Why Are My Fruit Scones Dry And Crumbly
- June 21, 2022
We’re going to tell you which steps are crucial (don’t skip the rubbing in of the butter) and which can be flexed!These scones are round, almost cylinder like shaped, often with a curved on the outside.They don’t have to be round anymore and come in various shapes, sizes and even flavors.Compare a ‘typical’ British scones to an American one and you’ll likely notice a difference in size, sweetness and absence (or presence) of fillings.But, biscuits tend to be savoury, even salty, whereas most scones are more neutral, or slightly sweet.Classic British scones in the UK, eaten with clotted cream & jam.You can tear a chunk from a baguette, but it won’t break or fall apart easily.The reason these breads behave this way is because of the formation of a gluten network.These breads are kneaded extensively, or left to rest for long periods of time.When making scones on the other hand, you do NOT want this gluten network to form.The absence of a gluten network helps keep a scone flaky.Another important factor contributing to the flakiness is the presence of pockets of fat.Fat prevents proteins, but also starches in the flour from coming together and forming a structure.In the oven, these leavening agents will react and form carbon dioxide, a gas.To create a nice, light texture, it’s also important to add the right amount of liquid.You can use baking soda if you’ve added an acidic ingredient to the dough (e.g. buttermilk, vinegar, lemon juice).Savory scones, these do start to show overlaps with the American biscuit!Step one of most scones recipes tends to be to: rub in the butter (or other type of solid fat) into the flour.Most commonly you’ll find recipes using butter, margarine, lard, or shortening.They can all make a good scone, with slight differences in texture.The liquid oil won’t be able to make those larger pockets of fat.As we’ll learn in the next step, overmixing only becomes a problem once water joins the party.As such, you can rub in the fat by hand, but you might just as well use a food processor, or a stand mixer for instance.For a gluten network to form, you need water, time and kneading.Water ensures the protein molecules can move freely, to find each other and interact.When kneading a dough, you’re actively helping the gluten network to form.It’s why any scone recipe will caution you against extensive kneading or mixing once you’ve added the water.As soon as the dough starts to come together, stop the mixer and continue by hand.Keep in mind though that some fillings help improve the flakiness of a scone, whereas other can do the exact opposite!Generally speaking, fat-based fillings will be easy to incorporate without ruining the texture.Water based, very liquid fillings on the other hand, should be handled with care.Therefore, cheese will serve a similar function as the butter in your scone, it will help keep it crumbly and light.The more you knead and break it, the more moisture will be released and the more the scone will be affected.A good fruit we found is cranberries, they barely release any moisture when they’re uncooked!If you do want to add more moist fruit, reduce the amount of milk you’re adding.If there are still large clumps of flour or pockets with a lot of water, it won’t hold together in those areas.If you double the amount of butter in our recipe, they’ll turn out more like cookies (we tested it for you).Keep in mind that after rubbing in the fat into the flour, it should give a crumbly texture.Using milk instead of water can give a slightly browner scone and a little (but not much) extra flavor.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).By now, it’s hopefully clear that you do have a lot of creative freedoms when making scones.This ensures an even distribution of the fat and the creation of those buttery pockets.Top left : substitutes milk for water, a little bland in color, but identical taste-wise.Bottom two : contain twice the amount of butter, turned out more like cookies than scones! .
Perfect Fruit Scones
Follow my ultimate guide on how to make light and fluffy fruit studded scones that you’ll be proud of!“They don’t rise – they look like flat biscuits/cookies” “They turn out tough and dry – good enough for birds, but I certainly wouldn’t serve them to anyone”.If all of this sounds familar, then I urge you to give this recipe a go – as long as you follow all of my tips, you will be baking scones that wouldn’t look out of place in the poshest tea room.– but unless you’re a keen baker/bread maker, you won’t generally tend to keep bread flour in at all times.Baking powder loses its effectiveness after a few months of opening, so this could prevent your scones from rising.Personally I don’t mind a wonky scone at all – if it tastes good, that’s all that matters!The two main culprits are usually out of date or stale baking powder or over working the dough.Dry, crumbly scones are usually the result of not adding enough liquid to the dough.As above, not adding enough liquid to the dough can result in a dense, tough scone.For light, airy scones, make sure the butter is cold when you rub it into the dry ingredients.If you would like to share a picture of your bakes on Instagram, don’t forget to tag me so I can see it! .
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. .
Best scone recipe
There’s a magic hour just after they come out of the oven when they are so heavenly I just can't imagine why anyone would prefer store-bought scones. .
