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Deep and crisp and even!... my 3 tips for deep fluffy scones
I love baking and providing a cream tea for our guests in the Linhay gives me great pleasure. Guests comment on how well risen and light they are and some have asked for the recipe… is it a secret recipe?
No, I’m very happy to share to share it and spread the love for a proper cream tea!
My 3 tips are:
I use yogurt (Greek or plain) instead of milk or buttermilk
I roll them fairly thick – around 20mm/¾ ”
I always make and knead them by hand, never in a processor or mixer
The recipe is adapted from a Delia Smith recipe and for some reason I always weigh everything in pounds and ounces - no idea why but I won’t change it now!!
Plain Scones
Makes 12-14 x 65mm/2.5” scones
1lb Self raising flour
2tsp Baking powder
Pinch of salt
3oz Butter
3 tbsp Caster sugar
½ pt Natural or Greek yogurt (or ½ pt milk ‘soured’ with the juice of ½ lemon)
Useful kit: Pastry blender, 65mm plain round cutter
Pre-heat oven to 220° C
Line a baking sheet with baking parchment or ideally, a re-usable baking liner
Method
Put flour into large mixing bowl with salt & baking powder.
Grate the butter into the flour then cut in with a pastry blender until fine crumbs. If you don’t have one, then use two knives in a scissor action.
Stir in the sugar with a knife.
Add the yogurt and mix with two knives until the mixture is coming together and a soft dough is formed.
Flour your hands, press everything together (I use a silicone bowl scraper from Ikea) and knead to a soft dough.
Turn onto a floured surface and roll until no less than 20mm/¾” thick.
Cut out with the plain cutter, don’t twist the cutter but push or tap it down sharply so it cuts straight through the dough.
Re-roll the dough and continue to cut – usually 12 to 14 scones. Place on baking sheet and dust lightly with flour.
Bake for 12 mins (depending on size) until well-risen and crisp golden-brown. I usually turn the tray half way through cooking. Cool on rack and eat warm or at least very fresh. Freeze the same day.
Serve with clotted cream and jam – in that order for a proper Devon cream tea. I prefer mine with marmalade or you could try a ‘Thunder & Lightning’ cream tea with clotted cream and honey or golden syrup.
Vegan/Plant based/Dairy Free
For a plant-based version I substitute the butter with Vitalite and use ½ pt oat milk ‘soured’ with the juice of ½ lemon. It makes a very soft dough so sometimes needs a little less than ½ pt milk.
Serve with cashew cream – cashews soaked in water overnight or simmered on the stove, drain and blitz in a blender with a little salt and add a drop of the soaking water to obtain a good consistency.
This plant-based version makes equally as good scones, the dough is a little softer so you just have to handle it carefully and flour the board well when rolling out.
