Triple Layered Scones



 

When it comes to scones, there's something magical about the soft, flaky texture paired with a cup of tea. If you’ve ever struggled to get that perfect balance of fluffiness and flakiness in your scone dough, I have a recipe that might just change your baking game forever. And yes, it involves the genius method of folding and freezing – an absolute lifesaver for when you want fresh scones without all the time and effort on the day.

This particular scone dough has become one of my favorites to make, and it's not only easy but also offers the joy of fresh scones just a few days later. Here’s how it goes:

Ingredients:

  • 2 ½ cups of all-purpose flour

  • 2 teaspoons of baking powder

  • About 2 teaspoons of sugar (I used a sweetener instead)

  • 250g of butter (room temperature)

  • 1 egg (beaten)

  • Iced cold water (for the dough)

Directions:

  1. Incorporate the Butter: Start by combining the dry ingredients – the flour, baking powder, and sugar – in a bowl. Then, cut in the butter (which should be soft but not melted) until it resembles fine breadcrumbs. The key here is to make sure the butter is evenly distributed, giving your scones that desired flaky texture.

  2. Add the Egg: Next, add the beaten egg into the mixture and incorporate it until the dough starts to come together. The egg will help bind everything and add some richness to the dough.

  3. Add Iced Cold Water: Slowly add iced cold water to the dough, bit by bit, until it forms a light, soft dough. If the dough feels a bit sticky, don’t worry! You can sprinkle a little flour onto your hands or the dough until it becomes smooth and no longer sticky.

  4. Chill the Dough: Now, roll your dough into a ball, wrap it in cling wrap, and place it in the freezer for about 20 minutes. The chilling step is key to ensuring the scones have that light, flaky texture.

  5. The Folding Technique: Once the dough is chilled, remove it from the freezer and roll it out onto a lightly floured surface. Spread a thin layer of butter across the rolled dough. Now, fold the dough up to down and right to left, creating layers. Wrap it up in cling wrap again and freeze it once more. You’ll repeat this folding process two more times. For the second fold, you add the butter again, but for the third fold, you don’t. The more you fold, the flakier your scones will be!

  6. Final Roll & Cut: After your third fold and freeze, roll the dough out to a thickness of about 1cm. Use a cutter to cut your scones into your desired shape, whether round, square or whatever you fancy.

  7. Brush with Egg Wash: Brush each scone with a simple egg wash (just a beaten egg) for that golden, shiny finish when they bake.

  8. Bake: Preheat your oven to 180°C (350°F) and bake the scones until they turn golden brown – typically about 15-20 minutes, depending on the size of your scones.

Serve & Enjoy:

Once they’re baked, let them cool just a bit, and voilà – you’ve got freshly baked scones ready to pair with your afternoon tea! The layers are flaky, the texture is soft, and the butter adds a rich, savory note that’ll make you wonder why you didn’t start using this fold-and-freeze method sooner.

English, much? Well, I certainly feel like I’ve got my own little tea party sorted with these scones. Whether you’re making them for a special occasion or just treating yourself on a lazy day, this method delivers on all fronts. Enjoy! 



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