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

FAQs

What not to do when making scones? ›

Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky. The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy.

Scones are always best baked cold as it makes them rise better, and allows for the frozen butter to melt inside the scone whilst baking creating that fluffy moist texture. And of course, don't forget to pre-heat your oven up to around 208°C whilst leaving them in the fridge or freezer.

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.

Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.

Make sure your butter and liquid ingredients are cold, too. If the butter is soft when your scones enter the oven, it will leak out, taking your scone's moisture with it. And don't forget to use high-quality flour, which will give you consistent results, great flavor, and the structure needed for a good rise.

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.

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. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

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.

These beautiful baked goods are very easy to make, but equally, there is lots of room for error and the result can sometimes be hard, tough inedible lumps of dough. The biggest secret to scone success? Mixing as little as possible and as lightly as possible.

Wet ingredients don't always result in a moist scone. In fact, adding too much liquid to any basic scone recipe can create a dense texture that isn't very appetizing. To avoid overdoing it, only add half of the amount of called-for buttermilk to the dry ingredients.

How thick should a scone be before baking? ›

Don't overwork the dough. Tip it out of the bowl and very lightly pat out on a floured surface with the heel of your hand. About 3cm thick is good.

To roll out the scones remove the clingfilm and turn the dough over so the smoothest side is face down. Roll out until the dough is 2cm thick. To cut out the scones use a 5cm round cookie cutter, dipped in flour between cuts to prevent sticking, and a firm straight down push.

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.

For super fluffy scones, make sure to not over-mix and resist the urge to knead the dough too much. “Ditch the spoon and use a flat-bladed knife when mixing the ingredients together,” Alison adds. “When patting the dough into a disc, do it quickly and lightly and avoid overworking the dough.”

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.

Scones should be light, fluffy, buttery flavour, but if they feel anything but light, you may have over-done it with the flour, been too touchy-feely with the dough or your oven may not have been hot enough.

One key error that causes scones to be dry and tough is being too heavy-handed with the dough. She says: “Making scones requires a VERY light touch. Only use the tips of your fingers to rub in the butter into the flour, lightly lifting and dropping the mixture.”