How to make Perfect Fluffy Scones

A step by step with secrets behind the perfect fluffiest scones that you would find at 5-star establishments (like Harrods). The tips is not what you might have been told and relies on adequate mixing and more importantly Resting of the dough. Vegan substitution optional
RECIPE
Plain flour 300g
Caster sugar 25g
Baking powder 18g
Fine salt 1g (pinch)
Butter, unsalted 85g - You can use your fave vegan block/stick butter
Milk 175g - You can also do half milk and half buttermilk or use PLANT milk!
1. Place dry ingredients in a bowl and mix to combine. You won’t need to sift the flour.
2. Cut your butter into one centimetre cubes and place into flour mixture
3. Use a rubbing motion, like rubbing your hands together, mixing the flour and rubbing together to rub the flour and butter until you reach a breadcrumb consistency.
4. Add milk and use a spatula to mix a dough, and continue mixing until it comes together with no dry mix left
5. Pour the dough into a lightly floured bench and knead the dough. A lot of recipes call for little to no beading but I find it makes a crumbly scone. You need it to be developed a bit so that it is able to capture the gas created by the baking powder being activated.
You want the top of the dough ball to be smooth
5. Rest for 15-20 minutes on bench, wrapped in cling film to rest so the scones cut nicey and stay round
6. Lightly flour the bench + the top of the dough ball and turn over so the smooth side is on the bench
7. Roll in both directions to 2-2.5cm thick and very lightly flour the top of the dough - this will mean you don’t have to dust your cutter in between cuts.
8. Cut decisively with a 6cm round cutter, and then carefully turn over the scone, and place it on the tray - this gives you a nice sharp edge
9. Brush egg yolk that has been whisked with a pinch of sugar and salt - for nice consistency - neatly across the top of the scone so it's a perfect golden circle and rest for 1 hour!!! This will make the rise perfectly and evenly.
10. Half an hour before baking, preheat the oven to 180*C fan forced and place rack in the middle of the oven
11. Bake the scones for 10-11 mins until the tops are nice and golden!

[@romainlefranc3760]

Enfin une vraie recette des scones ! Beaucoup disent de ne pas pétrir , et de ne pas laisser reposer ..résultat , les scones sont secs et friables ..et ne gonflent pas comme il faut . Donc un immense merci !!! J’ai cherché cherché et je vous ai enfin trouvé ! 😊👍👍👍

[@SmoothCode]

Your voice is amazing. I could hear you narrate all my books and not get mad.

[@richardwaldron1684]

This recipe and process gave me just the results I was looking for. My scones were always to dry and crumbly (because I was also told to limit the dough manipulation to as little as possible, and never heard of kneading and resting as you would with a bread dough). Although this takes a while the outcome is pure fluffy scone perfection. Many thanks for posting.

[@philkhoury]

So so happy to hear this Richard! Happy baking :)

[@laddaarakputhanun7503]

Finally I found the best way to make scones. I tried so many recipes on KZbin and you are by far the best one. Thanks a million. Hope to see you got more subscribers.

[@iblessyou.forextrablessing7597]

I watched your video 15 times for few days. Before this recipe I used bbc scones. No kneading was easy to cut. Straight. I tried your recipe and the only thing I changed was adding 1 tbsp soon of clotted cream to creamy thick milk. Then I also added vanilla Essenes. I have never kneaded bread in my life. So I do not know what smooth looks like. I kneaded about 25 times trying to fold into ball. But had layers inside ball. I will need to practice the smoothing part. Cutting was not easy as my dough was bouncy. Only 1 came up straight. But taste flavour etc is really delicious with a nice bite . It was heavenly. Thank you 🙏

[@safsaf4987]

Your presentation is simply brilliant ...

[@Epitaff]

Looks divine... Scones look good too

[@annahannabanana]

best scone recipe I've come across so far. thank you, sir. I think everyone should follow your unconventional way of making scones.

