Perfect Classic Scones | Crispy on the outside and Fluffy on the inside! Not too dry!

Perfect Classic Scones | Crispy on the outside and Fluffy on the inside!  Not too dry!

Today I’m going to be making classic scones.
I love to have milk tea in winter, and sometimes I want to have it with scones.

My ideal scone is

1)rise in the oven upright and tall

2) have a mouth in the middle, to easy to split in half

3) crispy on the outside, fluffy on the inside

4) NOT TOO DRY!
I have improved the recipe over the years; this is my best.
I hope you like it!

The ingredients for Perfect Scones

Flour

I am using cake flour because I like it to be NOT TOO DRY texture.

Well, it should be dry to serve with milk tea to complement each other.

Cake flour makes ideal dryness, in my opinion.

It creates a crispy and light exterior and fluffy and soft interior that matches any kind of toppings.

I like to have scones with whipping cream because we don’t have clotted cream, which can be seen in Britain, and fruit jam.

But I found all-purpose flour works well too.

It creates a bit of a doughy and dense texture, but it’s fine!

Some people would like it better because commercially made products sold at the grocery store have a similar texture, and we are accustomed to it somehow. www

When you take a bite, it reminds you of old-fashioned scones in your childhood memories!

Butter


I’m using grass-fed unsalted butter low in moisture for the best result.

I always purchase a 5kg block of butter, cut it in small sizes and keep them in a freezer.

That is the most cost-effective way to use high-quality butter in my life.

I know it’s not realistic for most of you, but think about how to buy and keep them to cut the actual costs.

Of course, you can use any type of butter you can find in your grocery store.

You can also use salted butter; if that is the case, leave out the salt.

In my opinion, you can always use salted butter in place of unsalted butter, but it makes “strong” taste and is sometimes not comfortable.

Why do I add egg yolk and yogurt?

Because I want my scones light and fluffy interior, I had reduced the butter in half and added yogurt.

Some people use buttermilk and that’s another great option!

Egg yolk combines everything just fine and make it rise in the oven!

So don’t leave out the egg yolk, please!

Perfect Classic Scones

Crispy on the outside and Fluffy on the inside! Not too dry!
Prep Time 45 mins
Cook Time 15 mins
Course Breakfast, Dessert
Cuisine British
Servings 8 scones

Equipment

  • 1 container
  • 1 measuring cup
  • 1 small whisk
  • 1 cookie cutter 5cm diameter
  • 1 scraper
  • 1 pastry brush

Ingredients
  

  • 220g g cake flour or all-purpose flour (1/2 pound)
  • 8 g baking powder (2 teaspoons)
  • 35 g powdered sugar (1.25 oz)
  • A pinch of salt
  • 50 g unsalted butter 2oz

wet ingredients

  • 50 g yogurt 2oz
  • 50 g whole milk
  • 1 egg yolk

Yogurt whipping cream

  • 1 tablespoon yogurt
  • 2 tablespoons heavy cream
  • 1 teaspoon sugar

Instructions
 

Wet ingredients

  • Combine egg yolk, yogurt and whole milk. Whisk together well.

Dry ingredients

  • Shift together the flour, baking powder, powdered sugar, and salt into the container.
  • Cut the butter in that dry ingredients into small pieces using a scraper.
    You can do this in a food processor, But be careful; the food processor will have heat around the motor, So it's possible to melt the butter.
    When the butter becomes smaller than the Azuki Beans; put them in the freezer or fridge to chill.
    The butter should not be soft or never melt at this point.

Combine the dough

  • Take that out from the fridge, And then pour the what's the ingredient in three stages.
    Combine it little by little like this, with a tapping motion. Do not knead to make layers.
    Give me the pressure to hold together.
  • Shape into a rectangle ten by 15 cm.
    Chill again in the fridge for 10 minutes or 15 minutes until it's chilled.
    Meanwhile, preheat the oven to 190°C (374℉)
  • Cut that five or six scones with a dusted round cookie cutter, 5 cm in diameter.
    You can gather the rest of the dough and cut out another three or four scones, But the second dough does not rise high like the first dough, so I'm going just to shape it into balls and line them on a baking tray with the first dough.
  • Blush with the whole milk or leftover wet ingredients on top.
    Put them in the preheated oven for 15 minutes and rotate the pan halfway through.

Serving

  • Serve with yogurt whipping cream and fruit jam.
Keyword brunch, cream tea, high tea, scone

I love the smell of butter; It’s a therapeutic aroma for me.

Serve with Whipping cream blended with yogurt and fig jam.

Lighter than the regular scones, That’s still very satisfying.

This recipe is perfect for tea breaks and weekend brunch.

I hope you will give this recipe a try.

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