Paul Hollywood Scones

Yields: 11 scones
Prep Time: 35 mins Cook Time: 15 mins Total: 50 mins

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What are Paul Hollywood Scones?

Paul Hollywood’s classic scone recipe showcases his exceptional baking skills, resulting in delectable scones that are wonderfully airy and light. The preparation involves combining flour and baking powder in a bowl, followed by blending in the butter until the mixture has a breadcrumb-like texture. Mixing beaten eggs, milk, and sugar into the mixture forms a soft and loose dough. The dough is then shaped into a round shape, brushed with beaten egg, refrigerated, and finally baked. It’s a straightforward process that yields fantastic results. Don’t you think it’s incredibly simple? comes together. Shape into a round, brush with beaten egg, refrigerate and bake! So easy, agree?

Why does this recipe work?

There are many reasons why you should give Paul Hollywood’s scone recipe a try:

• Light and fluffy. The scones are incredibly light, fluffy, and have a perfect crumb texture.
• Learning opportunity. Paul’s recipe also offers a great opportunity to learn and practice essential baking techniques, such as rubbing in the butter and achieving the right dough consistency.
• Versatility. These scones provide a versatile base for customization. You can add your favourite ingredients like raisins, chocolate chips, or citrus zest to enhance the flavour and variety.

The recipe’s simplicity makes it accessible for both beginner and experienced bakers, allowing anyone to enjoy freshly baked scones in no time.

Paul Hollywood Scones

Ingredients

• White bread flour (500g)
• Butter, unsalted (50g)
• Caster sugar (80g)
• Baking powder (5 teaspoons)
• Eggs (2 medium)
• Egg (1 large), beaten with a pinch of salt
• Full-fat milk (250ml)

How to make Paul Hollywood Scones?

1. Prepare two baking trays by lining them with baking paper.
2. Mix the flour and baking powder in a large bowl.
3. Add the butter and rub the ingredients together using your fingers until they resemble breadcrumbs.
4. Beat the eggs with the milk and sugar in a separate bowl.
5. Pour the egg mixture with the flour breadcrumb mix and stir until you form a dough.
6. Place the dough on a lightly floured surface and fold it a few times to incorporate air. See tips.
7. Roll out the dough gently with a rolling pin until it reaches a thickness of 3cm.
8. Use a cutter to cut 6.5cm diameter rounds.
9. Place the rounds on the prepared baking trays, leaving some space between them.
10. Brush the tops of the scones with the beaten egg.
11. Refrigerate them for 20 minutes to allow them to rest.
12. Preheat your oven to 220°C/Fan 200°C/Gas 7.
13. Remove the scones from the fridge and brush them again with the egg glaze.
14. Bake them for 15 minutes or until they have risen and turned golden brown.
15. Transfer the baked scones to a wire rack and let them cool completely.
16. Sprinkle a light dusting of icing sugar over them and serve with jam and clotted cream in generous amounts.

Tips

Tips for preparing the scones

• When working the dough try not to knead it too much. The goal is to achieve a loose and soft dough.

Tips on how to serve Paul Hollywood’s Scones

• Serve the scones warm or at room temperature.
• Split them in half and spread clotted cream and your favourite jam generously.
• Accompany them with a pot of freshly brewed tea or coffee.
• Arrange the scones on a tiered cake stand for an elegant presentation.
• Serve them alongside sandwiches and pastries.
• Experiment and incorporate dried fruits, nuts, or spices into the dough.