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

FAQs

What not to do when making scones? ›

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.

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.

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.

Generally you would rub the butter into the flour, kind of like you're making pie dough. You'd rub it in until it resembles a bread crumb mixture, which is the same. But you would then, very briefly, bring it together into a dough, and you would stop touching it as quickly as possible. Then cut out your scones.

Why do English scones split/crack nicely in the middle after baking? The minimal working of the dough after adding liquid, and then patting / rolling it out before cutting the scones, means that layers extend horizontally through the uncooked scone.

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.

Your cake is getting more heat in the middle compared to the sides, that is the reason it is rising more in the middle compared to the edges. Make sure you bake it with even temperature to get an even shaped cake.

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.

Method. Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs.

How long should you rest scones before baking? ›

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.

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.

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. If it indents down, bake for another 3-5 min.

Add moisture-boosting mix-ins: “Adding fruit, Jammy Bits, or chocolate can introduce moisture and flavor to your scones,” Bethany says.

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.

Add some extra baking powder/soda, they might not have raised enough. If your scones barely rise in the oven, reconsider the amount of water you've added. You might want to add more. Otherwise, increase the amount of baking powder/soda.

See the following Q/A for a complete explanation of parchment paper and oven temperature. My scones are too dark/burned on the bottom. What can I do? There's a very slick, easy way to prevent this—double up your cookie sheet!!