When it comes to indulging in a sweet treat, there’s just something more satisfying about tucking itno something you’ve made yourself and scones are a great option to start with.
You don’t need many ingredients to make scones and the mixture all comes together in one bowl so there’s minimal faffing about, which is good news if you aren’t that well versed in baking. Of course, as with all bakes, there are elements that can go wrong, but generally the key rules to follow when making scones is to avoid handling the dough too much and to make sure your butter is cold when you add it. If these two steps aren’t executed properly then chances are you’ll end up with quite a dense scone at the end.
But what’s the trick to keeping scones moist? Well, according to baking legend Mary Berry, there is a simple way to lock in that much needed moisture and this all important step comes right at the end.
According to the former Great British Bake Off judge, wrapping scones in a clean tea towel once they come out of the oven will help to keep them lovely and moist.
By wrapping them up, the tea towel prevents the crust from becoming too hard as the scones cool down and it also traps in the steam, which will keep the centre nice and moist.
In her recipe for Devonshire scones, Mary explains: “Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden.
“Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a good spoonful of clotted cream or whipped double cream.”
Mary also recommends brushing the tops of the scones with milk or egg before they go in the oven to give the scones a nice soft top, or you could just opt for the tea towel alone after baking.
The tea towel method is best used when serving scones warm as it helps them to maintain their soft texture until they are ready to be eaten.
Any scones that aren’t being eaten should be stored in an airtight container once they have fully cooled to maintain their freshness and texture.
Wrapping them in paper towels or waxed paper before putting them in the container can also help prevent them from turning soggy.
If kept at room temperature they should last for one to two days, but if you need to store them longer you can refrigerate them inside an airtight container or freeze them.