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

FAQs

What to avoid when making scones? ›

Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

We recommend using all-purpose flour. There is some debate as to what flour one should use to go around achieving the perfect scone. This is because within different flours comes different levels of protein.

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

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.

For wedge-shaped scones, divide the dough in half and shape into two 5" to 6" rounds about 3/4" thick. Place rounds on a parchment-lined baking sheet; you'll cut them later. For freeform ("drop") scones, scoop 2" balls of dough onto a parchment-lined baking sheet, spacing them at least 1" apart.

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 explanation is simple: As with other doughs, including pizza dough, resting lets scone dough's gluten relax completely, so that it doesn't snap back during shaping or baking.

Scones can be made either with self-raising flour or with plain flour and baking powder. Sweet scones and cheese scones have an egg added to enrich them. Both will rise but whatever scone you make its important that they are handled lightly and not rolled too thinly.

Why Are My Scones Flat? Expired leavening agents. Your baking powder and/or baking soda could be expired. Most scone and biscuit recipes call for quite a large amount of leavening, and if either are expired, your scones simply won't rise to beautiful heights.

Why do you rub butter into flour for scones? ›

The Secrets of The Rubbing-in Method

When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do).

As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).

A scone (/ˈskɒn/ SKON or /ˈskoʊn/ SKOHN) is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.

The earliest scones were unleavened and typically made with oats and milk. They were often cooked on a griddle and served with butter, jam, honey, or clotted cream. Today, scones are made with all sorts of ingredients like flour, sugar, butter, eggs, baking powder etc.

Classic jam and cream

Whether you prefer the Devonshire version of cream first, then jam; or the more widely known Cornish version of jam first, then cream, there is very little better topping for a classic scone.