## Paul Hollywood’s Secret to Perfect Scones: Avoid Shrinkage with This Simple Trick
Us Brits adore our scones, those delightful little morsels of buttery, crumbly goodness. But achieving that perfect, fluffy texture while maintaining their shape can feel like baking alchemy. Many struggle to prevent their scones from shrinking, leaving them disappointed with dense, misshapen results. Fear not, fellow bakers! Great British Bake Off’s Paul Hollywood, the master of all things doughy, has shared his secret weapon to conquering this common scone-making pitfall.
In a recent TikTok video that’s already garnered thousands of views, Paul revealed the simple trick that elevates scone-baking from frustrating to fulfilling. The key?
Preventing shrinkage by using ample flour beneath the dough.
“I’m relaxing it all the time, so it keeps its shape,” Paul explains in the video. “By keeping plenty of flour underneath it, it prevents it from shrinking. So if I cut that, it stays in that shape and, if I stretch it out and cut it, it’ll go, because it’s trying to contract again.” This simple step ensures the scones maintain their shape during and after baking.
The positive response to Paul’s tip was overwhelming, with viewers expressing gratitude for the game-changing advice. Comments flooded in, including one baker who sells scones commercially, admitting even basic scone-making presents challenges. This underscores the universal struggle and the significant impact of Paul’s simple yet effective technique.
But Paul’s wisdom doesn’t stop there. In past videos, he’s also highlighted three other common scone-making mistakes to avoid:
1.
Over-egging the sides:
Avoid excessive egg wash on the sides, as it creates a glue-like effect, hindering the scones’ rise.2.
Lumps of butter:
Ensure the butter is properly incorporated into the dough to prevent excess butter from seeping out onto the baking tray.3.
Baking time:
Stick to the 15-minute baking time; it’s the sweet spot for achieving perfectly baked scones 99% of the time.Paul Hollywood’s Recipe for Classic Scones:
This recipe, combined with Paul’s expert tips, guarantees scone success.
Ingredients:
* 500g strong white bread flour, plus extra for dusting
* 25g baking powder
* 80g unsalted butter, cut into pieces
* 2 medium eggs
* 250ml milk
* 80g caster sugar
* 1 large egg, beaten with a pinch of salt
* Icing sugar, for dusting
* Jam
* Clotted cream
Instructions:
1. Line two baking trays with baking paper.
2. In a large bowl, sift together the flour and baking powder.
3. Add the cold butter and rub it into the flour using your fingertips until it resembles breadcrumbs.
4. In a separate bowl, whisk together the eggs, milk, and sugar.
5. Gently add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Avoid overmixing.
6. Turn the dough out onto a lightly floured surface. Fold the dough a couple of times to incorporate air, but avoid kneading. Aim for a soft, loose consistency.
7. Gently roll out the dough to a 3cm thickness, ensuring plenty of flour is underneath to prevent sticking.
8. Use a scone cutter to cut out rounds, leaving space between each scone on the baking trays.
9. Brush the tops of the scones with a little beaten egg and refrigerate for 20 minutes to allow them to rest.
10. Preheat the oven to 220°C/Fan 200°C/Gas 7.
11. Remove scones from the fridge, brush again with egg, and bake for 15 minutes until golden brown and risen.
12. Allow the scones to cool on a wire rack before dusting with icing sugar and serving with your favorite accompaniments (jam and clotted cream are traditional!).
By following Paul Hollywood’s expert advice and recipe, you’ll be well on your way to achieving those perfect, picture-worthy scones. Happy baking!
