FAQs
Rather than mixing the ingredients together, use a technique called “cutting”. Use a flat-bladed knife or a palette knife and cut it (or pull it) through your ingredients when you add the wet ingredients so they are just barely incorporated. Don't overwork the dough.
What is the trick in making good scones? ›
Rather than mixing the ingredients together, use a technique called “cutting”. Use a flat-bladed knife or a palette knife and cut it (or pull it) through your ingredients when you add the wet ingredients so they are just barely incorporated. Don't overwork the dough.
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? ›
Handle scone dough gently: “Overmixing leads to too much gluten development, which leads to tough, dense scones, instead of flaky, moist ones,” says Bethany. Once you've added the liquid in your recipe, mix the dough gently until just combined — and no more.
What stops scones from rising? ›
This can happen due to various reasons, including:
- Not using enough leavening agent.
- Placing scones far away from each other on the baking tray.
- Not preheating the oven before putting in the scones.
- Low-quality ingredients.
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.
What type of flour is best for scones? ›
Ingredient selection
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.
Why do my scones go flat and not rise? ›
Why Are My Scones Flat? Expired leavening agents. Your baking powder and/or baking soda could be expired. Most scone and biscuit recipes call for quite a large amount of leavening, and if either are expired, your scones simply won't rise to beautiful heights.
Why do my scones rise then go flat? ›
First, make sure you're using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones won't rise as tall. Knead gently, and just enough to bring the dough together. Adding more flour also prevents the dough from rising as high, so only dust lightly.
Why do you put eggs in scones? ›
The egg gives the scones a golden and shiny finish once they are baked. It is however possible to omit the egg and use 1-2 tablespoons of extra milk as a glaze for the scones instead. They will not quite have the same colour and shine but they will still be delicious to eat.
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.
Should you chill scone dough before baking? ›
Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.
Should scones be baked touching? ›
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 to tell if scones are done? ›
Instructions on baking MY FROZEN SCONE DOUGH
- Scones with fruit and wheat-free scones may take longer than others Increase baking times in 3 minute increments to test.
- Higher elevation will need less cooking time.
- To check if they are ready, press down on the top to check if firm to touch, they are READY.
Typically, if there is a higher protein level within a flour, the more dense the scone would come out. 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.
Why do you rub butter into flour for scones? ›
The Secrets of The Rubbing-in Method
When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.
Why do my scones spread out and not rise? ›
First, make sure you're using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones won't rise as tall. Knead gently, and just enough to bring the dough together. Adding more flour also prevents the dough from rising as high, so only dust lightly.
What is the main reason for resting scones before baking? ›
The explanation is simple: As with other doughs, including pizza dough, resting lets scone dough's gluten relax completely, so that it doesn't snap back during shaping or baking. Does this mean that from now on we'll always rest our scone dough? Not necessarily.
Why do you want your butter cold when making a scone? ›
Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.
