Top News

You can make your scones more light and fluffy by swapping one of its core ingredients for something else that will offer vastly different results. Scones are a British classic and are enjoyed by many of us on a weekly basis. They are a delightful weekend treat, especially with , and many home bakers in the UK love to make their own scones. These delectable treats are typically made using either all-purpose or self-raising flour, butter, sugar and milk and sometimes, bakers also use .

While all of these ingredients are essential, there is one you can swap out to make your scones even more light and fluffy. All-purpose or self-raising flour are traditionally used to make classic British scones, but there is another type you can use to achieve different results which might give you a tastier scone. , a company that sells traditional British foods, shared their tips for making the best scones and they recommend using pastry flour instead of all-purpose or self-raising.

"This will create a noticeably lighter scone," they say. Pastry flour is known for its considerably moderate protein content, which tends to be between 8 percent and 10 percent.

In all-purpoise flour, there can be a of almost 12 percent. This difference might seem small, but it can result in quite a different scone when you swap one for the other.

Pastry flour is known to create light and flakey bakes, such as and pies. However, some bakers also prefer to use it when making scones.

Cottage Delight shared a number of tips for creating the best scones. One of their essential pieces of advice is to use cold butter which allows for a "better rise".

Additionally, they advise that home bakers to avpoid using a food processor because this can overmix the dough. You should also keep the dough chilled before baking your scones to maximise results.

If the dough is too crumbly, they advise that you add buttermilk and if the dough is too sticky, you should add more flour.