FAQs
Check the texture of the dough.
If the dough is too dry, the scones won't rise and will be crumbly. On the other hand, if the scones are too wet, they won't rise either, and will be too tough and chewy once baked. Don't hesitate to tweak the amounts and proportions to get the right texture.
What is the secret of making good scones? ›
Baking tips for making the perfect scones
- Use cold or frozen butter: For a better rise, preferably use cold butter or even frozen butter. ...
- Use pastry flour: This will create a noticeably lighter scone. ...
- Mix the butter into the flour: If you don't start by mixing the flour and butter, your scones can fail to form properly.
What went wrong with my scones? ›
Check the texture of the dough.
If the dough is too dry, the scones won't rise and will be crumbly. On the other hand, if the scones are too wet, they won't rise either, and will be too tough and chewy once baked. Don't hesitate to tweak the amounts and proportions to get the right texture.
What makes scones not soft? ›
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.
What causes scones not to rise? ›
Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.
What to avoid when making scones? ›
5 Mistakes to Avoid When Baking Scones
- Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
- Only using all-purpose flour. ...
- Overmixing the dough. ...
- Not chilling the dough before baking. ...
- Baking them ahead of time.
How to get scones to rise higher? ›
To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.
How long should you rest scones before baking? ›
Always leave your scones to rest before baking. This lets the gluten in the flour rest & calm down a little. 10 minutes is ideal but if you can do longer, even better.
Should scones be light or heavy? ›
So what would you prefer? A thicker and denser scone or a lighter and fluffier one? If you'd prefer a thicker one, go for a self-raising flour or a bread flour. But if you'd prefer a lighter and fluffier scone, we'd recommend all-purpose or pastry flour.
Why do you put eggs in scones? ›
Scones can be made either with self-raising flour or with plain flour and baking powder. Sweet scones and cheese scones have an egg added to enrich them. Both will rise but whatever scone you make its important that they are handled lightly and not rolled too thinly.
Scones like to cosy up to one another in the baking tray. This helps them to rise evenly in the cooking process. When placing the scones in the baking tray they need to be touching.
How do you know when scones are done? ›
Bake scones in a 425°F oven for 18 to 23 minutes, until they're a very light golden brown. Don't over-bake; dark scones will be dry. Break one open to check for doneness: the interior shouldn't appear doughy or wet, but should feel nicely moist.
Why do my scones spread so much? ›
My scones have spread and lost their shape
The mixture may have been too wet or the baking tray might have been too heavily greased. Twisting the cutter when cutting the scones can also have this effect.
What is the best flour for scones? ›
Use pastry flour for the lightest scones. All-purpose plus pastry flour also works, but don't omit the pastry flour. "Once you've shaped your scones, chill them before baking," Youngman says. "You can use that time to preheat the oven so the kitchen doesn't heat up while you make the dough.
Should scones be baked at a high temperature? ›
Pre-heat oven to 350-375 degrees (350* for convection, 375* for standard). Place frozen scones directly on parchment-lined, un-greased baking sheet - evenly spaced. Tip: Use cooking spray or foil on baking sheet if you don't have parchment paper. For best results, bake scones on the the middle shelf.
How wet should scone dough be? ›
The texture of scone dough should be quite wet and sticky as this loose texture really helps to produce the lightest, fluffiest texture once baked. The drier your dough is, the less ability the dough has to rise in the oven and the denser your scones will be.
What are the qualities of a perfect scone? ›
Among the myriad baked goods in the breakfast pastry canon, scones are uniquely delicious in their humble simplicity. The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced.
Should you chill scone dough before baking? ›
Keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning! Bake until golden brown.
Is it better to make scones with butter or oil? ›
For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.
What type of flour is best for scones? ›
Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.