Classic Plain Scones
Deliciously Simple Plain Scones: A Perfect Recipe
Following up on my homemade apple jam, I’ve brought you a classic plain scone recipe that pairs wonderfully with it! A warm scone slathered with butter and jam is truly a delightful treat. Prepare your favorite homemade jam and some good quality butter to enjoy with these scones. They are best when eaten warm, so be sure to savor them fresh from the oven!
Scone Dough Ingredients- 100g Cake Flour (low-gluten flour)
- 90g Bread Flour (high-gluten flour)
- 6g Baking Powder
- 15g Sugar
- 1/4 tsp Salt
- 50g Egg (room temperature)
- 20g Cold Milk
- 20g Cold Sweetened Condensed Milk
- 45g Cold Unsalted Butter (cubed)
Cooking Instructions
Step 1
First, prepare the liquid ingredients for the scone dough. In a bowl, combine the egg, cold milk, and cold sweetened condensed milk. Whisk gently with a fork until smooth, then refrigerate until ready to use. Keeping these ingredients cold is crucial for achieving a flaky, crispy scone texture.
Step 2
On a large bowl or silicone mat, sift together the cake flour, bread flour, baking powder, sugar, and salt. Sifting 2-3 times helps to aerate the dry ingredients and combine them evenly. Next, add the cold, cubed unsalted butter to the sifted dry ingredients.
Step 3
Using a pastry blender, bench scraper, or your fingertips, quickly cut the butter into the dry ingredients. Work rapidly to prevent the butter from melting. Continue until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This step ensures the scones will be tender and flaky.
Step 4
Gather the crumbly mixture to one side of the bowl and loosely form it into a mound or ‘mountain’ shape. Create a well in the center. This well will hold the cold liquid mixture you prepared earlier.
Step 5
Carefully pour the chilled egg, milk, and sweetened condensed milk mixture into the well you’ve made in the center of the dry ingredients.
Step 6
Using a bench scraper or a spatula, gently mix the wet and dry ingredients together until just combined. Do not overmix; stop as soon as no dry flour is visible. The dough should be crumbly, like a coarse meal or ‘soboro’ (Korean streusel topping). This minimal mixing develops the layers in your scones.
Step 7
Lightly bring the crumbly dough together into a cohesive mass. Gently shape it into a rough rectangle or square. Avoid kneading or pressing the dough too much at this stage, as it can make the scones tough.
Step 8
Using your bench scraper, cut the dough in half. Place one half on top of the other, cut-side down. This folding action helps to create the distinct layers characteristic of scones.
Step 9
Gently press down on the folded dough with the bench scraper, cut it in half again, and stack the pieces. Repeat this press-cut-fold process 3 to 4 times. Be gentle with each step; overworking the dough will result in dense scones.
Step 10
Lay a piece of plastic wrap on your work surface, followed by a sheet of parchment paper on top. Place the shaped dough onto the parchment paper. Cover the top of the dough with another sheet of parchment paper, then use a rolling pin to gently roll it out into a rectangle approximately 2cm (about 3/4 inch) thick.
Step 11
Using the plastic wrap underneath, carefully roll the dough up into a log shape. Wrap the log tightly in the plastic wrap and refrigerate for at least 30 minutes. This chilling step firms up the butter and dough, making it easier to slice and promoting a better rise and flakiness when baked.
Step 12
Once chilled, unwrap the dough log. Trim off the ends of the log with a sharp knife to create clean, even sides. This ensures a neat appearance for your finished scones.
Step 13
Cut the trimmed dough log into your desired scone size. Aim for about 4 to 6 scones, depending on how large you want them. Use a sharp knife and press straight down to cut cleanly, avoiding sawing motions that can mar the layers.
Step 14
Brush the tops of the cut scones with a little milk. This will give them a lovely golden sheen when baked. Place the scones on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until golden brown. Oven temperatures can vary, so keep an eye on them and adjust the time if necessary.
Step 15
Your delicious plain scones are ready when they have an even, golden-brown color on top! Serve them warm with a generous spread of butter and your favorite jam, accompanied by a cup of tea or coffee for a perfect treat!
