What Is the Secret of Making Good Scones?
Scones are a classic and beloved baked good. Whether enjoyed with clotted cream and jam or as a savory treat, mastering the art of scone making is something every home baker aspires to. However, making good scones—those that are perfectly fluffy, tender, and lightly crumbly—requires understanding a few key secrets and techniques.
In this comprehensive guide, we’ll explore the step-by-step process, essential ingredients, common issues, and advanced tips for making scones that are as good as those served in the finest tea rooms. Let’s dive into the secrets that will elevate your scones from average to extraordinary.
Essential Ingredients for Scones
The quality and proportion of ingredients are crucial to the success of your scones. Each component plays a role in achieving the right texture, flavor, and rise.
Flour
The foundation of any scone is the flour. While all-purpose flour is often the standard, using self-raising flour can help ensure a good rise, especially if you’re aiming for light and fluffy scones. If you prefer a more tender crumb, consider blending cake flour with all-purpose flour.
For those looking to experiment with different flours, consider using oatmeal flour as a substitute, which can give your scones a unique texture and flavor. Learn more about how to replace flour with oatmeal flour for healthier alternatives.
Fat
Butter is the fat of choice for most scone recipes. Cold, solid butter is crucial for creating flaky layers, as the butter melts during baking, forming pockets of air. Some bakers may opt for margarine or shortening, but nothing compares to the rich flavor of butter.
To keep the butter cold, consider cutting it into small cubes and refrigerating them until you’re ready to incorporate them into the dough. This step is essential for achieving that perfect, flaky texture.
If you’re interested in exploring how fats like butter enhance pastries and other baked goods, check out this guide on why adding butter to crepe batter is essential.
Sugar
The amount of sugar you use depends on whether you’re making sweet or savory scones. Granulated sugar is most common, but brown sugar can add a deeper, more complex flavor. Sugar also helps the scones develop a golden-brown color when baked.
Liquid
Milk, cream, and buttermilk are the typical liquids used in scone recipes. Buttermilk, in particular, reacts with the baking powder to produce a tender, airy crumb. Cream will add richness, but can also make the scones denser.
For a light, moist texture, many bakers opt for buttermilk because its acidity reacts with the leavening agents to give the scones a better rise.
Leavening Agents
Baking powder is the primary leavening agent in most scone recipes. If using all-purpose flour, you’ll need to add baking powder separately. Always ensure your baking powder is fresh; stale baking powder won’t provide the lift needed for tall, fluffy scones.
For those interested in experimenting with alternative flours or gluten-free options, check out what is the best gluten-free flour for muffins for ideas on creating gluten-free scones.
Eggs
Eggs are optional in some scone recipes but can add richness and contribute to the structure. If you prefer a softer, more tender scone, you may choose to leave out the egg.
Step-by-Step Process for Perfect Scones
Once you’ve gathered your ingredients, the technique becomes the next critical factor in scone success. Follow these steps to make perfect scones every time:
1. Preheat Your Oven
Scones need a hot oven to rise quickly and develop a golden crust. Preheat your oven to 400°F (200°C) before you begin mixing the dough.
2. Mix the Dry Ingredients
In a large bowl, sift together your flour, sugar, salt, and baking powder. Sifting helps to aerate the flour, ensuring that your scones will be light and fluffy.
3. Cut in the Cold Butter
Cut cold butter into the dry ingredients using a pastry cutter or your fingers. Work quickly to avoid warming the butter. The mixture should resemble coarse crumbs with pea-sized bits of butter.
4. Add the Liquid
Stir in your liquid (milk, cream, or buttermilk) gradually. Mix just until the dough comes together, being careful not to overmix, as this can result in tough scones.
5. Shape the Dough
Turn the dough out onto a lightly floured surface and gently pat it into a circle or rectangle. Use a biscuit cutter or knife to cut out your scone. Make sure the dough is at least 1 inch thick for a proper rise.
For a fun twist on the classic recipe, consider making a batch of delicious sourdough scone for an added depth of flavor.
6. Chill the Dough
For best results, let your scone chill in the refrigerator for 15-20 minutes before baking. This helps the butter firm up again, resulting in flakier scone.
7. Bake
Bake your scone for 12-15 minutes, or until the tops are golden brown. A properly baked scone should be crisp on the outside and soft on the inside.
Common Scone Problems and How to Fix Them
Even experienced bakers can run into issues when making scone. Here are some common problems and their solutions:
Scones Aren’t Rising Enough If your scones are flat, it could be due to:
- Old baking powder: Always check the expiration date.