[@Nagmbeirut]

Amazing! 😍❤️thanks for sharing!

[@irmasantos7290]

I just found you’re channel and it’s great I’m going to tell all my friends they love to bake thanks for you’re fabulous recipes !!

[@philkhoury]

Thanks so much!

[@sashikumar9727]

Loved this receipe

[@marialuisamalnero2711]

These are perfect scons. Thanks for your tips

[@philkhoury]

My pleasure! Glad you enjoyed

[@louise_1352]

Wow! I just made these and risked using wholemeal spelt flour to replace 1/3 of the flour. They are out of this world. So light. Thank you!

[@playtheukulele4flores200]

I must comment , I wonder how this video has only so few views . I tried these scones this morning after trying many many recipes ! They came out juste perfect ! Could not believe how perfect and fluffy they were . Currently on the first wait time of my second batch , they were soooooo good we devour them all in one go

[@susanmorey3577]

Thank you Philip these are absolutely amazing my 1st scones years ago were a disaster not made them again until last week following your recipe I've made 4 batches since 5 stars 🥰.. ps always jam the cornish way 😘

[@philkhoury]

Aww so good to hear! I agree on the jam first

[@sarahnaidoo2759]

Hi Philip I made them today its was absolutely delicious so soft and fluffy. Thank you so much for the helpful tips it really helped. Bless you

[@philkhoury]

Thanks so much for the feedback Sarah! Much appreciated. Enjoy

[@yummciousculture8603]

They are really good. I used cakeflour and it made them extra amazing. The resting time really made a difference. Thanks for the tips. I made the best scones I have ever had.

[@philkhoury]

Thanks so much!! glad you love them

[@phillin4613]

A recipe that works and dispels the myth of overworking the dough. Thanks

[@philkhoury]

My pleasure 😊

[@gracydsouza3406]

Thanks for sharing i think this is the perfact recipe ❤❤ i tried soo many and this is the best 1, my family enjoyed with coffee thanks to you ❤god bless you❤

[@aishahghanie6650]

hi Philips..by chance i found your channel...i watch it and i so excited to try it. Yes!! your recipe came out so wonderful and taste good ...would i call it super supreme scones... i subscribe your channel. Thank you so much for your amazing scone recipe. i love it..

[@shia7421]

I just made them today and they taste great! Will be having them for breakfast tomorrow with clotted cream etc but I found them good as is!

[@philkhoury]

oh soo good!

[@monicalemusarguello9717]

Muchas gracias por enseñarnos.

[@shia7421]

Im making these for Easter!

[@ianmiller865]

after watching you make these on sat kitchen ages ago i use your recipe all time in fact i have some proving as we speak. many thanks.

[@philkhoury]

So nice of you! Thanks!

[@annydu5361]

Thanks so much for sharing! Scones turned out great 👍!! Ive even made a second batch the next day using self raising flour and they turned out pretty good also! I think the resting time makes all the difference! 😊

[@philkhoury]

Wonderful!

[@surekhaoommen3690]

So happy I found your amazing channel I subscribed immediately 😘😘😘😘😘

[@philkhoury]

Very kind!

[@ElizabethJHare]

Cream first for sure, for the exact reason you mentioned - it’s the more solid of the two toppings so it can be spread evenly if applied first. Then the more liquid jam is spooned over. Also ensures you don’t just get a mouthful of cream first when you bite into the scone 🎉

[@ld5796]

Philip, you've not only won my heart with your delicious sone recipe but also my admiration for doing it with elegance and grace. Yours sincerely, from Sydney, Australia.

[@philkhoury]

Aww you’re too kind! It was one of my favourite videos to make ! Hope you enjoyed them!

[@ld5796]

@@philkhoury They turned out sensational. Thank you for sharing your love of cooking with the world.

[@SmoothCode]

Love the scones btw - god tier scones have no equal.