Best Scones Ever! (No Fruit) – Feast Glorious Feast
After years of experimenting, I have finally found the perfect recipe for light and fluffy plain scones that rise perfectly and taste delish – no dry or crumbly scones here!We’ve all had a cheeky cream tea at a National Trust cafe right?But the good news is that a lovely afternoon tea or cheeky treat with a cuppa is only about 25 minutes away at any given moment.Sultanas were put on this earth purely to stick in your teeth and provide horrible little interruptions to the gloriousness of rich, fluffy (but still a little doughy), slightly sweet and crumbly scones.Ready salted crisps are clearly superior to any fancy ass flavour.Bacon sandwiches never need garish sauce, just simple classic butter.A bit like which way round the toilet roll goes or if you should vaccinate children.Firstly, have you ever tried to spreading jam on top of a heaping dollop of clotted cream?A slick of butter melts into the soft sconey crumb providing delicious extra salty moisture to the whole affair.I serve them classic style with Sausage Gravy or Creamed Mushrooms for a veggie alternative.Just don’t forget the butter, clotted cream and Strawberry Jam!Try starting with my Puff Pastry Sausage Rolls and Quiche Lorraine followed by Sticky Toffee Buns and Russian Slice.Add a slice of Victoria Sandwich Cake to make it extra traditional!Plus remember to check out my recipe index to create your own awesome Feast!If the butter is at all softened, it will just melt into the flour with the additional heat of your hands.It shouldn’t in theory make any difference but I found that it works perfectly this way so I not going to argue.The scones may not be quite so golden brown and shiny due to the plant milk glaze but don’t worry, they will still taste pretty good.Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated.There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.The good news is that scones take very little time to prepare so making them just before you want to eat them is often not a problem.You can however make them in advance, freeze them on a baking tray then move to a large sandwich bag once fully frozen.Blast the scones in the microwave for 20 to 30 seconds and they will be perfect to eat for a couple of days after baking.Or, turn them into breadcrumbs, mix with a little melted butter and scatter them over fruit before baking.Add a little more flour or milk to get a sticky but handleable dough as required.This will be especially true if subbing a gluten free flour or using a plant based milk.Use a large sharp knife to cut the dough into slices like a cake.Put the slices straight onto the baking tray for triangle scones with no waste.If you want to take the rise of your scones to the next level, try the layering method in my Breakfast Biscuits recipe.There is obviously a time and a place for fruit and flavours and even cheese but sometimes, the classic is worth revisiting.Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?Hit one of the share buttons to save this page to your Pinterest boards so you can come back and find it at anytime!Make sure you SUBSCRIBE to my newsletter and avoid missing out on any of my newest and bonus content.Plus you’ll receive a copy of my FREE 7 Day International Meal Plan!Also please don’t forget to follow me over on my social media channels over at Facebook, Twitter, Instagram and Pinterest. .
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. .
Granola Scones Recipe
Adjust the amount of cream slightly depending on how well the ingredients stick together.As others mentioned, the dough is bit crumbly during assembly, but after baking, mine held together just fine.I used spelt flour instead of whole wheat and substituted dried apricots for half of the raisins.I made them the first time, and found I had to pulse the figs and other dried fruits as well as the flax seed and oats.I used all whole wheat flour and added a 1/2 cup of dark chocolate chips.I increased the orange zest and again pulsed the nuts, seeds, and fruits variously to make a more even crumb for the dough.The dough is very dry and crumbly, and needs a lot of work to hold together.My husband has these on repeat request, as they fuel him completely before his bike rides.I would agree it's not your traditional scone, but I wasn't expecting it to be given all of the nuts, fruits and seeds added to the mix.Dry and needed to be nuked and buttered to make it palatable but I was looking for something to take hiking or to eat while driving to trailheads.The flavor was good—toasty and buttery like an oatmeal raisin cookie, but they are very crumbly and need more scone essence.I might try this concept of granola loading again but with another whole wheat scone base recipe that I use consistently.I had to add an extra 1-2 Tbsps of cream to the dough to get it to even remotely stick together, and had to pat the pieces back together after slicing.Next time I might try pulsing the fruit in the food processor to get them to meld into the dough better. .
A Scone Is Not a Biscuit - Bon Appétit
There was coffee and pastries in the morning, a manageable sandwich selection at lunch, and a navigable dinner menu.Theoretically it was the perfect spot to cozy up with a scone and a pot of tea on a "sick" day.Sure, they're made up of almost the same stuff—flour, leavener, fat, dairy—but they are two altogether different things and you better not try to trick me into thinking one is the other.Tender, yes, but sturdy enough to support or be dragged through gravy, a runny egg yolk, or a generous serving of maple syrup.A scone's finer crumb welcomes an addition, be it herbs, chocolate, or a simple handful of currants.Would you want to eat that poor burned raisin hanging off a biscuit cliff for dear life?So when Test Kitchen contributor Jess Damuck set out to develop a perfect scone recipe, I was watching.Tender, just crumbly enough, ready, able, and yielding to a number of delicious additions. .
fresh strawberry scones
So far I’ve avoided scones with dried fruit, even though it’s traditional.The recipe includes yogurt and milk instead of the richer cream often called for in scones.Because strawberries vary so much in water content, Katie recommends a range of flour.I knew my early season berries weren’t at their juicy peak, so I kept to the lower end of the range.Fortunately, it was easy enough to increase the milk until all of the flour was evenly moistened.I’ve found that I generally prefer cream scones for their rich tender crumb that has no trace of dryness.Because of the higher amount of butter compared to flour, the scones had crisper edges, especially the bottom, but it was good, almost like a flaky pie crust.When I make scones, I almost always prepare them up to just before baking (through step 5 in this recipe), then freeze the shaped dough.Line a baking sheet with parchment paper or a silicone mat.Place the flour, sugar, baking powder, and salt in the work bowl of a food processor.Place the wedges on the prepared baking sheet and sprinkle sugar on top. .