What went wrong - Scones - FAB (2024)

FAQs

What went wrong with my scones? ›

Check the texture of the dough.

If the dough is too dry, the scones won't rise and will be crumbly. On the other hand, if the scones are too wet, they won't rise either, and will be too tough and chewy once baked. Don't hesitate to tweak the amounts and proportions to get the right texture.

Not using enough leavening agent. Placing scones far away from each other on the baking tray. Not preheating the oven before putting in the scones. Low-quality ingredients.

I would first get a thermometer and use it in your oven to check the actual temperature. Some ovens can be off by a great deal and that could be the cause. The placement of the scones in the oven can also affect the browning.

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise.

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. Make sure you sieve the flour and baking powder into your bowl. This means that the two will be well mixed together, which gives you a better chance of an even rise.

Although scones are perhaps classically not a healthy snack when lathered with jam and clotted cream, certain savoury based scones made in a particular way, can be a great healthy filler. Made in batches they can also be frozen easily and taken out one at a time when a snack is required.

Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.

Over-kneading your dough will result in scones and biscuits that are tough, dense, or rubbery. The longer you knead the dough, the stronger the gluten network will be. We want just enough gluten for the scones to hold their shape, but not so much that we sacrifice the light and flaky texture.

The grey in the middle is where the dough has become much more dense because the gluten was overdeveloped.

How long should you rest scones before baking? ›

Always leave your scones to rest before baking. This lets the gluten in the flour rest & calm down a little. 10 minutes is ideal but if you can do longer, even better.

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.

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.

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.

Over-kneading your dough will result in scones and biscuits that are tough, dense, or rubbery. The longer you knead the dough, the stronger the gluten network will be. We want just enough gluten for the scones to hold their shape, but not so much that we sacrifice the light and flaky texture.