What Makes Scones Too Dry
Scones

What Makes Scones Too Dry

  • January 14, 2022

We’ll dig into which of those steps are actually important (and which aren’t) to give you that light, flaky scone instead of a brick.Scones break apart easily and it makes for quite a unique eating experience.It should fall apart easily when you pull a part off, but it shouldn’t crumble apart in your hands.You might be surprised to learn, that it isn’t that different from the American biscuit, Both are crumbly, light and moist and use very similar preparation techniques.Classic British scones in the UK, eaten with clotted cream & jam.These crucial steps all relate to creating that characteristic crumbly scone.A crumbly scone breaks apart very easily into smaller bite size chunks.You have to tear a part off a baguette, taking a lot more effort than breaking of a piece of scone.The main reason for these differences is the existence or absence of a gluten network.A bread dough is kneaded extensively to organize and align the gluten that are naturally present in wheat flour.They align and form this strong network if there’s enough water and if the dough is kneaded extensively.There is another way to help prevent gluten formation, it’s to put barriers in place for the proteins to interact.Rubbing in the butter consistently throughout the flour is essential for making that crumbly scone.At this point you can use an electric mixer without any risk of over mixing (just be careful to not melt the butter).Upon placing the scone dough into the oven these pockets of butter will start to melt.Where the butter used to sit is now an opening, forming a perfect ‘break’ area for when you’re pulling apart a piece of your scone.However, that won’t bring the scone dough together in a coherent mass, this is where the milk comes in.Remember that baking soda only works well if there’s some other form of acid in the recipe.Aside from providing sweetness, the sugar also helps to brown the scone more quickly in the oven.If there are still large clumps of flour or pockets with a lot of water, it won’t hold together in those areas.Apart from that we tested: Mixing everything in in one go; overall scone looked good, top right, but it tasted a little dry and bland.Substituting water for milk; turned out just fine, especially if you will be eating your scone will flavourful toppings.If your scones barely rise in the oven, reconsider the amount of water you’ve added.If you’re using baking soda, take care that you’ve added at least one sour ingredient (e.g. buttermilk).Some fillings even help to create that light and crumbly texture, whereas with others you have to be a bit more careful that they don’t undo all your previous hard work.Therefore, cheese will serve a similar function as the butter in your scone, it will help keep it crumbly and light.To most scone recipes you can add grated cheese without it negatively impacting the texture.The more you knead and break the fruit, the more moisture you will release and the more the scone will be affected.A good fruit we found is cranberries, they barely release any moisture when they’re uncooked! .

Making Scones: Tips and Troubleshooting Problems

Making Scones: Tips and Troubleshooting Problems

Making Scones: Tips and Troubleshooting Problems

Like all baked goods, a lot can go wrong at each step, throwing your recipe into a tailspin.Amy Lawrence, an accomplished afternoon tea cookbook author and the founder of ​An Afternoon to Remember shares her tips on how to make scones that are flavorful, moist and beautiful.If you're adding fruit, chocolate or other sweet ingredients to a basic scone recipe, use less sugar.If you're making scones with ingredients like canned pumpkin or mashed banana, use less buttermilk than you would normally use.Just press it into the mixture, cutting the butter as you go and wiping the cutter clean of dough with your hand as needed.Add just enough buttermilk or milk (preferably low-fat) to make the dough stick together.If you're using frozen fruit, and add it at the last minute (just before you cut the scones) to prevent its juices from melting before it gets into the heat of the oven.Once your dough is crumbly, you can freeze it in a sealed plastic bag until you're almost ready to bake it.This is a good way to prepare scones for busy holidays and large events.For pink scones (for events like Valentine's Day or a birthday party), puree raspberries and use them as a portion of your liquid ingredients.Move a chunk of dough from the mixing bowl to a floured cutting board.If the dough is too crumbly when you place it on the cutting board, add slightly more buttermilk.If the dough is too sticky when you put it on the cutting board, add more flour.Optional: If you have remaining flour dregs, you can add a very small amount of buttermilk to them and use them as additional dough. .

How can I make these scones less crumbly?

