Scones are a tea-time favourite in British and Irish Food. They are an intrinsic part of an afternoon tea and perfect as a snack or treat at any time.
Competition abounds when it comes to making a classic British scone - who can make the lightest, the tastiest, the crumbliest? Everyone can with a little attention. Here are 5 of my tops tips to help you on your way.
Give them a go, you may be well impressed. Do let me know how you get on.
Time Required: 15 minutes
- When preparing the equipment and ingredients for making the scones, ensure they are all as cool as possible, including your hands. Butter should be very cold, but not frozen. Warm hands, ingredients, and equipment if too warm will melt the butter rather than it be rubbed in resulting in heavy scones.
- Work quickly, and lightly. Avoid over rubbing or kneading the scone mixture. The mixture does not need to be super-smooth, it needs simply to be pulled together in a light, pliable dough.
- When cutting the scones using a tart cutter, avoid twisting the cutter, then gently shake the scone onto the prepared tray.
- When cutting with a knife, use a sharp knife. Blunt knifes or twisting the tart cutter tears at the edges of the scone and stunts the rise of the scone.
- Cook near the top of the oven, even when using a fan. Scones like it best near the top.