Today, Classic Scones. I’ve blogged several different scones over the years: Cream Scones, Fresh Blackberry Scones, Fresh Peach Scones, Gluten-Free Scones (even Classic Scones, but that was in the first month of the blog, so most of you missed it).
And looking over that recipe, I’ve decided it perhaps didn’t give quite as much detail as a novice scone maker might need; so if that’s you, this one’s for you! A tutorial, you might say.
First, let’s talk about the texture of a scone. I’ve had scones that were made by folding and rolling the dough a few times to achieve “layers.” They were delicious, but uh uh. If you want layers, I’ll give you Croissants, Danish or Butteries.
I’ve also had scones that were fluffy or cakey. Uh uh. A proper scone has a certain characteristic texture, and that’s not it. Following the recipe directions below should give you the proper texture. More crumbly than flaky, drier perhaps than an American biscuit but not dry.
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Now, let’s talk about the shape. You can make them round or you can make them wedge-shaped. One is not more “correct” or “British” or “authentic” than the other. If you prefer round scones, cut the dough with a round cutter (2-inch/5 cm maximum).
But I nearly always make the wedge shape, for two reasons: 1) That’s the way my mother and her mother and her mother’s mother made them since the 1880s or earlier in northwest England, and 2) It uses all the dough the first time around, so there are no scraps that have to be worked together for a second cutting.
This is perhaps a bit more butter and sugar than my grandmother used but not so much as what some American scone recipes call for. But you want to taste the butter, right? And my mother and I were never ones to pile on the jam quite like my grandmother, so a little more sugar than she used is called for.
The scones I baked today were for elevenses (British English for midmorning tea break). For an afternoon tea, I serve clotted cream, lemon curd and raspberry or strawberry jam with the scones. For everyday tea, though, I enjoy them unadorned.
Of course, I’m being terribly opinionated about all this. But if you offer me a scone made by another method along with a nice cup of tea, I’m not going to turn it down! What are your preferences and opinions on scones? Round or wedge? Plain or fruit?
Classic Scones - Traditional Scones
(Makes 16 scones)
1/2 cup (4 fluid ounces/118 ml) milk
2 teaspoons cider vinegar
2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
1/4 cup (1.75 ounces/50 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3 ounces/85 grams) cold unsalted butter, coarsely shredded or cut into little cubes
Finely grated zest of one medium orange or lemon, optional
1/2 cup (2.5 ounces/71 grams) dried currants or other chopped dried fruit, optional
1 large egg (medium, if you’re in the UK)
1 teaspoon vanilla extract
1 Preheat oven to 500F/260C/Gas10. In glass measuring cup stir together cider vinegar and milk. Let stand to thicken a bit for 5 minutes as you proceed. Line a large baking sheet with parchment and sprinkle a bit of flour lightly in two 6-inch circles.
Tip: My OXO Good Grips bench scraper has a 6-inch ruler on the edge of its stainless steel blade, making it a perfect multi-use tool for making scones.
2 In medium mixing bowl whisk together the flour, sugar, baking powder, baking soda and salt. With your fingers, rub the butter (shredded with the Microplane extra coarse grater) into the flour mixture until it resembles coarse meal or fine breadcrumbs. Mix in the orange zest (Microplane zester grater) and dried fruit to coat and separate. Add the egg and vanilla to the soured milk and whisk together; remove 1 tablespoon of the mixture to use as an egg wash.
Tip: It’s best to keep ingredients cool. If it’s a hot day, or your hot little hands are making the butter melt, pop your mixing bowl in the fridge or freezer for a few minutes.
3 With a large fork stir the wet mixture, a little at a time, into the dry mixture and gently mix until just combined. You may not need to use all of it (or you might need to add a bit more milk); use just enough to make a soft, but not wet or sticky, dough. Do the final mixing with your hand; the dough should not be sticking to your hand or the bowl. Do not knead; there's no need to knead!
4 Divide the dough into two roughly equal (no need to weigh, but I love my food scale) smooth balls and place them on the floured circles and gently pat the dough, dusting with flour as needed, into two 5.25- to 5.5-inch (14 cm) rounds. Take a moment to make sure your discs are smooth and flat, almost 1-inch (2.5 cm) thick, and have smooth, straight edges. With a bench scraper or long sharp knife, cut each round into 8 wedges. Pull the wedges out and space them an inch or two apart. Tip: Again, if it’s a hot day, or the heat of your hands has softened the dough, pop your baking sheet in the fridge to cool the discs off before cutting them into wedges. 5 With silicone pastry brush, brush tops only with the reserved tablespoon of milk-egg mixture. Place in oven, and immediately reduce oven temperature to 400F/205C/Gas6. Bake for about 15 minutes or until golden brown. Put on the kettle and make a proper cup of tea. Enjoy the delightful repast! For how to throw an afternoon tea party and a roundup of afternoon tea recipes, see Afternoon Tea Party Tips.
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Jean
