Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky. The key is to use a light hand and work the dough until it just comes together. Follow this tip: Expect your dough to have lumps and bumps in it — once it just comes together, its ready to be used.
Usually, scones fail to rise because the dough's consistency is too wet. Other reasons that may prevent you from achieving puffy scones include: not using fresh ingredients, not keeping the butter cold, overworking your dough, or not hitting the proper baking temperature.
THE KNEADING
Vanessa says: “Try not to overwork it - don't over-stir or knead it too much, as this will make the gluten in the flour work harder, resulting in a tougher scone. Instead, only work it until it starts to come together, then roll it out to your desired thickness and cut it into even rounds.”
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.
As previously mentioned, it's crucial to keep the dough cold so that the butter doesn't melt before the scones are baked. Using cold ingredients helps, but your hands can warm up the dough when you're working with it. For extra precaution, it helps to chill the dough again before it's baked.
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.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Combine flour, sugar, baking powder, and salt in a large bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk and egg in a small bowl; gradually stir into flour mixture until moistened.
But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.
My scones have turned out more like a cookie than a scone!
This can happen if you add too much butter. If you double the amount of butter in our recipe, they'll turn out more like cookies (we tested it for you).
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.
Flat scones that spread when baked are usually caused by the dough being too soft or an oven that's too hot. A dark color can be caused by too much sugar or an oven that runs hot. Heavy, dense scones can be caused by weak flour, overworked dough, or expired leveling agents.
This, according to Devononians, was the original cream tea and was served cream first and then jam, and still is today—the right way, if you ask me. Devonians say the cream is like butter and forms the base of the scone “sandwich.”
Plain Flour: You can use self-raising if you want to but there's really no need. The buttermilk and bicarb combined with plain flour give the scones a beautiful lift.
Experts have backed up Dorothy's method, agreeing that the “cutting” technique is the best way to keep scones “tender”. The reason why stirring scones with a knife works so well is because you are cutting butter into the flour to coat or shorten the gluten strands with fat.
Spacing: "I usually space the scones about one inch apart if they are separate wedges. Keep 'em cozy," Youngman says. If you're making round scones, you can try baking them like cinnamon rolls, where they're actually touching, which will give you nice, soft sides.
Turn out onto a floured surface and knead very lightly 8 or 10 times (gathering it together more than kneading). Place the dough on a floured surface, sprinkle lightly with flour and gently roll out or pat into a sheet 1/2 inch thick. Cut into 2-inch rounds. Place on baking sheet lined with parchment.
They make them look lovely and straight and up and down but I can tell you for sure that they will not be melt-in-the-mouth or delicate. By kneading the scone dough, the gluten is made active and the scone is then no longer cake-like but rather bread-like.
In addition, unsalted butter contains less moisture, which will activate the gluten in your recipe less. You should also plan to use cold eggs and cold cream for your recipe. This will ensure that your scone dough stays chilled, thus maximizing its puff in the oven.
Scones with fruit and wheat-free scones may take longer than others Increase baking times in 3 minute increments to test. Higher elevation will need less cooking time. To check if they are ready, press down on the top to check if firm to touch, they are READY.
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.
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.
Common scone mistakes
The trick is to use light pressure and only the work the dough until it just comes together. Using room temperature or warm ingredients: the number one trick to remember when making scones, which is often forgotten, is to start with cold ingredients – cold butter, cold eggs and cold cream.