3 Tricks to The Perfect English Scone
There really are few things more heartwarming than the perfect English scones filled with jam and lashings of clotted cream (or if there ‘has’ to be an alternative – because you’re an Expat and it takes about 24hrs to make your own clotted cream and all of 24 minutes to make your scone – whipped cream). There are secrets to be revealed here as to why this recipe makes fail-proof delicious light scones every time. Six ingredient simplicity & we have Evelyn Rose and The Complete Jewish Cookbook to thank (here).
The Perfect English Scone
Makes 8-10 scones.
– 225 g (4 ¼ dl / 2 cups) plain flour and 1 tbsp baking powder
…OR 225 g (4 ¼ dl / 2 cups) self-raising flour and 1tsp baking powder
…OR 225 g (4 ¼ dl / 2 cups) plain flour and 1tsp bicarbonate of soda and 2tsp cream of tartar
…yes you can pin this fantastic conversion and keep it handy for all your other recipes too!
– 25 g sugar (2 tbsp)
– ½ tsp salt
– 40 g butter (3 tbsp)
– 125 ml milk, and a little extra for the glaze (2/3 cup)
Let the scones cool slightly on a wire rack…
3 Tricks to a Perfect English Scone
1) Add all the liquid at once for a light fluffy texture
2) Use the back of a round knife to cut through the dry ingredients to moisten them evenly and make a non-sticky dough
3) Make sure the oven is at 230C/450F before putting the scones in – the heat is essential to activate the large amount of raising agent in the dough and get them large and airy.