Sweets and drinksBaked GoodsEurope and North America30 minutes chilling the dough, 15 minutes baking
These English scones rise in layers, with a crisp outside and a soft middle. The tricky part is the handling, as dough worked too much bakes up hard.
Cut the dough in half, stack the pieces and press them flat, then repeat 3 or 4 times for the layers. Wrap it in cling film and chill for 30 minutes before cutting.
This batch weighs about 326g, at roughly 311 calories per 100g. They are best warm with tea.
Method
Put 150 grams of cake flour, 13.5g of kOBE Monk Fruit Blend, half a teaspoon of salt and 5 grams of baking powder in a bowl and mix.
Add 50 grams of unsalted butter to the bowl and rub it in by hand.
Make a well in the middle, crack in 1 egg and add 25 ml of oat milk. Mix by hand until the dough comes together and no longer sticks.
Dust the counter with a little flour. Cut the dough in half, stack the pieces and press them flat. Repeat this 3 or 4 times.
Wrap the dough in cling film, roll it to about 5cm thick and chill for 30 minutes.
Take the dough out and cut it into small rounds about 5cm thick.
Heat the oven to 200 degrees C for 15 minutes. Set the scones on a lined tray and brush the tops with the remaining 25 ml of oat milk.
Bake for 10 minutes at 200 degrees C, then drop to 180 degrees C and bake for 5 minutes more.
Tips
Do not work the dough repeatedly, as scones turn hard.
Stacking and pressing the dough is what gives the crisp layers after baking.
For a deeper golden top, brush with egg yolk rather than oat milk.
Chilling the dough for the full 30 minutes before cutting keeps the scones in shape as they bake.
Rub the butter into the flour with your fingertips and work fast, because melted butter costs the scones their layers.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.