Perfectly Golden: Mastering the Art of Fair Scones
Fair scones, those delightfully light and airy treats, evoke memories of country fairs, village fetes, and cozy afternoon teas. Achieving the perfect fair scone, however, can feel like a bit of a baking challenge. This guide breaks down the process into simple, easy-to-follow steps, ensuring you can recreate that authentic fairground flavor and texture in your own kitchen.
What Makes a Fair Scone Special?
Unlike richer, more dense scones, fair scones are known for their lightness, tall rise, and slightly crumbly texture. They’re often served simply with clotted cream and jam, allowing their delicate flavor to shine. The key to this specific texture lies in the ingredients and the technique used.
The Essential Ingredients
* **Flour:** Self-raising flour is the standard choice for fair scones. It contains a built-in raising agent (baking powder) that helps the scones achieve their characteristic height. If you only have plain flour, you can make your own self-raising flour by adding baking powder (see instructions below).
* **Fat:** Traditionally, fair scones use a combination of butter and lard (or vegetable shortening). The lard contributes to the light and crumbly texture. However, you can use all butter if you prefer, but the texture will be slightly different. Cold fat is crucial!
* **Sugar:** A small amount of caster sugar (superfine sugar) adds sweetness and helps with browning.
* **Milk:** Full-fat milk provides the necessary moisture and helps to bind the ingredients. Buttermilk can also be used for a tangier flavour.
* **Egg (Optional):** Some recipes include an egg for richness and colour. It’s not essential, but it can enhance the overall result.
* **Salt:** A pinch of salt enhances the flavour of the other ingredients.
Ingredient Quantities for a Classic Fair Scone Recipe (Makes 8-10 scones)
* 350g (12oz) self-raising flour, plus extra for dusting
* 1 tsp baking powder (if using plain flour)
* Pinch of salt
* 50g (2oz) cold butter, cubed
* 25g (1oz) cold lard or vegetable shortening, cubed (optional, can substitute with butter)
* 50g (2oz) caster sugar
* Approximately 150-175ml (5-6 fl oz) full-fat milk
* 1 egg, beaten (optional, for glazing)
Step-by-Step Instructions: The Perfect Fair Scone Method
1. **Prepare the Oven and Baking Tray:** Preheat your oven to 220°C (200°C fan/Gas Mark 7). Place a large baking tray in the oven to heat up. This helps the scones to rise quickly and evenly.
2. **Make Self-Raising Flour (If Needed):** If you’re using plain flour, sift it into a large bowl along with the baking powder and salt. This ensures the baking powder is evenly distributed.
3. **Combine Dry Ingredients:** Sift the self-raising flour (or plain flour, baking powder, and salt) into a large bowl. Add the caster sugar and mix well. Sifting helps to aerate the flour, resulting in a lighter scone.
4. **Rub in the Fat:** This is the most crucial step! Add the cold, cubed butter and lard (or all butter) to the flour mixture. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Work quickly to prevent the butter from melting. The cold fat creates pockets of air that expand during baking, resulting in a light and flaky texture. Lift the mixture up as you rub the fat in, allowing air to circulate.
5. **Add the Milk:** Gradually add the milk to the flour mixture, mixing with a round-bladed knife or spatula until a soft, slightly sticky dough forms. Be careful not to overmix, as this will develop the gluten and result in tough scones. The dough should just come together. You may not need all the milk, so add it a little at a time.
6. **Turn Out and Lightly Knead:** Lightly flour a clean work surface. Gently turn out the dough onto the floured surface. Knead the dough very lightly – just enough to bring it together into a smooth disc. Over-kneading will make the scones tough.
7. **Shape the Scones:** Pat the dough out to a thickness of about 2.5cm (1 inch). Use a round cutter (approximately 6-7cm/2.5-3 inches in diameter) to cut out the scones. Press the cutter straight down without twisting, as this can seal the edges and prevent them from rising properly. Re-roll the scraps of dough and cut out more scones until you’ve used all the dough. Try to minimise the amount of re-rolling, as this can also make the scones tougher.
8. **Place on Baking Tray:** Carefully place the scones onto the preheated baking tray. Make sure they are close together, as this encourages them to rise upwards rather than outwards.
9. **Glaze (Optional):** If using, brush the tops of the scones with beaten egg. This will give them a golden-brown, glossy finish. You can also use milk for a slightly less pronounced glaze.
