Paul Hollywood's best fluffy scone recipe - Something Sweet Something Savoury (2024)

FAQs

What type of flour is best for scones? ›

1. Flour. Know what flour you should use! We recommend using all-purpose flour.

Avoid using a food processor to mix scones: A food processor will work, but it often overworks the scone dough. We recommend using your hands until the mixture comes together. Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky.

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

To knead the dough very lightly fold and press the dough, repeating until the dough is smooth and supple. Form the dough into a ball and cover with clingfilm and rest for 30-60 minutes. This rest period relaxes the dough so that when you roll and cut out the scones the mixture doesn't spring back.

Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

Once you've picked the butter for the job, chuck it in the fridge for as long as possible so it's extra hard. “Make sure your butter or fat is as cold as possible when you add it into the flour.

ANY TYPE OF SCONE

Although convenient and tasty, scones are a complete loss. They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.

As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).

What happens if you put too much milk in scones? ›

The crumblier the dough, the crumblier the resulting scones, so be sure not to add too much milk. You might not even need it all. I say roll the dough out, and using a rolling pin makes me feel all domestic goddess, but the be completely honest, you can just press the dough out onto a floured surface.

Scones are considered ”quick” breads since they are leavened with baking powder or baking soda and cream of tartar. They may be plain, but often have a wide variety of sweet or savory ingredients. Scones should be golden on the outside and tender and flaky inside, like a slightly sweetened biscuit.

Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.

As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).