Light and Fluffy Scones

I have to credit this recipe to my mum’s friend, who taught us how to make properly good scones. The perfect scone should be light, fluffy, and the perfect balance between sweet and savoury. This isn’t difficult to do, but requires a careful hand. If you work the dough too much, you will form gluten strands and melt the butter, leading to a heavy, dense scone. The trick with this recipe is to work the dough as little as possible.

This recipe uses fairly small quantities of standard baking ingredients, and requires no special baking equipment. You will just need a rolling pin and cutter, both things that can be replaced by a reasonable-sized glass or clean tin can.

I have also adapted this recipe to use up sourdough discard -see here.


Light and Fluffy Scones

This recipe takes 30 minutes, and (depending on the size of your cutter) makes 6-8 scones.

You will need:

  • 200g plain flour
  • 50g unsalted butter, cold and cut into small cubes
  • 25g caster sugar
  • One large egg, beaten
  • Two tbsp natural yogurt
  • Two teaspoons baking powder
  • Pinch of salt

Preheat your oven to 220°C (or 200°C Fan/Gas Mark 7/425°F), and line a baking tray with baking paper.

Begin by weighing your flour into a large mixing bowl. Add the baking powder and butter, and rub with your fingertips to create breadcrumbs. Try not to touch the butter too much – the less you melt your butter with your hands, the lighter these scones will be.

Stir in the caster sugar and salt, then add the natural yogurt. Using a wooden spoon (or a dough scraper if you have one), start to bring the mixture together into a dough. Then add half the egg, putting the other half aside to use later. Combine into a rough dough, again being careful not to touch too much – it’s fine if it’s a little shaggy looking. If it’s still a little dry at this point, add a drop more of the egg.

Lightly flour your work surface and tip the dough out, collecting any crumbs from the bowl. Lightly roll the dough out to about 3-4 cm thick, and use your cutter to start cutting out the scones. I normally get about 3 before needing to collect the dough together and re-roll. Keep doing this until you have used up your mixture, being careful all the time not to work your dough too much.

Lay the scones out on a baking tray, and brush with the remaining half of the beaten egg. Put in the oven for 15 minutes until golden.

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