These scones can be eaten just like that…Īdd a generous dollop of jam and some clotted cream (or whipped cream or mascarpone) for added indulgence. Split open the scone and place a pat of butter and let it melt in the warmth of the scone. If the scones have cooled down, just pop them in the microwave for about 20 – 30 seconds. They taste best while warm, as this also prevents the scones from crumbling. What you end up with are easily the most perfect cream scones ever. That initial high heat will cause the leavening agent to activate very quickly causing the scones to rise and expand quickly. It will interfere with the shape of the scones.
You don’t want any milk or egg wash to drip down the sides. The scones will expand and touch each other at the base, giving soft edges at the bottom, but the top edges will be nice and crispy.
For the best of both worlds – for soft and crunchy exteriors, I prefer to space them apart by just a little, about 1 to 1.5 cm.This way the scones will bake with no interference from neighboring scones and have flaky, crunchy layers. For crunchy, flaky edges/sides – bake the scones with at least 1.5 inches of space between each.This will result in taller scones because they HAVE to rise up, but they will have soft sides. For soft scone edges/sides – bake the scones with the sides touching each other.
Freeze the scones for a few minutes before baking.Plus, I don’t have to “re-roll” the leftovers like you’d have to after cutting round scones. I prefer squares simply because it’s easier. Cut round scones, triangle scones or square scones.Wipe the cutter or knife after each cut, and dust it lightly with some flour for best results. Clean edges help define the layers that will rise better (and taller). Cut the scones with a clean knife or cutter.After baking, each scone will rise to about twice that initial height. When the dough is rolled out to be cut, make sure it has a height of at least 1/2 inch, or up to 3/4 of an inch.So how do you achieve that height in your buttery cream scones? However, to make it easier, I cut the dough and lay it on top of each other instead of folding it over.Īll these techniques help form the soft flaky layers in a classic cream scone. To create layers, the dough is folded, just like you would with puff pastry.The butter is rubbed into (or cut into) the flour, just like you would with shortcrust pastry. Handle the dough as little as possible.It’s important to keep little pieces of butter in the dough to help create more of that lovely flakiness. All the flour, butter and cream for this buttery cream scones recipe must be nice and cold.
#Shaggy use me megan trial
That wasn’t exactly the case, and after some trial and error, I’ve now got the BEST Classic Cream Scones recipe, and I’m sure you guys will love it too! So what makes a perfectly flaky classic cream scone? Unfortunately, my client didn’t actually give me a recipe that I could replicate, since she used old tea cups to measure ingredients (!), but she did say that getting the technique right was all I needed.