Never Fail Scones - 2 Ingredients
My goodness, I’ve made some rock scones in my time……
Then I found out about these 2 tips that really make the difference. My video is below, check it out.
No mucking about…. let’s get into it.
Hot Oven: my oven goes to 220 degrees celsius (428 degrees farenheight) Preheat it until you can smell what you cooked in there last. The science behind this is that when you put your scones in the oven , you want instant lift and the fats that are in your scone will start giving off steam quickly. If your oven isn’t hot enough, it forms a crust before the lift happens and you end up with rock scones!! Also, leave it on that temperature. They’ll only take 10-12 minutes.
Sharp Cutter: If you use a glass, it has a rounded edge and this pushes the scone dough and makes it seal to the base. I use a sharp thin metal scone cutter. I dip it in flour, push it straight down into the dough and straight back up again to release the scone and start again in the flour before the next one. What this does is gives the scone every opportunity to rise when it hits the heat. If you don’t have a sharp scone cutter, consider square scones and using a sharp knife, dusted in flour each time you cut. Allow the knife to do the work, don’t smoosh it into the dough. It makes a huge difference.
2 Ingredient Never Fail Scones:
This is one of those wonderful recipes where I go by how much cream I have, considering I usually have lots of Self Raising Flour. I make these for my classes and people are greeted by freshly baked scones with home made Jam and Chantilly Cream.
I use the kitchenaid mixer bowl with the flat paddle attachment, but of course, you can do it by hand, using a butter knife is best.
Recipe:
Self Raising Flour
Cream
Method:
-Turn your oven on to bloody hot! (220 degrees c)
-I usually add 600ml tub of thickened cream to the mixer bowl and then add “enough” self raising flour to bring it together to form a dough that cleans the bowl.
-As soon as it comes together, turn out onto a floured surface and smooth it out to 5-6cm thick of around 2 inches.
-Using the sharpest cutter you have, dip into sr flour and then cleanly cut your scone, push down and then pull up. Dip scone cutter again and cut the next one etc until you’ve exhausted all spots for a cleanly cut scone. Re roll the dough and keep cutting until there is just not enough to make another scone.
-For this amount I usually get between 10-12 scones but this will depend on the size of your cutter.
-Place on a baking tray, nice and close together and wack it in the oven, nice and quickly.
-Don’t open the door often but it should take around 10-12 minutes. They should feel light when you push them.
These can be frozen, or left fresh and zapped in the microwave for 15 seconds to refresh like they’ve just been baked. Or of course, leave them cool for 5 mins and eat them all at once!