Which flour for scones

Time savers Need to take a short break? Place pan of shaped scones into the freezer for up to 30 minutes before baking. This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness. Make scone dough up to three days ahead. To freeze unbaked scone dough, shape into individual drop scones or disks cut into wedges but not separated.

Place on a baking sheet, freeze, remove from baking sheet, and store airtight in plastic. When you're ready to bake, place frozen scones on a baking sheet, and thaw at room temperature for 30 minutes or so, while your oven preheats. Bake according to your recipe directions. For details, read Freeze and bake scones. Mini scones may be baked directly from the freezer no thawing needed ; you may need to increase bake time by 2 to 3 minutes.

Tools What's in our pantry? Traditional Scone Pan. Scone and Muffin Scoop. Sparkling Sugar. Shop Our Favorite Scone Mixes. Cranberry-Orange Scone Mix. Vanilla Cream Scone Mix. Lemon-Blueberry Scone Mix. You might also like. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Email Facebook Instagram Pinterest. Jump to Recipe Print Recipe. Contents hide. Why you'll love this recipe Uses pantry ingredients.

Flour, butter, egg and milk make up the core ingredients of these scones and you're most likely going to have them in your kitchen. Quick to make. The scones come together in ten minutes or under and with a short bake time, you could be enjoying a beautiful scone in under half an hour. Perfect for afternoon tea. Served alongside a cup of tea these make the perfect afternoon snack. Pro tips Use cold ingredients and cold hands.

The aim is to keep the butter as cold as possible when making the dough so that it melts when it hits the high heat, not before, and creates that uber flakey interior we're after. Don't overwork the dough. By using my folding technique you minimise the amount that you work the dough.

It adds air and creates flaky layers. This prevents the activation of gluten and in turn, tough scones when baked. For the best rise.

Use a round cookie cutter, stamp down without twisting the cookie cutter and egg wash just the tops, with no drips down the side. Refrigerate the dough before baking. This allows the flour to hydrate, the gluten to relax, butter to re-chill and harden and baking powder to get to work. All this helps in creating tall, soft, flaky scones.

How do I get my scones to rise and be fluffy? Why are my scones hard and dry? Should scones have eggs? Can I cut the scone into wedges instead of stamping out rounds? What is the secret to making good scones? How to make Small Batch Scones? An easy and simple recipe for the best homemade English scones. Soft and fluffy and served with cream and jam, this is a foolproof recipe for these traditional scones. Prep Time 10 mins. Cook Time 15 mins. Total Time 25 mins.

Category: Snacks. Cuisine: British. Keyword: scones. Servings: 8 large scones. Calories: kcal. Author: Emma Duckworth. Bench Scraper. Metric - US Customary. Sift dry ingredients together. Add the chopped butter and using your fingertips, toss the pieces until they are separated and coated with flour. Using your fingertips, rub the flour and remaining butter together until it looks like breadcrumbs.

Use a fork to stir until the mixture just starts to come together to form a dough. If necessary, use your hands to lightly bring it all together incorporating the dry flour left at the bottom of the bowl. In my experience, baking in a gas oven tends to take a little bit more time than in an electric oven although every oven will be different , so you could try to bake it a little longer. Last but not least, even though you might not expect it, a darker baking tray can in some cases speed up browning and baking on the sides of your bake, so that might be one to consider.

May I know what time of grated cheese is best to be added to the scones mixture? Apart from cheese, what else can be added that could complement the cheese flavour? A cheddar or a Gouda cheese will all work well. You could try Parmezan as well or even a little bit of blue cheese, just reduce that content as it will be very strong in flavor! I am 72 the old man,carer for wife I followed the recipe for scones, my cheese we fine grated.

Did not know about the buttermilk. Set oven to c. But wife are 3, said they where very good. Soft inside but a bit crispy on outside. Overall, they tasted good, but slightly round top. Thank you for the help, I will do your way in future. Hello I really appreciate on your recipe..

I was wondering how long does a sconne take to get spoilt.. A scone without any fillings tends to get old before it spoils. If you notice this, revamp the scone by reheating it in the oven for a few minutes. If you want to store them for longer I would suggest freezing them. You can just thaw them and eat right away, or reheat in an oven. If your scone contains fruits it is more perishable and can have mold growth within a few days.

