Want to know that one thing that will make your scones taste world class? Well, one is easy… and we’ve got another five to change your scone life forever!
The top tips & secrets from our experts are…
Use cold ingredients, especially butter.
You don’t want it to be runny and messy and you don’t want the mixture to be too warm when going in the oven. Warm ingredients = bad.
Keep handling to a minimum so the dough stays light.
The more you mess with something, the more it just doesn’t like it. Just like touching your face as a teenager to make the spots worse, same goes for scones. Once you’ve done enough, just leave it alone.
Mix dry and wet only until just combined.
Like Mary Berry says, don’t over-mix. and same goes for combining the ingredients. Just don’t do it!
Chill the dough before baking.
This one is straight from the archives… if you chill the dough, then you might just get better results. Better for shape, better for crumbliness (if that’s a word) and better for spreading your butter on.
Bake in a hot oven so they rise fast.
So that means, pre-heat the oven and plan your bake before you put them in. Make sure it’s hot hot hot.
Avoid overbaking.
It’s been said that there is a 15 minute rule for baking. We agree, but think that 15 minutes is a bit long. Undercooked is better than overcooked. However, if they’ve been in for 15… then you NEED to get them out of the oven. Stat.