10. **Bake:** Bake in the preheated oven for 12-15 minutes, or until the scones are well-risen and golden brown on top. Keep a close eye on them, as they can burn easily.
11. **Cool and Serve:** Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm with clotted cream and your favourite jam. They are best eaten on the day they are baked.
Tips for Perfect Fair Scones
* **Keep Everything Cold:** The colder the ingredients, the better. Cold butter and milk prevent the gluten from developing too much, resulting in a lighter, more tender scone. You can even chill the flour before using it.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, which leads to tough scones. Mix the dough just until it comes together.
* **Hot Oven:** A hot oven is essential for achieving a good rise. The initial blast of heat helps the scones to puff up quickly.
* **Handle Gently:** Treat the dough with care. Avoid over-handling or kneading, as this will toughen the scones.
* **Use a Sharp Cutter:** A sharp cutter will give you clean edges, which will help the scones to rise evenly. Avoid twisting the cutter.
* **Don’t Waste Scraps:** When re-rolling the scraps of dough, try to minimise the amount of handling. Gently pat the scraps together and re-cut.
* **Bake Close Together:** Placing the scones close together on the baking tray encourages them to rise upwards.
* **Eat Fresh:** Fair scones are best eaten on the day they are baked. They tend to dry out quickly.
Variations and Additions
While the classic fair scone is delicious on its own, you can easily adapt the recipe to create different flavours.
* **Fruit Scones:** Add dried fruits such as raisins, sultanas, or currants to the dough. Soak the dried fruit in warm water or rum for 30 minutes before adding it to plump them up.
* **Cheese Scones:** Add grated cheddar cheese to the dough for a savoury twist. You can also add a pinch of mustard powder for extra flavour.
* **Herb Scones:** Add chopped fresh herbs such as chives, parsley, or thyme to the dough.
* **Chocolate Chip Scones:** Add chocolate chips to the dough for a sweet treat. White chocolate chips work particularly well.
* **Lemon Scones:** Add lemon zest and a squeeze of lemon juice to the dough for a citrusy flavour.
* **Ginger Scones:** Add ground ginger and a little grated fresh ginger to the dough for a warm, spicy flavour.
Troubleshooting Common Scone Problems
* **Scones are Flat:** This could be due to several factors, including using old baking powder, overmixing the dough, or not using a hot enough oven. Make sure your baking powder is fresh and that you’re not overmixing the dough. Also, ensure your oven is preheated to the correct temperature.
* **Scones are Tough:** This is usually caused by overmixing the dough. Be careful not to overwork the dough, and handle it gently.
* **Scones are Dry:** This could be due to using too much flour or not enough liquid. Make sure you’re measuring the ingredients accurately, and add the milk gradually until the dough comes together.
* **Scones are Unevenly Shaped:** This could be due to using a dull cutter or twisting the cutter when cutting out the scones. Use a sharp cutter and press straight down without twisting.
* **Scones are Burnt on the Bottom:** This could be due to the baking tray being too hot or the oven being too hot. Use a preheated baking tray, but if the scones are browning too quickly, you can place a sheet of foil over them during the last few minutes of baking.
Serving Suggestions
Fair scones are traditionally served with clotted cream and jam. However, you can also serve them with:
* **Butter:** For a simpler option.
* **Lemon Curd:** A tangy and delicious alternative to jam.
* **Honey:** A natural and sweet topping.
* **Fruit Compote:** A homemade fruit compote adds a burst of flavour.
* **Whipped Cream:** For an extra indulgent treat.
Making Ahead and Storage
* **Making Ahead:** You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap the dough tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, simply cut out the scones and bake as directed. You can also freeze the unbaked scones for up to 3 months. Place the cut-out scones on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. When you’re ready to bake, bake them from frozen, adding a few extra minutes to the baking time.
* **Storage:** Baked scones are best eaten on the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days. To refresh them, you can warm them in a low oven for a few minutes.
A Timeless Treat
Mastering the art of fair scones is a rewarding baking endeavor. With a little practice and attention to detail, you can create these light, airy, and delicious treats that are perfect for any occasion. Enjoy the process, experiment with different variations, and share your homemade scones with friends and family. These golden gems are sure to bring a smile to everyone’s face.