Scones Made with Cake Flour (British and American Recipes)

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?

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:

British Scones

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.

American Scones

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:

Northern Scones

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:

Ingredients

• 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

Steps

1. Preheat the oven to 410 degrees Fahrenheit (210 degrees Celsius).
2. Line a baking tray with parchment paper.
3. Sift the cake flour and baking powder together in a large mixing basin.
4. Work the cool butter into the flour with your finger until it resembles fine breadcrumbs.
5. Mix in the fine sugar and salt.
6. 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.
7. Transfer the dough to a floured surface.
8. Flour the dough and your rolling pin lightly.
9. 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.
10. Dust your cutter (ideally metal), then carve out rounds from the dough slab. To guarantee an equal rising, avoid twisting the cutter.
11. Brush the scones with milk or beaten eggs if desired to give them a lovely gloss.
12. Bake for 10 to 15 minutes on the top rack, until well-risen and slightly brown on top but pale on the sides.
13. 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:

Ingredients

• 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

Steps

1. Preheat the oven to 424 degrees Fahrenheit (220 degrees Celsius).
2. Line a baking tray with parchment paper.
3. Combine the cake flour, granulated sugar, salt, and baking powder in a large mixing basin.
4. Work the cold butter cubes into the flour with your finger until it forms pea-sized clumps and resembles coarse breadcrumbs.
5. Whisk together the heavy cream and 1 egg in a mixing basin.
6. In the middle of the dry ingredients, make a well.
7. Pour in the heavy cream and egg mixture gradually, stirring with a spatula.
8. 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.
9. Transfer the dough to a floured surface.
10. Dust the dough lightly with flour and knead it gently until it forms a ball.
11. 4 in. to 1 in.Pat the dough gently to a thickness of approximately 3
12. Cut the dough into even wedges or triangles using a sharp knife.
13. Brush the scones with an egg wash and sprinkle with raw sugar.
14. 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.
15. Serve topped with jam and butter.

Final Thoughts

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!