Paul Hollywood's best fluffy scone recipe - Something Sweet Something Savoury (2024)

FAQs

Are scones sweet or savoury? ›

British scones are often lightly sweetened, but may also be savoury. They frequently include raisins, currants, cheese or dates.

Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone. It's like washing your rice before you boil it, it's boring, but makes a world of difference to the end result!

How to get scones to rise higher? Arrange them on a tray with sides so they touch each other, encouraging them to rise upward instead of spreading out.

The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced. Whichever route you go, we're here to help you achieve scone perfection. These are F&W food editor Kelsey Youngman's favorite tips.

British scones are usually lightly sweetned and contain fruit like currants or berries. Scottish scones are often closer to a biscuit and are made with buttermilk, though some Scottish grandmothers will swear you should only use sour milk.

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

Keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning! Bake until golden brown.

Egg: An egg adds moisture and helps bind the scone dough together.

Is it better to use butter or margarine for scones? ›

But if you want your scones to be a little less-sweet, you can easily swap this for a golden caster sugar. Like any scone recipe, in terms of flavour, butter is always king. However, when it comes to texture, a decent block margarine can be just as good.

It's usually one or the other. The clotted cream is spread liberally over each slice of scone and a little strawberry jam is placed on top. If you don't have clotted cream then you use butter instead. Though, you could use any type of jam, strawberry is probably the most authentic variety.

Why do my scones rise sideways instead of rising up? - Quora. I'm no chef, but I know you need to be careful cutting scones out of the dough. They will be lopsided if the cutter goes down unevenly, or if you are accidentally a bit heavy-handed pulling them out of the surrounding dough and squash one side down.

Too much baking soda will result in a soapy taste with a coarse, open crumb.

Scones and biscuits both need a hot, quick bake. The high, quick heat is needed to turn that butter into nice steamy air pockets without leaving pools of butter on the cookie sheet.

But characteristically, biscuits are known as flaky, buttery goodness and scones categorized as more dense, sweet pastries. It all began in the early Southern days, when colonists took an original British recipe and started to tweak it a little, adding buttermilk, lard and soft flour.

Taste: The plain scones themselves are ultra buttery with a hint of sweet tanginess. Customization & flavor options are endless! Texture: Extremely tender, flaky, light, and golden brown on top.

Scones and Biscuits are classified as "quick breads" because they are simply mixed with fat (often butter), flour, liquids (milk or buttermilk), and chemical leaveners like baking powder or baking soda.

If you're in the U.S., a biscuit is a round, flaky, buttery piece of leavened bread. In the U.K. a biscuit is a crisp cookie often enjoyed at tea time. A scone is a quick bread that is denser than a biscuit and can be either savory or sweet. Scones come in many shapes, like round or triangular.