Raspberry Almond Scones Recipe (2024)

FAQs

What is the secret to making scones rise? ›

Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.

A thicker and denser scone or a lighter and fluffier one? If you'd prefer a thicker one, go for a self-raising flour or a bread flour. But if you'd prefer a lighter and fluffier scone, we'd recommend all-purpose or pastry flour.

Dairy: Buttermilk is a signature ingredient of biscuits while cream or milk is a more typical moistening ingredient in scones.

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

I didn't use baking powder in the scones I made yesterday and they were light and fluffy but I did use self raising flour. If you used plain flour they might be a bit biscuity! They'll still taste good but might be thin.

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).

Although convenient and tasty, scones are a complete loss. They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.

The two come in combination as bicarbonate of soda (baking soda) is an alkaline and needs the addition of an acid, such as cream of tartar, to create the carbon dioxide that causes the scones to rise. The amount of cream of tartar - 4 1/2 teaspoons - is correct.

Why do scones taste bad? ›

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

The longer you get the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out. Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear. These gas bubbles are what help the scones rise.

You can use baking soda if you've added an acidic ingredient to the dough (e.g. buttermilk, vinegar, lemon juice). Use baking powder if you have not added anything acidic.

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

The most likely reason I can think of is that you omitted the leavening, or what you used was flat. Another reason might be that your dough was too warm when you baked it, so it spread more while baking. Of course, scones are not yeast products, so they shouldn't rise as much as bread would.

My scones have a dense, heavy texture and poor volume

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