Tell me your tips for perfect scones!

[Simplepink]

Hi, I’m a good cook/decent baker etc etc but I never get scones right. Please give me your tips those if you who can make a perfect scone!

BBC Good Food recipe never gone wrong with it

www.bbcgoodfood.com/recipes/classic-scones-jam-clotted-cream/amp

Barely handle the mixture,use a knife to mix and then hardly touch the mixture with you're hands when bringing it together.

Don't overmix them. Use a fork to bring the mix to a rough dough but don't be tempted to knead it with your hands - plenty of flour on your work surface and just press it out. Working the dough just makes them tough as old boots.

I use a recipe on Nigella’s website (think it’s Lily’s scones). I do add sugar though. The scones are delicious.

Have you tried Lemonade Scones? I'm in NZ so not sure if a Google search will bring this recipe up for you in the UK but from memory its 4 cups of self raising flour, 300ml pouring cream & 300 ml of lemonade (I used Soda water the other day & also added a cup of chopped dried dates).
It can be quite a gooey mixture but it's quite forgiving & I either add a bit more flour or cream if needed.
Roll it very lightly or just pat it out & cut into shapes & bake at about 200 C for 10-15 minutes. Brush with milk first too if you want.

Do note that I'm writing this out from memory but will check & update if I need to tomorrow

Lemonade scones, perfect every time. Lovely fluffy scones.

www.bbcgoodfood.com/recipes/lemonade-scones

Be my aunty. She makes the lightest most delicious scone ever.

Hot oven is one of her tricks. She also uses plain flour and adds bicarbonate of soda and cream of tartar. I've got her recipe but can never make them as perfect as hers.

I use buttermilk or add some lemon juice to ordinary milk. It helps with the rise.
I agree that it is key to not handle the dough too much.

Don’t overknead. as PP’s have said,you shouldn’t overhandle the dough.
they should be cut out fairly deep before baking. At least 1.5 inches imo
wetter mixture better than dry and if too wet to cut with a cutter then form into a circle and cut into triangles like a cake. Then gently pull apart and bake as normal. No waste this way and I rarely use a cutter now.

I agree with PPs only just bring the mixture together before rolling out. Use your fingers, don't use a food mixer.

Flour the cutter. It helps the edges not stick down and they’ll rise more evenly.

Recently I have been following this recipe exactly and it has never let me down - great minds!

These are all amazing tips thank you!
I think I definitely overwork the dough, used to making bread so probably way too heavy handed.
I’m gonna try the lemonade scones

Agree with pp's about handling the mixture with the lightest touch possible, bringing it together gently. No rolling pin. Also, when cutting out, flour the cutter each time and press straight down without doing that little wiggle people seem to do (wrist, not bum😂) These tips saved my scones!

Use the bbcgoodfood 'classic scones' recipe and whizz it up in the food processor, adding the buttermilk last, just till it comes together. Barely touch it - just pat out to the right height and cut out. Honestly, this is the way to make the lightest, tastiest scones ever!

Make small but very deep scones (so don't push the dough flat too much). Put 50% more cheese in than the recipe says and make some of it Red Leicester. I'm assuming we're talking cheese scones here as anything else isn't worth bothering with .

My mum always insisted you had to grate the butter into the original mix. I assume, based on all these comments, that it's becuase it then needs less handling! (she never had a reason, she just insisted it was important. Obviously, I therefore have always grated the butter and yes, my scones do come out beautifully).

@SpaceOP - would you say that makes it faster to rub the butter into the flour? That’s the bit I hate doing - feels like it takes ages!

Looks like I’m having scones this weekend!

yes, it does. Much easier than cubes.

Although having said that, I often use a food processor these days so less handling that way. But I still grate the butter!

Another vote for the BBC Good Food recipe. Definitely handle as little as possible.

Warm the milk in the microwave for about 30 seconds then add a teaspoon of lemon juice. It will curdle but ignore that!
Agree with others about as little handling as possible; knead for a matter of seconds to bring it all together and don’t roll out with a rolling pin, just pat into shape.
I’m on a fast day and wish I’d not opened this thread now!

Thank you @SpaceOP! I’ll give that a go this weekend.

Buy them!

Warm milk with lemon and preheat the tray but don't flour it! As others have said, don't over mix!

I was taught by a National Trust chef who made thousands on a weekly basis.
Grate the butter into the flour or use a stand mixer with a paddle on slow to mix. It'll eventually look like breadcrumbs. Buttermilk is nicer but milk is fine. Once it's brought together don't roll it out, just lightly press with floured hands so it's flattish. Flour the cutting in between stamping. Brush the tops with milk not egg. Use a hot oven with a shallow tray of water on the bottom shelf to create a bit of steam (or use a steam oven on 15% if you have one).