Tender, not too sweet, and just right alongside a cup of tea—these are the qualities we look for in the perfect scone. Check out our trade secrets, detailed below, for our tried-and-tested tips for scone baking.
Trade Secrets: British Scones
- Preheat the oven and get it really hot – some recipes call for 400F (200C).
- Whether you use salted or unsalted butter, it should be as fresh as possible. And it must be chilled to create light, fluffy scones. Quickly rub in the butter by hand before it warms up to create fine crumbs.
- At this point you can add extras such as currants or dried cranberries, or even grated Cheddar for a savoury scone.
- The best scone recipes call for a dense liquid such as buttermilk or even whipping cream. Note: skim milk just doesn’t have the same effect.
- Never overwork the dough! Be gentle and handle the dough as little as possible, lightly combining ingredients just until they come together. Fold a few times— that’s it!
- Transfer dough to a floured surface and pat into a neat thick round.
- Dip cutter in flour after cutting each scone to prevent dough from sticking. Place scones on a floured, ungreased baking tray.
- For a golden crust, brush scones tops with milk or buttermilk.
- Cool scones briefly on a wire rack then serve warm, nestled in a tea towel.