Crispy on the outside and soft on the inside. There is a trick to making the perfect scone and I will explain it below, it’s not hard, but it is necessary to get that perfect soft inner and the crunchy outside. These scones are a perfect breakfast or snack. Ready in 25 minutes!
There isn’t much to say about scones other than they are one of the best, quick and tasty snacks.
My mum taught me the art of making a good scone, she actually used to sell them so is a bit of an expert. The main thing that you have to do is work quickly, especially when the liquid hits the dry ingredients, and you need to work lightly, no over mixing!
Over mixing in scones isn’t going to cause as much of a problem as it does in muffins, but you still want to make sure that you don’t over do it, over mixing scones or muffins causes them to be tough instead of light and fluffy.
The other little piece of expert advice my mother gave me was to make sure that you put the scones close together on the baking tray. The closeness of the scones means that they cook nice and crispy on the outside but keep their fluffy, soft insides.
If you remember to follow these steps, you should have perfect scones each and every time!
- 300 g self raising flour
- ½ tsp baking powder
- 50 g olive oil spread (or 50 g butter)
- 1 bunch parsley, chopped
- ½ red onion, chopped
- 1 large tomato, chopped
- 1 cup cheddar cheese, grated
- 2 Tbsp parmesan cheese, grated (optional)
- ¼ tsp salt
- ½ cup almond milk (or dairy milk)
- 1 large pinch cayenne pepper
- Pineapple! Pineapple!'s secret to making the perfect scone is to work very quickly once the liquid hits the dry ingredients and also to put the scones very close together on the oven tray. The closeness of the scones means that they obtain the desired crispy outer shell but keep lovely and soft inside!
- Pre-heat your oven to 180 degrees celsius.
- Lightly grease an oven tray.
- Put the flour, salt, cayenne pepper and baking powder into a bowl and give it a stir.
- Add in the olive oil spread/butter and work it into the flour with your fingers so that it creates a crumbly mix.
- Add the grated cheese, tomato, onion, parsley and parmesan (if using).
- Add the almond milk/dairy milk and mix lightly. If it is too dry add a little more milk but do not over mix and work quickly. QUICKLY BUT LIGHTLY!
- With your hands divide the mixture into 6 fairly even scone mounds and place these on the tray close together.
- Place in the oven and cook for approximately 20 minutes.
- Remove from the oven, cover with a kitchen towel and leave to sit for 10 minutes before eating.