Renowned chefs and culinary icons are spilling the beans on how to achieve the perfect scone. From Nigella Lawson’s surprising additions to Mary Berry’s moisture-locking technique, home bakers can elevate their scone game with these expert tips and game-changing recipes.
Key Takeaways
- Unusual Ingredients: Cream of tartar and vegetable shortening are highlighted by Nigella Lawson for their contribution to a dreamy lightness.
- Moisture Retention: Mary Berry advocates for wrapping freshly baked scones in a tea towel to maintain their soft, moist texture.
- Freezing Technique: Chef Kevin Connor suggests freezing scone dough for at least 30 minutes before baking to ensure a flaky, fluffy result.
- Buttermilk’s Role: Experts recommend cold buttermilk for its acidity, which activates baking powder, creating a lighter, fluffier scone with a subtle tang.
Nigella Lawson’s Secret to Dreamy Lightness
Nigella Lawson has revealed her scone recipe, which she hails as the "best she’s ever eaten." The secret lies in two less common ingredients: cream of tartar and Trex vegetable shortening. While they might seem unusual, these additions are credited with giving the scones a "dreamy lightness" despite their appearance. Lawson’s recipe calls for 500g plain flour, salt, bicarbonate of soda, cream of tartar, cold butter, vegetable shortening, and milk. The method involves rubbing the fats into the dry ingredients, briefly incorporating the milk to form a dough, and then baking at 220°C for about 10 minutes. She emphasizes serving them warm with clotted cream and jam.
Mary Berry’s Moisture-Locking Trick
For those who struggle with dry scones, baking legend Mary Berry offers a simple yet effective solution: a tea towel. After baking, Berry recommends cooling the scones on a wire rack, but crucially, covered with a clean tea towel. This method traps steam, preventing the crust from hardening and keeping the interior delightfully moist. She also suggests brushing the tops with milk or egg wash before baking for a soft finish. For storage, Berry advises using an airtight container, optionally with paper towels, to maintain freshness for one to two days at room temperature.
The Freezing Method for Ultimate Fluffiness
Chef Kevin Connor from Audley Villages shares a technique that guarantees light and fluffy scones: freezing the dough. After shaping the scones and placing them on a baking tray, cover them and freeze for at least 30 minutes, or even overnight. Connor explains that freezing keeps the butter pockets cold and solid until they hit the oven’s heat, creating steam that causes the dough to rise and form fluffy layers. This process also allows the dough to rest, slowing gluten development and preventing a tough texture. The frozen scones can be baked directly from the freezer, potentially requiring a slightly longer baking time.
The Power of Buttermilk
Baking experts point to cold buttermilk as a key ingredient for achieving incredibly fluffy and light scones. The acidity in buttermilk reacts with baking powder, producing carbon dioxide bubbles that make the dough rise. This not only contributes to a lighter texture but also adds a subtle tang that complements the sweetness. If buttermilk isn’t available, a substitute can be made by mixing whole milk with lemon juice or white vinegar and letting it sit for a few minutes to curdle. Using cold buttermilk is essential, as it helps keep the butter solid until it melts in the oven, creating steam and air pockets for a superior bake.
Sources
- Nigella Lawson’s scone recipe is the ‘best’ she’s ‘ever’ eaten thanks, Daily Express.
- Nigella Lawson’s scone recipe uses one unusual ingredient and is cooked in minutes, The Mirror.
- Mary Berry says scones will be deliciously moist if you do 1 thing after baking, Daily Express.
- Scones will be light and fluffy if you do 1 thing that takes 30mins just before baking, Daily Express.
- Scones will be incredibly ‘fluffy’ if 1 ingredient is added to mixture, Daily Express.