The Key to Perfect Scones: A Light Touch and Proper Technique
Paul, a reader, asked why his scones are always dry and tough, and sought fun flavor ideas. According to baking experts, the answer lies in technique, liquid choice, and oven temperature. Verena Lochmuller, head of product development at Ottolenghi, emphasizes using a light hand: “touch the dough only as much as is strictly necessary.” She recommends using a knife to cut in fat, noting that a few lumps are fine. Anna Higham of Quince bakery in London adds that insufficient liquid is a common culprit, as flour absorbs different amounts depending on weather and age.
Liquid and Leavening: The Science Behind Moist Scones
Lochmuller advises using buttermilk, kefir, or soured cream thinned with water. She also suggests checking your leavener: “If it’s old, get a new one.” She uses baking powder plus baking soda for more air bubbles. Higham stresses that dough consistency matters more than a strict recipe: “It’s also about how the dough feels.” A wetter dough yields lighter scones, but liquid should be added gradually.
Baking at High Heat for Best Results
Lochmuller recommends baking at 200°C fan (425°F/gas 7) minimum, not the common 180°C. She suggests dusting the workbench and cutter with flour, then patting the dough smooth without kneading. Higham tests scones with a skewer like a sponge cake, or uses a thermometer to reach 92°C internally.
Savory Flavor Ideas: Cheese, Herbs, and More
Higham enjoys devilled cheese scones with cheddar, blue cheese, parmesan, smoked paprika, cayenne, and mustard powder. Lochmuller favors herbs like coriander, parsley, chives, dill, or basil, and spices such as za'atar. Cheese options include cheddar, gruyere, feta, halloumi, or brie. Surprisingly, she also recommends cold roast potatoes: “If you smash them with the heel of your hand and fold into the dough with salt, pepper, za'atar and cheese, you’ll get lovely bits of texture.”
Sweet Scone Variations: Fruit and Crunch
For sweet scones, Lochmuller adds dried blueberries or strawberries and a little polenta for crunch. Higham warns that fresh fruit adds liquid, but enjoys blackcurrant-seeped scones. Whether you serve them Devon or Cornish style is up to you.
