Home cook Sandra from the recipe blog Heavenly Home Cooking argues that scones come out "lighter, moist and tender" when you replace butter and eggs with double cream. The simple swap requires just two further ingredients: self-raising flour and sugar.
Why double cream works
Sandra said: "These scones are beyond easy and certainly don't skimp on flavour. If you have a craving for scones but don't have much time, this is your recipe. They taste great alone, but you can dress them up with jam or curd, as desired. Quick, easy, and delicious."
She also pointed out that double cream is "the key to lighter, moist, and tender scones".
Ingredients and method
For the recipe, you need 375g of self-raising flour, 67g of granulated sugar, and one and a half cups of double cream.
Start by heating your oven to 220C/200C Fan/Gas Mark 7, then line a baking tray with parchment paper. Mix the flour and sugar together in a large bowl and whisk thoroughly. Add the double cream and stir until a firm dough comes together. Keep the cream chilled to ensure a flakier, lighter texture, taking your double cream directly from the fridge before use.
You may find it necessary to briefly knead the dough by hand to fully combine the dry ingredients. Should it be needed, add a small splash more of double cream. Work the dough only until it comes together, and handle it as little as possible when rolling it out. Turn the dough out onto a clean, lightly floured surface and roll to half an inch thickness.
Baking tips
Use a three-inch diameter scone cutter to stamp the dough into rounds. Repeat as required until all the dough has been used up. When cutting out the scone shapes, dip the cutter into flour between each cut. This avoids sticking and ensures neat, clean edges. Always press straight down without twisting. Twisting can seal the edges of the dough, preventing the scones from rising correctly.
Place the uncooked scones onto a prepared baking tray. Bake until lightly golden, approximately eight to 10 minutes. Remove from the oven and allow to cool for a few minutes. Serve warm with butter and jam as preferred.
Once you have perfected the basic recipe, you can experiment with various additions such as dried fruit, or create a savoury version with grated cheese, herbs, or spices.
