Thursday, July 09, 2009

Better Scones


I'm always searching for the perfect scone. It needs to be light and fluffy, but not too crumbly so you can't put butter on them... these ones are better than the recipe I've been using, but not perfect. Do you have a great recipe? Please - do share!

Better Scones
(Printable recipe)
8-10 small scones

225 g flour
50 g butter
1 tbsp baking powder
pinch of salt
25 g sugar
150 ml milk

Mix flour, baking powder, salt and sugar in a bowl. Add the cold butter in small dice and work into the flour mixture until it's all been properly distributed throughout. Add the milk and work quickly into a soft dough. Shape into scones, or if you're feeling adventurous, roll it out and use a cutter to make neat shapes. (I always feel that the dough is too sticky for this.)

Bake at 225° for 10-12 minutes.

Recipe in Swedish:
Bättre scones


Christa said...

I've been told that the more butter you use, the better will the scones be. If this is true or not depends on how you want them I guess.

But if you add another 25 grams of butter, they will become very soft and light...I guess you could say less dense.

Jake said...

I came across this recipe a while back - it's supposedly Welsh in origin, but regardless it makes a rather airy and yet spread-safe scone. Sorry the measures are Imperial!

2 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
8 tablespoons cold butter
1 large egg
1/2 cup milk

1) Preheat over to 450°F (230°C)
2) Combine all dry ingredients together and cut in the butter until the mixture is dry and mealy.
3) Whisk the egg and milk together and then "toss" into the mixture with a fork (don't stir to help prevent gluten formation).
4) Knead the dough a few times until smooth and cohesive. It may still be a bit crumbly - do not over-knead!
5) Divide and shape as desired. The traditional round that has been scored into eight triangles is what I typically do, but small "buns" as in your photo also work well.
6) Optionally brush with some milk to produce a darker crust.

Note - I have found that because of the egg if you do not consume these immediately you should refrigerate (or freeze) them so as to keep a slightly tangy back-taste from forming.

Hope you like them! :)

Jake said...

Oops - amend instruction 1 to "oven" not "over."

Anne said...

Christa - that's true! My husband accidentally used the full amount of butter when halving a recipe recently and those were very tasty. But still crumbly, unfortunately.

Jacob,thank you! Interesting addition of egg - I must try that.

Anonymous said...

For 12 Scones

250g (plain) flour
2 teaspoons baking powder
1 teaspoon sugar
1 pinch of salt
60g butter
1 egg
120 ml milk

Mix flour, baking powder, sugar and salt in a bowl. Add butter (in small pieces) and mix all together. Mix the milk and the egg in another bowl and add this to the other ingredients. Again, mix everything and form into 2 rolls. Cut each roll in about 6 pieces à 2cm and lay them onto a baking tray.

15-20 minute at 180°C and you´ll have fluffy scones!


Kristy said...

Replace half or all the quantity of milk in your recipe with sour cream/ creme fresh or even sour milk. I promise this makes fabulous soft moist scones. I was taught this recipe at school by an Irish nun and it never fails to please!

Ahoy! said...

Here's a scones recipe from another food blog I read. I haven't tried it myself, but I keep it in my bookmarks for that day I crave for scones!

Here was his criteria for good scones: "And a great scone, a really well-made scone, a scone that is buttery and soft and light and yet still firm all at once, is something rather wonderful."