[@preciousmbambo1207]

I am going to try this recipe this weekend...I am going to share how I fended

[@laurenceverdillon5302]

Bonjour Philippe, merci pour cette recette délicieuse de scones avec raisins, depuis le début de cette pandémie j ai commencé à en faire, je trouve que c est vraiment exceptionnel avec le thé et le café et mon entourage approuve car en France, ce n est pas trop nos habitudes.....

[@philkhoury]

I am so glad to hear you like them!

[@iblessyou.forextrablessing7597]

Ha ha Thank you. I did your recipe 3rd time. I reduce my height and I got bigger cutters. Scones looks beautiful big and uptight type. Delicious to the core.

[@littlefox01]

Thanks for the great tips!!! I’ve tried making scones for a few times and got cracked tops every single time because everyone said don’t mix the dough too much. What a relief to learn that it’s actually necessary to knead the dough to give that nice smooth top! I’m gonna try this out this weekend. ❤

[@philkhoury]

You are so welcome! Hope your baking was a success!

[@yonghkimy7831]

I'll try this soon and expect more vegan recipes from you

[@philkhoury]

I have so many in the pipeline! Thanks alot!

[@user-qt6bc4ny3j]

Hey ! It looks lovely, and I want to make the recipe. I asked you before, can I freeze the scones?

[@breannephillis9335]

Hi! What measurement would you suggest for the sultanas? I'm hoping to also try adding berries as I am obsessed with blueberries! Thank you for this video!

[@cookingwithfluffytiny4371]

This Friday is my second bake , I used bread flour, the previous batch two families well travelled said best scones

[@user-jm3ju9sh8s]

Delious

[@julietignatius4450]

Thank you Philip.The tips and tricks shared by you were never shared by others.I always had doubt here and there.you know what!! My very doubts are perfectly cleared.cream first or jam first?Thank for your friendly loving explanation.

[@philkhoury]

Thanks so much! Glad you like it!

[@roselynmoseley395]

Awe jam first always these are fab a bit sticky at first but well worth the your time kneeding them, thanks phil I will keep this recipe for next time now going to enjoy one ( or 2 ) xx

[@philkhoury]

thanks! Enjoyyyy!

[@stockchicken3153]

I watched many of video , u tell me more tips to make the best scone. thx

[@jomama5405]

This looks delicious can you add blueberries in the scone mix instead

[@julianaleao7295]

Legenda!

[@Ballconf]

Can I bake them a day before use. If so, how do I warm them. Or can I keep the dough in the fridge?

[@dr.lisaaaron5127]

Would it be okay to make them bigger? Would that affect the baking time?

[@stevenkingshott8486]

thankyou i shall give these ago

[@victorquebec5929]

Thank you! Interesting, need to try your method with extra kneading and proving periods. Not sure about the baking powder though - why to use it if the gas we need to make the dough fluffy will leave the dough by the time it reaches the oven?

[@philkhoury]

Hi there! Baking powder is still crucial here as it is activated fully in the oven as the dough heats. Happy baking!

[@Beautifulakinyi110]

What are the measurements for the ingredients? We

[@jocelynholroyd3268]

Can I have the recipe please..im interested to bake some..the amount of flour..etc.

[@ngbridget]

after you use the cutter, you said to let the scones rest. do you keep it in the chiller? or jus leave it outside to air?

[@princesse523]

Outside he said in a comment

[@anthonyrobins1077]

Would help if you mentioned the amount of ingredients

You may have already seen this since the comment was so long ago, but for anyone else who's wondering, the ingredients and amounts are listed in the description (from mobile, hit "more" after the video title). I always miss it, so just in case it helps anyone!

[@jackiekeita]

I am wondering do you rest the cut dough for 1 hour in room temp or in the fridge? thanks!

[@philkhoury]

Hey! At room temp for one hour is best :) but they can go in the fridge overnight if needed.

[@Cee.Elle325]

For the second rest, is it at room temp?

[@playtheukulele4flores200]

Hello , anyone knows if they can be frozen ? And when in the process would it be best . Before the one jour rest time ?

