Bake That Thing! - The Perfect Classic Scone
Simple ingredients. Timeless magic. The perfect scone!
Ingredients:
- 350 g self-raising flour
- (or 350 g cake flour + 10 g baking powder)
- 75 g caster sugar
- 2 g fine salt
- 85 g cold unsalted butter (cubed, 4°C)
- 250 g cold heavy cream (minimum 35% fat)
For brushing:
- 20 g cream
How To Make The Best Classic Cream Scones
- Mix flour, sugar, salt.
- Rub in butter until coarse crumbs remain (visible small butter pieces).
- Add cold cream. Fold gently until just combined.
- Press to 3 cm thickness (do not knead).
- Cut straight down (no twisting).
- Chill 15 minutes.
- Brush tops lightly with cream.
- Bake 15–18 minutes until tall and golden.
Ingredients:
- 350 g self-raising flour
- (or 350 g cake flour + 10 g baking powder)
- 75 g caster sugar
- 2 g salt
- 85 g cold unsalted butter
- 200 g cold heavy cream
- 50 g strong rooibos infusion (fully cooled)
- 140 g good-quality white chocolate chunks
- Light glaze (optional finish):
- 120 g icing sugar
- 20–25 g rooibos infusion or milk
- Few drops vanilla
How To Make Rooibos & White Chocolate Scones
- Rooibos Infusion
- Infuse 2 rooibos tea bags (or 6 g loose leaf) in 100 g boiling water for 5–7 minutes.
- Reduce to 50 g and cool completely before incorporating.
- This keeps the dough balanced and prevents excess hydration
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Thanks Altonio!