Oven temperature. . .we’re talking oven temperature here!
I have baked hundreds of scones in the last decade. So, when a friend asked me to bake scones for her daughter’s wedding shower, I agreed. This would be fun AND easy. Make the dough up in advance, and get up early enough to bake before leaving for the shower.
The first batch into the oven was ‘plain’ Original Recipe. I preheated the oven to 405 degrees (it runs hot so this is the setting that gives me 425 degrees). The scones came out of the freezer, were set onto a parchment lined cookie sheet, placed into the oven. I set timer for 18 minutes and moved on.
At the end of 18 minutes, I checked the oven and was horrified! My scones had spread laterally, and had minimal rise. The bottoms of the scones were suspiciously white, and there was a puddle of melted butter around each scone. In short, they were not baked.
I second-guessed everything I did. Did I prep the dough correctly? (YES) What had I done differently? Then I looked at the problem again. The scones were not baked. So, I found the oven thermometer and put it in the hot oven to confirm the oven temperature. Sure enough, my oven was running at a mere 360 degrees rather than 425 degrees. This is not nearly hot enough to properly bake scones. I made a simple adjustment to the settings and the next two batches of scones baked up perfectly. They had a nice rise, good color, and baked within the normal baking time.
Look carefully–the scone on the right baked at the unexpectedly lower oven temperature. It is flatter and more spread out. It was very tasty, but it didn’t have the same light texture or appearance as the scone on the left.
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.
As for my temperamental oven? A faulty igniter (gas oven) is the culprit, and repair is scheduled next week.
FAQs
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.) Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes. Meanwhile, preheat oven to 400°F (204°C).
Why are scones baked in a hot oven? ›
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.
What to avoid when making scones? ›
5 Mistakes to Avoid When Baking Scones
- Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
- Only using all-purpose flour. ...
- Overmixing the dough. ...
- Not chilling the dough before baking. ...
- Baking them ahead of time.
What is considered warm weather in Celsius and Fahrenheit? - Quora. Generally I take about 22C (72 F) to be warm, or 18C (65 F) if the sun is out. In such temperatures I wear short sleeves and shorts on the bike and am comfortable. Temperatures over 35 (95 F) start to get hot.
How long do you keep scones in the oven? ›
MAKE AHEAD
- At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
- In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. ...
- Bake for 12 to 15 minutes or until lightly browned.
Be aware of the proximity of your oven and keep things out of direct sunlight and away from hot windows. Heat from the oven makes kitchens much hotter and can melt ingredients left too close. Last but not least, eat your cakes without delay!
What makes scones rise best? ›
How to get scones to rise higher? Arrange them on a tray with sides so they touch each other, encouraging them to rise upward instead of spreading out. Another trick is using baking powder in the correct ratio, which gives your scones the perfect lift.
Why do you rest scones before baking? ›
This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness. Make scone dough up to three days ahead. Shape into 3/4"-thick disks, wrap in plastic, and refrigerate until ready to cut and bake.
How do you know when scones are cooked? ›
They should have browned slightly. Tap the scones. If they're baked, they will sound hollow. Use the top of your fingers for this.
Why are scones so difficult to make? ›
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.
Avoid using a food processor to mix scones: A food processor will work, but it often overworks the scone dough. We recommend using your hands until the mixture comes together. Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky.
Can I cook something at 400 instead of 375? ›
Absolutely! I do this all the time. The thing to watch out for is that you're going to get quicker browning at a higher temperature. For small individual pieces of food like chicken thigh fillets or fish fillets or meatballs this isn't a problem because the food will cook through.
What is considered a hot oven for baking? ›
A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C). A fast oven has a range of 450-500 °F (230–260 °C) for the typical temperature.
What temp is warm baking? ›
An oven's temperature preset for its keep warm setting typically falls between 170°F and 200°F, but some ovens, like select KitchenAid® wall ovens and ranges, let you customize the temperature within a specified range for more control.
How do you know when scones are baked? ›
Bake scones
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.
How do you stop your scones from drying out when baking? ›
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.
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.
Which shelf should scones be baked on? ›
Pre-heat oven to 350-375 degrees (350* for convection, 375* for standard). Place frozen scones directly on parchment-lined, un-greased baking sheet - evenly spaced. Tip: Use cooking spray or foil on baking sheet if you don't have parchment paper. For best results, bake scones on the the middle shelf.
Look carefully–the scone on the right baked at the unexpectedly lower oven temperature. It is flatter and more spread out. It was very tasty, but it didn’t have the same light texture or appearance as the scone on the left.
