Ever tried making scones and wondered why recipes tell you to rub cold butter into the flour with your fingertips? It’s not just to make your hands messy (though that’s a bonus). The real magic happens in those few minutes of gentle pinching and tossing.
RUBBING IN METHOD
What is Rubbing In? (click to read more)
- ‘Rubbing in’ method is a technique where flour is rubbed into a fat to make dishes such as shortcrust pastry, crumbles and scones.
- Using your fingertips, rub the flour and butter together until the mixture resembles breadcrumbs (fine or coarse, depending on the recipe).
- Lift the mixture up as you rub it in so that the air going through it keeps it cool.
- Shake the bowl every so often to bring the larger lumps of butter to the surface.
MAKE IT EASIER
Make it Easier (click to read more)
This clever little tool makes quick work of cutting cold butter into flour, saving your hands and keeping the kitchen a bit tidier. It’s especially handy if you want perfect, flaky scones without the fuss – or if you just like gadgets that make baking feel a little more pro. Honestly, once you try it, you might wonder how you ever managed without one.
£10.18 (available from £6.99)
As you work the butter in, you’re coating the flour and making sure those pesky gluten strands don’t get too cosy when you add liquid later. Less gluten means scones that break apart in soft, crumbly layers instead of bouncing back like a tennis ball.
There’s also a secret going on with the butter. If you leave little bits of it in the dough, they melt in the oven and leave behind tiny holes-think of them as buttery air pockets that make each bite flaky. And don’t underestimate the power of a little air. All that lifting and sifting as you rub brings in some extra lightness, so your scones puff up instead of sitting flat and sad on the tray.
So, next time you’re elbow-deep in flour, remember: this isn’t just busywork. It’s the difference between a scone you want to show off and one you’d rather feed to the birds.
