Scones will turn out softer and lighter if you add 1 simple ingredient before cooking them
Scones are easy to make, but many beginner bakers end up with dry and crumbly results because they are missing one simple ingredient.
- 250g of all-purpose flour
- 65g og granulated sugar
- 85g of cold unsalted butter
- 120ml of double cream (plus extra for brushing the tops)
- One large egg
- One teaspoon of vanilla extract
- Begin by preheating the oven to 200C and lining a tray with baking paper.
- Combine the flour, granulated sugar, baking powder and salt in a large mixing bowl. Whisk thoroughly until fully incorporated, then add the butter.
- Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- In a separate bowl, combine the double cream, egg and vanilla extract. Stir until thoroughly blended, then pour into the bowl containing the dry ingredients.
- Bring everything together, then dust a clean work surface with flour. Turn the scone dough out and shape it into a ball.
- Flatten the dough into a circular shape, divide into eight equal portions and arrange on the prepared tray.
- Place the tray in the freezer for 10 minutes to firm up the dough, then brush the tops of the scones with a little double cream.
- Bake in the oven for 18 to 22 minutes until the scones have risen and turned a golden brown colour. Allow to cool and you'll be rewarded with perfectly fluffy, delicious scones.
September is typically a snug month when we begin spending more time inside owing to the chillier temperatures, making it the ideal opportunity to start baking your favourite treats such as scones. There's little that beats listening to the wind rattling outside while sat at home with a steaming mug of tea and a plate of freshly baked scones, particularly as they're amongst the simplest baked goods to produce.
The scone dough takes roughly 20 minutes to prepare and a further 20 minutes to bake in the oven, meaning you can have them ready in under an hour. While you don't require a complex recipe to make scones, many beginners often end up with crumbly and dry results due to using incorrect ingredients.
Danielle Rye, a cookbook author and founder of Live Well Bake Often, has revealed that the finest method for achieving the fluffiest scones imaginable is to coat them in cream prior to placing them in the oven.
She said: "When it comes to soft scones that don't dry out, heavy whipping cream is the best option. A little cream brushed on top of the scones before they go into the oven creates a beautiful slightly crisp and lightly browned exterior too."
Scones can frequently dry out during cooking due to the flour, which tends to absorb considerable moisture when subjected to heat, resulting in an overly chewy texture.
Whipping cream, known as double cream here in the UK, is rich in moisture and fat, which coats the flour particles to maintain the dough's softness.
As the scones cook in the oven, the fat will create numerous tiny pockets throughout the dough, resulting in a considerably lighter and more tender bake.
Double cream is amongst the finest ways to enhance the texture of scones, while simultaneously making them richer, allowing you to enjoy wonderfully buttery scones without requiring any complex baking methods.
