FAQs
Tips for Making Perfect Scones
- If possible use a food processor to combine the butter and flour.
- Our hands are warm and will melt the butter causing it to be absorbed by the flour instead of coating the flour. If you can't use a food processor have cold hands and work very quickly.
- Don't knead the mixture ever!
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.
What is the best flour for scones? ›
We recommend using all-purpose flour. There is some debate as to what flour one should use to go around achieving the perfect scone. This is because within different flours comes different levels of protein. Typically, if there is a higher protein level within a flour, the more dense the scone would come out.
Why do you rest scones before baking? ›
The resting of the dough helps to relax the dough so everything remains tender, if you kneaded the dough and baked the scones immediately the insides would be great but the outsides would be tough and chewy.
Is buttermilk or cream better for scones? ›
Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.
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.
Why are scones bad for you? ›
They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.
How do you make scones 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.
What is the best raising agent for a scone? ›
The two come in combination as bicarbonate of soda (baking soda) is an alkaline and needs the addition of an acid, such as cream of tartar, to create the carbon dioxide that causes the scones to rise. The amount of cream of tartar - 4 1/2 teaspoons - is correct.
Should scone dough be wet or dry? ›
The mix should be moist, and while it should come out of the mixing bowl clean, expect it to leave your fingers a little sticky. Scone mix is far wetter than a dough – it's somewhere between a batter and a dough. Only lightly flour your work surface to avoid incorporating extra flour into the dough.
You can use baking soda if you've added an acidic ingredient to the dough (e.g. buttermilk, vinegar, lemon juice). Use baking powder if you have not added anything acidic.
Why do you rub butter into flour for scones? ›
Why? 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.
How thick should you roll out scone dough? ›
It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).
Why is it important to have a hot oven when baking scones? ›
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 best temperature for baking scones? ›
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.
What are the qualities of a perfect scone? ›
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. Whichever route you go, we're here to help you achieve scone perfection.
How to get scones to rise higher? ›
How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.
Why aren t my scones 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.
Why do my scones spread out and not rise? ›
You may have used too little raising agent or over handled the dough before it was baked. The oven may have been too cool.