Making Paul Hollywood’s Scone Recipe
These scones are pretty easy to make, and they taste delicious!! They sometimes get quite difficult when I put too much water in the mixture, so don’t use too much water.
If you do add to much water, you can always add some flour to the mixture.
I hope you enjoy making these scones as much as I do.
Makes: 12 Prep: 20m Cooking: 15m Total 35 Difficulty: easy
- Paul Hollywood’s Famous Scone Mix
- 80g unsalted cubed butter
- 190ml water
- Extra flour for dusting
- Egg or milk to glaze
- A 7cm cutter
TIP: Add dried fruit and glacé cherries to the dough before moulding and baking.
- Preheat the oven to 220 Degrees Celsius (200 Degrees Celsius fan), Gas Mark 7.
- Line a baking tray with parchment.
- Lightly rub the butter into the entire scone mix to give a breadcrumb like texture.
- Mix in the egg and half the water.Gradually add the remaining water to form a soft dough. You can always add more water if necessary.
- On a floured work surface, fold the dough in half then through 90 degrees. Repeat this folding and turning 3 times. Be careful not to overwork your dough and be careful not to add too much water like I did here. If you do, just sprinkle some more flour and pat it in.
- Roll the dough to 2.5cm/1in thick
- Using a 7cm cutter, stamp out circles and place them onto the baking tray. Any leftover dough can be worked and rolled again.
- Brush the tops with egg and milk to glaze.
- Place on the middle shelf of the oven and bake for 15 minutes until risen and golden brown.
- Leave them to cool and then slice the scone in half and serve with your favourite fillings.