Who doesn’t love a scone? For me, when I bite into one I’m taken back twenty years to my childhood when Mum would make scones for us to enjoy for a special morning tea. They are now one of my ‘go to’ recipes, whenever I need to quickly bake something special I often turn to Scones. I think they are the quintessential morning tea treat, I love to enjoy them while they are still warm from the oven and slathered in Mum’s homemade Apricot Jam.
I’ve tried a couple of recipes over the years, and have settled on one which when you also follow these tips, gives you perfect scones EVERY SINGLE TIME!. You can find the recipe here. Learning how to make perfect scones couldn’t be simpler with these five easy tips.
I like to cut my butter into small cubes and put it back into the fridge long before I have even turned the oven on. I’m not sure why, but I find the end result much better when I use cold butter vs. butter that has started to melt or is soft.
This is a tip I found in an old cooking book. I find it much easier to quickly combine the ingredients just using a butter knife, and I also make sure I only mix until the mixture has just come together.
Don’t use a rolling pin!! This will just push out all the lovely air you have just incorporated into your dough. I like to lightly flour my hands and gently shape the dough into a disc shape. The aim here is to handle it as little as possible.
Place the scones close to each other on your baking try. Depending on the size of my scones, I will use either 2 x slice trays or a lamington tray to bake them in. If you leave big gaps between them, they will spread outwards instead of rising up – which is what you want!
The hotter the better!! I bake scones in my oven at 230 degrees (electric fan forced oven). You want your scones to cook quickly, so they are delicious and soft inside.
And there you have it, my top five tips for making perfect scones.
Do you have any other handy scone making tips? I’d love to hear them.