To make scones rise higher, use very cold ingredients, don't overmix the dough (keep it shaggy/wet), gently fold it a few times (don't roll!), cut with a straight up-and-down motion (no twisting), and arrange them close together on the tray so they push upwards. Using acidic liquids like buttermilk or lemonade also boosts lift, as does ensuring your leavening agents (baking powder) are fresh.
Tips: - Use cold ingredients, including cold butter and buttermilk, to help the scones rise and give them a flaky texture. - Don't overmix the dough, as this can lead to tough scones. - If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.
For toweringly tall scones, always pat the dough out a bit thicker than you think you should. I say pat rather than knead because scones are essentially a sweet soda bread and, like other soda breads, will become tough when over-handled.
How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.
A mixture of bicarbonate of soda and cream of tartar, or baking powder (which is a ready paired mixture of the two) are used as the raising agent in scones.
Also, make sure you use the correct amount of baking powder or bicarbonate of soda in the recipe. These leavening agents release carbon dioxide which escapes in the form of bubbles when heat is added – these help the scones rise properly and give them a light and fluffy texture.
Soft, fluffy scones come from using very cold butter, gentle mixing (don't overwork!), a good leavening agent like baking powder, and often buttermilk or cream, with chilling the dough before baking being a key secret to creating steam pockets for lift and a tender texture. The combination of cold fat and minimal gluten development creates flaky layers and airy insides.
First, make sure you're using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones won't rise as tall. Knead gently, and just enough to bring the dough together. Adding more flour also prevents the dough from rising as high, so only dust lightly.
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.
Using self-raising flour, cream, and water is excellent for what I consider great scones. Lemonade or soda water can also be used instead of plain water to add more rise; we had some fun with this at our Bake Club meetings using different flavours.
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.
Recipe tips
But frozen grated butter is the real key to success. Like with pie crust, work the cold butter into the dry ingredients to create crumbs. The butter/flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets create a flaky center while keeping the edges crumbly and crisp.
Why Won't My Scones Rise? - Tips for Making Scones
Scone Additions
A raising agent is a chemical leavener, for example baking powder. This is a chemical mixture that releases carbon dioxide when it reacts with moisture, heat and acidity. The carbon dioxide creates small bubbles that rise during baking and create texture.
Place pan of shaped scones into the freezer for up to 30 minutes before baking. This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness.
The secret to good scones is keeping ingredients, especially butter, extremely cold and not overworking the dough, which creates flaky layers instead of tough, chewy scones; using high-fat liquids like heavy cream or buttermilk and a hot oven for a good rise; and cutting scones straight down without twisting for even height. Chilling the dough before baking and placing scones close together on the tray also promotes upward rising.
5 Mistakes to Avoid When Baking Scones
Unlike when you're baking biscuits, when you're baking scones it's a good idea to place the scones close together – this encourages them to rise upwards, rather than outwards.
Is heavy cream or buttermilk better for scones? While either can be used, heavy cream results in richer, more dense scones, while buttermilk can add a slight tanginess and result in a more cakey texture.
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.
Bicarbonate of soda gives off carbon dioxide, which expands in a mixture. Once the mixture is cooked, the carbon dioxide is replaced by air, leaving a light cake or bread. As with all raising agents, use the amount specified in the recipe.
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.
Ingredients