Scones are a beloved treat, enjoyed across cultures, from the United Kingdom to the United States.But if you don’t know what to avoid when making scones, you could end up with tough, dry, or flat scones. Several common mistakes can result in a scone that’s too dry, dense, or flat. To avoid these pitfalls and bake the best scones, it’s important to understand what to avoid. In this article, we’ll explore the common errors and offer some tips to help you achieve that light, flaky, and delicious scone that everyone will enjoy.
1. Avoid Overmixing the Dough
One of the biggest mistakes you can make when preparing scone dough is overmixing. The more you mix the scone dough, the more you develop the gluten, which can result in tough, chewy scones instead of soft, flaky ones. The key is to mix the scone dough just enough to combine the ingredients, and no more.
What to do:
- Use cold ingredients (butter, milk, and eggs) to reduce gluten formation.
- Mix the scone dough with a light hand, stopping as soon as the mixture comes together. Visible lumps of butter are okay—they’ll melt during baking and create pockets of flakiness.
2. Avoid Using Ingredients at the Wrong Temperature for Better Scones
Speaking of cold ingredients, temperature is critical to making good scones. Cold butter, in particular, is essential for creating the flaky layers you want in a perfect scone. When butter melts in the oven, it releases steam, which creates those airy pockets. If your butter is too warm or melted before it goes into the oven, the scones will turn out greasy and heavy.
What to do:
- Keep the butter, milk, and even the flour cold while working the scone dough.
- If you feel the dough is warming up as you work, chill it in the fridge for a few minutes before continuing.
3. Avoid Incorrect Measurements for Perfect Scones
Baking is a science, and accuracy is key. When it comes to scones, using too much flour can make the dough heavy and dry, while too little can result in a sticky mess that’s hard to work with. Likewise, the ratio of baking powder to flour is important. Too much baking powder can give your scones a bitter taste and make them rise unevenly, while too little will make them dense and flat.
What to do:
- Use a kitchen scale to measure your ingredients for precision.
- If you’re using measuring cups, spoon the flour into the cup and level it off with a knife. Don’t pack it down, as this can lead to too much flour in the dough.
- Stick to the recipe’s baking powder recommendations. Typically, you’ll want about 1 to 2 teaspoons per cup of flour.
To further refine your skills, take a look at this guide on measuring flour accurately.
4. Avoid Rolling the Dough Too Thin for Fluffy Scones
Rolling the dough too thin is a common mistake that results in flat, dense scones. For best results, you want to keep the dough at a consistent thickness—about ¾ of an inch thick is ideal. This allows the scones to rise properly and creates a tender, fluffy interior.
What to do:
- Roll the dough out gently, being careful not to press it down too much.
- Use a ruler or guide to ensure that you’re rolling the dough to the correct thickness.
- Remember that thinner dough will bake faster, so be cautious about your oven time.
5. Avoid Skipping the Resting Time for Tender Scones
Patience is key when making scones. Many bakers skip resting the dough before baking, but this step allows the gluten to relax, resulting in a more tender scone. It also helps keep the butter cold, ensuring those all-important flaky layers.
What to do:
- Once your dough is shaped and cut, refrigerate the scones for at least 15–30 minutes before baking. This extra step will yield fluffier, more tender scones.
- You can even freeze the dough for 5–10 minutes if you’re short on time.
6. Avoid Using Too Much or Too Little Leavening Agent in Scones
The leavening agent (usually baking powder) is what makes your scones rise and become fluffy. If you use too much, your scones can rise too quickly and then collapse, or they may develop a metallic taste. Too little, and they’ll turn out dense and heavy.
What to do:
- Stick to the recipe when it comes to baking powder or self-rising flour.
- Make sure your baking powder is fresh. Expired baking powder won’t work as well and can leave your scones flat.
If you’d like to know more about how baking powder works, here’s a great resource on the role of baking powder.
7. Avoid Baking Scones at the Incorrect Temperature
Baking scones at the wrong temperature is another common mistake. If the oven is too hot, the scones will rise too quickly on the outside, leaving the inside doughy. If it’s too cool, they won’t rise properly, and you’ll end up with flat, dense scones.
What to do:
- Preheat your oven to 400°F (200°C) for most scone recipes.
- Use an oven thermometer to ensure your oven is at the right temperature, as many home ovens can be inaccurate.
- Bake the scones until they are golden brown on top and cooked through in the middle.
8. Not Handling the Dough Lightly
Scone dough is delicate, and how you handle it will affect the final texture. Pressing the dough too hard or over-kneading it can result in a tough, dense scone. Remember that scones are more like biscuits than bread—they should be handled with care.
What to do:
- Use your hands or a pastry cutter to gently mix the dough. Avoid using a heavy hand.
- Pat the dough gently into shape; don’t roll it out aggressively like pie crust or bread.
9. Avoid Baking Scones for Too Long or Too Short a Time
Timing is critical when baking scones. Overbaking will result in dry, hard scones, while underbaking will leave them doughy in the middle. Pay attention to both the clock and the appearance of your scones while they’re in the oven.
What to do:
- Set your timer for 12–15 minutes, and check the scones halfway through.
- Look for scones that are golden brown on top and have risen nicely.
- Rotate the baking sheet halfway through for even baking.
10. Avoid Using the Wrong Type of Fat for Flaky Scones
The type of fat you use in your scones has a big impact on their flavor and texture. Butter is the traditional choice, offering the best flavor and a flaky texture, while alternatives like margarine or shortening may result in a different crumb.
What to do:
- Always use cold, unsalted butter for the best flavor and texture.
- Avoid margarine or shortening, as they won’t create the same flaky layers that butter does.
FAQs About What to Avoid When Making Scones
Why are my scones turning out dry? This is likely due to too much flour or overbaking. Ensure you’re measuring the flour properly and keeping an eye on the baking time.
How do I make my scones rise higher? Use cold butter and cold ingredients. Don’t overwork the dough, and make sure to rest the dough before baking to help them rise evenly.
Can I make scones without eggs? Yes, you can substitute eggs with additional cream or milk. Adjust the liquid content accordingly to ensure the dough isn’t too wet.
What’s the difference between scones and biscuits? While both are quick breads, scones often contain more fat and sugar, and they’re usually a bit denser. Biscuits, especially in the Southern U.S., are lighter and fluffier.
Conclusion
By avoiding these common mistakes—overmixing, using the wrong temperature ingredients, not measuring correctly, and more—you can ensure that your scones turn out light, flaky, and delicious every time. Experiment with different techniques and ingredients to find your perfect scone recipe, and enjoy the process of making this classic baked treat!
For more inspiration on scones, check out Laura’s Lemon Blueberry Scones recipe and try out some fun flavor combinations!