and attention to these details, you'll soon be producing scones that would make any British grandmother proud. Remember, the key is gentle handling and not being afraid of a slightly sticky dough – this leads to the light, fluffy texture we all crave.