A Scone is originally British easy, quick bread usually accompanied with tea or Coffee. A good scone recipe should yield scones that are a bit flaky, soft and delicious, like this one.
Scones are minimally sweetened with castor sugar or honey and can be consumed with jam or butter. They can be round and soft, or triangle and rough, mostly depending on how you prefer them.
The good thing about scones is that baking powder is used as the leavening agent thus, no yeast is required.
A quick bread-like scone is any bread made with chemical leavening agents such as baking powder or baking soda rather than yeast. Examples of quick bread include; Cornbread, banana bread, zucchini bread, Pancakes, beer bread, biscuit, Puftaloon, and waffles.
Flavour variation of scones.
Scones have a simple baking procedure, and the taste and flavouring can easily be altered to achieve the desired taste. Examples of easy and delicious scone flavours are;
- Jam filled scones.
- Chococlate chip scones.
- Cheese Scones.
- Cinnamon Scones.
- Moist Pumpkin Scones.
- Orange Cream Scones.
- Blueberry Scones.
- Banana nut scones.
Ingredients used in a basic scone recipe
How to make Scones.
Step 1; Mix the flour, sugar and baking powder in a big bowl. Add in butter in cubes and mix with the flour by rubbing between hands. Stop when you reach a breadcrumb consistency.
Step 2; Pour in the milk and continue mixing using a spatula to form a thick dough. Lightly flour a working surface and transfer the dough on it. Knead the scone dough until smooth.
Step 3; Transfer the dough to a bowl or container and cover with a cling film, then let it rest for at least 30 minutes.
Step 4; After 30 minutes, place the dough on a lightly floured surface and roll it in both directions to 3 cm thickness. Afterwards, cut the dough with a round cutter and place the cut scone dough on a baking tray lined with parchment paper.
Step 5; Afterwards, brush the tops with fresh egg whites and let them sit for at least 1 hour.
Step 6; Bake at 170 C for 10-15 minutes, until the tops turns golden brown.
What is the Difference Between triangle shaped scones an round scones?
If you browse the internet, you’ll probably see different variations in shapes and sizes of scones. You will mostly come across round and triangle-like shaped scones. Although these scones look different, they both are baked and taste the same. The only difference is the origin, mostly the American Scone is triangular while traditional British Scones are round.
Baking tips for making the best scones.
- Chill the dough for one hour before baking.
- Space the scones while placing them on the baking tray for crusty sides.
- Don’t Overbake
- Use Cold Butter.
- Skip the yeast.
- Adopt a good scone recipe.
Frequently Asked Questions About Baking a Scone/ Scone recipe.
Can you Overmix a Scone’s Dough?
This question is subject to the final desired texture and appearance of a Scone. Scones get structure and texture from gluten, which are long strands of proteins activated when the dough is worked. While little to no kneading will yield very crumbly and delicious Scones, a well-developed scone dough will capture the gas being produced from the activated baking powder and also form a more elastic dough with a good structure. This will lead to smoother, taller, scones.
Do you need yeast when baking Scones?
A Scones is a quick bread. Therefore, a scone recipe will use chemical leavening such as baking powder. You can also substitute baking powder with baking soda and acids such as buttermilk to make scone dough rise.
Why won’t my Scones rise?
This could be due to several reasons;
- Too much liquid in the dough.
- Baking the scones in a non-prehetaed oven and baking at low temperatures.
- Using little leavening agent.
- Not chilling the dough before baking.
- Using melted butter.
BASIC SCONE RECIPE
- Yield: 11 Medium Scones
- Course: Quick Bread
- Prep time: 2 hrs
- Cook time: 10 minutes
- Author: winnie
INGREDIENTS.
- 400 g all purpose flour
- 45 g caster sugar
- 20g Baking powder
- 2 g salt
- 120 g butter
- 200 ml milk
- 1 egg white( for brushing)
Procedure
- In a mixing bowl, mix flour, baking powder, sugar and salt.
- Afterwards, add butter and rub the mixture in between your hands to a breadcrumb like texture.
- Add in the milk and fold with a spatula.
- Transfer the dough on a working bench and knead until the dough is smooth.
- Transfer the kneaded dough in to a mixing bowl and cover with a plastic wrap/ cling film. Let it rest for 30 minutes.
- Afterwords, lightly flour the working bench and roll the dough in both directions. The dough should maintain a 3 cm thickness.
- Cut round shapes with a cutter and place on the baking tray lined with parchement paper.
- Brush with fresh egg whites and let the scones rest for atleast one hour.
- Preheat the oven at 170 C then bake for 10-15 minutes, until the tops turn golden brown, then remove from oven and set them aside to cool before serving.
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