If there’s one thing that the British are known for, it’s their love of tea and scones. Whether you’re in a quaint tea room or simply enjoying a cuppa in your own home, a freshly baked scone is the perfect accompaniment. But what is the secret to a perfect scone? We spoke to a British baker to get their top tips.
Firstly, it’s important to use the right ingredients. For a classic scone, you’ll need self-raising flour, butter, caster sugar, milk, and a pinch of salt. You can also add extras like sultanas or dried cranberries, depending on your preference.
Once you’ve gathered your ingredients, it’s time to start baking. Start by preheating your oven to 220C/200C fan/gas 7. Then, rub the butter into the flour and salt until the mixture looks like breadcrumbs. Next, stir in the sugar and any extras you’re using. Finally, add the milk to the mixture and stir until it forms a dough.
Now comes the tricky part: rolling out the dough. British bakers swear by using a floured rolling pin and a light touch. You want to roll the dough out until it’s around 2cm thick. Then, use a round cutter to cut out your scones. Don’t twist the cutter as you go – this can cause the scones to rise unevenly.
Once you’ve cut out your scones, place them onto a baking tray lined with baking paper. Brush the tops with a little bit of milk, which will help them to brown in the oven. Finally, bake for 10-12 minutes until they’re golden brown.
But what if your scones still aren’t perfect? According to our baker, the key is in the temperature. Scones need a hot oven to rise properly, so make sure your oven is fully preheated before you put them in. You should also avoid opening the oven door during baking, as this can cause the temperature to drop and affect the rise.
Another tip is to wrap your scones in a clean tea towel as soon as they come out of the oven. This will help to keep them soft and prevent them from going dry. Of course, the best way to enjoy a scone is with a dollop of clotted cream and some jam. But should you put the cream or the jam on first? This is a hotly debated topic in Britain. The traditional Cornish method is to put the jam on first, followed by the cream. However, the Devonshire method is to do it the other way around. Ultimately, it comes down to personal preference!
If you’re feeling adventurous, there are plenty of ways to mix up your scone recipe. For a savoury twist, you could add grated cheese and herbs to the mixture. Alternatively, you could swap out the milk for buttermilk for a tangy flavour. And if you’re feeling really decadent, you could even add chocolate chips or chopped nuts.
So there you have it – the secret to a perfect scone. Of course, practice makes perfect, so don’t be disheartened if your first batch doesn’t turn out quite right. With a little bit of patience and a lot of butter, you’ll be able to impress your friends and family with your baking skills in no time.
Here’s the BBC’s official scone recipe:
- 350g self-raising flour
plus more for dusting
- 1 tsp baking powder
- 85g butter
cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze lemon juice
(see tips below)
- beaten egg
to glaze
- jam and clotted cream
to serve
Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
-
step 2
Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
-
step 3
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
-
step 4
Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
-
step 5
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
-
step 6
Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
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