Scones are rich, fluffy, and somewhat sweet, and they go well with a warm cup of coffee or tea for breakfast or brunch.
Unfortunately, using plain flour makes it difficult to get the proper scone consistency. Fortunately, cake flour is always the answer to soft and crumbly scones.
Today, we’re delving into the definition of scones, as well as recipes for British-style and American-style scones made using cake flour.
- What Are Scones?
- What Is the Difference Between British Scones and American Scones?
- What Does Cake Flour Do for Scones?
- How to Bake British Scones With Cake Flour
- How to Bake American Scones With Cake Flour
- Final Thoughts
- What is the difference between American scones and British scones?
- What is the British equivalent of cake flour?
- What is the difference between British scones and American biscuits?
- What 2 types of flour may be used to make scones?
- What are British scones called in America?
- What is the secret to making good scones?
- Can I substitute cake flour for regular flour?
- What is cake flour in USA?
- What flour is closest to cake flour?
What Are Scones?
Let’s start with a definition of scones before we get to the recipes.
Scones are said to have originated in Scotland. It was created by rolling oats into enormous loaves, then cutting them into triangles and frying them over a fire at high heat.
It is unclear when scones first appeared, however it is usually assumed that it was somewhere in the 1500s. This was long before the United States became the country we know today.
What Is the Difference Between British Scones and American Scones?
When people speak about scones nowadays, they typically refer to one of two types: round British scones or triangular American scones. Here’s a rundown of each:
Scones gained popularity after their introduction in Scotland, and they quickly made their way south in England. That is where British scones began to adopt the shape we have today.
The English accepted the novel pastry and modified the classic recipe. For example, instead of oats, they utilized flour as a basis.
In addition, instead of the previous open flame cooking technique, English bakers used ovens to prepare the scones. Using ovens is, of course, something we do nowadays.
Over time, individuals in England increased the taste profile of scones and developed recipes that included dried fruits such as currants and raisins.
They also started offering scones with jam and clotted cream (a form of thick cream that falls between whipped cream and butter), which is still a popular practice today!
- Fun fact: there is a rather heated argument about which topping should go on your scone first. Peanut butter and jelly sandwiches are the subject of a similar controversy!
Scones expanded throughout Europe and Commonwealth nations over time, and the variety presently known as British scones became the standard.
Scones made their way from Britain to the United States owing to foreign immigrants who immigrated to America, and the original scone recipe underwent variations depending on available ingredients and regional preferences.
Scones were generally divided into two types in the United States:
These are scones from the country’s northern regions. As bakers continued to employ eggs or milk as liquid elements in their recipes, they maintained fairly close to the original British scone.
This resulted in scones that were light and crumbly, but not flaky, similar to the consistency of a traditional scone.
Northern Americans added flavorings such as cheese and orange or lemon zest to British scones, rather than merely dried fruits.
Over time, people up there increased the amount of sugar in their scone recipes to increase the sweetness and crunchiness of the baked products compared to the original form.
Southern Scones (American Biscuits)
Scones in the southern United States, on the other hand, underwent more radical changes. Down there, they used a lot more fat and butter, as well as buttermilk and wheat flour.
Because more fat equals more crispness, the final scones were highly airy and flaky compared to the original recipe.
As a result, they came to be known as Southern biscuits. These are often drowned in gravy and served with savory entrees.
So, why did the northern sections of America choose the original scone variety over the southern?
Northern Americans, on the other hand, like snacks and baked goods to accompany their coffee or tea. Scones, with their flaky sweetness, are ideal for this purpose.
Southern Americans, on the other hand, had a strong preference for robust cuisine and savory dishes. As a result, they modified the scone recipe to suit their tastes.
What Does Cake Flour Do for Scones?
A excellent scone is soft, buttery, and light enough to melt in your tongue, but not flaky or too fluffy.
It is difficult to get such a consistency, particularly when using all-purpose or plain wheat flour.
These flours have a protein concentration of 10 to 12 percent, resulting in the creation of a comparatively greater quantity of gluten when incorporated into the batter.
Gluten in scones causes them to be thick and dry. To offset this effect, you must use certain liquid component ratios that might be difficult to master.
Fortunately, substituting cake flour for all-purpose or wheat flour increases your chances of making delicious scones.
Why? Cake flour has less protein, ranging from 7 to 9 percent.
Because the batter has less gluten, the cooked scones will be less thick and dry. When you bite through them, they’ll be more light and juicy without crumbling into layers.
Cake flour is a finely milled flour created by crushing soft wheat. Cake flour, as the name implies, is mostly used in cake recipes, although it may also be used to create scones.
How to Bake British Scones With Cake Flour
The following are the materials and instructions for making British-style scones using cake flour:
- 2 1/4 cups (250 grams) of cake flour
- 1/4 cup (40 grams) of fine (castor) sugar
- 1/4 cup (60 grams) of butter, cold and unsalted
- 3 teaspoons (15 grams) of baking powder
- 1/2 cup (120 to 130 grams) of milk, full fat
- 1 pinch of salt
- Preheat the oven to 410 degrees Fahrenheit (210 degrees Celsius).
