How to make light & fluffy scones (2024)

FAQs

Why are my scones not light and fluffy? ›

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.

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

My scones have a dense, heavy texture and poor volume

You may have used too little raising agent or over handled the dough before it was baked. The oven may have been too cool.

To knead the dough very lightly fold and press the dough, repeating until the dough is smooth and supple. Form the dough into a ball and cover with clingfilm and rest for 30-60 minutes. This rest period relaxes the dough so that when you roll and cut out the scones the mixture doesn't spring back.

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.

As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).

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.

1. Flour. Know what flour you should use! We recommend using all-purpose flour.

But, if you are getting pale scones, it might help to take a look and double-check your oven temperature. Brush with cream (or egg). A quick swipe of cream across the top of your unbaked scones lead to a nice color later. Well-written recipes will specify if you should use cream, milk, or an egg.

Why do you put eggs in scones? ›

Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

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.

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.

To achieve a beautiful golden-brown top on your scones give them an egg wash before baking. You can use either whole egg or only egg yolk (makes the top more yellow). An egg gives an excellent result, but if you don't want to use it, you can brush the top of the scones with these alternatives: milk or cream.

The mix should be moist, and while it should come out of the mixing bowl clean, expect it to leave your fingers a little sticky. Scone mix is far wetter than a dough – it's somewhere between a batter and a dough. Only lightly flour your work surface to avoid incorporating extra flour into the dough.