The Secret to Fluffy Scones
I have a confession: I am mildly obsessed with scones.
When I was in college we used to have 'scone time' every day and I would sit around with my friends with a cup of tea and freshly baked scone. They are just the most delightful little pastry - not too sweet, endless fillings, and just the right size for an afternoon snack.
But so many people are intimidated by the potential for a rock hard end result. And it is true that a bad scone is really bad. Even a mildly bad cookie is edible. A bad scone is better as a paperweight.
So it is to my delight that we got to go to The Good Batch to see their secrets. Like most things in baking it really is about time (in the mixer, on the table and in the oven) and temperature (of ingredients, of the oven). It's not hard at all, it just requires a good plan.
So sit back and relax and enjoy - your scones are about to get a whole lot better with the video below.
Irish Oat Scones
Recipe by Anna Gordon, Pastry Chef/Founder of The Good Batch
500g all-purpose flour
50g light brown sugar
1 tablespoon baking powder
1 teaspoon baking salt
1 ¼ teaspoon salt
300g cold butter, cubed
225g heavy cream
50g maple syrup
Mix together maple and cream, set aside. Break up butter into dry ingredients with low speed on mixer. Add currants. Slowly drizzle in liquid on lowest speed until it just comes together. Form into cohesive rectangle and cut 12 pieces. Brush with cream and sanding sugar. Bake at 340°F, double trayed, approximately 24 minutes.