- Overmixing: Mix the dough just until combined to avoid developing too much gluten.
- Cutting the dough too thin: Ensure your dough is at least 1 inch thick for a proper rise.
Scones Are Dry
Dry scones are often a result of overbaking or not enough liquid. Make sure to:
- Use enough liquid (buttermilk or cream works well for moist scone).
- Check your scone after 10 minutes to avoid overbaking.
For more detailed troubleshooting, visit The Spruce Eats’ troubleshooting guide.
The Secrets to Fluffy and Light Scones
Making light and fluffy scone requires attention to a few key techniques:
Use Cold Ingredients
Keeping the butter and liquid cold is essential. Cold butter helps create flaky layers, while cold buttermilk or cream ensures the dough remains tender. Warm ingredients can cause the butter to melt before baking, resulting in dense, greasy scone.
Don’t Overwork the Dough
Handle the dough as little as possible. Overmixing or kneading too much will develop the gluten in the flour, making the scone tough.
Chill Before Baking
Chilling the dough before baking solidifies the butter, ensuring that it melts slowly in the oven. This creates pockets of steam, making the scones light and airy.
Types of Scones: Sweet and Savory
Scones are highly versatile and can be made sweet or savory, depending on your preference.
Sweet Scones
For sweet scone, you can add a variety of ingredients such as:
- Dried fruits (raisins, currants, cranberries)
- Zest (lemon, orange)
- Chocolate chips
Try pairing your sweet scone with clotted cream or homemade jam for a classic touch. To experiment with fruit-based breakfast treats, explore delicious blueberry cinnamon rolls for another breakfast favorite.
Savory Scones
Savory scone are perfect as a side for soups or salads, or simply as a snack on their own. Popular savory add-ins include:
- Cheese (cheddar, Parmesan)
- Herbs (thyme, rosemary)
- Bacon or ham
For more ideas on crafting savory delights, check out the article on puff pastry breakfast recipes.
How to Make Scones Rise Higher
If you want tall, bakery-style scones, follow these tips:
- Cut the dough thick: Aim for at least 1 inch of thickness before cutting out your scone.
- Chill before baking: As mentioned earlier, chilling the dough will help the scone rise higher.
- Use fresh baking powder: Baking powder loses its potency over time, so make sure yours is fresh.
Keeping Scones Moist and Fresh
To keep your scones moist and fresh for longer:
- Store in an airtight container: This will prevent them from drying out.
- Freeze for longer storage: If you want to keep scone for more than a couple of days, freezing is a good option. Simply thaw them and warm them in the oven before serving.
If you’re looking for more tips on baking moist goods, check out the secrets to baking moist muffins
FAQs About Making Scones
1. Why Aren’t My Scones Fluffy?
Flat or dense scone are often the result of overworking the dough or using warm ingredients. For the fluffiest scone, handle the dough as little as possible and keep the butter and liquids cold. Cold butter helps create those signature flaky layers as it melts during baking.
2. Can I Make Scones Without Butter?
Yes, you can make scone without butter by substituting margarine, shortening, or even coconut oil for a dairy-free version. However, butter is preferred for its rich flavor and the flaky texture it produces. If using other fats, keep them cold to mimic the butter’s flakiness.
3. Can I Make Gluten-Free Scones?
Absolutely. You can substitute gluten-free flour blends for all-purpose flour. Many gluten-free blends work well, especially those that contain xanthan gum or another binding agent to provide structure. Be sure to measure ingredients accurately and avoid overmixing the dough, as gluten-free scone can sometimes be more fragile.
For more on gluten-free baking, explore Courtney Recipes’ guide on the best gluten-free flour for muffins, which can be adapted for scone as well.
4. What’s the Best Way to Store Scones?
The best way to store scone is in an airtight container at room temperature. This will keep them fresh for 1-2 days. If you’re not planning to eat them within that time, you can freeze the scone.
- To freeze, wrap each scone individually in plastic wrap, then place them in a freezer-safe bag.
- When ready to eat, thaw the scone and reheat them in the oven at 350°F (175°C) for 5-10 minutes to restore their texture.
5. Can I Freeze Scone Dough?
Yes, freezing scone dough is a great option if you want fresh scones on demand. Shape the dough into rounds or wedges and freeze on a baking sheet. Once frozen, transfer the scone to a freezer bag.
