Best scone recipe | How to make scones | Jamie Oliver (2024)

FAQs

What to avoid when making scones? ›

Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

Know what flour you should use! We recommend using all-purpose flour. There is some debate as to what flour one should use to go around achieving the perfect scone. This is because within different flours comes different levels of protein.

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

My scones have a dense, heavy texture and poor volume

You may have used too little raising agent or over handled the dough before it was baked. The oven may have been too cool.

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

Why grate butter for scones? ›

This is what makes the dough flaky.” Although Chang cuts cubed butter into the dry mix with a stand mixer at Flour, she says that, with the grating method, “you ensure that some butter stays in small pieces, for the steam and puff; and some butter starts to soften and mix into the dough, for tenderness.” For the best ...

Bake scones

Bake scones in a 425°F oven for 18 to 23 minutes, until they're a very light golden brown. Don't over-bake; dark scones will be dry.

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

Just as in old times, today's scone recipes don't include eggs, but there are some rare recipes that do. Eggs may change the texture of the scone, which should be golden on the outside and airy inside.

Why? When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.

Scoop out clotted cream and jams onto your plate, enough for one scone. Break apart a small bite-sized portion of scone with your hands or if using a knife, cut the scone horizontally. Use a knife to slather on cream and jam onto the broken-off piece of scone. The bite-sized piece of scone should be eaten in 1-2 bites.

Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.

The cold butter in a scone-dough inhibits the formation of gluten (lots of gluten formation would increase density) and when baked, the moisture in the butter would create layers of tenderness making the crumb light and soft. The addition of butter would also contribute to the flavour of the scone.

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.