Chef Alina has shared a recipe for scones that replaces butter and eggs with a single ingredient: double cream. This substitution yields scones with a 'crunchy edge' and a 'soft, tender and fluffy interior,' according to the chef, who sold them at Sturbridge Baking Company.
The Key Ingredient Swap
Instead of butter and eggs, the recipe uses double cream, which has a higher fat content. This not only eliminates the need for butter but also adds a buttery flavour and creates a delicate, crumbly texture. The recipe, reported by the Express, makes 16 scones.
Recipe Details
Ingredients:
- 500g plain flour
- 224g brown sugar
- 1 tablespoon baking powder
- Half a teaspoon salt
- 364 to 400g cold double cream
Method:
Combine flour, brown sugar, baking powder, and salt in a large bowl. Whisk to break up lumps. Add any desired mix-ins (e.g., dried fruit, which may require slightly more cream). Pour in half the cream and stir until a mostly cohesive dough forms. Finish bringing the dough together by hand, ensuring no dry spots remain. Avoid overworking the dough; it should be clumpy. Do not use a mixer.
Place dough on a lightly floured surface and divide into two equal piles. Pat each into a circle about six inches wide and three-quarters of an inch high. Use a round cutter to cut out scones. Preheat oven to 180°C (160°C fan) or Gas Mark 4. Line a baking tray with parchment paper. Arrange scones evenly and let rest for 20 to 30 minutes. If the kitchen is warm, refrigerate them. Bake for 25 minutes, rotating the tray halfway through. Scones are done when bottoms are browned and the crust is light golden-brown.
Chef's Tips
Chef Alina emphasised not overworking the dough to maintain a fluffy interior. She noted that these scones were among the first and most popular breakfast items at her bakery, always selling out. The recipe allows for customisation with fruits or cheese for a savoury twist.
