If you’ve been trying to learn how to make scones, your search ends here. After having lived in an Irish household for 2 years, I’ve learned the art of the flakiest scone with a pillowy middle!
How could any visit to Ireland be complete without a warm scone topped with mounds of clotted cream, lemon curd and jam? When I was living in Dublin, scone was the ultimate go to snack for me! Whether it was the first thing I ate after waking up for breakfast or as a 3 pm energy booster on weekends, I always knew that if I had a scone with me, I’d be super sorted!
When I moved back to Bombay, I think the first thing that hit me and I found thinking to myself was -“I’m never going to be able to eat a scone again!”. Thank God I love baking because the very next second I remember thinking – “Ah, I’ll bake them myself – sure, it’ll be grand!” 💁🏽♀️
If you’re looking to understand and learn how to make scones, then you’ve come to the right place! These are the flakiest scones you will come across! The top is flaky while the insides are light, airy and taste like soft pillows! I’ve also heard from scone enthusiasts in Dublin that a good scone will never need a knife to cut into and you can simply use your hands to tear them apart!
These scones are super easy to make, require only a handful of ingredients, most of which are already probably present in your fridge. This brings me to the next point – the best thing about making scones is the fact that you can use your ingredients straight from the fridge. Do you feel the same anxiety that I experience when I forget to take my ingredients out from the refrigerator and I really needed the eggs, butter and milk at room temperature? Thank God, I thought I was the only one! 🙇🏾♀️
With this scone recipe – the crisis is automatically averted! In fact if you want the flakiest, most delicious scones, you’d better have all your ingredients super cold! It all begins by whisking your dry ingredients together so they’re well combined. Then begins the fun part – the part that decides the fate of your scones – the rubbing of the butter into the dry ingredients. You can do this in a number of different ways. Some use a food processor to pulse the dry ingredients and the cold cubed butter. I personally would love to do that, only I don’t have a food processor! The second method is using a pastry cutter to cut the butter into the dough.
However, for this recipe, I went the traditional way rubbed the butter into the flour mix using my fingertips. Once it attains a sand like texture and the consistency is that of breadcrumbs, you add any mix – ins that you’d like. I remember when I was in Dublin, I’d always pick the cherry scone from my supermarket. When I was at cafes, I’d exclusively opt for the one with berries in them! Since the berries here cost a fortune, I decided to stick to my supermarket favourite – maraschino cherries!
The scone itself does not have any sweetness. It’s just a really rich cream + milk enriched butter pastry, which is slathered with some more butter or clotted cream and some jam and lemon curd for some sweetness. Therefore, adding some sweet mix – ins can be a great way to add some texture and flavour contrast to these delicious babies!
Now that you know how to make scones, I really hope you give this a go! You will not be disappointed! Watch my video to see the step by step process of making these beautiful scones!
- 350 grams all purpose flour
- 3 teaspoons caster sugar
- 4 tsp baking powder
- 80 grams cold butter, cut into cubes
- 100 grams maraschino cherries
- 100 mls full fat milk
- 70 mls single cream
- 1 egg
- Preheat your oven to 190 C / 375 F
- In a bowl, sift your dry ingredients. This includes the all flour, sugar, baking powder and salt (if using unsalted butter)
- Add the butter cubes into the dry mix and use the tips of your fingers to rub the butter into the flour until it begins to resemble sand or breadcrumbs. The butter needs to be as cold as possible and must not melt into the flour.
- In order to make this easier, you can use a food processor to pulse the ingredients or even use pastry cutter to cut the butter into the dough
- Once the desired texture has been achieved, you will then add any mix-in at this stage. I've used Maraschino cherries.
- In a glass, add milk, cream and eggs. Give it a good whisk.
- Make a well in the center of the dry ingredients. Pour the thick liquid mix and simply move your fingers around so as to combine the dry into the wet.
- Do not knead the dough just mix till a shaggy dough is formed.
- Flour your work surface with flour.
- Tip the dough out onto it and flatten it into a square until it reaches a thickness of either 1 inch or 3 cms.
- Use a cookie cutter to cut out rounds of the dough, place them on a baking sheet.
- With the leftover egg - milk - cream mix in the glass, use a pastry brush to give an egg wash on the tops of the scones.
- Bake in the oven at 190 C / 375 F for about 22 - 25 minutes or until the tops look golden brown.
- Take them out of the oven, let them cool for about 15 - 20 minutes and then break into the scone, slather with plenty of butter and jam and enjoy with a cup of tea.
- These scones are best enjoyed the day they're made and warm.