The Science Behind The Perfect Scones (Extra Fluffy!)

Scones are one of those classic British bakes where the technique makes all the difference. You want that soft, fluffy middle with layers that pull apart, not something dense. I don’t use a food processor because doing it by hand keeps those little chunks of butter intact, which melt in the oven and create steam, giving you that lift and those layers. I also skip the rolling pin and gently press the dough out with my hands so you don’t compress it. That, along with a quick chill before baking, is what gives you that perfect rise. Serve warm with clotted cream and jam and you’ve got a proper bakery-style scone at home. Ingredients 450g plain flour 2 tsp baking powder 1 tsp fine sea salt 70g caster sugar 100g cold unsalted butter, cubed 300ml buttermilk 1 egg 1 egg, lightly beaten (for glazing) Clotted cream and jam, to serve Chill for 30 minutes Bake at 200°C Subscribe for more recipes, baking tips, and food science explained simply. Sugar & Spice (my cookbook!): http://lnk.to/sugarspice Food By Remi Online: https://www.foodbyremi.com Food By Remi Instagram:   / foodbyremi   Food By Remi TikTok: https://www.tiktok.com/ Host & Recipe Developer: Remi Idowu Camera Operator: James Hennessey Editor: James Hennessey #scones #britishbaking #teatime