When placing the scones in the baking tray they need to be touching. The same tip is repeated on the blog Happy Home Baking, with similar language: 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.
Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.
Bake the scones on the top shelf of the oven for an instant blast of heat. Bake for 10 to12 minutes or until scones are golden and have risen.
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. Make sure you sieve the flour and baking powder into your bowl. This means that the two will be well mixed together, which gives you a better chance of an even rise.
Over-handling the dough will make it tough and prevent it from being flaky. If it doesn't appear flaky you may undercook it and it will be doughy instead. Goldilocks was on to something when she wanted things to be “just right.” Lightly work the dough until it just comes together then let it be.
Bake scones in a 425°F oven for 18 to 23 minutes, until they're a very light golden brown. Don't over-bake; dark scones will be dry. Break one open to check for doneness: the interior shouldn't appear doughy or wet, but should feel nicely moist.
You can get sick if you eat unbaked dough or batter made with flour containing germs. Germs are killed only when flour is baked or cooked. CDC investigated outbreaks linked to raw flour or cake mix in 2016, 2019, 2021, and 2023.
Refrigerate your dough overnight for more symmetrical and attractive pastries. 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.
Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.
An easy way to incorporate the butter into the scone batter is by shredding it on a cheese grater. The other important piece is making sure not to overcook. If you overcook them, the moisture evaporates and cooks into the dry ingredients causing them to be dry.
It can be so tempting to keep opening the oven door to check on your scones, however each time you open the door you loose the heat that is kept inside and increase the cooking time. Try to leave your scones alone until the end of the cooking process and then quickly check them before removing.
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.
Scones like to cosy up to one another in the baking tray. This helps them to rise evenly in the cooking process.
Fluffy and soft with a little crisp to the edges and top. The perfect scone doesn't come easy. There are many little gritty things that can get in the way of achieving that all-buttery point of perfection. Equipped with these pointers, you will soon have yourself wondering whether you should be opening your own bakery.
Bake the scones at 200 C/180 C fan for 12 - 13 minutes or until they have risen and are golden brown.
Why do cakes crack when baking? A: Oven too hot or cake placed too high in oven; the crust is formed too soon, the cake continues to rise, therefore the crust cracks.
The texture of scone dough should be quite wet and sticky as this loose texture really helps to produce the lightest, fluffiest texture once baked. The drier your dough is, the less ability the dough has to rise in the oven and the denser your scones will be.
Scones freeze well up to three months. Internal temperature 182 degree F.
What's the best way to re-heat scones? If you want to eat them warm place in an oven preheated to 150c/300F for 5 to 10 minutes. You can also reheat them in a microwave if you prefer.
I found that using eggs makes scones less flaky and less melt-in-your-mouth. They're delicious by themselves, or even better with honey butter, jam or whipped cream. It's the perfect base for lots of different flavor variations such as my lemon poppy seed scones, chocolate scones, raspberry scones, and more!
Like all baked goods, a lot can go wrong at each step, throwing your recipe into a tailspin. Perfect scones are a little crumbly and best enjoyed fresh from the oven.
Pallid looking scones are usually caused by baking them too low or too cool in the oven. If you want to get a scrumptious looking brown top, brush them with either egg or milk before baking for a finish that no one will be able to resist.
The theory about using the two oven racks is this: the top rack helps to brown and puff them; the middle rack time helps make sure they are nicely cooked all the way through. If you were to grease the cookie sheet instead of flouring it, that might encourage them to spread out rather than rise. Tried this recipe?
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. The dough should be handled gently and feel moist. If there are any crumbs in the bowl it will need a spot more milk.