Have you ever wondered why some scones rise beautifully, achieving that coveted mile-high status, while others fall flat and resemble pancakes? Well, prepare to have your baking world turned upside down because I'm about to reveal the secrets behind these skyscraper scones.
The Scone Conundrum
Scones, a humble yet beloved baked treat, can be a real challenge to master. While the ingredients are simple, the art of creating fluffy, tall scones is often elusive. It's a delicate balance of ratios and techniques that separates the good from the great.
Unlocking the Mile-High Mystery
Food director Michelle Southan has cracked the code with her 'skyscraper scones'. The key? A simple kitchen staple - a loaf pan. With its tall sides, the loaf pan provides the structural support needed for the scones to rise vertically, achieving that impressive height.
But why is this so challenging? Michelle explains that it's all about finding the right balance of ingredients and techniques. The ratio of butter to flour to milk is crucial, and overworking the dough can result in dense, flat scones. This issue led to the invention of lemonade scones, where the carbonation mimics the aeration lost through over-kneading, creating light and fluffy treats.
The Loaf Pan Revolution
The loaf pan is a game-changer. It encourages the scones to rise upwards, preventing them from spreading across a tray. This simple baking aid ensures the scones maintain their shape and structure, resulting in those coveted high-rise scones.
Brigid Treloar, a cookery judge, also swears by using a cake tin for this very reason. She emphasizes how a cake tin helps the scones rise rather than spread, improving their overall appearance and structure.
Developing the Perfect Recipe
Michelle's recipe development process involved doubling the classic scone dough and stacking the portions to create taller rounds. This approach reduced the need for excessive re-rolling, a common issue that can affect the final height and texture of the scones.
Initially, Michelle baked the taller scones on a flat tray, but the results were less than ideal. The scones rose unevenly, resembling a cluster of mushrooms. It was then that she turned to the loaf pan, which ensured the scones rose straight and even, achieving that desirable skyscraper effect.
The Practicality of the Loaf Pan
Michelle chose a loaf pan over a standard square pan for practical reasons. A loaf pan allows for eight scones to fit snugly, keeping the ingredient quantities manageable and cost-effective. Using a square pan would have required an excessive amount of flour and resulted in waste.
Ingredients and Method
The ingredients for Michelle's skyscraper scones are classic: self-raising flour for rise and structure, butter for flakiness, and milk for binding and softness. She also adds icing sugar mixture, which contributes sweetness and a delicate texture.
The method is largely traditional, involving rubbing butter into dry ingredients and then adding milk to form a soft dough. The key difference is the use of a loaf pan to bake the scones, ensuring they rise tall and proud.
Topping Suggestions
Once you've achieved these impressive skyscraper scones, it's time to enjoy them! Top them with your favorite spread - jam, cream, or even clotted cream. For a truly indulgent experience, try the secret scone topping that Brits won't share - you'll have to read more to uncover that delicious secret!
So, there you have it - a simple yet effective way to achieve mile-high scones. With a loaf pan and a few clever techniques, you too can create these impressive treats. Happy baking!
