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What not to do when you’re making scones

Who doesn’t love a freshly baked, warm scone finished off with a dollop of fresh cream and jam, served with a hot cup of tea or coffee? This is one seriously good combo.

When made correctly scones can be epic! And yet, as simple as they seem, scones can take a bit of fine-tuning to get right. Here are some common scone-baking mistakes that avid home bakers often make …

What to avoid when you’re making scones:

Overworking the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, crumbly texture. The trick is to use light pressure and only the work the dough until it just comes together.

Using room temperature or warm ingredients: the number one trick to remember when making scones, which is often forgotten, is to start with cold ingredients – cold butter, cold eggs and cold cream. This is the secret to the flakiest scones. Using cold ingredients prevents the butter from melting before your scones are baked. Instead, it heats up when the scones are in the oven and creates a super-flaky, oh-so delicious end result.

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 can warm up the dough when you’re working with it.

Baking your scones ahead of time: if you have a brunch or morning tea planned, it is very tempting to bake the night before to have everything ready, but scones are really the best when they are fresh and warm out of the oven. Although, if you do prefer to get ahead, shape the dough into scones and leave them in the fridge overnight, ready for baking the next day.

Now you know what NOT to do when making scones, try these super delicious scone recipes!

Scone recipes to try




For more baking ideas and delicious desserts, download our new free Dessert Lovers Foodbook!


This feature contains a mix of content from myfoodbook third party content partners and our own opinions.


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