- To bake, preheat the oven and place the frozen dough directly onto a baking sheet. Add a few extra minutes to the baking time.
This method ensures you’ll always have fresh scone ready to bake without starting from scratch each time.
6. How Do I Reheat Scones?
If your scone have been stored or frozen, the best way to reheat them is in the oven. Preheat the oven to 350°F (175°C) and bake for 5-10 minutes until warmed through. Avoid microwaving, as it can make the scones tough or dry.
7. Why Are My Scones Dry?
Dry scones are typically the result of overbaking or using too much flour. To prevent this:
- Make sure you measure your flour accurately. Too much flour can dry out the dough.
- Check your scone in the oven early, around 10 minutes, to ensure they don’t overbake. The scone should be just golden on top and not overly brown.
8. What Add-ins Can I Use for Flavor?
Scones are highly customizable, and you can add a variety of ingredients to suit your taste:
- For Sweet Scones:
- Dried fruits like raisins, cranberries, or currants
- Fresh berries such as blueberries or raspberries
- Chocolate chips, nuts, or spices (cinnamon, nutmeg)
- For Savory Scones:
- Shredded cheese (cheddar, Parmesan)
- Herbs like rosemary, thyme, or chives
- Cooked and crumbled bacon or ham
Adding flavor is an excellent way to personalize your scone and make them suitable for different occasions. Check out this recipe for delicious sourdough scone for a unique twist on the traditional flavor.
9. Why Are My Scones Tough?
Tough scones are usually the result of overmixing the dough. Unlike bread, which benefits from kneading, scone dough should be mixed as little as possible. Overworking the dough develops the gluten in the flour, leading to a tough texture.
10. What’s the Difference Between American and British Scones?
The primary difference lies in the texture and how they are served:
- British scones are typically less sweet and have a denser, crumbly texture. They are often served with clotted cream and jam as part of afternoon tea.
- American scones tend to be sweeter, denser, and often include add-ins like chocolate chips, fruit, or nuts.
Both versions are delicious, but the choice depends on what you’re looking for in a scone. If you enjoy trying different breakfast treats, consider checking out this related recipe on blueberry cinnamon rolls for another sweet, fluffy alternative.
11. Can I Make Vegan Scones?
Yes! You can make vegan scone by substituting:
- Butter: Use vegan butter or coconut oil.
- Milk/Cream: Replace with plant-based milk like almond, oat, or soy milk.
- Eggs: Many scone recipes don’t require eggs, but if they do, you can use a flaxseed or chia egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water = 1 egg).
The key to good vegan scone is keeping the fat cold, just as you would with regular butter.
12. Can I Use Whole Wheat Flour for Scones?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a heartier scone. However, whole wheat flour absorbs more moisture, so you may need to add a little extra liquid (milk or cream) to keep the dough from becoming too dry.
A great option for a healthier breakfast is using alternative flours. Check out this article on oatmeal flour for more ideas on using different types of flours in your baking.
13. Should I Brush My Scones Before Baking?
Yes! Brushing the tops of your scones with egg wash (a beaten egg mixed with a tablespoon of water or milk) or cream will give them a beautiful golden color and a slightly crisp top. This step is optional but adds a professional finish to your scone.
14. Why Are My Scones Spreading Too Much in the Oven?
If your scone spread too much while baking, it’s likely because the butter was too soft when you mixed it into the dough. To prevent this:
- Ensure the butter is cold when you mix it in.
- Chill the shaped scone in the refrigerator for 10-15 minutes before baking to firm up the butter.
This helps keep the scones from losing their shape during baking.
15. What Should I Serve with Scones?
Scone pair beautifully with:
- Clotted cream and jam: This is the traditional British way to enjoy scone.
- Butter or honey for simpler flavors.
- Savory scones go well with soups, salads, or as part of a breakfast spread.
If you’re serving scone for breakfast, consider exploring more breakfast-friendly recipes like healthy gluten-free oatmeal pancakes to complete your meal.
Conclusion
Mastering the art of making good scone involves a balance of high-quality ingredients, proper technique, and careful attention to detail. Whether you’re making sweet or savory scone, using cold butter, self-raising flour, and not overworking the dough are critical to success. With the tips and recipes shared here, you’re well on your way to becoming a scone-baking expert. For further inspiration, explore more recipes and techniques across Courtney Recipes, like learning to make a perfect croissant French toast, for an indulgent breakfast option.
Happy baking!