Fluffy Scones. The dough will be kinda sticky, but you should be able to form it without problems. If not, add some more flour. To make flaky, fluffy scones, you need to start with cold butter.
When the dough is baking the butter will melt inside the scone and leave a perfect buttery and flaky scone. English scones are made differently from American scones, and instead of being stiff and dry, they're fluffy and soft. A lot of people think these look like biscuits, and they kind of do, but they're prepared quite differently. You can cook Fluffy Scones using 10 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Fluffy Scones
- You need 100 grams of Cake flour.
- It’s 100 grams of Bread (strong) flour.
- It’s 1 tbsp of Baking powder.
- Prepare 70 grams of Butter.
- It’s 70 ml of Milk( or yoghurt or heavy cream).
- Prepare 1 of Egg (small).
- It’s 2 of to 3 tablespoons Sugar.
- You need 50 grams of Dried fruits (such as raisins).
- You need 1 of Clotted cream.
- You need 1 of Jam.
As the scones are baking, prepare a simple glaze to finish them off. I opted for a bright glaze—made with freshly grated ginger, lemon zest, lemon juice, and confectioners' sugar—. What to serve on Homemade Fluffy Scones? Now you will need something delicious to spread over your delicious, fluffy scone.
Fluffy Scones instructions
- Cut the butter into 0.5 cm, sift the flour and baking powder together twice. Put them all into a bowl and mix together by rubbing. The mixture becomes crumbly after a few minutes. It's easier to use hands than food processor..
- When there are no lumps of butter and the mixture becomes crumbly, make sure that there are no butter lumps left by squashing the mixture with your hands..
- When the mixture becomes like the photo, add the sugar and your favorite dried fruits (like raisins) and stir lightly..
- Then add the milk (or yoghurt) and beaten egg, and mix lightly to make a dough. If the dough is too soft, flour your hands a lot to gather it together. If the butter has melted and the dough is sticky, then rest the dough in a plastic bag and place in the refrigerator for more than 1 hour..
- If the dough is not sticky, roll up and fold 3 times. Roll it out to 2.5 – 3 cm thick and cut out the shapes. The dough should be the same softness as freshly pounded rice cakes (mochi)..
- Bake for 15-20 minutes in a preheated oven at 180°C, (or 200°C). The best way to serve is warm, but if the scones get cool, microwave for 10-20 seconds..
- Serve with clotted cream and jam..
- The scones get a bit burned if the cooking temperature is 200°C in our oven..
- Serve with clotted cream or richly flovoured milk..
- These ones made a weird face!.
- I didn't mix the flour and butter completely for these ones and they didn't rise very well..
- I used yoghurt instead of milk. Also added more bread flour than cake flour. Then it plumped up well, from 2.5 to 6.5 cm. The width is same..
- I used milk. I added more flour. Then the scones did not rise higher compared with the one in step 12. But they spread out more. The length is from 2.5 to 6 cm, the width is from 5 to 6 cm..
- This time the scones rose a lot. I rolled up the dough into 4 cm. The cooking time is longer than usual..
Strawberry jam and cream is a classic topping but if you're looking for a change, why not try some of these yummy condiments. Scones require a light touch – so handle the dough with care! Line baking sheet with parchment paper, set a side. In a large bowl, place the flour, baking powder, sugar and salt and drizzle in the cream and extract. Using a wooden spoon, mix the ingredients together until all the flour is hydrated.