For me, there’s no time I can’t eat scones. Breakfast, Brunch, Lunch, Dinner, just name it. Although traditionally it’s best taken warm during your afternoon tea session which is around 4pm.
My favorite scones are the Treacle scones (because they are similar in taste to gingerbread; thanks to the spices added), Fruit scones, Chocolate Scones, and Plain Scones (I love these because you can throw in any add-in of your choice, from chocolate chips, to raisins, to candied cherries, etc)
WHAT ARE SCONES?
Scones are in a category of the baking world called quick breads. They are also in the same family group as crumpets or muffins. This means that scones (and other quick breads like biscuits) can be made and baked quickly because chemical leavening is used instead of yeast to make the bread rise.
They are historically linked to England, Scotland, and Ireland. They are more like American biscuits and Treacle scones are among the most popular scones.
Scones are made in a variety of shapes such as circular, square, rectangle, or triangle or even sometimes sort of free form like a drop biscuit (where you mould some portions into a ball and place on a baking tray and bake).
Scones can be savory or sweet and are usually eaten for breakfast, but are also served with tea and in coffeehouses.
TIPS FOR MAKING PERFECT SCONES
- Do not knead or over mix your scones dough. That’s why whenever I make my basic scones recipe or this treacle scones or any scones at all, I don’t use a mixer. I prefer using my hands to mix in all items and stop immediately all moisture has been well blended into the dough. It’s easier to over mix than under mix. If you’re using a mixer though mix of the lowest speed.
- For that crumbly perfect scone, mix butter with flour to create a breadcrumbs texture. This is the ‘rubbing method’ used when making Puff pastry and Shortcrust pastry.
- If you are using very cold or frozen butter, grate it into the dry mixture before using the rubbing method to mix.
- When adding buttermilk, add a Tablespoon at a time till dough becomes crumbly.
- Buttermilk, Unsweetened yoghurt, Heavy Cream, or Sour cream. When making scones these are the major liquids I use. Either of them is fine. Don’t just use milk. Ordinary milk will lead to a flatter, and less flavourful scone. You can also use canned coconut milk if you like dairy-free scones.
- Refrigerate your scones before baking. This is one perfect trick you shouldn’t overlook. This prevents the scones from spreading while in the oven. You can refrigerate for up to 30 minutes or freeze for 15 minutes. Make sure to your baking tray with plastic wraps or cling film before refrigerating.
- Once your dough is crumbly or mixed, you can freeze it in a sealed plastic bag until you’re almost ready to bake it. When you’re ready to bake, thaw it out, shape into desired shapes or use a cookie cutter, and bake. This is a good way to prepare scones for ahead of time.
- Make sure your oven is preheated before baking the scones.
- Baking times vary with different ovens. You can tell when scones are baked either when scones can be pulled off from the baking tray easily with little sticking; OR when the insides of the scones are no longer doughy.
- Large scones should be baked for 10-20 minutes maximum. Smaller scones should be baked between 8-10 minutes.
- Once baked allow to cool completely or best eaten slightly warm.
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See step-by-step video here: Best Treacle scones
- Measure out all items and set aside. Sieve your flour.
- Next add all dry items except butter to the flour and mix with your fingers.
- Next add your butter. If using frozen butter, crate it in. Then mix with your fingers till you have a breadcrumbs texture.
- Create a small hole in the middle of your flour mixture, and add your treacle (Check how to make your own Black Treacle at home). Then mix gently with your fingers till well incorporated. Be careful not to over mix please.
- Now, add in your buttermilk, 1 tablespoon at a time. You don’t want the dough to be sticky. Just till dough is crumbly and comes together is enough. Mix with your fingers. At this stage, you can decide to place dough in a ziplock bag and freeze till when you’re ready to bake. And when you are ready, allow it thaw to room temperature then cut or shape and bake.
- If baking immediately, place dough on your working surface. I usually don’t like sprinkling my work surface with flour when working with scones. The extra flour would result into a hard and less crumbly scone. Next flatten scones slightly with your palm and cut into desired shapes using a cookie cutter. I spread my dough into a 2 inch thickness and I used a 3cm round cookie cutter to cut out mine. Alternatively you can cut small portions of the scones and roll into smaller balls and flatten slightly to look like half of a circle.
- Then get your baking tray and place a wax paper or parchment paper on it. Place your shaped scones. Remember to leave little space between each scone.
- Next step is to wrap your baking tray with a plastic wrap or cling film and scones refrigerated for about 15 minutes if using a freezer or 30 minutes if using a fridge. DO NOT SKIP THIS. You can also leave unbaked scones like this for weeks before baking. It saves you time.
- Once you place your baking tray in your fridge, start preheating your oven. Once scones are refrigerated, bake in preheated oven for 10-20minutes for lager scones like mine or 8-10minutes if you made them smaller.
- After baking, transfer them to a rack, to cool completely. You can decide to place them in a ziplock bag, and freeze for later too. When ready to eat, remove the frozen scones and microwave them for few minutes to be slightly warm, fill with your favorite cream or filling or just go traditional by using butter and jam as filling!
- I used my most stable whipping cream frosting that perfect for hot climate to fill mine. My whipping cream frosting doesn’t require any cold items or cold bowl and it doesn’t require gelatin. It can withstand hot climate for 24hours and more. Recipe is now on sale and you can get it by clicking here on any of the link on this page to chat with me directly.
- Once ready to eat your scones you should use a fork to poke the scones to separate them so you can fill, don’t use a knife please. Using a fork keeps the crumbly texture of the scones. Or place two scones on each other like I did.
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