{"id":16654,"date":"2016-01-29T21:34:46","date_gmt":"2016-01-29T21:34:46","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/never-fail-flaky-scones-the-only-scone-recipe-youll-ever-need\/"},"modified":"2016-01-29T21:34:46","modified_gmt":"2016-01-29T21:34:46","slug":"never-fail-flaky-scones-the-only-scone-recipe-youll-ever-need","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/never-fail-flaky-scones-the-only-scone-recipe-youll-ever-need\/","title":{"rendered":"Never-fail Flaky Scones | The only Scone Recipe you’ll ever need!"},"content":{"rendered":"
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Be it for brunch or afternoon tea – scones might be my favourite baked treat ever. They always bring back memories of wonderful trips to picturesque little English towns where we would rest our hurting feet after a morning hike in one of those quaint tearooms, sipping tea and nibbling on freshly baked scones.<\/p>\n

The best reward ever! Funnily though, it was here in Canada where I\u00b4ve eaten the best scones so far. North American scones are often a bit crispier on the outside than the tender, rather pale English Scone and they are also quite flaky.<\/p>\n

My recipe for Never-Fail Flaky Scones aims for this combination of crispy outside and flaky texture while still being tender and soft on the inside. This is achieved by a special folding technique<\/strong>, which I\u00b4m going to present today.<\/p>\n

What makes this scones recipe the best scone recipe:<\/h3>\n

There are a lot of different scones recipes out there. With and without eggs. With butter or lard. Some using milk, some buttermilk, others cream or sour cream.<\/p>\n

I\u00b4ve tried most combinations and got to admit that a lot of them promise perfection and turn out quite disappointing. This is what I have learned:<\/p>\n

Which dairy shall I use to get perfectly tender and risen scones?<\/h3>\n

I always seem to get the best rise<\/strong> whenever I opt for 1:1 buttermilk and sour cream<\/strong>! Sometimes, when I want a richer, more cake-like scone<\/strong>, I substitute some of the dairies by adding a whole large egg. But the truth is that it\u00b4s not the ingredients that matter the most.<\/p>\n

It\u00b4s more the temperature of those ingredients.<\/p>\n

\u00a0What’s the secret to perfect flaky scones?<\/strong><\/h3>\n

The ingredients for your scones need to be ICE COLD.<\/p>\n

Also, to get the perfect rise and light and fluffy texture<\/strong>, everything depends on your technique, on how you mix and handle the dough.<\/p>\n

For the flakiest scones, chunks of chilled butte<\/strong>r are mixed into the flour with a food processor or<\/strong> rolled with flour to create large, thin sheets. Your butter should not be reduced to the texture of breadcrumbs as specified in many recipes. You want the butter pea-sized<\/strong>.<\/p>\n

Also, you might want to\u00a0incorporate at least 1 or better 2 letter folds<\/strong> into the process as this helps to build flaky layers into the baked scones.<\/strong><\/p>\n

How do I knead and shape my scones for perfect results?<\/h3>\n

When it comes to shaping the scones dough, I`ve read that gently patting your dough into shape is generally better than rolling it out. However, I do use my marble rolling pin when I roll my dough out during the folding process as my hands tend to be very warm \ud83d\ude42<\/p>\n

You can use your cold non-sweating hands or the rolling pin, it\u00b4s really up to you.<\/p>\n

I also found that wedges or squares \u2013 where you cut the dough with a sharp knife\u00a0instead of gathering up the scraps and re-rolling them \u2013 produce lighter scones.<\/p>\n

Spread out or close together – how do I arrange my scones on the baking sheet?<\/h3>\n

Baking the scones close to each other is another trick. That way the dough has nowhere to go but upwards.<\/p>\n

How do I make this recipe for Perfect Flaky Scones?<\/h2>\n

We start with the most important question: How do you want to cut your butter?<\/p>\n

There are two methods for ensuring the butter is layered, rather than incorporated into the dough. One using a food processor, one for those of you, who\u00b4d rather use their hands.<\/p>\n

Perfect Flaky Scones Method 1 – without Food Processor!<\/strong><\/h3>\n

Cut your butter into 1\u00bd teaspoon size chunks (16 chunks per 1 stick butter). Dump the mixed dry ingredients out onto a clean surface and scatter the very cold butter on top. With your hands, lightly coat the butter chunks with flour by tossing the two together a few times. Then, using a heavy rolling pin, roll over the mass, flattening the butter into thin sheets.<\/p>\n

Gather the mixture up into a loose mass and repeat twice more.<\/p>\n

Scoop the mixture into a mixing bowl and continue with the recipe. After the dough is formed, flatten somewhat and gently make 2 letter folds in opposite directions. This will help to build flaky layers in the baked scone.<\/p>\n

Perfect Flaky Scones Method 2: with a food processor!<\/strong><\/h3>\n

Cut the butter into little cubes and chill in the fridge or put them in your freezer for a couple of minutes. Add the dry ingredients to the bowl of a food processor.<\/p>\n

Scatter the very cold butter on top of the dry ingredients. Pulse the mixer to cut the butter into the flour, making sure not to cut the butter pieces too fine. Peas-size pieces are what you are looking for.<\/p>\n

Add the wet ingredients and pulse the mixer a couple of times only to barely incorporate the liquid.<\/p>\n

How do I do the letter-folds to get perfectly risen Flaky Scones?<\/h3>\n

Turn the scones dough out onto a clean countertop and finish by hand. After the dough is formed, flatten somewhat and gently make 2 letter folds (as for flakey pastry or croissant dough) in opposite directions. This will help to build flakey layers in the baked scone.<\/p>\n

Just as the lightest bread is produced from the wettest dough, scones dough should be quite soft and almost paste-like. Don\u2019t be tempted to work more than 1-2 tablespoons of additional flour into the dough\u2014just enough to facilitate handling.<\/p>\n

Don\u2019t overmix the dough. In fact, handle it as lightly and minimally as possible. Never knead scones dough. You don\u2019t want to activate the gluten in the flour any more than necessary.<\/p>\n

For flaky, perfectly risen Scones you\u00b4ll need:<\/h3>\n

1\/2 cup buttermilk
\n1\/2 cup sour cream
\n10 ounces (2 cups) all-purpose flour, plus additional for dusting
\n1 tablespoon baking powder
\n1\/4 teaspoon baking soda
\n1 1\/2 teaspoons kosher salt for hearty scones<\/strong> OR 1\/2 Tsp of Salt plus 2-4 Tbsp of Sugar for sweet scones\u00a0<\/strong>
\n8 tablespoons (1 stick) (112 g) cold unsalted butter, cut into cubes, plus 2 tablespoons melted unsalted butter for brushing<\/p>\n

Note:<\/strong> For buttery, richer and more cake-like Scones, substitute 1\/4 cup of your dairy with a large egg. You\u00a0can also use 3\/4 cups buttermilk and one egg or<\/strong> 1\/2 cup of buttermilk, 1\/4 cups of cream and 1 egg or\u00a0<\/strong>equal amounts of buttermilk and sour cream and 1 egg<\/p>\n<\/div>\n

Video Guide for this Never-Fail Scones Recipe:<\/strong><\/h3>\n
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