Chef Alina has shared a scone recipe that replaces butter and eggs with double cream, resulting in what she calls "the best scones you will ever have." The recipe produces scones with "crunchy edges with a soft, tender and fluffy interior."
Key Ingredient Swap
Unlike traditional scone recipes, Chef Alina's method requires no butter or eggs in the dough. Instead, she uses double cream, whose higher fat content makes butter unnecessary while adding a rich, buttery flavor and a soft, delicate texture. The chef noted that these scones were among the first and most popular breakfast items she sold at Sturbridge Baking Company, where they always sold out.
Recipe Details
The recipe makes 16 scones and calls for 500g plain flour, 224g brown sugar, one tablespoon baking powder, half a teaspoon salt, and 364 to 400g cold double cream. To prepare, mix the dry ingredients, then fold in any extras like dried fruit (which may require a bit more cream). Add half the cream, stir, then add the rest and mix until the dough mostly comes together. Use your hands to bring the dough together without overworking it—avoid a mixer and do not mix until smooth; a slightly lumpy texture is desired.
Shaping and Baking
Divide the dough into two equal portions and shape into rounds about six inches across and three-quarters of an inch thick. Use a round cutter to stamp out scones. Heat the oven to 180°C (160°C fan/Gas Mark 4) and line a baking tray with parchment paper. Space the scones evenly on the tray and let them rest for 20 to 30 minutes while the oven warms up. If the kitchen is warm, chill them in the fridge. Bake for 25 minutes, turning the tray halfway through. The scones are ready when the undersides are browned and they have a light golden-brown crust.
