The art of baking scones is a delicate balance of precision and technique. While the ingredients are simple, achieving the perfect fluffy, mile-high scones can be a challenging endeavor for many home bakers. That's where Taste's food director, Michelle Southan, comes in with her groundbreaking 'skyscraper scones' recipe. This innovative approach relies on a clever kitchen staple to create scones that double in height, transforming the ordinary into the extraordinary.
The Challenge of Mile-High Scones
Southan explains that the secret to mile-high scones lies in the careful mix of ingredients and techniques. The traditional method involves a precise ratio of butter to flour to milk and gentle kneading to ensure the dough retains air, creating lift. However, overworking the dough can lead to tough scones that resemble pancakes rather than the perfect, light and fluffy scones we all strive for.
This is where the concept of lemonade scones was born, mimicking the carbonation of lemonade to create light and fluffy scones that rise evenly. But even with these methods, achieving the true high-rise lift has remained elusive for home bakers.
The Loaf Pan Revolution
Southan's breakthrough came with the use of a loaf pan, a simple yet effective baking aid. The tall, straight sides of the loaf pan provide the structural support needed for the scones to rise straight and tall, avoiding the common issue of scones spreading over a tray. This technique is endorsed by other baking experts, such as Brigid Treloar, a cookery judge at the Sydney Royal Easter Show.
The Skyscraper Scone Recipe
Southan's skyscraper scones recipe involves doubling the classic scone dough and stacking the portions to create thicker, taller scone rounds. This approach reduces the need for excessive re-rolling, maximizing the number of scones cut from the dough. The baking method is crucial, and Southan initially tried baking the taller scones on a flat baking tray, but the results were chaotic, resembling mushrooms.
The loaf pan was the game-changer, ensuring the scones rose straight and even, resembling the perfect scones we all desire. The recipe uses self-raising flour for rise, structure, and shape, butter for flakiness, and milk to bind everything and contribute to a softer texture. An icing sugar mixture is added for sweetness and a delicate texture.
The Baking Process
The baking process is largely traditional. The butter is rubbed into the dry ingredients until it resembles fine breadcrumbs, then milk is added and mixed until a soft dough forms. Using a 5cm round cutter, 8 scone rounds are cut out, placed snugly into a loaf pan, and baked until they become skyscraper scones. The final touch is a simple topping of jam, cream, or clotted cream.
In conclusion, Southan's skyscraper scones recipe is a testament to the power of innovation in baking. By combining a practical approach with a clever technique, she has created a recipe that guarantees mile-high scones, transforming the ordinary into the extraordinary. So, the next time you're baking scones, remember the secret to success might just be a simple loaf pan.
