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 is the best oven setting for 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.
Should you open the oven when baking scones? ›
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.
Why do you rest 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.
What not to do 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 secret to making scones rise? ›
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.
What type of flour is best 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.
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 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.
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 shelf in the oven is best for scones? ›
Bake the scones on the top shelf of the oven for an instant blast of heat. Bake for 10 to12 minutes or until scones are golden and have risen.
How do you know if scones are underbaked? ›
Use the top of your fingers for this. Insert a skewer or toothpick into the scone. If it comes out clean, the scone is ready. If it comes out with dough on it, the scones need a little more cooking time.
How to tell when 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.
Should I refrigerate my scones 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.
Why are my scones so dense? ›
Over-kneading your dough will result in scones and biscuits that are tough, dense, or rubbery. The longer you knead the dough, the stronger the gluten network will be. We want just enough gluten for the scones to hold their shape, but not so much that we sacrifice the light and flaky texture.
What makes a good quality scone? ›
In my view, the perfect scone should have puffy height and be light and flaky. The internal crumb should exhibit qualities of a light-colored moist, soft, tender texture. The scone should not be wet or doughy nor should it be hard and/or dry, with a chippy or chibbly texture.
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.