Scones will bake in 10 minutes and come out ‘fluffier and taller’ if you add 1 ingredient

There’s nothing quite like the joy of sinking your teeth into a warm, freshly baked scone slathered with jam, and creating these delights at home is surprisingly simple and quick. Thanh, the culinary expert behind Eat Little Bird, has shared that her recipe for homemade scones can be whipped up in “a mere 10 minutes”. She explained: “Scones are really easy to make and, if you don’t mind getting your hands a bit dirty, it’s possible to make a batch of scones and have them ready to serve in less than 30 minutes.

” For those aiming for scones that are both fluffy and tender, Thanh advised incorporating lard (or vegetable shortening) into the mix. Thanh detailed the baking process: “To make plain scones, you start by rubbing cold butter into the dry ingredients until the mixture looks crumbly and resembles wet sand. I also use lard or vegetable shortening to make the scones extra fluffier and taller.



” While it might sound unconventional, lard’s high-fat content means it doesn't produce gluten when mixed with flour, resulting in a softer, flakier texture. As it cooks, the fat creates air pockets, which not only aid in the rising of the scones but also contribute to a lighter, fluffier end product. Moreover, lard helps to lock in moisture, potentially prolonging the shelf life of the scones so you can savour them for even longer.

500g of plain flour 50g of unsalted butter (cold and cut into cubes) 25g (two tablespoons) of caster sugar 25g of lard or vegetable shortening Two heaped tablespoons of baking powder One teaspoon of salt 200ml to 300ml of full cream milk Eggwash (one egg and one tablespoon of milk) Start by preheating your oven to 220 degrees. As you prepare the scone dough, let a baking tray heat up in the middle of the oven. For the dough, combine the flour, salt, sugar and baking powder in a bowl.

You can use a stand mixer to blend everything or simply stir it all together with a spoon. Next, add the butter and lard (or vegetable shortening) and use a flat paddle attachment to mix everything. If you don’t have a standard mixer, you can rub the ingredients into the flour using your fingertips.

When the mixture starts looking like damp sand, gradually start adding the milk. The aim is to add just enough milk for the mixture to bind and form a dough. Transfer the dough onto a surface lightly dusted with flour and shape it into a circle that's three centimetres high.

Be careful not to overwork the dough as it could affect the texture of the scones. Use a round cookie cutter to shape the scones. Alternatively, you could use a small glass to outline the scones.

Place the scones on the preheated baking tray and glaze the top of the scones with an eggwash (simply whisk together an egg and some milk in a small bowl). Bake the scones in the oven for 10 to 15 minutes until they turn golden on top. Once they’re ready to come out of the oven, serve your delicious warm scones with a dollop of cream and jam.

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