I have always wondered how hotels get their scones to look like that… I’m going to give them a go! Just a quick Q re the baking powder - does it impart a noticeable flavour given the quantity?
I don’t think so! Which is really interesting because at a bakery I used to work at we used a scone recipe which had less baking powder but the taste was foul, it was so baking powdery and really dried your tongue out. I don’t find it too noticeable in this recipe, I actually dropped the baking powder from the original recipe which had even more in! If you’re extra sensitive to baking powder flavour you could probably get away with dropping it an extra 5g but I didn’t bother because I like them extra fluffy!
Fabulous! I have read about this more interventionist approach to scone dough and I am looking forward to trying it out. Do you think cut-out raw scones could be frozen and then baked from frozen (after egg-washing)?
Hmm I’d be worried that the baking powder might deactivate after a while. You can try it out! You’d need to make sure they were fully defrosted before you bake them otherwise they get a little hump. They freeze pretty well post-bake. My mum always has a stash of scones in the freezer, she just warms them up before serving
Love this recipe! Thank you! ❤️
I’m so glad you like it! I make them quite often and always love them
Hi Sophie!
I have always wondered how hotels get their scones to look like that… I’m going to give them a go! Just a quick Q re the baking powder - does it impart a noticeable flavour given the quantity?
I don’t think so! Which is really interesting because at a bakery I used to work at we used a scone recipe which had less baking powder but the taste was foul, it was so baking powdery and really dried your tongue out. I don’t find it too noticeable in this recipe, I actually dropped the baking powder from the original recipe which had even more in! If you’re extra sensitive to baking powder flavour you could probably get away with dropping it an extra 5g but I didn’t bother because I like them extra fluffy!
Thanks so much! I’ll give them a go
Fabulous! I have read about this more interventionist approach to scone dough and I am looking forward to trying it out. Do you think cut-out raw scones could be frozen and then baked from frozen (after egg-washing)?
Hmm I’d be worried that the baking powder might deactivate after a while. You can try it out! You’d need to make sure they were fully defrosted before you bake them otherwise they get a little hump. They freeze pretty well post-bake. My mum always has a stash of scones in the freezer, she just warms them up before serving