What to avoid when making scones?

5 Mistakes to Avoid When Baking Scones Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ... Only using all-purpose flour. ... Overmixing the dough. ... Not chilling the dough before baking. ... Baking them ahead of time. May 1, 2019

What is better for scones buttermilk or heavy cream?

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk .

Is it better to make scones with butter or oil?

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods . This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

What type of flour is best for scones?

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

Should you chill scone dough before baking?

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

How do you make scones rise higher?

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.

Why are my scones not light and fluffy?

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

How thick should scones be before baking?

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch) .

Do you put cold or hot butter in scones?

Butter must be COLD from the very start to when the dough enters the oven . The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

Why do you grate butter for scones?

With the frozen, grated method, you're only increasing the payoff. “ Distributing the fat throughout the dry ingredients creates the lighter, flaky textures in the final baked goods .

Why do my scones fall apart when I cut them?

Why are my scones too crumbly? The liquid that you add after adding the butter is required to keep the whole dough together. If there's not enough water to keep the dough together, it will fall apart too easily and it will be very hard to bring it all together.

How long should you rest scones before baking?

Refrigerate your dough overnight for more symmetrical and attractive pastries.

Why do my scones spread out and not rise?

You may have used too little raising agent or over handled the dough before it was baked . The oven may have been too cool.

How do you make scones rise and not spread?

Try placing your scones closer together on the tray as this forces them to rise upwards and not outwards.

Easy Strawberry Scones Recipe (2024)

By Jill Parkin • Published: Apr 22, 2014 · Updated: Feb 3, 2021

after bringing home a flat of delicious California strawberries from the California Strawberries Event i attended a couple weeks ago, i have been so excited to try out some new strawberry recipes. so when i saw my friend Seir (from We Say Hola) post a picture of strawberry scones on instagram…i had to have the recipe.luckily, Seir sent the recipe right over, telling me it was a recipe from her communities Strawberry Festival. i couldn't wait to make it…as i have never made any kind of scones before.

the next day, my littlest and i made the strawberry scones recipe. who knew scones were so easy to make…or at least this recipe was pretty simple. little Vann and i had the best time making them.

first, we measured out the ingredients.

then my little helper had a great time pouring in all the ingredients.

after all the ingredients were put in the bowl, we cleaned our hands and went to town mixing them all together until they formed a nice dough.

then on a floured surface, we pressed the dough into a ¾" flat round.

after the dough was evened out and ready to cut, we cut it like a pie, into wedges…using flour if the knife got sticky. and then we placed each wedge onto a baking sheet (somehow i lost the photos of these steps). then we put them into the preheated oven to bake until they were golden brown.

once cooled, we drizzled powdered sugar glaze over the top to make them sweet and perfect to eat. i was really excited to see how much my boys loved these. they ate the whole batch that afternoon. below, i am sharing the complete recipe on how to make this strawberry scone recipe. i recommend making these, and hope that you enjoy them as much as we did. thanks Seir for the great recipe.

Fresh Strawberry Scones

ingredients
1 cup fresh strawberries (or other fruit), chopped
4 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons butter, in cubes, slightly softened
⅔ cup cream or buttermilk
1 extra tablespoon sugar to top

directions
Preheat oven to 400˚F. Lightly grease a cookie sheet or line with parchment.

Cut fruit into small pieces. If using fresh fruit, toss with ½ tablespoon sugar and set aside to macerate. Combine remaining dry ingredients in a large bowl. Add butter and combine using a pastry cutter, two knives, or clean hands, until very well combined. Add fruit and cream or buttermilk, and stir until it all holds together and all of the dry ingredients are just combined.For traditional triangular scones:Turn dough onto a lightly floured surface and knead a few times to get everything sticking together. Sprinkle with extra flour if it gets too sticky. Form into a circle about ¾" thick. Cut into wedges with a knife and transfer to cookie sheet.For little round scones:Scoop ¼ cup size mounds onto the cookie sheet with an ice cream scoop.

Bake scones for 15 minutes. Sprinkle tops of scones with reserved sugar and bake and additional 5-10 minutes until tops are golden brown and spring back when you touch them.

makes about 10-12 scones.

For the glaze:mix 1 cup of powdered sugar with a tablespoon of milk. add more milk, if it needs to be thinned out. drizzle over the scones. i like to put the glaze in a ziploc baggie and cut of the corner to easily allow the scones to be iced.

enjoy!

