Oven temperature. . .we’re talking oven temperature here!
I have baked hundreds of scones in the last decade. So, when a friend asked me to bake scones for her daughter’s wedding shower, I agreed. This would be fun AND easy. Make the dough up in advance, and get up early enough to bake before leaving for the shower.
The first batch into the oven was ‘plain’ Original Recipe. I preheated the oven to 405 degrees (it runs hot so this is the setting that gives me 425 degrees). The scones came out of the freezer, were set onto a parchment lined cookie sheet, placed into the oven. I set timer for 18 minutes and moved on.
At the end of 18 minutes, I checked the oven and was horrified! My scones had spread laterally, and had minimal rise. The bottoms of the scones were suspiciously white, and there was a puddle of melted butter around each scone. In short, they were not baked.
I second-guessed everything I did. Did I prep the dough correctly? (YES) What had I done differently? Then I looked at the problem again. The scones were not baked. So, I found the oven thermometer and put it in the hot oven to confirm the oven temperature. Sure enough, my oven was running at a mere 360 degrees rather than 425 degrees. This is not nearly hot enough to properly bake scones. I made a simple adjustment to the settings and the next two batches of scones baked up perfectly. They had a nice rise, good color, and baked within the normal baking time.
Look carefully–the scone on the right baked at the unexpectedly lower oven temperature. It is flatter and more spread out. It was very tasty, but it didn’t have the same light texture or appearance as the scone on the left.
Scones and biscuits both need a hot, quick bake. The high, quick heat is needed to turn that butter into nice steamy air pockets without leaving pools of butter on the cookie sheet.
As for my temperamental oven? A faulty igniter (gas oven) is the culprit, and repair is scheduled next week.
FAQs
Method. Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs.
Why are scones baked in a hot oven? ›
Scones and biscuits both need a hot, quick bake. The high, quick heat is needed to turn that butter into nice steamy air pockets without leaving pools of butter on the cookie sheet.
What is the secret to making good scones? ›
Top tricks I learnt from the experts for baking perfect scones:
- Resist the twist.
- Use frozen butter.
- Don't overwork the dough.
- Freeze the dough. ...
- Create rise and shine.
- Follow this recipe.
- Reduce the juice.
- Fresh is best.
Generally I take about 22C (72 F) to be warm, or 18C (65 F) if the sun is out. In such temperatures I wear short sleeves and shorts on the bike and am comfortable. Temperatures over 35 (95 F) start to get hot.
What not to do when making scones? ›
Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.
How long do you keep scones in the oven? ›
Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, and serve while still warm.
How do you get the best rise on scones? ›
Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.
How long should you rest scones before baking? ›
Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.
Why are my scones not light and fluffy? ›
Overworking the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, crumbly texture. The trick is to use light pressure and only the work the dough until it just comes together.
Is it better to bake at 325 or 350? ›
What are the benefits of baking at 325 instead of 350 degrees? Baking at 325 degrees instead of 350 allows for a slower and more even cooking process. This can result in a more tender and moist finished product, especially for items like cakes, cookies, and delicate pastries.
Absolutely! I do this all the time. The thing to watch out for is that you're going to get quicker browning at a higher temperature. For small individual pieces of food like chicken thigh fillets or fish fillets or meatballs this isn't a problem because the food will cook through.
Is it better to bake at a lower temperature? ›
at a lower temperature for a longer period? Yes, absolutely. Generally, when you cook, or specifically bake something at a lower temperature, you are essentially increasing the cooking time as well. The good thing about this method is you can cook the food more evenly, especially on the inside.
What temperature do you heat scones? ›
What's the best way to re-heat scones? If you want to eat them warm place in an oven preheated to 150c/300F for 5 to 10 minutes. You can also reheat them in a microwave if you prefer. Once defrosted put them in the microwave for 10 to 20 seconds on high.
How do you stop your scones from drying out when baking? ›
Don't overbake! If you bake scones too long, they'll dry out, so keep an eye on them through the oven window. (Don't open the oven to look — it'll let out the heat.) “Bake your scones until they are just golden brown,” Bethany recommends.
Look carefully–the scone on the right baked at the unexpectedly lower oven temperature. It is flatter and more spread out. It was very tasty, but it didn’t have the same light texture or appearance as the scone on the left.