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

FAQs

Why does Paul Hollywood use strong flour in scones? ›

Nevertheless, Hollywood stands firm with his choice, saying that bread flour is "actually a popular choice in professional kitchens because the high protein content gives the scones a real boost." Hollywood also said his scones are so good that the late Queen Mother once told him they were the best she'd ever tasted.

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

Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky. The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy.

Scones are always best baked cold as it makes them rise better, and allows for the frozen butter to melt inside the scone whilst baking creating that fluffy moist texture. And of course, don't forget to pre-heat your oven up to around 208°C whilst leaving them in the fridge or freezer.

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.

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.

If your scones taste like baking powder, you used too much baking powder or you didn't combine your dry ingredients well enough. Those aren't the only potential issues. Take a look below for problems and solutions to your scones baking troubles.

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.

How long should you rest scones before baking? ›

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.

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.

Butter is the best option for flavour and richness in your scones. However, you can absolutely make scones using a margarine or baking spread.

As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).

The main difference between strong bread flour and other types of flour is its protein content. Strong bread flour is made from “hard” wheat varieties and has more protein, from 12 to 14 percent. This creates more rise and structural support in the dough, allowing the final product to lift and hold shape.

You can, especially if you like your scones a bit more chewy (more like the texture of a pastry). Strong flour has more protein than all purpose, and will therefore have more gluten and chew. The strong floured scones may brown quicker, so check on them a few minutes early!

Compared with other kinds of flour, strong flour has a significantly higher content of protein, which is in the form of gluten. The amount of gluten in strong flour helps bakers produce more chewy, light, and structured baked goods.

Ordinary plain flour is fine. If you are making puff pastry, however, you want the gluten to develop into sheets – these will be your flaky layers – so adding a little strong bread flour with lots of protein to your plain flour can be a good idea.