Brushing scones with double cream before baking is the key to achieving a fluffy, soft texture, according to cookbook author Danielle Rye. The moisture and fat in the cream prevent the dough from drying out in the oven.
Why cream makes scones softer
Rye, founder of Live Well Bake Often, explained that heavy whipping cream — known as double cream in the UK — is the best option for soft scones that do not dry out. She said: "When it comes to soft scones that don't dry out, heavy whipping cream is the best option. 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."
Flour tends to absorb significant moisture when exposed to heat, which can make scones chewy. The fat in double cream coats the flour particles, keeping the dough soft. As the scones bake, the fat forms small pockets within the dough, producing a lighter and softer result.
How to make better scones
To make scones, you will need: 250g of all-purpose flour, 65g of granulated sugar, one tablespoon of granulated sugar, half a teaspoon of salt, 85g of cold unsalted butter, 120ml of double cream (plus extra for brushing the tops), one large egg, and one teaspoon of vanilla extract.
Start by preheating the oven to 200C and lining a baking tray with parchment paper. Mix the flour, granulated sugar, baking powder and salt in a large bowl, then add the butter. Blend the butter into the dry mixture until it resembles fine breadcrumbs.
In another bowl, mix together the double cream, egg and vanilla extract, then add to the dry mixture. Bring the ingredients together, flour a clean surface, and form the dough into a ball. Press into a round shape, cut into eight equal wedges and place on the lined tray.
Chill the dough in the freezer for 10 minutes, then brush the tops with a little double cream. Bake for 18 to 22 minutes until the scones have puffed up and turned golden-brown. Leave to cool for perfectly light scones.
