Delicious Plain Scones
Easy and Simple Plain Scones Made with a Food Processor: A Foolproof Recipe
Scones are delightful baked goods that are easy to make yet can sometimes be tricky to get just right, often resulting in a dry or tough texture. This recipe introduces a fantastic method using a food processor (or hand blender) that ensures speed, simplicity, and a significantly reduced chance of failure. Enjoy the wonderful taste of freshly baked scones right in your own home! ^^
Dry Ingredients
- Salt 2g
- Baking powder 5g
- Sugar 42g
- All-purpose flour 165g
- Cold unsalted butter 72g (cut into cubes)
- Egg 1/2 (beaten)
- Cold heavy cream 72g
- Vanilla extract 1/4 tsp
- Unrefined cane sugar, a little (optional, for topping)
Cooking Instructions
Step 1
First, measure out the salt, baking powder, sugar, and all-purpose flour and place them all into the food processor bowl. In a separate small bowl, gently beat the egg, then mix in the heavy cream and vanilla extract. Set aside about 5g of this liquid mixture in the refrigerator to brush onto the scones later. Cut the unsalted butter into approximately 1.5cm cubes and ensure it is very cold. If your kitchen is warm, it’s a good idea to briefly chill the butter in the freezer before using it.
Step 2
Secure the lid on the food processor (or hand blender) and pulse it 2-3 times briefly, just for a quick ‘whirr,’ to lightly combine the dry ingredients. Be careful not to overmix at this stage.
Step 3
Now, add the well-chilled butter cubes to the food processor. Pulse the machine in 3-second bursts, repeating this about 10 times. This process will break down the butter and combine it with the flour mixture.
Step 4
As you process, the butter will cut into the flour, creating a crumbly texture similar to coarse sand or breadcrumbs. It’s crucial to stop when the butter pieces are about the size of small peas. Over-processing can lead to scones that are less flaky and tender.
Step 5
Using a spatula, pour the cold liquid mixture (beaten egg, heavy cream, and vanilla extract) evenly over the ingredients in the food processor. Remember, all liquid ingredients should be kept cold.
Step 6
Replace the lid and pulse the food processor again, this time in 3-second bursts for about 15 times. Stop as soon as the dough starts to come together into larger clumps. Overworking the dough can develop too much gluten, resulting in tough scones.
Step 7
Once the dough begins to clump, carefully tip it out of the food processor onto a clean work surface or a sheet of parchment paper. Don’t worry if the dough looks a bit rough and shaggy at this point.
Step 8
Using a bench scraper or spatula, gently gather the dough together into a single mass. Avoid kneading; just lightly bring it together into a cohesive ball.
Step 9
Lightly press the dough mass into a flat disc with your hands. Then, using the bench scraper or a knife, cut the dough cleanly in half.
Step 10
Stack one half of the dough on top of the other. This layering action helps to create the characteristic flaky layers in the scones.
Step 11
Place the bench scraper on top of the stacked dough and gently press down with your hand. Repeat this process of cutting, stacking, and pressing 3 to 4 times. This step is key to developing beautiful layers, but if you’re short on time or prefer a simpler approach, you can skip it, and your scones will still turn out delicious.
Step 12
Complete the final ‘folding’ process to create the layers. Gently bring the dough together into a unified mass.
Step 13
Place the dough onto a sheet of parchment paper and use a rolling pin to gently roll it out into a flat, even rectangle, about 2.5cm (1 inch) thick. Maintaining this thickness is important for proper rising.
Step 14
To make cutting easier and ensure neat scones, use your bench scraper or knife to trim the edges of the dough, creating a more uniform shape.
Step 15
Wrap the dough snugly in parchment paper or place the entire dough block on parchment paper and wrap it well with plastic wrap. Refrigerate for at least 1 hour. This chilling period allows the butter to firm up again and the gluten to relax, resulting in better texture and rise.
Step 16
Once chilled, remove the dough from the refrigerator and cut it into your desired shapes. You can use a round cookie cutter or cut it into triangles or squares with a knife. If the dough becomes too soft while cutting, return it to the refrigerator for a short while to firm up again.
Step 17
Line a baking sheet with parchment paper or a silicone baking mat. Arrange the cut scone pieces on the prepared baking sheet, ensuring they have enough space between them to bake properly.
Step 18
Using a pastry brush, lightly and evenly brush the reserved egg wash (egg + cream mixture) over the tops of the scones. This egg wash will give the scones a beautiful golden-brown color and a lovely sheen when baked.
Step 19
If you have unrefined cane sugar, sprinkle it lightly over the tops of the scones after applying the egg wash. This step is optional but adds a delightful sparkle and a touch of sweetness that makes the scones delicious even without jam.
Step 20
Preheat your oven thoroughly for at least 15 minutes. Bake the scones in the preheated oven at 210°C (410°F) for about 5 minutes, then reduce the temperature to 190°C (375°F) and continue baking for approximately 20 minutes. Baking times may vary depending on your oven.
Step 21
If you notice the bottoms of the scones browning too quickly, you can lower the oven temperature slightly or move the baking sheet to a higher rack. The scones are ready when their tops are beautifully golden brown and puffed.
Step 22
As soon as the scones come out of the oven, transfer them to a wire rack to cool slightly. Scones are best enjoyed warm! Leftover scones can be stored in an airtight container at room temperature or frozen. To reheat, simply place them in a preheated oven for a few minutes, and they’ll taste almost as good as freshly baked. Enjoy them with a warm cup of tea or coffee for a perfect treat!!
