In a video, Paul Hollywood emphasizes the importance of the 15-minute rule, saying, 'I don’t bake my scones for longer than 15 minutes. This guarantees they come out spot-on almost every time.' This concise approach to baking allows for perfect scone texture.
Hollywood warns that overbaking leads to dry, flavorless scones, stating, 'Overbaking ruins scones.' He advises bakers to rely on visual cues, ensuring the interior is moist and the exterior is crisp.
Another of Hollywood's recommendations is to avoid getting egg wash on the sides, as he explains, 'this prevents them from properly rising.' Careful attention when applying egg wash prevents mishaps.
Finally, he cautions bakers about lumpy fats in the batter, which can cause issues: 'Lumpy fats can spell disaster, leading to butter seeping all over the tray.' Proper mixing is crucial for perfect scones.
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