FAQs
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.
Why did my scones not rise enough? ›
My scones haven't risen 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. If you're using baking soda, take care that you've added at least one sour ingredient (e.g. buttermilk).
What is the trick in making good scones? ›
Top tricks I learnt from the experts for baking perfect scones:
- Resist the twist.
- Use frozen butter.
- Don't overwork the dough.
- Freeze the dough. ...
- Create rise and shine.
- Follow this recipe.
- Reduce the juice.
- Fresh is best.
What is the secret to making scones rise? ›
Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.
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.
What happens if you put too much milk in scones? ›
Adding the milk all at once
The quantity and order in which you add ingredients to your scone dough will alter its texture and consistency. If you add too much liquid, it will come out wet and not hold its shape.
Why are my scones not 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.
What happens if you put too much bicarb in scones? ›
Mix in something acidic
Baking soda is basically sodium bicarbonate, which is alkaline in nature. It is important to balance its overtly bitter taste lest it overpowers your dish. Use a small amount of an acidic condiment such as lemon juice or vinegar to neutralise the soda.
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.
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.
This can happen due to various reasons, including:
- 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.
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.
Why do my scones spread out and not rise? ›
My scones have spread and lost their shape
The mixture may have been too wet or the baking tray might have been too heavily greased. Twisting the cutter when cutting the scones can also have this effect.
How wet should scone dough be? ›
It should be sticky, but more viscous than Nutella so that it holds a shape. Add a bit more flour to the recipe, or just roll a bit more flour on when you dump it onto the floured surface. Don't knead, work in butter add milk, mix with a knife, cold metal.
Why are my scones heavy and 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.
Why did my scones collapse? ›
Try to leave your scones alone until the end of the cooking process and then quickly check them before removing. A sudden loss of heat from the oven when the scones aren't ready can also make them collapse.
Why did my scones turn out doughy? ›
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.
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.
Why are my scones losing shape? ›
My scones have spread and lost their shape
The mixture may have been too wet or the baking tray might have been too heavily greased. Twisting the cutter when cutting the scones can also have this effect.