How To Make The Perfect Scone
So how do you make the perfect scone?
Flour, butter, eggs, raising agent, sugar and milk are all that’s required to make a batch of scones. I favour locally milled flour, Irish butter, free-range organic eggs and buttermilk when I’m making scones. In this post, I’ll explain how to make the perfect scone.
How to make a perfect scone.
Once you have mastered Classic Buttermilk Scones there are lots of delicious variations to try.
Fruit scones with sultanas or currants. Cherry scones using glace cherries, pear & cinnamon using fresh pears in autumn.
Apple and ginger using Bramley apples and rhubarb and ginger when the rhubarb appears in Spring are some of my favourites. And Treacle scones – image below – are always welcome !
What makes a good scone?
Good ingredients for starters, as in all baking and cooking.
Have the eggs at room temperature.
I like the butter also at room temperature.
My preference is for buttermilk but full fat milk also works or you could add some yogurt with full fat milk.
Then a few key things.
Don’t overwork your dough.
When you add the liquid ingredients to the dry just use one hand and work firmly and quickly to bring the mix together.
You are not kneading this at any point just literally bringing the mix together. This will ensure a light, fluffy scone.
Keep the dough mix quite soft.
By that, I mean adding enough milk so that the mixture is really soft and sticky. I find this produces the lightest crumb and that all-important melt-in-the-mouth texture.
How to get a good rise on your scones
To get a good rise on your scones do not roll or press the mixture too flat.
I don’t use a rolling pin at all, I just flatten it a bit with my fingers and keep it at least 2.5cm high.
If using a scone cutter keeping the dough to the depth of the cutter is a good guide. Just press the scone cutter straight down and don’t twist it, alternatively use a knife to cut the dough into triangular shapes.
Have your oven really hot to start.
And do not open the oven until you can see the scones starting to brown on top.
Only open the oven if you need to turn the tray around as often the back of the oven is hotter. This also ensures a good rise.
Irish Baking Classes
If you’d like to learn how to make the perfect scone, join me at one of my Traditional Irish Baking classes in Moy, County tyrone, N.Ireland where you’ll make your own scones and have them to bring home to enjoy after the class.
You can find more of my favourite scone recipes on the Recipes page.