If you add too much liquid, it will come out wet and not hold its shape. Skimp out on the liquid, and you risk dry, crumbly scones that taste like biting into a ball of flour. One simple step that will help avoid tough scones is to incorporate the milk gradually rather than pour it all at once.
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.
It's common for scone recipes to call for milk, too. Milk is required for many different reasons. Milk provides the necessary moisture to the dough. It can also flavor the scones a little bit.
Add some extra baking powder/soda, they might not have raised enough. If your scones barely rise in the oven, reconsider the amount of water you've added. You might want to add more. Otherwise, increase the amount of baking powder/soda.
The microwave will soften the scone, but they can become a bit gummy. Fresh scones are less of a problem and will reheat well in the oven. Pro tip: setting your toaster oven to 'toast' will also work well.
Put the scones in the microwave with a small glass of water, as the water will put moisture back into the scones without leaving them dry.
Heavy, dense scones can be caused by weak flour, overworked dough, or expired leveling agents. Tough and lacking flakiness can be caused by flour that's too strong, a raising agent that is expired or not measured well, or an oven that's not hot enough.
Scones can be made either with self-raising flour or with plain flour and baking powder. Sweet scones and cheese scones have an egg added to enrich them. Both will rise but whatever scone you make its important that they are handled lightly and not rolled too thinly.
THE CHILLING
Vanessa advises giving your cut-out scones a blast in the fridge before baking to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.
But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.
Milk encourages the browning reactions characteristic of baked goods like pastry crusts, cookies and biscuits. Milk contributes to the keeping quality of bread and gives it a soft crust. Additional protein and sugar (lactose) in milk adds more sweetness and a browner color to baked goods than water.
Common scone mistakes
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.
3. Don't forget to sift! Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.
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.
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.
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.
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. 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.
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.
Method. Pre-heat the oven to 220C/425F/Gas 7. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency.
Traditionally scones with added fruit are served with butter only; plain scones with butter and jam or cream and jam. Clotted cream and lemon curd are never served together. These days, people do spread jams on the fruited scones, but it is a good idea to use a jam that complements the fruit.
Mix in something acidic
Baking soda is basically sodium bicarbonate, which is alkaline in nature. It is important to balance its overtly bitter taste lest it overpowers your dish. Use a small amount of an acidic condiment such as lemon juice or vinegar to neutralise the soda.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.
Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.