Freezing is your best bet here, storing them in the fridge will only make them turn stale quicker! Actually, in England we use self raising flour 8oz, 2 tsp baking powder, 2 oz margarine or butter. Heat oven to c, rub with finger tips butter or margarine into flour, when looks like breadcrumbs add baking powder and sugar, mix with a fork to combine. Stir with a fork until combined and not too wet. Roll with a rolling pin to about 1 cm and cut out circles with a cm cuttter. Use a fluted cutter as a scone is sweet.

If you are making cheese scones you can use a plain cutter as that would be savoury. Place in the hot oven for 10 mins. Once raised and pale in colour remove from the oven and place on a wire rack to cool. To serve, do not butter the scone. Some add cream and then jam, but it is personal preference which way you put jam and cream on. Starve with a nice cup of tea.

Thank you Tricia! I made scones today but whatever I did I was always left with a small line of uncooked dough. My first batch was flat and bready, had only made scones once at school ten years ago. Second one was better, I payed close attention not to over work the dough this time, they came out rustic shaped.

So I kept adding 5 minutes with the timer and adding and adding until they were near burnt on both batches, I tried with foil but not much change. The top was crispy and the bottom soft.

I used a fan oven at c as per my recipe, self raising flour, Margarine, sugar and milk. Yet to achieve crumbly, first was bready secong was cakey! Please help, thankyou. Could it be that in the second batch you used a bit too much moisture which might have made it hard to cook through? Scones really just need enough water to come together which is often less than you think , which might also help with the crumbly-ness. If you want them a little more airy, you can also add a little extra baking powder.

Thanks for the recipe. I also scaled down the recipe and made six mini scones. They turned out great! I have just made these scones today while surfing the net looking for a nice recipe to try and have to say they are far too sweet for me — I went for cheese and onion ones. Sorry to hear that! Did you add caramelized onions to your scones?

Keep in mind that onions can be surprisingly sweet, so I fully agree that taking away the sugar when using the onions would be a smart move for a next try. Onions also tend to release a lot of moisture so you might have had to add a little extra flavor to make up for that. Hope they turn out better next time and hope the tips in the post above will help you improve your scones as you go! Curious if you could double or even triple a scone recipe; or should each batch be made separately?

Thanks in advance for the help. Yes, you can generally double or triple a scone recipe. Do keep in mind that at some point you might not be able to do all the mixing by hand anymore or need a larger mixer and oven! Just one of the things… I just took some peach scones out of the oven and they smell wonderful! This suggestion may help you. I went to college in my 40s and had to take a computer class. I think of that when I do things that are out of my comfort zone.

I finally decided not to cheat by looking up things; I just color whatever comes to mind and I have to admit the results look pretty good. I love all your suggestions and the way you encourage us to try different ingredients.

I had a scone at a bakery that had that and it really added to the taste of the scone, so now I use it when I bake. Thanks for coming by Kathy! If you do add the sugar crystals, are you using a little liquid water, milk, egg? Is it the clotted cream that enhances the taste?

Thank you for informing me about the existence of scone pans! We wrote another article about clotted cream that might just help you understand what it is you can read it here. Clotted cream definitely adds some richness and freshness to the scone. If you feel you scones are missing something you could consider increasing the salt content. Personally, I enjoy eating scones with fruits on the side, the freshness and sourness is a good complement to the heavier scone.

This is something you could consider as well! That sounded excessive to me, but how could all 3 recipies be wrong, I thought. Well, my scones came out bitter. Never thought of using lemonade in my scones! A specific type of lemonade you use? I can imagine the sweetness and sourness are a great add to a good scone, thanks for sharing Can I make my scones ahead…an hour or 2??

And put them in the oven when I need them to be ready? If so…would I leave them on the bench or in the fridge? Yes, you can! My 1st batch were cinnamon chip scones with homemade cinnamon chips. They turned out pretty well. My question is, could the chips be mixed in to the flour mixture, after the butter, but before the wet ingredients?? Also, I agree with you adding it after the butter, it is harder to properly incorporate the butter with all those chips in the way.

Add Comment. Post Comment. This site uses Akismet to reduce spam. Make sure you mix all the way down to the bottom and incorporate all of the ingredients. Now add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together into a very soft, wet dough.

You may not need to add all of the milk. Put most of the remaining flour onto a clean work surface. Tip the soft dough onto the flour and sprinkle the rest of the flour on top. The mixture will be wet and sticky. Lightly chaff the mixture — use your hands to fold the dough in half, and then turn the dough a quarter turn and repeat.