Chef Gemma Stafford has shared that grating frozen butter into scone dough is the key to making lighter, fluffier scones. The frozen butter, which she calls her "secret ingredient," helps the scones rise and form layers as the butter melts during baking, producing steam that creates a fluffy, flaky texture.
The Freezer Trick That Transforms Scones
In her recipe on her blog Gemma's Bigger Bolder Baking, Stafford explains: "In one bowl, I grate frozen butter into the flour. This is the trick to making these the biggest and boldest scones." She adds that grating the butter "creates pockets of butter throughout and adds loads of air and texture to the finished scones."
One reviewer, known as Khburke, praised the method, writing: "These are the very best [scones] I have ever made! The lovely golden crispness on the outside with the flaky inside is unbeatable. I definitely believe the frozen grated butter is the brilliant key here."
How to Make the Best-Ever Scones
To make the scones, you will need 680g of self-raising flour, 170g of frozen butter, 115g of granulated sugar, three level teaspoons of baking powder, 142g of raisins (optional), two large beaten eggs, and 300ml of whole milk. This yields between nine and 12 scones.
Begin by placing the flour in a large bowl and grating the frozen butter directly into it using a cheese grater. Alternatively, use a pastry cutter to rub the butter into the flour until it resembles coarse breadcrumbs. Add the sugar, baking powder, and raisins, then stir. In a separate bowl, whisk the eggs and milk together, then pour into the flour mixture and stir until a soft dough forms, adding extra liquid if needed.
Baking and Serving
Turn the dough onto a floured surface and press to one-inch thick. Use a round three-inch cookie cutter to cut out scones, then gather the remaining dough, flatten, and cut more. Arrange on a parchment-lined baking tray, glaze with egg wash, and bake at 220C (200C Fan/Gas 7) for 22 to 26 minutes. Cool on a wire rack for a few minutes before serving with butter, jam, or fresh cream. Leftover scones can be kept in an airtight container at room temperature for up to two days and warmed in the oven to refresh.
