Crinkly corners, doughy dips and happy accidents with chocolate chips – it's the little imperfections that make home-baked treats perfect. But there’s a fine line between lovingly crafted and baking disaster. Our step-by-step video guides to baking will show you how to keep it sweet.
See how it's done:
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Marguerite
- Devon Cream teas, but scones originally from Scotland (griddle scones)
- Scones made from a soft dough – flour, raising agent, milk, Stork
- Phil’s going to show you how to make scones using what’s called the rubbed-in method
- My top tips
- For plump and sumptuous scones, use buttermilk; it provides a little extra acid to assist the raising agent
- Handle the dough lightly to prevent toughening
- Over to you, Phil
Phil
- Thanks, Marguerite. I’ve only used fresh milk in my scones before, but I’m going to try the buttermilk today.
- To make scones using the rubbed-in method, you’ll need:
- 225g sieved self-raising flour, 1 tsp baking powder, 55g Stork packet, 25g castor sugar, 7 Tbsp fresh milk or buttermilk
- Can use an egg to make lighter and richer -> then only use 5 Tbsp milk
- Variations:
- Cheese (omit sugar, add 125g cheese, mustard, cayenne, salt)
- Fruit (50-75g chopped dried fruit)
- Wholemeal (half wholemeal self-raising flour, a little extra liquid)
- Before you start:
- Preheat oven to 220°C/Gas Mark 7
- Grease a baking sheet
- Sieve flour and baking powder into a mixing bowl and rub in Stork until mixture resembles fine breadcrumbs
- Stir in the sugar (and cheese or fruit if you’re using), add milk and mix together with a round bladed knife to form a soft dough
- Turn onto floured surface. Knead lightly. Smooth cracks with fingertips
- Roll to 1.25cm thickness Cut into rounds with a floured cutter
- Lightly knead trimmings together. Roll and cut rounds as before
- Place on baking sheet. Brush tops with milk for a good, glossy appearance
- Bake for 12-15 minutes until golden brown
- Serve hot or cold, cut open and spread with Stork
