By far the most popular recipe on this blog is my scone recipe.
There is a real technique to making sky high scones…you practically have to be a magician to make them light, fluffy, tender and fricken fabulous! Now I have no class when it comes to being a magician and I don’t follow any magician credo, except for my own…and so…I’m going to share with you my magic sky-high scone trick in high resolution YouTube excellence. I am not however, going to share with you my disappearing hairy-bumbed hippopotamus trick. I’ll save that for another episode.
So without further ado, I introduce to you the most watched YouTube clip in the entire history of YouTube.…How to make the Best Scones Ever!
Here’s the most important tip when making these scones, and I’m going to write this in capital letters because it is so, so, so, so important. It’s the secret to the crisp flakiness that makes these scones so bedazzling.
DO NOT FINELY RUB THE BUTTER INTO THE FLOUR. WE NEED CHUNKY BITS. CHUNKY BITS ARE GOOD.
RECIPE – The Best Scones in the Entire Galaxy
- 540g self raising flour
- 1tsp salt
- 4tsp castor sugar
- 160g chilled butter
- 300ml thickened cream
- 100g natural yoghurt
- milk to brush
- Preheat the oven to 220 degrees Celsius. Place flour, salt and sugar in a bowl.
- Add the butter and rub into the flour mixture until about half rubbed in.
- Don’t overwork mixture, as you want some bigger bits of butter.
- Add the cream and yoghurt, then knead until the dough just comes together. Place on a floured work surface.
- Using a rolling pin, hit dough a few times, then roll to form a rough square. Fold in half, then turn it clockwise 45 degrees.
- Hit and roll dough again to form another rough square. Repeat the folding, turning, hitting and rolling process twice more. Fold again, then hit it and roll dough until 2cm thick.
- Using a 6.5cm scone cutter, cut out rounds from the dough and place them on a floured baking tray, close enough together so the scones will touch gently.
- Knead dough offcuts together (be careful not to over work them though). Roll until 2cm thick and cut out more scones. Continue re-rolling and cutting offcuts until all the dough is used up.
- Brush the scones with milk and bake for 10-12 minutes or until starting to colour on the top and base. Set aside to cool.
- Pull the scones apart and spread with your choice of topping.