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!

I took my DS on a parent and child baking thing and for scones they said don't start with cold butter. You have to get it warm when you rub it in anyway so why bother chilling it first. Seems to so obvious when you think about it but all the recipes say start with cold cubed butter!

Can confirm it's much quicker to rub in butter at room temperature and the scones seem to benefit from it

Use the smooth end of the cutter when you press down, not the fluted edge. And don’t wiggle the cutter from side to side when you cut down. Just straight down and lift. And then they won’t cook lopsided.

The best results I've ever had are with recipes using buttermilk or milk soured with lemon juice, it makes them incredibly light

Another vote for Nigella’s scones. I have cream of tartar in the cupboard just so I can make these scones. Often get complimented on them!

I stopped looking once I found this recipe.

bakingwithgranny.co.uk/recipe/fruit-scones/

But I might start grating my butter too to make them even better.

@SarahsSlice please don't be cheap and advertise your business off the back of a Mumsnet thread. I've reported it and hopefully your link will be removed.

Absolutely not. Off the top of my head I can't think of anything more disappointing ready-made than scones. Warm from the oven they are glorious. I use the BBC Good Food recipe mentioned several times upthread.

Nothing wrong with the post. The OP asks for tips, the link has tips

@SarahsSlice is generating clicks for herself and/or her business. It isn't allowed on Mumsnet afaik unless the rules have changed after 23 years.

Mass produced scones taste nothing like home made ones. I only buy home made or freshly baked scones.

They don't keep well, so any that aren't eaten on the day they are made go straight into the freezer.

If you do an egg-wash on the top don’t let it trickle down the sides as it affects the rise.

After years of scone making, I now use Mary Berry’s recipe, plus all the above tips about rolling out and gentle handling. I find people do tend to roll or press the dough too thinly.
Nowadays, unless I am making a large quantity of pastry in which case I use a food processor, I always grate the fat, straight from the fridge. So much quicker and easier and actually gets better results than rubbing in. Just gently run the mixture through your hands to separate any fat lumps.

I’m making scones tomorrow! I plan to use some of these tips. I will try grating the butter, minimal handling and I won’t wiggle the cutter. Just trying to work out whether to put milk or egg over the top.

Very sharp metal cutter. Poor cutters squash the mix and give you denser scones.

I'm rubbish at scones but was told by someone much better never to twist the cutter.
It helped a bit

A tablespoonful of baking powder? Really??

That sounds high. The recipe linked to above has 1 tsp of baking powder to 350g SR flour.

1 tbsp, it says. That's a tablespoonful.

My point is, I assume that's a typo.

Keep everything cold, including your hands, but keep kneading to a minimum.

Sorry, I meant the BBC Good Food recipe for perfect scones with clotted cream, not the lemonade scones. The former is the recipe I use and is excellent.

BBC Classic Scones

I made these last week and they were fantastic. And this recipe was done and on the table to eat within half an hour.

Shop bought scones are incomparable to homemade.

Tempted to have a go... but I don't actually like clotted cream much. There's always the sultana option. 😃

@duc748 sultana scones with butter would be lovely!

I use the Nigella recipe upthread. A small cutter so they’re high and cook quickly. Grate the butter and when I’m inspired to bake them do it speedy 🚀
Oven on, measure ingredients, minimal touching. My record is 14 minutes from idea to plate.