Scones
Preparation Time: 20 minutes
Cooking Time: 13 minutes
Cuisine: British
Category: Cakes
Your scones are fine… but they may be improved by 8.5%, following these steps.
I worked this scone refinement out during the early stages of the pandemic. We sold home delivered Afternoon Teas for a while and I wanted them to look as neat and tidy as the macarons and other cakes did. The glaze idea came from something I'd seen Calum Franklin do with his amazing pies. The hair dryer and wet scone edges were my curiosity and idea.
Posting this video on Instagram in early 2024 was a lot of 'fun'. Turns out that not everyone wants their scone recipes messed with lots of folk quite like them a bit wonky.
However, what these mainly remind me of is those afternoon teas. Particular the first day we sold them where we had the sell before open setting turned on our Deliveroo or Just Eat Terminal. Have you seen that episode of The Bear where that happens... hilarious then terrifying.. then turned off... all within about 20 minutes. Queues of delivery drivers outside our kitchen. Funny now - definitely not funny at the time.
Ingredients
Plain Flour 375g
Baking Powder 20g
Salt 2.5g
Unsalted Butter 65g
Caster Sugar 70g
Milk 100g
Buttermilk 65g (or 65g Milk mixed with 1/4 tsp white wine vinegar and left for 15 minutes)
Baking Powder 20g
Salt 2.5g
Unsalted Butter 65g
Caster Sugar 70g
Milk 100g
Buttermilk 65g (or 65g Milk mixed with 1/4 tsp white wine vinegar and left for 15 minutes)
Method
- Mix flour, baking powder and salt together.
- Rub in by hand the butter until fine breadcrumbs otherwise use a food processor or stand mixer.
- Add the sugar and stir.
- Add the wet ingredients and beat or mix until the dough comes together.
- Roll out to 2cm deep and chill in fridge for 4hrs or freezer for 1hr
- Glaze with equal parts egg yolk and double cream (2 coats).
- Bake at 170C for 13 minutes or until nicely browned on top.