Scones will taste better and rise higher when you ditch 1 simple ingredient in the dough
Achieving sky-high scones, with a slight golden glow, without the need for one simple ingredient that most recipes say is a must.
When cooking or baking, many recipes seem way too daunting to attempt to make, and for some, this includes scones. While you can pick up scones from the supermarket, they’re going to taste better when they’re homemade.
Most scone recipes can all be done in one bowl – just throw in all of your ingredients, and after a short bit of mixing, you’re pretty much good to go. Taking inspiration from her husband’s Great-Auntie Lorna, Hiroko Liston took to her blog Hiroko’s Recipes to share her scone recipe that doesn’t require butter. With this 20-minute recipe, Hiroko claims that the scones “cook very quickly, taste great and rise higher”.
READ MORE: Baked potatoes turn crispier and tastier if you use simple ingredient chef loves
READ MORE: Cabbage will always taste better if you add simple ingredient after cooking it
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
The problem with butter is that it refuses to combine with the flour. Instead, cream takes its place, adding the necessary fat plus tenderising the scones.
The cream and whole milk contribute a wonderful richness to the bake, and it can also result in a more moist and tender texture, as well as giving the scones a beautiful brown crust when baked.
Ingredients (makes 10 to 12)
- Two cups of self-raising flour, plus extra
- Half a teaspoon of baking powder
- A pinch of salt
- One tablespoon of caster sugar
- A quarter cup of thickened cream
- One cup of whole milk or buttermilk
Method
Start by preheating the oven to 210C/180 Fan/Gas Mark 6 before lining a baking tray with baking paper.
Place the flour, baking powder, salt and caster sugar in a mixing bowl, and mix to blend. Add the cream and milk, and mix until just combined. The dough can be very soft, so avoid overmixing.
Sprinkle a generous amount of flour on a flat work surface, such as a chopping board, and take out the sticky soft dough onto the floured surface. Sprinkle extra Flour over the dough and use your hand to gently flatten it to 2cm thick.
Cut out scones using a round cutter or a drinking glass. Hiroko said that she used a 7cm cutter and was able to make 10 scones.
Place scones on the prepared tray and bake for 12 to 15 minutes or until golden and hollow when tapped on top. Enjoy these scones warm with jam and cream.
