The Best Ever – No Fail Castle Scone Recipe
In honour of National Cream Tea Day, we thought it might be nice to share the Castle’s own ‘super secret’ scone recipe for you to try at home. Don’t tell the pastry team – they didn’t notice us copying the recipe. 😁
We use this recipe daily and it’s bulletproof. Here are a few helpful tips before you start…
You’ll want to get as much air as possible into the flour by sieving – honestly, sieving the flour 5 times may seem excessive but it makes a massive difference, you won’t be disappointed!
Try not to work it like a dough. If you’re looking for a crumbly scone with a moist centre, just bring the ingredients together and let it rest a bit before you bake.
There are more tips below, but don’t forget to sends us your selfies with your scones. We’d love to see how they turn out!
Makes 30 scones
1kg plain flour
50g milk – to loosen
50g baking powder
- Preheat oven to 175c
- Mix together yoghurt and eggs
- Sieve flour 5 times then rub in butter – being careful not to overwork (I once read a fantastic tip from Mary Berry to freeze the butter and grate it in as you are rubbing the mixture. The butter will melt at the first sign of overworking.)
- Mix sugar and baking powder into the dry mix gently
- Then add yoghurt and egg mixture to the dry mix – don’t add all at once – if it is still too dry, use small amounts of milk to achieve the desired consistency
- Split dough in half then roll out (on a well floured surface) to 3/4 inch thickness, leave to rest for 3-4 minutes
- Using a floured ring, cut into 55mm rounds
- Place on baking tray and egg wash with a brush
- Bake for 15 – 19 minutes
- I prefer to use mostly yoghurt as I find it leaves the dough wet – which is good. It has more flavour and is more moist compared to traditional milk or buttermilk scones.
- Flour your ring – this may sound silly but flour each time you cut. If you don’t, it will stick as you push the scone out and this has an effect on the rising when baking. Also, don’t twist when cutting. If you turn the ring, it will bake unevenly.
- Don’t dip in egg wash as it will run down the sides. You want to make sure your sides are clean. Egg wash is just for a nice colour on top so use a brush and do so lightly.
- Finally, a good jam… We sell Breakfast Chef, Gerry Barge’s jam to the public in Brazz Restaurant. So pop in and buy a jar – you can even talk to “the Legend” about jam and marmalade making.