An expert baker has shared a simple tip to ensure scones rise high and have a perfectly flaky, fluffy texture every single time. Jane Dunn, the baking brains behind Jane's Patisserie, revealed that using cold butter is the single most crucial factor in ensuring scones rise correctly.
She said: "You must use a firm, cold block of butter... never a soft tub baking spread. As the cold pockets of butter melt during baking, the water trapped inside evaporates instantly. This creates pockets of steam, which are responsible for creating those signature flaky, tender layers inside the scone."
Why Cold Butter Matters
During summer, it's common to leave butter out at room temperature so it spreads easily on toast or sandwiches, but many remain unaware that this seemingly minor detail can significantly impact baking results. Butter must be chilled when making scones, as it releases moisture while melting in the oven, hydrating the dough and ensuring it emerges flaky and light.
Any remaining moisture then transforms into steam within the hot oven, forming air pockets in the dough that allow the scones to rise more substantially. If melted or softened butter is used, no additional moisture is introduced, causing the dough to dry out during baking and resulting in scones that are dense, tough, and prone to crumbling.
How to Make Better Scones
You will need: 100g of unsalted butter (cold and cubed), 350g of self-raising flour, 50g of caster sugar, one teaspoon of lemon juice, one teaspoon of baking powder, 100ml of whole milk (warm), a quarter teaspoon of salt, and one egg.
Begin by preheating the oven to 220°C (200°C fan) and lining a tray with baking paper. Remove your cold butter from the fridge only when you are ready to start baking. Place the butter into a large mixing bowl, then add the flour, baking powder and sugar. Using your fingertips, work the dry ingredients into the butter until the mixture resembles breadcrumbs. Add the lemon juice and vanilla extract to the bowl. Warm the milk in a pan or microwave, then gradually pour it into the bowl, stirring continuously until a soft dough forms.
Lightly flour a kitchen worktop and turn the dough out onto it. Fold the dough several times until smooth, taking care not to overwork it. Roll the dough out to approximately two to three centimetres in thickness, then use a five-centimetre round biscuit cutter to stamp out the scones. Continue cutting until all the dough has been used, then arrange the scones on your prepared baking tray. Break the egg into a small bowl, whisk it together to create an egg wash, then use a pastry brush to apply the glaze over the tops of the scones. Slide the tray into the oven and bake for 10 minutes, after which your scones should have risen beautifully, with a light, tender crumb and a perfectly fluffy texture.
