Scones rise higher and taste better if you do 1 unusual yet simple thing while baking them
I love baking scones in the summer, and my mum taught me a simple technique that makes them rise higher and turn out perfectly fluffy every time I make them.
It might be simple to buy a dozen scones at the supermarket, but I have discovered that the homemade version is much tastier, as you can shape them however you like. My mum’s scones have always been fluffier than anything from the supermarket, and when I started baking, she shared that her secret was to simply cut them into squares instead of rounds.
It turns out, the shape makes all the difference as square scones rise better, and the texture is softer and taller. Making scones square may seem unusual, but it means you do not have to keep rerolling the dough to cut it, which helps it rise better in the oven while cooking.
Our community members are treated to special offers, promotions, and adverts from us and our partners. You can check out at any time. Read our Privacy Policy
When shaping scones, it is traditional to keep folding the dough to use it all up, but this can make it tougher and squeeze out all the air.
If you fold too much, the dough can dry out, resulting in really crumbly, hard scones that are difficult to eat.
However, you simply need to cut square scones rather than rolling them out, which helps the butter in the dough stay more intact and release more steam while baking.
More steam gives the dough a better rise, so you will get a flaky and tender scone that has a really rich and buttery flavour.
How to make square scones
Ingredients
For the scones:
- 500g of self-raising flour
- 50g of caster sugar
- 170g of butter (straight from the fridge)
- 250ml of whole milk
- One egg
- Pinch of sea salt
- One tablespoon of light brown sugar (optional)
For the egg wash:
- One egg
- 25ml of milk
DON'T MISS: I add one thing to my scones that makes them taste ten times better
DON'T MISS: 10-minute chocolate chip cookie recipe that's 'absolutely delicious'
DON'T MISS: Nigella Lawson's lemon cake is ridiculously easy to make
Method:
To begin, all you need to do is place the dry ingredients (flour, sugar and a pinch of salt) in a large mixing bowl, then add the butter.
Mix together by rubbing the butter into the dry ingredients with your fingers until your mixture resembles breadcrumbs. This should take roughly five minutes.
Next, add the milk and egg for the scones into a jug. Whisk together with a fork and then pour into the bowl mixture. At this point your dough will feel very sticky so lightly dust it with a little flour, and then shape the dough into a ball.
Cover the bowl with cling film and place it in the fridge for 20 minutes. When butter is cold, it releases steam as it bakes, which helps give the scones a lighter and fluffier texture.
Once the time is up, preheat the oven to 200C or Gas Mark 8. Then spread a little flour on a surface and pour your dough out of the bowl.
Now, you need to cut your scones into squares. Use a rolling pin or pat your dough out until it is an inch thick and a rectangle shape. Try to make the sides as straight as possible, as this will make cutting a lot easier.
Then, use a knife to cut the dough vertically and rotate it until you have even squares. You can also trim the edges of the dough to neaten up the appearance.
Use a spatula to lift the scones onto a tray lined with baking paper, and make sure there is space between each scone so there is enough room for them to cut.
Mix together your egg wash in a jug (one egg and 25ml of milk) and spread a thin layer on top. Do not get any egg wash on the sides of the scones, as this seals the edges and prevents the dough from rising properly.
Sprinkle a little brown sugar on each scone if you wish, and then place them in the oven to bake for 10 to 12 minutes. When they are ready, let them cool in the tray for 10 minutes and then completely on a wire rack.
