How to Make the Lightest Scones Ever

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is often cheaper.

Preheat the oven to 220°C (430°F) and place the tray inside to heat up.

Sour 1 cup of milk with 1/2 teaspoon of bi carb soda, stir, and set aside (or use 1 cup buttermilk).

Measure 2 cups of self-raising flour and 1 teaspoon of baking powder into a sifter over a bowl.

Sift the flour and baking powder twice for maximum rise.

In a bowl, place 1 tablespoon of soft butter and 1 teaspoon of sugar, and cream until creamy.

Slowly pour in the beaten egg while stirring, reserving a little for brushing the scones later.

Gradually add the soured milk to the mixture, reserving 1 tablespoon to mix with the reserved egg for brushing.

Add the twice sifted flour and baking powder to the egg and milk mixture and mix lightly with a knife to form a soft dough.

Turn the mixture onto a floured surface and knead for about 1 minute, no more.

Press out the dough to a thickness of half an inch using floured hands.

Cut the dough with a sharp scone cutter using an up and down motion, avoiding twisting.

Take the hot tray out of the oven, line it with baking paper or dust with flour, and place the scones slightly touching each other.

Brush the tops with the reserved egg and milk mixture and place in the oven immediately.

Bake in the preheated hot oven for 10 to 15 minutes.

When ready, turn out the scones onto a clean tea towel and cover until cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens