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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Add 200g cake flour into a flour sifter and sift it into a large glass bowl until the flour forms a fine and fluffy mound.
Watch out
Flour must be sifted, otherwise flour lumps will remain and affect the tender texture of the scones.
Take 50g of chilled unsalted butter from the refrigerator, cut it into small cubes with a knife, and set aside.
Watch out
Butter must remain cold and firm, otherwise it will melt during rubbing and cause gluten formation, ruining the crumbly texture.
Add the chilled butter cubes to the sifted flour, use fingertips to quickly rub the butter and flour together until the butter breaks into fine pieces and the mixture resembles fine breadcrumbs.
Watch out
Only use fingertips to rub quickly and avoid using warm palms, otherwise the butter will melt into paste and ruin the flaky layers.
Add 30g granulated sugar and 6g baking powder to the breadcrumb-like mixture, stir lightly with a silicone spatula until dry ingredients are evenly distributed.
Watch out
Stir lightly with spatula just until mixed, avoid over-mixing or pressing down heavily.
Whisk 1 whole egg beforehand, add it along with 1 egg yolk into the bowl, then gently cut and fold with spatula until coarse moist crumbs form.
Watch out
The whole egg must be whisked before adding, otherwise uneven distribution of egg white and yolk will cause inconsistent moisture in the dough.
Add 10g plain yogurt and 20g fresh milk, gently fold and press with the spatula from bottom to top until no dry flour remains and a soft, cohesive dough forms.
Watch out
Stop folding as soon as no dry flour is visible, do not over-knead, otherwise gluten development will make scones tough and bread-like instead of crumbly.
Lay plastic wrap on the table, transfer the dough onto it, gently shape and wrap tightly, flatten into a disc with your palm, and refrigerate for 1 hour (3600 seconds) until chilled and firm.
Watch out
Refrigeration must last a full 1 hour, otherwise soft butter will make the dough sticky during rolling and cutting, preventing distinct layers.
Dust the work surface lightly with flour, unwrap the chilled dough, scatter 20g raisins evenly over the top, and gently press the raisins into the dough with fingertips.
Watch out
Dust only a thin layer of flour on the surface, avoid using too much flour otherwise excess dry flour will dry out the dough.
Cut the dough in half using a dough scraper, stack one half on top of the other and press down gently with your palm; repeat this cut-and-stack process 4 to 5 times until raisins are evenly distributed and flaky layers are created.
Watch out
You must use the cut-and-stack method to build layers and never knead like bread dough, otherwise excess gluten will ruin the flaky layers and prevent the scones from rising and splitting.
Gently roll the folded dough with a rolling pin until it forms an even slab about 2cm thick.
Watch out
The dough must stay around 2cm thick
if rolled too thin, the scones will not rise tall enough to develop their signature split sides
Dip the edge of a 5cm round pastry cutter into flour, press straight down into the dough to cut out rounds; gather scraps gently without kneading, roll out to 2cm thick, and cut again to yield about 8 scone rounds in total.
Watch out
Press the cutter straight down and lift straight up without twisting, otherwise twisting seals the cut edges and prevents the scones from rising properly.
Use a soft pastry brush to gently sweep away any excess flour from the top and sides of each scone round until clean.
Watch out
Excess flour must be thoroughly brushed off, otherwise it will form pasty clumps when brushed with egg yolk.
Line a baking sheet with parchment paper, arrange the scone rounds with space between them, and brush the tops evenly with 1 beaten egg yolk using a silicone brush.
Watch out
Carefully brush the egg yolk only on the tops and do not let it drip down the sides, otherwise egg wash will seal the cut edges and stop the scones from rising.
Always wear oven mitts when removing the hot baking sheet from the oven, as touching extremely hot metal with bare hands will cause severe burns.
Place the baking sheet on the middle rack of an oven preheated to 170°C and bake for 20 minutes (1200 seconds) until scones rise tall with visible split waistlines and glossy golden-brown tops.
local_fire_departmentOven at 170°C, 20 minutesWatch out
Do not open the oven door during baking, otherwise the sudden drop in temperature will cause scones to collapse and fail to split.
Transfer scones to a cooling rack and let cool for about 10 minutes (600 seconds) to warm room temperature; split gently in half horizontally with hands along the waistline crack, spread with 2 tbsp blueberry jam and 2 tbsp clotted cream, and enjoy.
Watch out
Split the scone gently open with hands along its natural split, avoid cutting with a knife, otherwise pressing down compresses the fluffy crumb structure.
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