“Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs,” said baker Sally McKenney.
While the add-ins are completely your choice, the expert baker did share three top tips when it comes to making the best scones ever.
The first is that you need to use heavy cream or buttermilk; she elaborated: “Avoid thinner milks which yield a flatter, less flavourful scone.”
Another key step is to use “frozen grated butter” – straight from the freezer, and not the refrigerator.
And, lastly, to refrigerate the shaped scones for at least 15 minutes before baking.
Perfect scones
- Makes: eight large scones
- Prep: 25 mins
- Cooks in: 25 mins
Ingredients
- 250g all-purpose flour (spooned and levelled), plus more for hands and work surface
- 100g granulated sugar
- Half tsp salt
- Two-and-a-half tsp baking powder
- 113g unsalted butter, frozen
- 120ml heavy cream or buttermilk (plus two tbsp for brushing)
- One large egg
- One-and-a-half tsp pure vanilla extract
- Optional add-ins: chocolate chips, berries, nuts, fruit, or coarse sugar for topping
Method
Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter.
Add the grated frozen butter to the flour mixture and combine until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk the heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add any add-ins, then mix together.
To make triangle scones
Pour onto the counter and, with floured hands, work dough into a ball (the dough will be sticky).
Press into an eight-inch discs and, with a sharp knife, cut into eight wedges. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes. Meanwhile, preheat oven to 204°C.
Line a large baking sheet with parchment paper. After refrigerating, arrange scones two to three inches apart on the prepared baking sheet.
Bake for around 25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes.
Leftover scones keep well at room temperature for two days or in the refrigerator for five days.
