Deliciously easy fluffy scones with jam and cream
Master the art of baking scones with this easy recipe from RACV Cape Schanck resort.
Is there anything better than the smell of freshly baked scones? The toasty aroma of buttery goodness wafting from the kitchen is surely the essence of homespun hospitality.
Scones are a simple yet delicious way to add an indulgent touch to any celebration or gathering, especially when slathered with sweet sticky jam and lightly whipped cream. So universally irresistible are the delectable discs that they have become a staple at everything from high teas and baby showers to cake stalls and, of course, Mother’s Day celebrations.
There’s an art to baking perfectly light and fluffy scones.
But don’t let their omnipresence fool you: there is an art to baking perfectly light and fluffy scones. And many perfectly capable cooks are defeated by the challenge.
If your scones tend to turn out more like rock cakes than lovely leavened cream carriers, don’t despair. With a few pointers, you’ll be rolling out batches of superbly baked beauties in no time.
Regardless of whether you like them sweet, savoury, sultana-loaded or slathered in jam and cream, RACV Cape Schanck head pastry chef Shannon Thirumal (previously of Lakehouse, Ezard and est by Merivale) has some simple tips for baking foolproof fluffy scones every time. Plus we share his ultimate go-to recipe for the easiest ever classic scones.
- Preheat fan-forced oven to 180°C
- Combine the dry ingredients in a stand mixer and mix with a paddle attachment. If you don’t have a stand mixer, just add all the ingredients to a bowl and mix by hand.
- Add in the softened butter and mix with a paddle to form a crumbly texture. If mixing by hand, rub butter into the flour using your fingertips until the mixture resembles breadcrumbs.
- Beat together the eggs and milk and pour into the dry ingredients. More milk may be needed to make the dough slightly sticky. Be careful not to overwork.
- Roll dough into a ball and leave it to rest on the bench for 30 minutes.
- Once rested, roll the dough out to about 3 centimetres thick.
- Cut to the desired size using a round cutter. If using a 55-millimetre cutter you will get about 20 rounds.
- Flip the scones upside down onto a tray lined with baking paper, placing them 2 centimetres apart.
- Cover with a tea towel and allow to rest for a further 30 minutes.
- While the scones are resting, make an egg wash with egg yolk, milk and salt, and brush the rested scones.
- Place scones in the oven.
- Reduce the temperature to 170°C and bake for 15 to 18 minutes, or until lightly golden on top.
- Allow to cool slightly.
- Serve with raspberry jam, clotted cream (assembled in that order) and a glass of Trofeo Estate Terzetto prosecco-style sparkling, which is offered on the menu at Cape Schanck.