How can I make these scones less crumbly?

How can I make these scones less crumbly?

I could use some help from some experienced bakers and folks who understand baking chemistry better than I do.This recipe makes the most delicious scones--but the texture is impossibly crumbly.If I shape the dough into a round, cut it into wedges, and bake on a cookie sheet (like the recipe says) I can't even pick up the scones when they're baked--they just fall apart, If I make them in a divided scone pan, I have to shovel them out in pieces, I still happily eat the crumbs with a fork--they taste wonderful--but they're not exactly something I can serve to guests, or take anywhere.Stir just until the flour mixture is moistened, then gently knead five times. .

How to make softer scones?

As for the comment that the oven time is too hot and long---the temperature is good--but I would think the baking time would fall more in the range of 15-20 minutes, depending upon whether you are baking from frozen dough or freshly made scone dough.Since all ovens bake differently, rely less on the actual time and more on how the scone looks--it should be lightly golden on top and not doughy in appearance in the center. .

Why Are My Scones Dry? (3 Common Reasons)

Why Are My Scones Dry? (3 Common Reasons)

Why Are My Scones Dry? (3 Common Reasons)

If you click one of these links and make a purchase, I may earn a commission at no additional cost to you.Scones are tasty pastries that most people enjoy alongside hot beverages.They’re traditional pastries in the United Kingdom, but they’ve become quite popular around the world as well.One of the biggest problems that can cause scones to turn out dry involves kneading the dough more than you’re supposed to.In fact, many scone aficionados suggest simply turning the dough over a bit with a spatula and then calling it good.It’s very easy to go overboard when mixing the dough for scones, and you’ll likely need to pay close attention due to how powerful most electric mixers are.Failing to add the butter at the right time could make it so that the scones will turn out dry.The gluten is going to form barriers that will impact how the scones will turn out if you don’t do things just right.If you don’t pay attention and do things in the wrong order, then you won’t get good results.The butter needs to be added to the flour first, and then you need to follow the next steps of the recipe in order.There is a specific sequence of events that needs to play out properly or you’ll wind up with less than stellar scones.Scones are a different type of pastry, and they aren’t supposed to taste or feel like cookies.It helps to puff the scones up, and you want to use the exact amount that is called for in the recipe that you’re using.If your recipe calls for baking soda, then it’s likely that you’ll need to use buttermilk instead of standard milk.So long as you’re paying attention to the things that you need to do, it’ll be possible to get good results when making scones.Enjoy your tasty homemade scones by inviting some of your closest friends and family over for coffee sometime soon. .

How to Make Better Scones

How to Make Better Scones

How to Make Better Scones

And although the food processor can help keep the temperature down, it's easy to over-mix, so use a pastry instead, Youngman suggests."You can use that time to preheat the oven so the kitchen doesn't heat up while you make the dough.The final chill relaxes the gluten which yields a tender texture.If the fruit is in one big chunk, however, thaw, rinse and drain it as well as you can.Don't overbake them, and remember they are meant for clotted cream, butter, and jam! .

How to Make Scones Fluffy (6 Simple Tips to Follow)

How to Make Scones Fluffy (6 Simple Tips to Follow)

How to Make Scones Fluffy (6 Simple Tips to Follow)

