How to Make Traditional English Scones with a Soft Texture
English scones are a staple in British tea culture, offering a delicious, light, and tender texture that’s perfect for pairing with clotted cream and jam. Making traditional English scones with a soft texture requires a delicate balance of ingredients and technique. Here’s a step-by-step guide to help you create perfectly soft, fluffy scones.
Ingredients:
- 2 cups (250g) self-raising flour
- 1/4 cup (50g) caster sugar
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 2/3 cup (160ml) whole milk, cold (plus extra for brushing)
- 1 large egg (for egg wash, optional)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon baking powder (if using plain flour instead of self-raising flour)
Equipment:
- Mixing bowl
- Pastry cutter or your fingers
- Rolling pin (optional)
- Scone cutter or a round glass
- Baking tray
- Pastry brush
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 220°C (200°C fan-assisted) or 425°F. Ensure the oven is fully heated before baking to give the scones the best rise.
2. Prepare the Dry Ingredients:
In a large mixing bowl, combine the self-raising flour, sugar, and salt. If you’re using plain flour instead of self-raising, be sure to add 1 tablespoon of baking powder to give the scones the necessary lift.
3. Cut in the Butter:
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. The key to soft scones is to ensure the butter remains cold. This helps the scones achieve a light texture when baked.
4. Add the Liquid:
Make a well in the center of the flour mixture. Pour in the cold milk, and if desired, add a teaspoon of vanilla extract for added flavor. Use a fork or a spoon to gently stir the mixture until it just begins to come together. The dough should still be slightly lumpy and sticky.
5. Mix the Dough:
Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands. Avoid overworking the dough, as this can make the scones dense rather than light and fluffy. The key to soft scones is minimal handling.
6. Shape the Dough:
Pat the dough into a round shape with your hands, about 2.5 cm (1 inch) thick. You can use a rolling pin to make this step easier, but it’s best to use your hands to prevent the dough from becoming too tough.
7. Cut the Scones:
Using a floured scone cutter or a glass, cut out scones from the dough. Do not twist the cutter as you press down, as this can affect the rise. Simply press straight down and lift the cutter away. Place the scones on a baking tray lined with parchment paper, ensuring they are close together but not touching.
8. Brush with Milk:
For a golden finish, lightly brush the tops of the scones with a little milk. Alternatively, you can whisk an egg and brush this on the tops for a shinier, richer color.
9. Bake the Scones:
Bake the scones in the preheated oven for about 12-15 minutes, or until they have risen and turned a golden brown color. Keep an eye on them, as oven temperatures can vary, and you don’t want to overbake them.
10. Cool and Serve:
Once baked, remove the scones from the oven and allow them to cool slightly on a wire rack. For the best texture and taste, serve the scones warm with clotted cream and strawberry jam.
Tips for Soft, Fluffy Scones:
- Use Cold Ingredients: Cold butter and cold milk are crucial for achieving a light and fluffy scone. The cold butter creates small pockets of air in the dough that puff up during baking.
- Don’t Overmix: Overworking the dough will result in dense scones. Mix the ingredients just enough to bring the dough together.
- Right Flour: If you’re using self-raising flour, there’s no need for additional baking powder. If using plain flour, always add the correct amount of baking powder to ensure the scones rise properly.
- Don’t Twist the Cutter: Twisting the scone cutter can seal the edges, preventing the scones from rising evenly. Just press down firmly.
- Serve Immediately: Scones are best enjoyed fresh from the oven while they’re still warm and soft. However, they can be stored in an airtight container for up to two days and gently reheated in the oven.
Variations:
- Fruit Scones: Add dried fruit such as raisins, currants, or sultanas to the dough for a fruity twist.
- Cheese Scones: For savory scones, add 1/2 cup of grated cheese (cheddar works best) to the dry ingredients and reduce the sugar to 1 tablespoon.
Making soft and fluffy traditional English scones takes a little patience, but with these simple tips, you can enjoy this classic treat any time. Whether you’re having an afternoon tea or simply craving something delicious, these scones are sure to impress.