Scone Dough - Do's and Don'ts

Step 1

Mix the flour, sugar, baking powder and salt.

Step 2

Add the cold butter to the flour and knead through the flour until you have a slightly crumbly texture. It shouldn't be as crumbly as when making a fruit crumble, a slightly coarse sand is what you could compare it to. You could do this with a stand mixer, continue mixing until there's no large pieces left.

Step 3

Pour in all the milk and mix it through gently, either with your hands or a spatula/wooden spoon. It is important to stir as little as you can and stop stirring at soon as you have a cohesive dough. You can again do this with a stand mixer. Mix at the lowest speed until it just comes together, that happens in just a few seconds.

Step 4

If you're adding the fillings, now is a good point to add them. Knead the dough just a little so it comes together well and isn't too crumbly anymore.

Step 5

Flatten the dough into a rectangle/circle, whatever you prefer. Keep it quite thick (about 2 cm/1 inch) for a nice fluffly scone). Cut out your scones, we tend to just shaped the dough in a circle and cut out pie pieces, little triangles.

Step 6

Coat the top of the scones with some milk or egg wash for an even prettier top (although I always skip this!).

Step 7

Bake in a pre-heated oven at 180C for approximately 20-25 minutes. The scones should be a light brown when they're finished.