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
Directions
- 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:
Raspberry and white chocolate lemonade scones / strawberry Pop-Tart scones / cheesy savoury scones / True-blue Aussie pumpkin scones
Jam for that?
OK!
Pear and vanilla bean jam / peach jam / tomato relish for ya cheesy scones
there is sugar in the ingredients but not in the recipe where do we put that in? and if your dough is 1.5 inches high there is no way you get 12-15 scones mine was not that high and i got 8 and a bitwhat did i do wrong
Hi Catherine! Thanks for spotting the sugar error, I’ve fixed it now – I add it with the salt to the flour.
Are you using a two-inch scone cutter? The one I use is really quite narrow, perhaps yours is a bigger, wider cutter? I prefer mine smaller in diameter but huge in height, but they’re still yum if they’re bigger and wider.