Hello, this is your stomach speaking. I demand scones. Big, chunky beauties that rise like a dream in an oven hotter than the fires of Mordor, with crispy tops and bottoms and feather-like insides.
Hello, this is your Veggie Mama speaking. I have some scone tricks I’d like to share with you to ensure your crispy bottom scones are a 10/10 every time.
Never-Fail Scone Rules
- Cold butter, cold hands
- Don’t knead too much. In fact, don’t knead at all. Press the dough gently til it comes together and is smooth, then STOP
- Pat it out into a circle thicker than you think you should. I’ve seen recipes where they tell you to pat the dough to a thickness of 1cm. These recipes are lies. Anything under an inch and a half is abominable.
- Put your oven on the highest setting it is capable of. You want to blast these suckers (feel free to turn it down after the first 5 or so minutes but not by much – you don’t want burned bits but you need that heat. As you can see above, I’ve got a flaming hot gas situation and shit will burn the hell down if I’m not careful)
- Don’t twist your cutter, you’re straight in and out here
- I know in some circles it’s frowned upon to put your scones close to each other on the tray, but I’m not entering any show competitions and I will put them closer together rather than apart you can’t tell me what to do
- Scones glazed with cream instead of milk are better
Let’s scone, shall we?
Never-Fail Scone Recipe
- 2 cups self-raising flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 30 grams cold butter, grated
- 3/4 cup milk
- Preheat your oven to as hot as it will go
- Sift flour, salt and sugar into a large bowl
- Rub in butter until mixture resembles breadcrumbs
- Pour in almost all the milk and mix until it comes together into a soft dough. Add the rest of the milk if you think it needs it.
- Place on a floured surface and pat into a thick circle 1.5 – 2 inches in height.
- Using a 2inch cutter, cut into close rounds, trying to use up as much dough as possible because re-rolling the dough can toughen the rest of the scones. I usually get about 12 -15 scones and the last one is just the scraps pushed into a scone-shape
- Place on a baking tray and brush with cream or milk
- Bake in a very hot oven 10 minutes or until golden brown
ya want more scones?
Lucky you, I’ve got plenty:
Jam for that?