Home bakers looking for lighter, fluffier scones are being urged to swap one key ingredient. Cottage Delight, a company specialising in traditional British fare, recommends using pastry flour instead of plain or self-raising flour.
Why pastry flour works
Pastry flour “will create a noticeably lighter scone” that is “higher rising” and “holds its shape nicely”, the firm explained. Its protein content typically ranges between eight and 10%, whereas plain flour can reach nearly 12%. This difference, though seemingly small, can produce a markedly different scone.
Pastry flour is already well known for making light and flaky baked goods such as croissants and pies, and many bakers also use it for scones.
Classic scone recipe
To make classic scones, you will need 225g of pastry flour, 55g of chilled butter, one level teaspoon of baking powder, half a teaspoon of salt, 150ml of milk, and one egg lightly beaten with a little milk. Clotted cream and jam are suggested for serving.
Heat the oven to 220C/200C Fan/Gas Mark 7 and grease a baking tray. Sift the flour into a large mixing bowl, then incorporate the butter, baking powder and salt, blending swiftly and gently until a fine breadcrumb texture forms.
For fruit scones, mix in 500g of sultanas with the dry ingredients. For savoury scones, fold in 50g of grated cheese, and scatter extra cheese on top before baking.
Baking method
Using a metal knife, create a well in the middle and gradually stir in enough milk to form a soft dough. Knead gently on a floured surface and roll out to roughly 2cm thick. Use a three-inch cutter to make even rounds, coat with beaten egg, and rest in the fridge for 30 minutes.
Bake for 15 minutes or until golden brown. Allow to cool and serve with clotted cream and strawberry or raspberry jam.