When you’re craving a perfect English afternoon tea, there’s a good chance you’re looking forward to a light, fluffy scone slathered with strawberry jam and cream.What you’re looking for in all of these baked goods is a light, airy texture with a moist delicacy that makes them melt in your mouth.First, fat coats the flour to stop it from developing gluten, which is responsible for creating the structure of bread.Gluten is a web-like protein molecule that develops when flour is handled or kneaded and becomes stretchy and springy.The rubbing or cutting method used when making scones leaves little blobs of butter in the dough.Another ingredient that creates fluffiness is baking powder, which makes your scones rise so spectacularly.Instead, the elements in baking powder cause a chemical reaction, which releases carbon dioxide gas into the wet dough and makes it rise quickly.Throwing all the ingredients into a food processor and mixing them will create very hard, tough scones.This relative lack of gluten protein is what makes cake flour the best choice for a fluffy texture.The chemical bleaching process weakens the existing gluten and increases the flour’s capacity to absorb sugar and liquid to create a moist scone.Your scones won’t have that airy texture if your baking powder is stale, usually after six months of opening.Nigella Lawson, British cookery writer, and all-around domestic goddess, swears by using crème of tartar to make her scones “look as if they’ve got cellulite,” they’re so light, fluffy, and tall.As the scones bake, the butter melts, the flour absorbs the fat – and the water evaporates as steam.The reason for keeping the fats cool is that as soon as they start melting, the flour begins absorbing the moisture.A second reason to keep the butter icy cold is to prevent you from melting it when you rub it in by hand.Once you’ve rubbed the fats into the flour, you will add a liquid to bind the dough – this could be water, milk, eggs, buttermilk, or a combination of these.Never use a food processor or mixer to create scone dough – it will make it tough as it will immediately develop gluten.As Southern cooks know, buttermilk is the ultimate tenderizer – you can use it to marinade chicken, and it’s one of the ingredients in the softest breakfast pancakes and biscuits.Adding an egg means a richer, more decadent scone dough with a very tender crumb.Briefly combine the ingredients to make a soft dough, pressing it together gently with your hands or a spatula.Once you’ve gently brought the dry and wet ingredients together – not using an electric mixer – you have your scone dough.Use the lightest touch possible to combine wet and dry ingredients to create a light, sticky dough.Overworking the dough produces gluten, which is responsible for the structure and texture of baking goods.In bread, you knead a lot to develop the gluten and create stretch and chewiness, which you’re not looking for in scones.Using your hands to shape the dough rather than a rolling pin will ensure that the scones stay airy.Many American scones are triangular, made by shaping the dough gently into a circle and then slicing it like a pizza.Once you’ve cut out your scones, lay them on their baking tray and pop them in the fridge or even the freezer for half an hour.Meanwhile, the flour gently starts absorbing moisture, which enriches the flavor of the scones and makes them even more tender.Scones are best eaten hot and fresh, or at least on the day you’ve made them, as they will lose their light fluffiness quickly.For the fluffiest scones, measure and use cake flour, baking powder, ice-cold butter, and liquids.Use buttermilk and shortening for added tenderness, but don’t add too much flour to the sticky dough. .

How to Make Scones

How to Make Scones

How to Make Scones

They’re somehow sturdier and heartier than biscuits, but without being overly dry or crumbly.You can dress them up by adding nuts, citrus zest, or chocolate chips.Or simply serve them plain alongside some local jam or homemade flavored butter.As the steam escapes, it bursts up and creates that beautiful tall, flaky texture.It also adds a lovely tang to create more depth of flavor.My absolute favorite tool for making biscuits or scone dough quickly and easily by hand (so I don’t have to lug out my food processor) is this OXO bladed pastry blender.If at any point you notice the butter become greasy and melty, pop the dough into the freezer for 10 to 15 minutes before proceeding.You can also pop the tray of shaped unbaked scones in the fridge or freezer while the oven preheats to ensure the butter remains nice and cold.How to Make Tall, Flaky Scones BONUS tip: We’re stealing a trick from croissant baking that I use in my Best Ever Pie Crust recipe!A little bit of lamination gets the scones to shoot up sky high with tons of flaky layers.This will also help you to gently ‘knead’ the dough so it comes together into a more cohesive disk without overmixing it.I actually demonstrated this during a live Zoom class exclusively for HTH Members earlier this year.But you can add in about 3/4 cup of dried fruit, chocolate chips, nuts, etc., to the dough.Use a spatula to gently fold in 1 1/2 cups blueberries to the scone dough as a final step before shaping.Citrus zest, to taste, if desired Directions: Whisk all glaze ingredients together until thick but still pourable.Easy recipe with make-ahead instructions and tons of baking tips below.Coarse sugar Directions Adjust the oven rack to the center position and preheat to 400°F.In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.*Optional Step: See Recipe Notes for lamination instructions.Cut each round into 8 wedges and place on your prepared baking pans.MAKE AHEAD At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month.In a small bowl, combine the remaining egg with 1 teaspoon water.Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes!This recipe was originally published in May 2017 and was recently updated in 2021 with new photos and more baking tips! .

