Paul Hollywood's Secret to Fluffier Scones: Swap to Strong White Bread Flour
Many home bakers shy away from making scones from scratch, often opting for store-bought versions due to perceived difficulty. However, television chef and Great British Bake Off star Paul Hollywood has demystified the process with a reliable recipe he has perfected over many years. According to Hollywood, this method consistently delivers excellent results without any complaints from those who have tried it.
The Key Ingredient Swap for Professional-Quality Scones
While most traditional scone recipes call for self-raising or plain flour, Paul Hollywood recommends a surprising alternative: strong white bread flour. This ingredient choice, though unconventional for home bakers, is popular in professional kitchens for its high protein content. Hollywood explains that this protein boost gives scones a significant lift, resulting in a fluffier and more tender texture that stands out from typical homemade versions.
The use of strong white bread flour enhances the dough's structure, allowing it to rise more effectively during baking. This swap is a game-changer for anyone looking to elevate their scone-making skills, providing a professional touch that can transform a simple bake into a standout treat.
Paul Hollywood's Foolproof Scone Recipe
Here is Paul Hollywood's detailed recipe for making approximately 11 scones, designed to be easy to follow while incorporating his expert tips for optimal results.
Ingredients:- 500g strong white bread flour, plus extra for dusting
- 25g baking powder
- 80g unsalted butter, cut into pieces
- Two medium eggs
- 250ml milk
- 80g caster sugar
- One large egg, beaten with a pinch of salt (for egg wash)
- Icing sugar, for dusting
- Jam and clotted cream, for serving
- Begin by preparing two baking trays with baking paper. In a large bowl, combine the strong white bread flour and baking powder.
- Add the butter to the flour mixture and work it through with your fingertips for several minutes until the mixture resembles fine breadcrumbs.
- In a separate bowl, whisk together the two medium eggs, milk, and caster sugar until well combined.
- Pour the wet ingredients into the flour mixture and mix until everything binds together to form a cohesive ball of dough.
- Turn the dough out onto a lightly floured work surface. Fold it several times to incorporate air, but avoid kneading to maintain a loose and tender texture.
- Using a rolling pin, carefully roll the dough to a thickness of 3cm, ensuring there is enough flour underneath to prevent sticking.
- Take a scone cutter approximately 6.5cm in diameter and press down firmly without rotating it. Stamp out rounds and arrange them on the lined baking trays, leaving space between each scone.
- Coat the tops of the scones with the beaten egg wash, then refrigerate for 20 minutes to allow the dough to rest. Meanwhile, preheat the oven to 220°C (or 200°C for fan ovens, Gas Mark 7).
- Remove the scones from the fridge and apply a second coating of egg wash. Bake for 15 minutes until the scones are well-risen and golden brown.
- Transfer the scones to a cooling rack and allow them to cool completely. Lightly dust with icing sugar and serve with generous amounts of jam and clotted cream.
This recipe not only highlights the benefits of using strong white bread flour but also emphasizes techniques like folding instead of kneading and proper resting time to achieve the perfect scone. By following these steps, home bakers can create scones that rival those from professional bakeries, making it a worthwhile endeavor for any baking enthusiast.
