How to make perfect scones
One of South Africa’s many colonial hangovers from the British is the love for tea and scones. I used to hate making tea as a kid, but I would always hang around when my mum made scones – she always burnt a few and we knew we were going to be bingeing on slightly crispy cakes all day.
When I got older and started eating out at coffee shops, I realised my mum wasn’t actually making scones! Far from it, in fact. Scones are meant to be soft, crumbly and have a nice shape to them so that you can slice them in half and spread on your desired topping. I still argue with her about this, but she refuses to see my side.
Here is a quick recipe for scones you can make when in a rush. It works every time and I swear by it. The trick is to not overmix the dough. After you’ve added your wet ingredients to the dry ones, you should mix the dough just until it comes together – that’s it. You’re not making bread, so don’t overwork the mixture, otherwise your scones will be as hard as a rock.
It’s also important to rest the scones in the fridge for at least 30 minutes before baking them. This is the trick to stopping your scones from having funny shapes and flopping.
250g flour 15g baking powder 60g butter 60g castor sugar 1 egg 125ml cream
Method 1. 2. 3.