Brushing scones with cream before putting them in the oven is the key to achieving soft, fluffy results, according to cookbook author Danielle Rye, founder of Live Well Bake Often.
Scones are among the easiest baked goods to make, but many bakers end up with crumbly, dry results because of the ingredients used. The simple addition of cream before baking helps prevent this.
The cream trick for softer scones
Rye explained that heavy whipping cream is the best option for soft scones that do not dry out. "A little cream brushed on top of the scones before they go into the oven creates a beautiful slightly crisp and lightly browned exterior too," she said.
Scones often dry out during baking because flour absorbs significant moisture when exposed to heat, making them overly chewy. Double cream envelops the flour particles to keep the dough soft. As the scones bake, the fat creates tiny pockets throughout the dough, resulting in a lighter and more delicate bake.
How to make better scones
This scone recipe takes around 20 minutes to prepare and another 20 minutes to bake, meaning they can be ready in less than an hour. The method involves mixing dry ingredients, working in cold butter, and combining with a wet mixture of cream, egg, and vanilla.
After shaping the dough into eight pieces, the tray goes in the freezer for 10 minutes to firm up. The tops are then brushed with double cream before baking at 200C for 18 to 22 minutes until risen and golden brown.
