Irish chef Gemma Stafford has shared her secret ingredient for making "best-ever" scones: frozen butter. Grating the frozen butter into the flour helps the scones rise and create layers, resulting in a lighter and fluffier texture.
The secret ingredient for perfect scones
Speaking on her blog Gemma's Bigger Bolder Baking, Stafford explained that using frozen butter straight from the freezer is the trick to achieving the perfect texture. "While these best-ever scones taste like they are made in a real bakery, they are so easy to make," she said.
According to the chef, as the butter melts during baking, it releases steam, which helps create an incredible, fluffy and flaky texture. "In one bowl, I grate frozen butter into the flour. This is the trick to making these the biggest and boldest scones," she noted.
How to make the best-ever scones
Stafford's recipe makes between nine and 12 scones. Ingredients include 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 eggs (beaten), and 300ml of whole milk.
In a large mixing bowl, add the self-raising flour and grate the frozen butter using a cheese grater. Alternatively, use a pastry cutter to cut or rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the sugar, baking powder, and raisins. In a separate bowl, whisk the eggs and milk until combined, then pour into the flour mix and stir until a soft dough forms, adding a splash more liquid if needed.
Transfer the dough to a floured surface and press to one-inch thick. Cut out scones with a round three-inch cookie cutter, gathering and re-flattening the remaining dough to cut more. Place the scones on a baking tray lined with parchment, brush with egg wash, and bake at 220C/200C Fan/Gas 7 for roughly 22 to 26 minutes.
What readers say
One reviewer, who goes by Khburke, praised the recipe, saying: "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."
Cool the scones on a wire rack for a few minutes before serving with butter, jam, or fresh cream. Store leftovers in an airtight container at room temperature for up to two days, and heat them in the oven to refresh.
