Easy recipe and methods for how to make scones that turn out perfectly every time, including the tip for ensuring they are always fluffy and light!
The British supposedly cannot live without tea and scones. Whether not not that is still true, they were certainly the inventors of the scone. And it still forms a crucial part of every British tea shop and high tea menu. Scones are basically small, soft buns. Done perfectly, they are sublime.
How to make scones: easy perfect recipe
First, some rules from the top baking experts:
- prepare the dough with cold butter. Measure your butter and cut it into small cubes, which you then place on a small plate in the freezer for a few minutes. Mix your liquids together in a measuring cup and keep them cool until the last moment. Or best of all, give them a spell in the freezer.
- stir the dough with a large spoon, don’t knead it with your hands. The dough gets too warm with your hands, and the scones will end up being tough.
- Do not work the dough for too long
- Do not “knead” the dough but rather stir and fold it (otherwise, again, the dough is too firm)
- Sift the flour
- put very little sugar in the dough
- if you want to flavor the dough (with cinnamon for example) it must be made at the beginning (mix dry with the flour)
Ingredients for 9-10 scones
|250 g||Flour (+more flour for the work surface)|
|1 tbsp||Baking powder|
|60 g||Butter, cold|
|150 ml||Whole milk, cold|
|1||Egg (s) for brushing|
Nutritional values per serving
protein: 42.08 g
fat: 64.07 g
Carbohydrate: 235.78 g
- Preheat the oven to 190 ° C top / bottom heat. Line a baking sheet with parchment paper.
- Mix the flour with baking powder, sugar and salt.
- Rub the cold butter in pieces under the flour with your finger until it has the consistency of crumbly sand. Alternatively, work the butter into the flour with the food processor.
- Put the flour mixture back into the bowl and form a hollow in the middle. Pour milk into the hollow and fold in the flour with a fork until the dough comes together. It will seem too crumbly, but we promise you it will be fine!
- Flour the work surface lightly, place the dough on it and dust it with flour so that nothing sticks when rolling out.
- Roll out the dough to about 1cm thick At this stage, some people like to do some envelope folds. Make 2 so-called envelope folds: Top third to the middle, then the bottom third. Then fold in the pages. Turn once 90 degrees, roll again and do the whole thing again.
- Pat down or roll out the dough 3 cm thick, and with a round biscuit cutter (6 cm) now cut out scones from the dough.
- Place the scones on the baking sheet and brush with a whisked egg. Bake in the preheated oven on the middle rack for 15-20 minutes.
How to make clotted cream to serve
Scones are traditionally served with jam and clotted cream. There are differing schools of thought about whether the jam or the cream goes on first — we will leave that choice up to you!
- 400 ml whipped cream
- Pour 400 ml of cold whipped cream into a saucepan and place in a water bath. A larger pot with water is suitable for this, so that the smaller one stands in the larger pot.
- Place the whole water bath in the middle of the oven and heat it at 70 degrees top and bottom heat for between 7 and 8 hours. Over time, a thin skin will form on the surface.
- After 8 hours at the latest, take everything out of the oven and put the smaller cream pot in the refrigerator overnight and let it rest. In the morning the cream should be spreadable so that it can be used for the scones.
- Serve the scones on a cake plate or etagère. Clotted cream and strawberry jam are enough – ideally homemade, of course. Typical British tea, for example Earl Gray, is a perfect match.
- A place setting consists of a cake plate, a napkin and a knife.
- To eat, halve the scones and coat with clotted cream and jam.
Cheddar ham scones
To take away for a picnic, in the garden or on the balcony – the hearty simple scones taste best in the open air.
ingredients for 8 pieces
- 375 g Flour
- 1 tsp sugar
- 1 packet baking powder
- 150 g butter
- 200 ml + 2 tbsp buttermilk
- 100 g Cheddar cheese
- 1 bunch Spring onions
- 250 g cooked ham, thinly sliced
- 200 g sour cream
- 200 g Creme fraiche Cheese
- 2 tsp medium hot mustard
- 1 tsp grainy mustard
- 1/2 bunch chives
- Parchment paper
- Mix the flour, sugar, 1 teaspoon salt and baking powder in a bowl.
- Add the butter in flakes and 200 ml buttermilk.
- Knead quickly with the dough hook of the hand mixer to form a dough (the dough can still be a little crumbly).
- Cover and chill for about 15 minutes.
- Meanwhile, grate the cheddar.
- Clean and wash the spring onions and cut into rings.
- Cut ham into strips.
- Knead the prepared ingredients quickly into the dough, except for 25 g of cheese for sprinkling.
- Shape the dough into a circle (approx. 22 cm) on a floured work surface and cut into 8 pieces.
- Put the pieces of dough back together in a circle on a baking sheet lined with baking paper.
- Brush with 2 tablespoons of buttermilk and sprinkle with the remaining cheese.
- Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 35–40 minutes.
- Mix together the sour cream, crème fraîche and mustard. Season to taste with salt and pepper.
- Wash the chives, pat dry and cut into rolls.
- Take the scone out of the oven, immediately separate the pieces of dough again with a knife, let them cool down a little.
- Serve with mustard sour cream and sprinkle with chives