Scone recipes can be tricky to master, but with the right ingredients, they can turn out “perfect”, says Danielle Ellis, a French-trained baker and the brains behind the Severn Bites baking blog. She commented: “There are so many scone recipes out there, and I hesitate to say that mine is the best.
“But it’s one that I’ve tried and tested and it always comes out well. Just bear in mind my tips to make the best scones you have ever made.” Danielle’s top tip? The secret ingredient is buttermilk.
She revealed: “The ingredient to seek out is buttermilk. Once I started making scones with buttermilk, they got far better.”
This baker assures us that buttermilk is readily available at most farmers’ markets and supermarkets, and it has a surprisingly long shelf life. The preparation time for these scones is a mere 15 minutes, followed by a quick 12-minute bake in the oven.
Danielle’s versatile recipe allows for either sweet or savoury variations – simply adjust the ingredients accordingly.
Begin by preheating your oven to 200C/Gas 6, dust your baking tray with flour and set it aside. In a bowl, combine the flour, baking powder and salt. Slice the butter into cubes and add it to the flour mixture.
Use your fingers to rub the butter and flour together until it resembles breadcrumbs.
If you’re whipping up sweet scones, stir in the sugar. For savoury scones, mix in 75g of cheese and smoked paprika.
Next, incorporate the egg using a fork. The mixture should start to bind. Gradually add buttermilk, ensuring a soft dough forms without any residual flour in the bowl.
You may not need all the buttermilk listed, the goal is to achieve a soft dough that has absorbed all the flour.
Turn the dough out onto your work surface and gently shape it into a rectangle about 2.5cm deep. Avoid pressing down.
With a smooth 60mm cutter, cut through the dough without twisting. Lift the scones and place them on the prepared baking tray.
Don’t fret over any splits. Re-shape the remaining dough and continue cutting until all the dough is used.
Beat an additional egg in a small dish and use a pastry brush to glaze the tops of the scones. If you’re making savoury scones, sprinkle the remaining cheese on top.
Pop them in the oven and bake for approximately 12 minutes or until they turn a light golden brown. Baking times may vary depending on your oven.
Dining and Cooking