Scones will come out lighter and fluffier if you swap one key ingredient, according to traditional British food company Cottage Delight. The firm suggests using pastry flour in place of all-purpose or self-raising flour.
Why pastry flour works
Cottage Delight said pastry flour “will create a noticeably lighter scone” that is “higher rising” and “holds its shape nicely”. Pastry flour typically has a protein content between eight and 10 percent, while all-purpose flour can reach nearly 12 percent. Although the difference seems small, it can produce a noticeably different scone.
Pastry flour is known for making light and flaky baked goods such as croissants and pies, but some bakers also use it for scones.
Classic scone recipe
Ingredients: 225g pastry flour, 55g chilled butter, one level teaspoon baking powder, half a teaspoon salt, 150ml milk, one egg lightly beaten with a little milk, and clotted cream and jam to serve.
Method: Preheat the oven to 220C/200C Fan/Gas Mark 7 and grease a baking tray. Sieve the flour into a large bowl, add the butter, baking powder and salt, and rub together to a fine breadcrumb consistency. For fruit scones, add 500g sultanas to the dry ingredients, or try savoury scones by adding 50g grated cheese to the breadcrumb mixture and sprinkling more cheese on top before baking.
Make a well in the centre with a metal knife and stir in enough milk to form a soft dough. Knead lightly on a floured board and roll out to about 2cm thick. Use a three-inch cutter to make rounds, brush with beaten egg, and chill in the fridge for 30 minutes.
Bake for 15 minutes or until golden brown. Let cool and serve with clotted cream and strawberry or raspberry jam.
