There’s something unbelievably satisfying about a fresh, warm scone. Whether paired with a cup of tea or on their own, scones make the moment decadent. Baking them at home can seem daunting, but with the right tips and techniques, you can whip up bakery-worthy scones in your own kitchen. Here are my secrets to making delicious scones.
1. Choose the Right Ingredients
Quality ingredients are the foundation of any great recipe. For scones, this means using:
- Butter: Opt for unsalted butter so you can control the salt content in your scones. Make sure it’s cold, straight from the fridge, to create those flaky layers.
- Fresh Baking Powder: Baking powder is crucial for the scones’ rise. Ensure yours is fresh and active for the best results. Baking powder is one of those ingredients that can sit in my pantry expired for years.
- Buttermilk or Cream: For rich, tender scones, use buttermilk or heavy cream. These add a slight tang and moist texture that milk can’t replicate.
2. Keep Everything Cold
Cold ingredients are key to flaky scones. Here’s why:
- Cold Butter: Cold butter doesn’t fully blend with the flour. Instead, it melts during baking, creating steam and forming pockets that result in flakiness.
- Chill the Dough: After mixing the dough, chill it before baking. This prevents the butter from melting too quickly in the oven and helps the scones hold their shape.
3. Don’t Overmix the Dough
Over mixing can lead to tough, dense scones. Here’s how to avoid it:
- Mix Until Just Combined: Stir the dry and wet ingredients until they are just combined. It’s okay if the dough looks a bit shaggy.
- Gently Knead: When shaping the dough, knead it gently and minimally, just until it comes together.
4. Use the Right Technique for Cutting
How you cut your scones can impact their final texture and rise:
- Sharp Cutter: Use a sharp biscuit cutter or knife to cut your scones. This ensures clean edges, which helps the scones rise evenly.
- Press, Don’t Twist: When using a cutter, press straight down without twisting. Twisting can seal the edges and prevent proper rising.
5. Add a Touch of Flavor
Scones are versatile and can be customized to your taste:
- Sweet Add-ins: For sweet scones, consider adding ingredients like dried fruit, chocolate chips, or a sprinkle of cinnamon. For today’s recipe I used fresh rhubarb.
- Savory Twists: For savory scones, mix in cheese, herbs, or even bits of bacon.
6. Brush with Care
A little extra touch can make your scones look and taste even better:
- Egg Wash: Brush the tops with an egg wash (beaten egg with a bit of water or milk) for a shiny, golden finish.
- Sprinkles: For added texture and flavor, sprinkle coarse sugar on sweet scones or a bit of sea salt on savory ones.
7. Perfect Baking
Baking scones to perfection involves:
- Preheated Oven: Always preheat your oven. Starting with a hot oven helps the scones rise quickly.
- Baking Time: Keep an eye on your scones and bake them just until golden brown. Overbaking can dry them out.
With these secrets, you’re well on your way to baking the perfect scones. Remember, the key lies in quality ingredients, keeping everything cold, and handling the dough with a gentle touch. Experiment with flavors and enjoy the process—there’s nothing quite like the smell of freshly baked scones wafting through your home.
Thanks for reading.
Ingredients
- 3 stalks rhubarb
- 2½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter
- ½ cup sugar
- 1 teaspoon pure vanilla
- ¾ cups heavy cream
Instructions
- Preheat oven to 425*F.
- Slice rhubarb stalks into ¼” thick pieces and place in a small mixing bowl.
- Sprinkle with 3 tablespoons of the sugar and toss well.
- Sift flour, baking powder and salt together in large bowl.
- Using a pastry blender, cut the butter into the flour mixture until butter resembles a coarse meal.
- Stir in sugar.
- Stir in sliced rhubarb.
- Add vanilla extract to cream.
- Slowly, stir in enough cream to form a soft dough.
- To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones.
- Beat one egg with a tablespoon of cream until frothy. Brush over each scone careful not to have the egg mixture running down the sides of your scones.
- Sprinkle with remaining sugar and arrange on a parchment-lined baking sheet.
- Bake about 20 minutes or until golden brown on top.
