What can go wrong with scones?

Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky . The key is to use a light hand and work the dough until it just comes together. Follow this tip: Expect your dough to have lumps and bumps in it — once it just comes together, its ready to be used.

What happens if you over knead scones?

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.

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.

Why do my scones not rise enough?

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.

How to get scones to rise evenly?

(10) – Because the bottom of the cut scone dough is smoother than the top, turning the cut scone upside down before baking will encourage the scones to rise evenly.

Which 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.

How long should you rest scones before baking?

You want to avoid twisting until the cutter reaches the work surface, if you twist as you cut it can lock up the sides and prevent the scones from rising evenly. Place the scones, smooth side up onto a parchment-lined baking tray. Cover the scones with clingfilm and rest for an hour before baking.

How wet should scone dough be?

Ideally, scone dough should be wet and sticky. It means that you mixed the ingredients well enough to come together but not so much that you see a smooth outer layer. Such appearance means you worked it so much that the gluten network formed, and you are likely to end up with bread instead of scones.

What happens if you put too much sugar in scones?

We are all a little tempted to add that extra splash of sweetness into our scones, but make sure you don't use too much sugar as it will flatten them ! We recommend using a maximum of 100g of sugar per 250g of flour.

Should scones be light or heavy?

Scones should be light and flaky , not heavy and flat. To make them best keep the following tips in mind.

What is the proper etiquette for scones?

Scoop out clotted cream and jams onto your plate, enough for one scone. Break apart a small bite-sized portion of scone with your hands or if using a knife, cut the scone horizontally. Use a knife to slather on cream and jam onto the broken-off piece of scone. The bite-sized piece of scone should be eaten in 1-2 bites.

What stops scones from rising?

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 causes scones to break?

Perhaps there wasn't enough liquid, or it could be that the dough was overworked and / or the scones were overbaked . If you're measuring the liquid in a jug, make sure you check the amount at eye level.

What not to do when you're making scones (2024)

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Avoid these common scone making mistakes and make light, fluffy scones every time. Follow these four easy tips and tricks so that your scones are never tough or chewy.

What not to do when you're making scones (4)

Buttermilk and Vanilla Bean Scones

How to make scones

Who doesn’t love a freshly baked scone finished off with a dollop of fresh cream and jam? Add a cup of hot tea or coffee and it's afternoon tea heaven.

When made correctly scones are light, melt-in-your-mouth and so moreish. And yet, as simple as they seem, scones can take a bit of fine-tuning to get right. Here are some common scone-baking mistakes thathome bakers often make.

Common scone mistakes

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.

Using room temperature or warm ingredients: the number one trick to remember when making scones, which is often forgotten, is to start with cold ingredients – cold butter, cold eggs and cold cream. This is the secret to the flakiest scones. Using cold ingredients prevents the butter from melting into the dough before your scones are baked. Instead, you'll have pockets of butter in the dough (this is a good thing!) that createa super-flaky, oh-so-delicious end result.

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 willwarm up the dough when you’re working with it and the extra step of chilling will help you get the best result.

Baking your scones ahead of time: if you have a brunch or morning tea planned, it is very tempting to bake the night before to have everything ready, but scones are really the best when they are fresh and warm out of the oven. If you do prefer to get aheadyou can shape the dough into scones and leave them in the fridge overnight, ready for baking the next day.

Now you know what NOT to do when making scones, try these super delicious scone recipes!

Buttermilk and Vanilla Scones

Get the recipe:Buttermilk and Vanilla Bean Scones

These classic scones have the beautiful scent of vanilla, and the additionbuttermilk makes them ultra light and fluffy.

Pumpkin Scones

Get the recipe:Pumpkin Scones

Enriching sconeswith pumpkin puree gives them a beautiful colour and subtly sweet flavour that's delicious with jam and cream, but equally delicious with just some extra butter.

Sultana and Cinnamon Scones

Get the recipe: Sultana and Cinnamon Scones

Fruit and spice and everything nice! These fruit-studded scones are just like Nana's, and the cinnamon will fill the house with the smells of baking.

More baking ideas

Get more baking ideas below! You can save these recipes to your myfoodbook ecookbooks using your free myfoodbook account. Login to start saving, or create your account here.

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