Quick and Easy Scone Recipe (Only 3 Ingredients!) (2024)

FAQs

What not to do when making scones? ›

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.

A final crucial ingredient in scones is some sort of leavening agent such as baking powder. Be sure to sieve this into the mixture evenly for a better chance of an even rise. In the oven, these leavening agents will react and form carbon dioxide, a gas.

To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.

1. Flour. Know what flour you should use! We recommend using all-purpose flour.

These beautiful baked goods are very easy to make, but equally, there is lots of room for error and the result can sometimes be hard, tough inedible lumps of dough. The biggest secret to scone success? Mixing as little as possible and as lightly as possible.

Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

Keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning! Bake until golden brown.

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).

Butter is the best option for flavour and richness in your scones. However, you can absolutely make scones using a margarine or baking spread.

For super fluffy scones, make sure to not over-mix and resist the urge to knead the dough too much. “Ditch the spoon and use a flat-bladed knife when mixing the ingredients together,” Alison adds.

What makes scones bitter? ›

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.

And if you are debating whether to use cream or milk in your scone dough, remember that cream, especially whipping cream, is 35 % fat (or more), which brings a lot of richness to the dough, while adding slightly less water, and this will yield scones that are more tender and richer that store very well and don't dry ...

Whether you've forgotten to pick up a container of heavy cream, or you're looking to make hearty scones that can be split and covered with jam, you'll always be ready to bake a batch of perfect scones. Just remember the magic ratio: 1 cup (227g) of heavy cream can be replaced by 1/2 cup (113g) each of butter and milk.

Scones are considered ”quick” breads since they are leavened with baking powder or baking soda and cream of tartar. They may be plain, but often have a wide variety of sweet or savory ingredients. Scones should be golden on the outside and tender and flaky inside, like a slightly sweetened biscuit.

Keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning! Bake until golden brown.

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