The scones made with Paul Hollywood’s three golden rules (Image: Rebecca Koncienzcy)
Sometimes I forget how British I am until I say things like, “Oh, I could just go for a scone with jam and cream”.
And after writing about Paul ‘s three golden rules for making the classic bake, I really wanted a scone with jam and cream.
Not wanting to risk disappointment on a chalky supermarket scone, I decided to follow Paul’s rules, as a fellow Wallaseyan, I am going to trust his advice.
And I was right, too, because the scones were so easy to make that my four-year-old helped, and they turned out better than any I have had in shops and cafes.
I followed all of Paul’s three key tips, making sure there are no big lumps of butter when making bread crumbs with the flour, only putting egg wash on the very top of the scone and using the 15 minute cooking rule.
But I did change one thing in Paul’s original – I added raisins to the dough before cutting them out and I was so glad I did.
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The main ingredients to make Paul Hollywood’s scones (Image: Rebecca Koncienzcy)
Paul’s scone rules can help elevate your baking to Bake Off levels. Of Paul’s three main tips, the first was about ensuring there are no big lumps in the mixture before bringing it together into a dough.
He said: “Lumps are bad in a scone because you don’t want a big lump of butter in there, you will end up with butter just pouring all over your tray, which is what you don’t want.”
Paul also cautioned on a mistake some might make when egg washing their scones.
He said: “Now, egg wash the top, try not to egg wash the sides, if it goes down the sides too much it creates a glue and prevents it from rising up.”
He said there is one strict cooking rule for scones that works almost all the time: “Use the 15-minute scone in an oven as a good rule. And 15 minutes bang on is 99% of the time going to be spot on.”
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Making breadcrumbs with the butter and flour, then the dough after other ingredients are combined (Image: Rebecca Koncienzcy)
And all these rules worked for me to get the perfect bake.
So if you want to make the perfect scone, here are the ingredients you will need:
- 500g of strong white flour
- 50g of unsalted butter
- 80g of caster sugar
- 5tsp of baking powder
- Two medium eggs (and one for the egg wash)
- 250ml of whole milk
Scones before and after the oven (Image: Rebecca Koncienzcy)
Method:
Paul likes to have all his ingredients ready and an oven preheated to 220°C or gas mark 7.
He then combines the flour and butter, rubbing them together until they resemble breadcrumbs. Next, he adds the sugar and baking powder and mixes them in.
He then adds the two eggs and lightly stirs before adding the milk until it forms a soft dough. On a floured surface, he folds the dough together, this is were I added in some raisins if you want to.
Paul then flattens out his dough and dusts his dough cutter in flour before cutting out the scones. He then applies an egg wash and follows the 15-minute rule for cooking.
For Paul’s full and step-by-step video, visit his