- Line a baking tray with parchment paper.
- Sift the cake flour and baking powder together in a large mixing basin.
- Work the cool butter into the flour with your finger until it resembles fine breadcrumbs.
- Mix in the fine sugar and salt.
- Add the milk and mix well. Depending on how soft the dough is, you may not need all of the milk. It should be elastic and soft, but not sticky and moist. If it’s too dry, add a splash of milk.
- Transfer the dough to a floured surface.
- Flour the dough and your rolling pin lightly.
- Roll the dough out to a thickness of approximately 1 inch. To prevent the dough from getting tough, do not roll it out more than once.
- Dust your cutter (ideally metal), then carve out rounds from the dough slab. To guarantee an equal rising, avoid twisting the cutter.
- Brush the scones with milk or beaten eggs if desired to give them a lovely gloss.
- Bake for 10 to 15 minutes on the top rack, until well-risen and slightly brown on top but pale on the sides.
- Serve with jam and butter or clotted cream on top.
How to Bake American Scones With Cake Flour
The following are the materials and instructions for making American-style scones using cake flour:
- 2 cups (260 grams) of cake flour
- 2 1/2 teaspoons (12 grams) of baking powder
- 2 1/2 tablespoons (32 grams) of granulated sugar
- A pinch of salt
- 2 inch cubes)5 tablespoons (75 grams) cold, unsalted butter (cut into 1 inch cubes)
- 2 large eggs
- 2/3 to 3/4 cup (170 grams) of heavy cream
- 1 tablespoon (15 grams) of raw sugar
- Preheat the oven to 424 degrees Fahrenheit (220 degrees Celsius).
- Line a baking tray with parchment paper.
- Combine the cake flour, granulated sugar, salt, and baking powder in a large mixing basin.
- Work the cold butter cubes into the flour with your finger until it forms pea-sized clumps and resembles coarse breadcrumbs.
- Whisk together the heavy cream and 1 egg in a mixing basin.
- In the middle of the dry ingredients, make a well.
- Pour in the heavy cream and egg mixture gradually, stirring with a spatula.
- Continue to whisk until the dough becomes a sticky lump that you can handle with your hands. If it’s too dry, add more cream.
- Transfer the dough to a floured surface.
- Dust the dough lightly with flour and knead it gently until it forms a ball.
- 4 in. to 1 in.Pat the dough gently to a thickness of approximately 3
- Cut the dough into even wedges or triangles using a sharp knife.
- Brush the scones with an egg wash and sprinkle with raw sugar.
- Bake for 10 to 15 minutes on a medium rack, or until well-risen, firm to the touch, and slightly brown on top but pale on the sides.
- Serve topped with jam and butter.
That’s all there is to it when it comes to baking scones using cake flour. Whether you create British or American scones, cake flour will ensure that they are soft, light, and crumbly!
What is the difference between American scones and British scones?
Scones in the United Kingdom tend to be higher in sugar and fat when served with jam and clotted cream. Biscuits in the United States are generally served with savory foods such as chicken, soup, or gravy. #2. Instead of cream or buttermilk, British scones will use milk.
What is the British equivalent of cake flour?
In the United Kingdom, cake flour is referred to as “sponge flour” or “self-raising cake flour,” and it is often created from a combination of soft wheat flour and raising agents such as baking powder or bicarbonate of soda.
What is the difference between British scones and American biscuits?
“Scones are made with cream and eggs,” explained Katina Talley, proprietor of Omaha’s Sweet Magnolias Bake Shop. “They’re sweeter, drier, and might have fruit in them.” Biscuits are often cooked without eggs and with buttermilk. They’re flaky and fluffy, and they’re not generally sweet.”
What 2 types of flour may be used to make scones?
For a higher-rising scone that retains its form well in and out of the oven, use all-purpose flour. Substitute cake flour for all-purpose flour to produce more delicate, lower-rising, cake-like scones. Reduce the liquid by 1 to 2 teaspoons in the recipe, using just enough to bring the dough together.
What are British scones called in America?
Small, fluffy fast breads leavened with baking powder or buttermilk and eaten with butter, jam, or gravy. They are similar to what the British call scones.
What is the secret to making good scones?
The less you knead the mixture, the less the gluten will tighten, resulting in scones that are loose and crumbly rather than tight and bouncy. Make certain that you filter the flour and baking powder into the mixing basin. This implies the two will be well blended, giving you a higher likelihood of an equal increase.
Can I substitute cake flour for regular flour?
Because of this difference, you should use a little more cake flour to produce an exact alternative for all-purpose flour. To match the amount in 1 cup of all-purpose flour, add an additional 2 tablespoons per cup of cake flour.
What is cake flour in USA?
Cake flour is a finely milled flour with less protein than all-purpose flour. Cake flour is made from soft wheat and has the lowest protein content of any flour, ranging from 5 to 8%.
What flour is closest to cake flour?
You may substitute regular all-purpose flour for cake flour, but the texture of your baked items will be different—they won’t be as supple and delicate. The all-purpose flour-cornstarch combo described above is your best chance.