The Ultimate Large-Batch Scones Recipe

Scones have a rich history, originating in Scotland and quickly becoming a beloved treat across the globe. Traditionally served with tea, scones are versatile, comforting, and easy to customize. This recipe is perfect for large gatherings, events, or simply to enjoy the delightful aroma of freshly baked goods wafting through your kitchen. It yields approximately 20 liters of scones, making it ideal for catering or large family events. Let’s dive into this classic scone recipe, with every step explained to help you master this timeless treat.

Ingredients

Wet Ingredients:

2 liters Inkomazi (or any sour milk/buttermilk substitute)
10 large eggs (2 reserved for brushing)
2 tablespoons essence of your choice (e.g., vanilla, almond, or lemon)

Dry Ingredients:

30 cups all-purpose flour
30 teaspoons baking powder (approximately 10 tablespoons)
2 teaspoons baking soda
5 cups sugar (adjust according to your sweetness preference)
3 x 500g blocks of butter (1.5 kg total), softened

Method

Preparation:

Combine Wet Ingredients: In a large mixing jug, whisk together the Inkomazi, 8 eggs, and your chosen essence. Place the mixture in the fridge to chill while preparing the dry ingredients. Chilling the wet ingredients helps create a flaky texture in the scones.
Prepare Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda. Add the softened butter and work it into the dry ingredients using your hands until the mixture resembles breadcrumbs. The key here is to keep the butter cold and not overwork the dough, ensuring light, airy scones.

Mixing:
3. Combine Wet and Dry Ingredients: Gradually pour the chilled wet ingredients into the dry mixture. Use your hands to gently combine everything. Avoid overmixing, as this can make the scones dense and tough. Stop as soon as the dough comes together.

Shaping and Baking:
4. Roll and Shape the Dough: Transfer the dough onto a clean, lightly floured surface. Roll it out to your desired thickness (about 2–3 cm works best). Use a cookie cutter or round cutter to shape the scones.

Prepare for Baking: Arrange the shaped scones on a greased or lined baking tray. Beat the reserved 2 eggs and brush the tops of the scones to give them a golden finish during baking.
Bake: Preheat your oven to 180°C (356°F). Bake the scones for 20–25 minutes or until they are golden brown and cooked through.

A Brief History of Scones

The word “scone” is believed to have derived from the Dutch word schoonbrood, meaning “fine bread.” First baked in Scotland, scones were traditionally made with oats and cooked on a griddle rather than baked in an oven. Over time, they evolved into the rich, buttery, and slightly sweet delicacies we enjoy today. Their popularity soared in England during the 19th century, when Anna, the Duchess of Bedford, introduced them as a staple of afternoon tea.

Why Everyone Loves Scones

Scones are beloved for their simplicity and versatility. Whether enjoyed plain, buttered, or paired with cream and jam, they cater to a variety of tastes. In this recipe, the use of Inkomazi adds a delightful tanginess, making them moist and flavorful. Perfect for breakfast, tea time, or even dessert, scones are a universal comfort food loved by all ages.

Conclusion

Baking scones is more than just a culinary activity; it’s a celebration of heritage and tradition. This large-batch recipe ensures you have enough to share the love with family, friends, and neighbors. With their rich history and delicious flavor, scones are a timeless treat that bring people together. So grab your apron, follow the steps, and enjoy the warm satisfaction of homemade scones fresh out of the oven.

Happy baking!