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Comments

Bertha
April 23, 2014 at 6:59 pm

This recipe looks easy enough, can't wait to try it!
Reply
- Andrea
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  April 25, 2014 at 7:35 am
  
  I made these. Consistency is perfect. I baked them for an additional 5 mins.
  Reply
  - Jill
    April 25, 2014 at 9:09 am
    
    Fabulous! Glad you made them.
    Reply
- Jill
  April 25, 2014 at 9:07 am
  
  Enjoy!
  Reply
Mary Jo
April 26, 2014 at 12:41 pm

HI! First of all, thanks for posting this recipe! Looks so good and SOOO Easy!! 🙂
Second, I LOVE your blog! I love the colors and it always makes me happy when I visit!!
I am SO in love with all the colors 🙂
Reply
Lori
April 27, 2014 at 7:03 pm

I want to eat to that!
Reply
Lucy
May 15, 2014 at 6:54 pm

Just bought some fresh strawberries at the Farmer's Market and I can't wait to try this recipe!
Reply
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- Jill
  May 15, 2014 at 10:39 pm
  
  Let me know how they turn out!
  Reply
Courtney
August 10, 2014 at 3:46 pm

I just shared this recipe on my "Weekly Round-up" series of top recipe finds! This week was all about strawberries, so I knew this was a must add. Thank you for sharing such a wonderful recipe with us!
Reply
Debbie
September 14, 2014 at 3:59 pm

Made these today, used half wheat flour, very sticky even after cutting back the buttermilk and had to add more flour, it was very sticky.
Reply
Shana Staton
February 10, 2015 at 10:57 am

I was so excited to try these and followed the recipe to a T. But it was too liquid like and I couldn't knead it once I poured it out onto floured surface, so it kept sticking to my hands. Talk about frustrating!! I kept adding a little flour and it would not thicken at all. I have double and triple checked the recipe and I definitely put the 2 cups of the flour like you said but in the picture it looks like you used 1 qurt. So I added two more cups and now it has WAY too much flour! I'm so upset and frustrated about this. HELP.
Reply
- Jill
  February 10, 2015 at 4:01 pm
  
  Sorry that the recipe is not working well for you. Your strawberries must be extra juicy. Maybe next time pat them dry before adding them. The dough is a little sticky, but not that sticky. I alway flour my hands and the rolling pin well.
  Reply
  - Shana Staton
    February 18, 2015 at 3:30 pm
    
    Thanks for responding! 🙂 Next time I will dry my strawberries. Whenever I get around to making them again they will turn out better...this time was awful, haha. They were hard and chewy! But it's because I had way too much flour. I thought in the picture you used 4 cups and I figured that's where I messed up by using only 2 so I added 2 more and it was too much. I did flour my hands well and the surface...and kept adding flour to the dough that I was trying to knead...but it just kept sticking to my hands so bad! Thanks for the advice! 😉
    Reply
Paula
July 27, 2015 at 10:39 am

I have done a LOT of baking and cooking in my time, but for some reason, I have never made scones! These look awesome and sound delicious! I will be trying them soon. Your little helper is adorable! I'm sure you always have plenty of help ?. Thank you for this recipe! I think I'm going to explore your recipes now ?!
Reply
Mel
April 25, 2016 at 12:10 am

I see that the recipe calls from cream or buttermilk. I'm having the darnedest time finding buttermilk so I want to try & make them with cream instead. What kind of cream can you use?
Reply
- Jill
  April 25, 2016 at 12:13 am
  
  You can make your own buttermilk: http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757
  or use heavy cream like I usually use. Found in the market near the half and half cream.
  Reply
April J
April 29, 2016 at 9:32 am

Made these this am. I didn't have fresh strawberries I used thawed frozen I added little organic sugar. Drained the extra juice kids drank it. These turned out beautifully
Reply
Santini
February 17, 2019 at 4:30 pm

Made this yesterday and my kid definitely loves it! Thank you so much for sharing!
Reply
Yang
February 25, 2019 at 6:07 pm

I will be making these when my nephews and nieces visit my home for the holidays. I'm sure they will love it! Thank you so much for the recipe!
Reply

Easy Strawberry Scones Recipe (2024)

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