Perfect Scones

Perfect scones

In this edition of the Grazer blog, Hannah discusses how she gets the perfect scones as part of any great graze board.

The perfect scones are a subtle art that requires a dab hand in the kitchen. As soon as the weather warms and the chill has gone from the air, I head to my kitchen and get straight to baking. I spend time perfecting the classics, such as Victoria sponge cake and lemon drizzle. However, at the top of my summertime baking list lies the scone. This British staple is a crowd pleaser in my house and always goes down a treat as part of the graze and brunch boxes that I assemble for my customers.

The perfect scone for me is enjoyed with a generous helping of strawberry jam and clotted cream. Although I can also be tempted by a toasted and buttery scone as a late supper snack before I head to bed.

Scones have always been in abundance in my house, courtesy of my mum, a great baker who always ensures the tins and cupboards are chock full of homemade goods. I can’t seem to remember a time of not having a tin full of freshly made scones available for me to grab whenever I fancied. This may sound like heaven, but one could also consider it a challenge when watching your waistline!

Admittedly, as a child, I refused to eat scones purely for the fact they had raisins in. I would recoil dramatically at the sight of the small pieces of dried fruit and would pick away at the scone until it resembled breadcrumbs on my plate – but oh how I am glad my taste buds have matured! Now, as an adult, I love the hint of the sweet, dried fruit that give the scones a subtle sweetness that can’t be beat.

Tips and Tricks

Although scones can be prepared relatively quickly and with fewer ingredients than most recipes, they can still be a nuisance to perfect. Over the years I have peered through my oven door and painfully watched my scone mixture melt in puddles on the baking tray, leaving the oven looking like hot sand frisbees – and not tasting much better either! Luckily, through trial and error and the guidance of my mum I now make beautiful scones that look as good as they taste.

For each batch of scones I make I always follow these tips and tricks:

  • Use room temperature butter – this is just a handy tip which can save a lot of time when creating the scones at the beginning of the recipe. Time can be saved when creating the breadcrumb like consistency between the butter and the flour.
  • Always remember to glaze the scones before the go in the oven – Using either an egg glaze or a milk glaze with be sufficient. This adds a glossy finish to the scones which makes them look even more appetizing.
  • If you are looking for the rustic look to your scones, I recommend patting the scone mixture into shape rather then rolling the mixture out. This can be achieved by hand by gently forming the mixture to fit your desired shape and size.