Scones and jam

Recipe

Master scones recipe - Sally's Baking Addiction

How it turned out

Really great - even the very first time I tried it. They are crumbly without being dried out, and buttery without being too pastry-like.

The recipe is also really great at highlighting the critical steps in the recipe.

They are also pretty no-fuss, without much prep or extra time needed.

What I learned

Don't underestimate the power of cold butter. If a recipe calls for cold butter, use cold butter. You need it to achieve flaky dough. It's also usually a cue that you shouldn't be handling the dough too much, or risk it melting. The fridge is your friend - don't rush the chilling process.

Learn the basics before trying new flavours. I tried flavoured scones many years ago, and they didn't turn out very well. I hadn't yet learned the basics of a good scone, so I couldn't troubleshoot any issues - or even tell if there were any issues for that matter. Now that I feel comfortable enough with basic scone dough, I'm ready to spice it up and see how new variables might affect the outcome.