Forget dry, crumbly disappointments. Achieving the perfect, fluffy scone is simpler than you think, according to a professional baker who insists one supermarket staple holds the key to success.
The Secret Ingredient for Superior Scones
Danielle Ellis, the French-trained baker behind the popular blog Severn Bites, has shared her fail-safe recipe. While hesitant to claim hers is the absolute best, she confirms it's rigorously tested and delivers consistently excellent results. Her most crucial tip? Incorporate buttermilk.
"The ingredient to seek out is buttermilk," Danielle revealed. "Once I started making scones with buttermilk, they got far better." She notes that this magical ingredient is easy to find at most supermarkets and farmers' markets and boasts a long shelf life, making it a practical pantry addition.
A Flexible Recipe for Every Taste
The beauty of this method lies in its adaptability. With a preparation time of roughly 15 minutes and a bake time of just 12 minutes in an oven preheated to 200C/Gas 6, you can easily whip up a batch for afternoon tea or a savoury snack.
The base recipe serves six and calls for:
- 225g plain flour (Type 45 is ideal)
- 8g baking powder
- 45g butter
- 1 large egg
- 125ml buttermilk
- A pinch of salt
From this foundation, you can create two distinct versions:
Sweet Scone Variation
Simply add 25g of caster sugar to the dry ingredients. For a fruity twist, 50g of raisins can be folded in.
Savory Scone Variation
Mix in 75g of mature cheese and 5g of smoked paprika (optional) with the flour. The remaining cheese is used for topping.
Expert Method for the Perfect Rise
Danielle's technique is designed for light, tender scones. Start by rubbing the cubed butter into the flour and dry ingredients until it resembles breadcrumbs. After adding your chosen flavourings, crack in the egg and combine with a fork.
The key step is adding the buttermilk gradually, using just enough to form a soft, non-sticky dough where all the flour is incorporated. You may not need the full amount.
Gently shape the dough on a floured surface into a rectangle about 2.5cm deep. Using a smooth 60mm cutter, press down without twisting to cut out your scones. Place them on a floured tray, glaze with beaten egg, and add a cheese topping for the savoury version.
Bake for approximately 12 minutes until light golden brown. The result, promises Danielle, will be the best scones you've ever made.