Foolproof Scone Recipe

Foolproof Scone Recipe

Foolproof Scone Recipe

Today I’ll be sharing everything you need to know to make traditional, plain scones.A flaky, crisp exterior exposes a tender, buttery soft interior that melts away in your mouth.I’ll take you through my Foolproof Scone Recipe, a myriad of tips and step-by-step photos so that you can master them too.As a bonus, I’ve also provided notes on how to make a Small-Batch Scone Recipe too (to be found in the FAQ section).The delightful English scone has graced the plates for afternoon tea in kitchens for years.If you love an afternoon snack then you'll enjoy my Cherry Almond Scones, Chocolate Hazelnut Granola Bars or Lemon Poppy Seed Madeleines.Flour, butter, egg and milk make up the core ingredients of these scones and you're most likely going to have them in your kitchen.Flour, butter, egg and milk make up the core ingredients of these scones and you're most likely going to have them in your kitchen.Served alongside a cup of tea these make the perfect afternoon snack.Self-raising flour - Part of the success of making scones lies in the height that they rise.- Part of the success of making scones lies in the height that they rise.- Salt adds depth to the flavour and the extra baking powder helps create a little more lift.- I prefer full-fat milk due to the higher fat content which adds more richness to the dough.Unsalted butter - Has to be cold in order to create flaky layers within the scone.Into a large mixing bowl, sift in your dry ingredients; flour, baking powder and salt.If your kitchen is warm then measure out your ingredients and refrigerate them all for half an hour (mixing bowl included) before you crack on with the method.If you have warm hands, run them under cold water to reduce their temperature, then pat dry before handling the butter.Now rub the remaining cubes of butter into the flour but this time leave them larger until they are the size of peas.Tip the scone mix onto a lightly floured surface and using your hands, bring it together and gently flatten it out.We're going to use a folding technique to create flaky layers and incorporate air into the dough and minimise kneading.Dip a 6 cm (21⁄4-inch) cookie cutter in flour and stamp out 4 or 5 rounds.TIP: Dipping the cookie cutter in flour will help when cutting out the scones without them sticking.Note, that they won't rise quite as much as the first round, as you’ve worked the dough more than the first scones.TIP: If you forgot to set aside some egg wash, don't worry - brush the tops with milk.To change things up scones are delightful when served with other types of condiments such as lemon curd, blackberry jam and even a pear & ginger compote.Make a simple glaze of powdered icing sugar with a little citrus juice to drizzle on top of the scone for extra flavour.Make a simple glaze of powdered icing sugar with a little citrus juice to drizzle on top of the scone for extra flavour.: Any dried fruit such as sultanas, raisins, cranberries or chopped apricots are a wonderful addition.Berries : Frozen or fresh strawberries, blueberries or raspberries can add the perfect fruity kick.: Frozen or fresh strawberries, blueberries or raspberries can add the perfect fruity kick.Savoury: Add cheese, herbs or even crispy bacon pieces for the perfect accompaniment to your meal.The aim is to keep the butter as cold as possible when making the dough so that it melts when it hits the high heat, not before, and creates that uber flakey interior we're after.This prevents the activation of gluten and in turn, tough scones when baked.This allows the flour to hydrate, the gluten to relax, butter to re-chill and harden and baking powder to get to work.Add enough moisture to the dough so it feels slightly wet and sticky when you turn it out.I believe scones benefit from the egg as it binds the ingredients, adds flavour but also acts as a leavener and aids in the rise, leading to increased fluffiness.For the standard size recipe above, add 3 teaspoons of baking powder to 375g/3 cups plain (all-purpose) flour and stir together.Continue as per the recipe instructions and the other ingredients, including the stated baking powder.My pro tips cover what I believe to be foolproof techniques to make incredible scones.Don't forget to subscribe to the newsletter, so that you don’t miss out on more delicious food, tips and news but also the chance to download your FREE DESSERT E-BOOK! .

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