A great English Scone starts with a great recipe- I used Nigella Lawson’s, Lily Scone recipe. I love that her website translates British to US measure with the click of a button - Thank you! There are two reasons I choose this recipe - one is the leavening agent and the second is the cold butter method.
Assemble everything you need first, equipment and ingredients.
Turn on the oven and prepare baking pans. I find it very helpful to read the directions thoroughly before beginning to assemble the ingredients.
I used a scale to weigh my ingredients. As directed I cut the butter, then returned it to the refrigerator until it went into the bowl. I think cold butter creates less gluten and allows the flour to stay loose and airy, which helps with the rise during baking.
The recipe calls for two leavening agents Baking Powder and Cream of Tartar. Did you know that Baking Powder is simply 1 part Baking Soda plus 2 parts Cream of Tartar? When you use a part Cream of Tartar you create a better flavor in your Scone.
A few technical tips I have learned across the years, first do not over mix or over handle the dough, mix it just until the flour is incorporated. Second, after turning the dough out, knead it by folding and turning to allow the lamination to remain intact and only a few turns. Third, when cutting, push straight down and lift straight up with a lightly floured cutter, this allows for that puffy rise in the oven.
This cookie cutter set will be a go to set for my kitchen with it’s versatility in sizing, easy clean up, and ease of use. They are well weighted and comfortable in my hand.
An Instagram video of this recipe will be posted on Saturday Jan 30, 2021 come have a look at the process.
from the husMait home kitchen.
husMait products used: