Baking perfect scones can seem like a culinary challenge, but renowned baker Sally McKenney assures us that it’s within reach with her tried-and-true master recipe. She emphasizes the importance of using the right ingredients and techniques to achieve those delightful, fluffy results.
McKenney highlights three crucial tips for scone success:
1.
Embrace Heavy Cream or Buttermilk:
She stresses the significance of using heavy cream or buttermilk, as thinner milks tend to yield flatter and less flavorful scones.2.
Frozen Butter is Key:
The secret to achieving that melt-in-your-mouth texture lies in using frozen grated butter straight from the freezer. Don’t even think about reaching for the refrigerator!3.
Chill Before Baking:
To ensure perfect shape and prevent spreading, McKenney recommends chilling the shaped scones for at least 15 minutes before baking. This allows the butter to set and creates a beautifully risen scone.Now, let’s dive into her recipe for classic scones:
Ingredients:
* 250g all-purpose flour (spooned and leveled), plus more for hands and work surface
* 100g granulated sugar
* 1/2 tsp salt
* 2 1/2 tsp baking powder
* 113g unsalted butter, frozen
* 120ml heavy cream or buttermilk (plus 2 tbsp for brushing)
* 1 large egg
* 1 1/2 tsp pure vanilla extract
* Optional add-ins: chocolate chips, berries, nuts, fruit, or coarse sugar for topping
Instructions:
1.
Whisk Dry Ingredients:
Combine flour, sugar, salt, and baking powder in a large bowl.2.
Grate Frozen Butter:
Grate the frozen butter and add it to the flour mixture. Use your fingers to combine until the mixture forms pea-sized crumbs. Place the mixture in the refrigerator or freezer while you prepare the wet ingredients.3.
Whisk Wet Ingredients:
In a small bowl, whisk together heavy cream, egg, and vanilla extract.4.
Combine Wet and Dry:
Drizzle the wet ingredients over the flour mixture, add any desired add-ins, and gently mix until just combined.5.
Shape the Scones:
Turn the dough out onto a floured surface and, using floured hands, shape it into a ball. Press the dough into an 8-inch disc. Using a sharp knife, cut the disc into eight wedges to form your scones.6.
Brush and Refrigerate:
Brush the scones with the remaining heavy cream and sprinkle with coarse sugar for extra crunch. Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.7.
Preheat Oven:
Preheat your oven to 204°C (400°F).8.
Bake:
Line a large baking sheet with parchment paper and arrange the scones, spaced 2-3 inches apart, on the prepared baking sheet. Bake for about 25 minutes or until the edges are golden brown and the tops are lightly browned.9.
Cool and Enjoy:
Remove the scones from the oven and let them cool for a few minutes before serving.Enjoy your freshly baked scones! Leftover scones can be kept at room temperature for up to two days or in the refrigerator for up to five days.
