Scones

Scones

There are very many different scone recipes available to the baker. Selecting the appropriate recipe It is very much up to individual taste and for the required end product that is to be made i.e. scone ring, individual tea scones, hotplate scone , savoury , wholemeal,  potatoe, Victoria ect.

Scones are classed as Powder Aerated Products, that is, they generaly use Baking Powder to assist the Aeration in producing Carbon Dioxide.

There are 3 main methods of making scones and most recipe can be made in either of these methods.

  1. The Rubbed in Method.
  2. The Creamed Fat and Sugar Method.
  3. The Creamed Fat and Flour Method.

  1. Rubbed in Method.
  • Sieve the Flour and Baking Powder together into a mixing bowl, lightly rub in the fat to a light crumbly consistency.
  • Mix together sugars and liquids (eggs,milk or water) so as to dissolve the sugar into the liquid.
  • Pour this mixture into the dry ingredients and using a spatula or large spoon , mix together to form a soft mass.
  • Turn out onto a clean, lightly floured work surface and continue mixing by hand to form a clear dough. Do not over mix, it is at this stage that any fruit in the recipe should be added and carefully "torn"in to avoid damaging the fruit and causing bleeding.   
     2   Creamed Fat and Sugar.

  • Sieve the flour and baking powder together and set to one side.
  • Cream the fat and sugar together until light.
  • Mix together any liquids (egg ,milk, water) and gradually add in small quantities to the fat.sugar mixture.
  • When all liquid has been added fold in the dry ingredients and carefully mix together to a soft mass, at this stage you can add any fruit if stated.
  • Continue to mix to a smooth dough but do not over mix as this will toughen the gluten.

     3   The Creamed Fat and Flour Method.
  • Weigh the fat and an equal quantity of flour into a mixing bowl.
  • Weigh the balance of the flour and the Baking Powder into a separate bowl.
  • Cream the fat and flour together until light.
  • Add to this the sieved remaining flour and Baking Powder and blend together .
  • Mix together the sugar and any liquids (egg, milk, water).
  • Add this to the blended mixture and finally fruit if required.
  • Mix to a clear dough but do not over mix.


Seen below

 Wholemeal Scone Ring 

Cheese Scone.

Fruited Scone.

Plain Scone.

Basic Plain and Fruited Scones.

250g(8oz) Strong White Bread flour.

250g(8oz) Plain white flour.

Pinch of salt

28g (1oz) Baking Powder.

84g (3oz) Butter, Trex, or lard. 

84g (3oz) Caster Sugar.

224ml (8oz) Cold Milk.

1 Large Egg.

If fruited add

84g (3oz) Sultanas.

Will produce 15-18 scones.


1.Sieve the flours, salt and baking powder into a mixing bowl.

2. Add the chosen fat  and lightly rub in to form crumb consistency.

3. Crack the egg into a bowl, add the milk and sugar and mix well to dissolve the sugar.

4. Add the liquid to the dry ingredients and carefully mix to a clear dough.

5. Do not over mix as this will toughen the mix and develop the gluten.

6. If making fruit scones, the fruit can be added at this stage before completion of the mixing.

Working (processing) the dough. 

1. Turn the dough out onto a lightly floured work surface.

2. Using a rolling pin, pin out the dough to approx 2cm (3/4in) thick.

3. With a 6cm (2 1/2in) plain round cutter, cut out the dough.

As this is a soft dough you will need to regularly dust with flour.

4. Place the cut scones onto a lightly greased or baking parchment lined baking tray.

Place them evenly spaced allowing and not touching.

5. Carefully wash the tops with egg wash making sure the egg does not run down the sides

as this can cause irregular rising.

6.Allow to stand in a cool place to rest for 10 mis to recover.

7. Bake in a hot oven 225C, 215C Fan, 440F, Gas 6-7 for 12 -18 mins.

8 On removal from the oven allow to set at least 5 mins before removing to a cooling wire.

TIPS.

Keep all ingredients cold especially the liquids (egg and milk)

Make sure that your Baking Powder is not out of date and has been stored correctly

With this size of recipe only cut out half of the mixing and then add the trimmings to the other half and continue cutting, this ensures that you do not finish up with a tough dough for the last 3 or 4 that you cut.

Take great care when egg washing, make sure you only wash the tops, do not put on so much wash, that it runs down the sides, this will restricted the lift/volume and the scones will not rise evenly as well as looking very unprofessional.


 Wholemeal Scones

454g (1lb) Wholemeal flour.

28g (1oz) Baking Powder.

85g (3oz) Butter or margarine or Trex.

56g (2oz) Caster Sugar.

285g-312g (10-11oz) Cold Milk.

Best made using method 1 above (Rubbed in method)

Can be cut out as for plain scones  (16) but is well suited to process as a ring (3)

To make into ring scones scale the mixed dough into 256g (9oz) lots.

Carefully form each piece into a ball shape.

Then using a rolling pin roll out to form a disk about 130mm (5in) Diameter. 

Place onto a lightly greased or baking parchment lined baking tray.

Using a Scotch Scraper or knife divide into 6 segments cutting right through.

Carefully egg was each segment trying to avoid surplus egg running into the cuts.

Allow to stand for at least 15 minutes and then bake as for plain scones.


Cheese Scones 

280g (10oz) Strong white bread flour.

112g (4oz) Plain white flour.

22g(3/4 oz) Baking Powder.

Pinch salt (3g).

 pinch dry mustard powder(3g).

100g (31/2 oz) Fat (butter, lard or margarine)

170g (6oz) cold milk.

1 Large egg.

112g (4oz) grated cheese (strength and type optional) we recommend strong Cheddar.

Best made using method 1 above (Rubbed in method)

Add 2/3rds of the cheese at the final mixing, do not over mix.

Work the dough (processing) as for the plain/fruited types.

After egg washing place the remaining grated cheese on top of each scone.

Allow to stand for at least 15 mins before baking.

Bake at 220C, 200C fan, 425F, Gas 6-7 approx 15=18 mins.



Potato Scones.

(griddle/hotplate scones.)

These scones are "baked" on a griddle or hotplate, for those that do not have this

facility a heavy bottomed frying pan will work just as well.

280g (10oz) Strong white flour.

112g (4oz) plain white flour.

148 (1/2 oz) Baking Powder.

1pinch salt (6g)

170g (6oz) Fat (butter, lard ,Trex, margarine).

142g (5oz) Cold milk.

1 Large Egg.

395g (14oz) Mashed Potato (cold)

Best made using method 1 above (Rubbed in Method) adding the mash potato after the egg and milk.

Make sure that it is mixed evenly but do not over mix.

Processing (working off the dough)

At this point it is recommended that the griddle or pan is placed on the heat source. A good solid moderate heat is required.

Roll out the dough to aprox 5mm (3/16 in) thick.

Cut out using a 60mm (2 1/2in) plain round cutter.

Place the scones onto a lightly greased griddle/pan, unless you have a large commercial hot plate you will have to cook these in batches, do not over crowd the pan/griddle, leave enough room between each scone to allow for turning.

When the scones are half baked (about6-7 mins) carefully turn over using a pallet knife or fish slice.

When fully baked remove from pan/griddle and place onto a cooling wire.

The temperature of the griddle/pan is very important, too hot and the scones will burn before they are cooked, too cool and they will dry out and become very crumbly. It is very much down to experience . It will soon be obvious if the temp is incorrect.