Why Your Scones Don't Rise: Common Mistakes
Flat, heavy scones are usually down to a few simple habits. Here is what tends to go wrong and how to bake a tall, light batch.
There is something special about a plate of warm scones, and something quietly disappointing about a batch that comes out flat and dense. The good news is that scones are forgiving once you know what they need. Nearly every failed batch can be traced back to a handful of habits. Here are the usual culprits and how to put them right.
Old or poorly measured raising agent
Self-raising flour and baking powder lose their strength over time, particularly if the packet has been open for months. If your scones keep falling flat, check the date and consider replacing it. Measure carefully, too. Too little leaves the dough heavy, while too much can give a bitter, soapy taste. Level off your spoons rather than heaping them.
Overworking the dough
This is probably the most common mistake. Scone dough should be brought together gently and handled as little as possible. Kneading develops gluten, which makes the scones tough and chewy rather than light and crumbly. Mix until the dough just comes together, with a few rough patches still showing, then tip it out and pat it into shape.
Rolling too thinly
Scones need height to look and feel right. Pat the dough out to a thickness of about two to three centimetres rather than rolling it thin. If you roll it to a sheet like pastry, you will get little biscuits instead of proper scones. Using your hands or a very light touch with a rolling pin helps keep the dough airy.
Twisting the cutter
It is tempting to turn the cutter as you press down, but twisting seals the edges of the dough and stops the scones rising evenly. Press straight down and lift straight up. Dip the cutter in flour between cuts to prevent sticking, and cut the shapes close together to reduce the number of scraps. You can gather the scraps gently and cut again, but the second batch will often be slightly less tall.
An oven that is not hot enough
Scones need a quick blast of heat to rise before they set. A hot oven, often around 220°C (200°C fan), is typical for most recipes, though you should always follow your own recipe. Heat the oven fully before baking, and place the tray on a high shelf. Put the scones on a preheated tray if your recipe allows, as this gives an extra boost from below.
Warm butter and a sticky dough
If the butter is too soft, it melts into the flour rather than staying in tiny pieces, and the scones spread. Use cold butter, and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. If the dough feels very wet, add a small sprinkle of flour, but avoid adding too much, because that will dry the scones out.
A few finishing touches
Brush the tops with a little milk or beaten egg, avoiding the sides, as glaze dripping down the edges can hold the scones back. Let them cool slightly on a wire rack, and serve the same day for the best texture. If you have leftovers, freeze them and warm them through in the oven.
Frequently asked questions
Can I use plain flour instead of self-raising? Yes, if you add baking powder. The exact amount depends on the recipe, so follow the one you are using.
Should I rest the dough before baking? A short rest while the oven heats up is fine, but it is not essential. Do not leave the dough sitting for a long time.
Why do my scones lean to one side? Uneven cutting, an uneven dough surface or an oven hot spot are common reasons. Turn the tray halfway through if your oven heats unevenly.