What's your best scone recipe

Scones: Tips for flaky and crumbly pastries

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If you ask Flo about his favorite pastry, the answer will be prompt: scones. The English classic for afternoon tea is therefore one of the most baked things we do.

Making scones isn't that complicated. To make them really crumbly and flaky - and the way we love them - there are a few tricks that we want to reveal to you today. We'll also explain the differences between American and British scones. Are you in the mood for scones? Then grab a cup of tea - and off you go!

 

What are scones?

First things first: scones are only slightly sweet pastries that are often eaten with tea, coffee or breakfast. Essentially, scones consist of flour, butter, milk, and a little sugar. Baking powder is used as a leavening agent.

Anyone looking for scones recipes on the Internet will quickly notice, however, that there are now a lot of variations - sometimes scones are baked with buttermilk, sometimes with eggs or with (sour) cream. Eggs in the batter make the scones a little cakey, cream and buttermilk make them particularly soft. You are welcome to experiment and test what you like best. As far as the proportions are concerned, we stick to the rule of thumb 240 ml of liquid (the egg is also counted as a liquid) to 350 g of flour.

 

Scones: Round or Triangular?

The question of the correct scone shape can take on interesting features in England: Depending on the region, the scone is not only pronounced differently (sometimes like "bone" and sometimes like "gone"), but also has a different shape. Sometimes the pastry is small and round, sometimes triangular.

The reason for this has something to do with the origin of the scones. When there were no ovens, scones were cooked in iron pans over an open fire. To make them easier to eat, the pan-sized (round) scones were cut into triangular pieces, like cakes or pizzas. For this reason, there is still a dispute today about what the "correct" shape of a scone is.

 

What are the differences between scones from England and scones from the USA?

British scones are fluffy, soft and less rich than the American version. Smaller amounts of butter and sugar provide the typical taste of the tea-time classic, which is often eaten with clotted cream and strawberry jam. So it doesn't get rich in the scone, but on the scone. In contrast to the Americans, who like to refine their scones with a wide variety of ingredients, the British prefer to enjoy their tea cakes straight or add raisins.

In the USA, scones are best eaten “flaky”. In the US, scones are more tender and resemble cakes. You can find them in a wide variety of variations: with chocolate, berries, nuts, oat flakes, etc. Savory variations, for example with ham, mushrooms or cheese, are also popular. In the USA, scones are also often covered with sweet glazes - here, too, they differ from the British variant.

 

This is how scones get nice flaky

We prefer to eat our scones crumbly and flaky - and therefore prefer the American version of the pastry. For the buttery layers in the baked goods, which are somewhat reminiscent of puff pastry, we not only use ice-cold ingredients, but also use a special folding technique. After all the ingredients have been quickly put together, the crumbly dough is shaped into a rectangle on a work surface. The left third of the dough is folded towards the middle, the right third then folded onto the left. Turn the dough once by 90 °, shape it into a rectangle again and repeat the folding process. The heat during baking melts the butter and the resulting steam causes the dough to peel open a bit - similar to leaf or pie dough.

For a crispy crust, we brush our scones with milk before baking and sprinkle them with a little sugar. At 200 ° C top / bottom heat, they then wander into the oven for 18-20 minutes.