Nothing is more disappointing than slicing open a scone to find it stodgy and hard. But one baking enthusiast has shared the simple ingredient that makes all the difference.
The secret to lighter scones
According to baking enthusiast Lizzie Crowther, the answer lies in one simple ingredient: buttermilk. Crowther, who runs the recipe blog Lizzie Likes, has adapted Mary Berry's "perfect" fluffy scones recipe, and the change she made was swapping regular milk for buttermilk.
She said: "This recipe uses buttermilk, which is the key to the fluffiness and lightness. When it reacts with the baking powder in the mixture, it allows the scones to rise properly and create the beautiful airy texture. I love using buttermilk in baking."
Which buttermilk to use
There are a couple of varieties of buttermilk available. The most common is the thicker kind sold in a plastic pot, but Crowther used the thinner kind, which typically comes in a carton similar to milk.
She said: "Either is fine, but if using the thinner kind, you may need slightly less to get the dough to the right consistency for these fluffy scones. I find adding it a little at a time until the dough looks right works well."
If the dough ends up too wet, simply add a little more flour until it reaches the correct consistency.
Ingredients
To make seven to eight scones, you will need:
- 225g self-raising flour
- One heaped teaspoon baking powder
- 40g butter
- 40g caster sugar
- One large egg
- 100-140ml buttermilk
Method
Preheat the oven to 200C/180C Fan/Gas Mark 6 and grease a baking tray with a little butter.
In a bowl, rub the butter into the flour and baking powder with your fingertips until the mixture resembles breadcrumbs. A food processor can speed this up. Then stir in the sugar.
Beat the egg and buttermilk together in a jug, reserve one tablespoon for the egg wash, and gradually add the rest to the flour mixture. You may not need all of it; the dough should be moist but still shapeable.
Sprinkle flour onto a surface, tip out the dough, and knead for a few minutes until smooth. Roll to about one inch thick, cut out seven to eight scones, and place on the baking sheet. Brush with the saved egg wash.
Bake for 12 to 15 minutes until golden. Leave to cool slightly, then slice and serve with cream and jam, or your preferred toppings.
