Chef Alina has revealed a scone recipe that replaces butter and eggs with a single ingredient: double cream. The result is scones with a crunchy edge and a soft, tender, fluffy interior, described as "the best scones you will ever have."
The Secret Ingredient
Unlike traditional recipes, Chef Alina's method uses double cream instead of butter and eggs. The higher fat content of double cream makes it an excellent substitute for butter, while imparting a rich, buttery flavor and a delicate, melt-in-the-mouth texture.
Chef Alina stated, "These are not only easy to make, but they are also the best scones you will ever have - crunchy edges with a soft, tender and fluffy interior." She added that these scones were a top seller at her Sturbridge Baking Company.
Recipe Details
The recipe yields 16 scones. Ingredients include 500g plain flour, 224g brown sugar, one tablespoon baking powder, half a teaspoon salt, and 364 to 400g cold double cream. Optional mix-ins like dried fruit can be added, requiring slightly more cream.
To prepare, combine dry ingredients, then gradually add cream and mix until a clumpy dough forms—avoid overworking. Shape into two circles, cut with a round cutter, and rest for 20-30 minutes. Bake at 180°C (160°C fan) for 25 minutes, turning halfway, until golden brown on the bottom and lightly crusted.
Baking Tips
Chef Alina emphasizes not to overwork the dough and to avoid using a mixer. A clumpy consistency is ideal. If the kitchen is warm, rest the scones in the fridge.
