{"id":23654,"date":"2020-04-17T07:13:35","date_gmt":"2020-04-17T07:13:35","guid":{"rendered":"https:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=23654"},"modified":"2022-11-10T15:27:16","modified_gmt":"2022-11-10T15:27:16","slug":"how-to-make-scones","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/how-to-make-scones\/","title":{"rendered":"how to make scones in less than half an hour"},"content":{"rendered":"\n

How to make scones<\/h3>\n\n\n\n

These scones have always been a fixture in my life. They can be rustled up in minutes with barely any ingredients. They were one of the first things I learned to make and are a great baking activity with children. So many people have learned how to make scones using this recipe and I love seeing all the photos of your afternoon teas and of children getting involved in making them.<\/p>\n\n\n\n

Scones are best eaten with an hour of two of them being made. They freeze really well so you can make a batch and have a few more afternoon tea treats to look forward to. Just freeze them once they are cooled and then reheat them in a hot oven for 5 minutes. If reheating from frozen, leave them in for around 7 minutes.<\/p>\n\n\n\n

You can find a recipe for lemon curd<\/a> to go with these here.<\/p>\n\n\n\n

Once you learn how to make scones – here’s how to serve them<\/h3>\n\n\n\n

English scones are lighter and smaller than the scones served in many American coffee shops and are traditionally served with jam and cream. Clotted cream or whipped cream is the ultimate topping if you can get hold of it. I also love them with cr\u00e8me fraiche or cream cheese to add a sour balance to the sweet jam or lemon curd. Not at all traditional but yummy.<\/p>\n\n\n\n

How to measure your ingredients<\/h3>\n\n\n\n

When baking I always use weight rather than cups to measure my ingredients. It is much more precise and, I find, results in much more consistent success. For American readers, the recipe below does have cup measurements too but be aware of the need to not over pack your cup of flour. I\u2019ve written the recipe in order of most accurate first – Metric weight\/imperial weight (volume).<\/p>\n\n\n\n

How to make scones with children without stressing out<\/h3>\n\n\n\n

If you’re baking with children, give yourself more than half an hour so that you’re not rushing them or stressing out. Let them use the scales and add the ingredients so they get a sense of how much things weigh. Try not to interfere (I know it’s hard!).<\/p>\n\n\n\n

During lockdown I made cookalong videos on instagram where I make the scones all the way through and share all the techniques and tricks – find them here<\/a>. Watch them before you start and refer back to them for some of the techniques as you cook.<\/p>\n\n\n\n

Let them read these instructions if they’re able to. Make sure they read them all the way through before starting and get all the equipment and ingredients out with them.<\/p>\n\n\n\n

Talk about why they think that a lot of flour weighs less than a lot of butter and why. Talk about why we add the baking powder (to make the scones rise). Ask them what flavours or toppings they’d like to add next time.<\/p>\n\n\n\n

Send the recipe to their friends or grandparents and arrange an afternoon tea over Facetime and get everyone to dress up and drink their tea out of teacups.<\/p>\n\n\n\n

Most importantly – let them know they’re in charge of cleaning up. The rule is if you’re going to bake, you have to clean up. Now is a great time to get them into good habits.<\/p>\n\n\n\n

Cook’s notes<\/strong><\/p>\n\n\n\n