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4-ingredient milk powder scones
View recipeThere's something wonderfully satisfying about homemade scones, and these milk powder scones prove you don't need fresh milk to create bakery-quality results. The secret ingredient here is milk powder, which not only adds a lovely creamy flavour but also helps create that perfect tender crumb we all love in a good scone. With just four simple ingredients and a simple method, this recipe is ideal for both beginner bakers and busy home cooks who want fresh scones on the table quickly. The generous yield of 24 scones makes them perfect for feeding a crowd or popping extras in the freezer for later. How to make 4-ingredient milk powder scones: key tips To create light and fluffy scones, you’ll want to work quickly and handle the dough as little as possible. Once you add the water, mix just until the dough comes together to ensure you get that perfect fluffy texture (as overworking the dough will result in tough scones). Once you’ve perfected the dough, it’s time to get the perfect rise. Gently pat the dough to 2cm thickness rather than using a rolling pin, as a rolling pin can compress the dough and affect how well your scones rise. Make sure to also use a sharp cutter and press straight down without twisting to help the scones rise evenly. Placing the scones close together on the tray also helps them rise higher as they support each other during baking. What goes into this 4-ingredient milk powder scones recipe This simple recipe relies on pantry staples that most home cooks will have on hand. Self-raising flour provides the structure and lift, while milk powder adds richness and a subtle dairy flavour that makes these scones extra special. Unsalted butter creates the tender, flaky texture when rubbed through the flour, and water brings the dough together without making it too wet. A beaten egg brushed on top gives the scones their golden, glossy finish. The beauty of this recipe is its simplicity – just four ingredients that work together to create something truly delicious, served traditionally with jam and whipped cream. Recipe image, video and recipe notes by Digital Food Director, Amira Georgy.
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