1 month ago
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People make simple mistakes when making scones (Image: Getty)
Many Brits love baking – and scones are a classic favourite.
From a simple sweet treat to a classic afternoon tea staple, we all tuck into the tempting cake now and then, but we may be making them wrong. Great British Bake Off judge, Paul Hollywood, said there are three rules you need to follow when making scones.
It turns out all you need to do is follow the tips to achieve perfection, so his recent TikTok tutorial may help you to boost your recipes. As he's been whipping them up for around 30 years, it's fair to say Hollywood is the person you may want to take advice from.
In the clip, he said: "Egg wash the top, try not to egg wash the sides. If it goes down the sides too much, it creates a glue, and prevents it from rising up.
"Lumps are bad in a scone because you don't want a big lump of butter in there. You'll end up with just butter pouring all over your tray, which is what you don't want."
He added: "Use the 15 minutes of a scone in the oven as a good rule. 15 minutes bang on is 99% of the time going to be spot on."
The video has been viewed more than 1,000 times since it was shared, and people admitted he's a "star baker". They love watching his simple tips and tricks on how to bake with ease.
One person said: "Those look so good." Another wrote: "I love hearing him talk, and he's adorable to watch."
A third joked: "Wow, for 30 years. You have been making them since you were nine-years-old."
Want to try it out yourself? Check out Paul's recipe below.
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This is Paul Hollywood's recipe for classic scones.
Ingredients
500g strong white bread flour, plus extra to dust
25g baking powder
80g unsalted butter, cut into pieces
2 medium eggs
250ml milk
80g caster sugar
1 large egg, beaten with a pinch of salt
Icing sugar, to dust
Jam
Clotted cream
Recipe
- Take some baking paper, and line two baking trays. In a large bowl, mix the flour and baking powder together. Then add the butter and use your fingers to rub it together for a few minutes until it forms a breadcrumb-like texture.
- In a seperate bowl, beat the eggs with the milk and sugar. Add this to the flour mixture, and stir together until it all binds together and forms a ball.
- Tip the dough onto a lightly floured surface and fold it a couple of times to add some air, but make sure you don't knead it. You want to be left with a loose, soft dough.
- Use a rolling pin to gently roll it out to a 3cm thickness, and ensure there's plenty of flour underneath so the dough doesn't stick.
- Grab a scone cutter, and press firmly to cut out rounds and then pop onto the lined baking trays, while making sure to leave space in between.
- Brush the tops of the scones with a little beaten egg, and put them into the fridge for 20 minutes. This enables them to rest. Use this time to heat your oven to 220°C/Fan 200°C/Gas 7.
- Remove the scones from the fridge and brush them again with a little egg. Bake for 15 minutes until the scones rise and form a golden brown colour.
- Allow the scones to cool on a wire rack and, once cooled, dust lightly with icing sugar and serve as you wish.
English (US) ·