Choosing the right leavening agent. If you're using plain flour, you'll need to add baking powder to ensure your scones rise properly. Keep in mind that baking powder and baking soda are not interchangeable. If you use baking soda, you'll also need an acidic ingredient like buttermilk to activate it.
My Recipe for scones uses baking powder and fresh milk for convenience. But traditionally they are often made with buttermilk or soured milk with equal quantities of bicarbonate of soda and cream of tartar.
Baking tips for making the perfect scones
Baking Powder: A whole tablespoon is used to create tall and light scones. Baking Soda: A small amount also helps leaven the scones and will help create that light golden crust. Butter: It must be COLD and stay cold until the dough hits the oven, or you will not achieve flaky scones.
Baking soda (sodium bicarbonate) and baking powder are related but not interchangeable without adjustment because they react differently with moisture and acid. Substituting baking soda for baking powder will change leavening, flavor, texture, and color unless you compensate.
Baking powder is baking soda plus an acid to activate it plus fillers. Using baking soda instead means a lot more soda which can make for a metallic or soapy taste. If there isn't an acid in the cake, it may not rise.
Handle scone dough gently: “Overmixing leads to too much gluten development, which leads to tough, dense scones, instead of flaky, moist ones,” says Bethany. Once you've added the liquid in your recipe, mix the dough gently until just combined — and no more.
5 Mistakes to Avoid When Baking Scones
The main chemical interaction happening in this scones recipe is the chemical leavening caused by the baking powder and baking soda. This interaction is what causes the dough to rise, creating the scones' airy texture.
Arrange scones side by side on the baking tray, so that they are just touching each other. This will help keep the sides straight and even as the scones cook. They will also rise higher than scones that are baked spaced apart.
The 15-minute rule is designed to ensure that your scones don't get too brown in the oven. Overbaking this delicate pastry will only cause it to dry out, thus rendering it dry and flavorless. Besides setting a timer, you can also look for visual cues that your scones are finished.
Many scone recipes call for self-raising flour, which includes a leavening agent. If you're using plain flour, you'll need to add baking powder to ensure your scones rise properly.
Too much baking soda or baking powder can mess up a recipe, causing it to rise uncontrollably and taste terrible.
Remember that baking soda is stronger than baking powder, so you'll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use ¼ tsp. baking soda.
That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.
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.
A 1-2-3-4 cake is all ratio: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. It's the kind of recipe you remember by heart, but it's not without its quirks. Four eggs bring structure and richness, yes, but also protein, which can lead to a cake that's more dry than delightful.
Ingredients
Recipe tips
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.”
Freezing the scones before baking will ensure the butter is cold which is what creates the airy pockets within the scones. Adding an egg will keep them make rich and soft. You don't need to use the full amount of liquid. Only add as much as needed for the dough to stick together.
Remember that baking soda is 3-4 times stronger than baking powder, so you'll need a lot more baking powder to get the same leavening action. As a general rule, triple the amount of baking powder for the amount of baking soda called for in a recipe.
Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise. Adding a dollop of mayonnaise to your batter can help make your freshly baked cake softer with an added boost of moisture.
Without enough base to neutralize acidic ingredients, the reaction is incomplete. This affects both rise and flavor. If you use baking soda instead of baking powder: The baked good rises too fast and collapses.