Spectacular scones in three easy steps
Dress them up for spring brunch or dip them in your afternoon tea - we share four delicious takes and our best tips for perfecting these humble pastries.
The perfect scone is light, flaky, tender, slightly sweet and best eaten warm right out of the oven.
• Make a well: The biggest fail when making scones is over-mixing. That's where the well helps. When you pour the cream mixture in the center - as opposed to all over - it's quicker to stir together the liquid and dry ingredients.
• Stir lightly: A fork works best for cutting through the wet and dry ingredients. A spoon or spatula tends to create clumps as you stir. Combine until just moistened and a few dry spots remain. You don't want to overmix.
• Knead gently: A light touch is key. Unlike yeast breads, which call for several minutes of kneading to develop gluten, knead scone dough just until it holds together. Over-kneading creates a tough crust and a flat scone.