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Butter scones served
Airy and light scones that melt in your mouth

All-butter puff scones

Author: Flavelo
Recipes Cakes and Desserts Starters
The 'basic' scone, where there is no waffle: only the quality of the butter matters. Similar to the French croissant technique, the layering of butter and dough provides lightness here too. If you use good quality, high-fat (min. 82%) butter, the difference is striking.
🕒 Prep Time 35 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs 25 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Fridge (important!)
  • Rolling pin
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Proof the yeast in the milk. Rub the butter into the flour.

Tip: Don't melt the butter with your hands! Use a food processor or work quickly.
2 ✓

Knead the dough. You should get a smooth, shiny ball.

Tip: Once done, refrigerate for 20 minutes so the butter firms up.
3 ✓

Roll out, fold in three. Return to the fridge for 20 minutes.

Tip: Chilling is key. If the butter melts in the dough before baking, it won't be flaky, but a greasy brioche.
4 ✓

Repeat folding and chilling once more. Finally, prove on the tray after stamping for 30 minutes.

Tip: For the final prove, no fridge is needed, you can leave it at room temperature.
5 ✓

Glaze, bake at 180°C (170°C Fan) for 25 minutes.

Tip: They will rise beautifully high.

Recipe FAQ

Why did the butter leak out during baking?
Either the dough wasn't cold enough when you put it in the oven, or the oven wasn't hot enough. The butter must 'explode' from the steam, not melt.

Ingredients

  • 500 g Plain flour
  • 250 g Cold butter (min. 82%)
  • 150 g Sour cream
  • 1 pc Egg
  • 25 g Fresh yeast
  • 100 ml Lukewarm milk
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 pc Egg (glazing)