How to Know when Scones Are Baked: 5 Steps (with Pictures) (2024)

FAQs

How do I know when my scones are cooked? ›

To test if scones are cooked through, tap gently on top. If it makes a hollow sound, the scones are cooked. Dip cutters into flour between cutting to prevent dough sticking to them.

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.

The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

A scone should not flake like a biscuit.

It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or jam.

In the oven, these leavening agents will react and form carbon dioxide, a gas. This puffs up your scone, it's why it increases in height in the oven! Should I use salted or unsalted butter for scones? Both salted butter and unsalted butter can be used, it's all down to your personal preference.

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.

As long as your cake's surface is level, there are a few other ways you can check if it's done baking, the most common of which is the toothpick test. The Spruce Eats recommends inserting a toothpick in the middle of the cake. If it comes out mostly clean and with no wet batter, you should be good to go.

5. Bake in the oven on shelf level 3 for 15-17 minutes or until well risen and nicely brown. Transfer to a wire rack and allow to cool.

Don't overwork the dough!

It allows for those air pockets to help increase the fluffiness. If the dough is too crumbly however, just add a touch of buttermilk, double cream or whatever thick liquid you're using. If the dough is too sticky, just add a touch of flour but remember not to put too much!

For the vast majority of baked goods, we want a toothpick inserted in the center to come out clean, indicating that the crumb is fully set and no excess moisture remains. This ensures that the item will slice neatly and hold together when cool.

How do you know if the dough is baked? ›

TESTING WITH A TOOTHPICK. This is likely a technique you are familiar with if you have enjoyed baking other things like cakes and cupcakes. Inserting a toothpick into the center of a baked good is a tried and true method to test for doneness. If the toothpick comes out clean, your bread is likely fully baked.

To avoid under-baking to the point of rawness (which is actually not as desirable as it sounds), look for the center to have lost its sheen and taken on a golden color, but unlike the edge it will yield to a light poke.

To check if they are ready, press down on the top to check if firm to touch, they are READY. If it indents down, bake for another 3-5 min. Be careful when touching scones!

“The only way to serve a scone is by putting on the jam first. It's easily spreadable, and visually, it looks much better with the jam on the bottom and a good spoon of Cornish clotted cream on top. We take a lot of pride in our clotted cream.

Scones are not supposed to be like american biscuits. They are crunchy on the outside and soft on the inside.

Cover the scones with clingfilm and rest for an hour before baking. This second rest period also relaxes the dough, making sure the outside of the scones doesn't end up crusty, but nice and tender.

In general, scones should be baked at a higher temperature than most other pastries. Using too low of a temperature will prevent the scones from rising. If the recipe called for a lower temperature, try baking the scones at 400°F (205°C) next time, and see if that helps.