[@jessnic3052]

Some great tips here! Any chance we can get the ingredients?

[@altk1285]

Look in the video details - click on the arrow at the end of the title?

[@goonladalerdsinthai8949]

Hello , I wonder that what is the perfect temp to rest the dough. Due to I’m in hot and humid country, ave.room temp is 30-32°C. Thank you :)

[@lts1682]

Was thinking the same thing.

[@paupoopoo]

Hi Chef Philip My scones cracks on the top unlike yours in the video nice smooth, what did I do wrong?

[@iblessyou.forextrablessing7597]

I used rolling pin and flip both ways. And chose the one with no cracks. Then cut and then flip as Chef says. Smooth top cap. Double glaze egg yolk and rest . It took me 2 tries

[@paupoopoo]

@@iblessyou.forextrablessing7597 Merci 😊 I’ll try make it again!

[@user-mm8xr4nj5q]

!!!

[@TNToncourt]

Great if you can find the measurements ???

[@faridabux6528]

see description box

[@via1968]

The resting made a lot of difference, I made mine before and it risen on different directions lol. Ill make scones again and rest before baking. Another controversy... skons or skowns hahaha

[@veraamarteifio7330]

Measurements

[@philkhoury]

In the description 😝

[@zintondias]

Hi

[@pearlzuma1358]

They sure do look perfect 💖...but unfortunately, you forgot to add the list of ingredients with measurements!

[@philkhoury]

Thanks so much! Recipe is posted in the description :)

[@phyllismeyer2373]

Please list the ingredients

[@philkhoury]

in the description!

[@monicadias1601]

No ingredients quantity. ????

[@azmanaziz2747]

So no eggs use

[@lydiaramafoko8745]

I cant see measurements and even letters are blur.

[@philkhoury]

They are in the description! x

[@marythompson6603]

@@philkhouryscone recipe please

[@philkhoury]

@@marythompson6603 in the description! ❤️

[@stevenkingshott8486]

these sones look wonderful but i thought you were not meant to knead them

[@nedinuhummings7340]

LOL I should have typed fast fluffy scones

[@IrenaKatt]

The QR code for Fluffy Scones from the "A New Way To Bake" book is taking us to some random page... & not to your video. 🤦

[@valutoomalatai2320]

What’s the recipes ! Sorry

[@faridabux6528]

see description box

[@FarhiRosleysembunyi]

Damn, he's one fine perfect scone.

[@prototypep4]

These are more like American biscuits, a scone is meant to have a crumbly texture and be a little on the dry end. The method of not mixing overtly is to leave air in the mix. Kind kytocks' recipe is how a true scone is made. This recipe is great but it's a biscuit not a scone.

[@philkhoury]

Appreciate that, and your compliment! Totally understand your pov. Many viewers are looking for a fluffier and lighter recipe than they usually find, and this based on the recipes I've prepared in a number of traditional institutions according to time honoured techniques which also exist they way they do due to the machanical processing using mixing machines etc.

[@suzyhazelwood9942]

All that waiting for the dough to improve... really?!! I guess you can do that if you want to, but I've literally just cooked a bunch of light fluffy scones... no waiting, just mixed together, no milk, just butter and water and a little sugar to mixed with flour, not even a rolling pin used, they came out beautifully light... no holes or crumbly texture. You can make baking as complicated as you want, with a lot of added 'must do' rules, but you can also make it really easy on yourself and get exactly same, perfectly good results.

[@kerryannpereira1408]

Can I have your recipe? 😁

[@benjames8302]

Scone vegan eggs no butter no milk no

[@philkhoury]

Hi! This is a traditional recipe. My vegan recipe is here m.kzbin.info/www/bejne/jYDSdIB3eNZners

[@sophielouise8871]

the best scone i’ve ever made ! only thing i suggest is doing half the amount of baking powder and using self raising as it leave a funny taste and feeling in the mouth 🤍