Scones should not be mixed in a food processor. The best tool for the job is a pastry cutter. Simply press it into the mixture, cutting the butter as you go and wiping the cutter clear of dough as needed with your hand.
Begin by combining half of the dry ingredients with half of the buttermilk. Turn the mixture lightly and add extra liquid if needed.
Only enough buttermilk or milk (ideally low-fat) should be added to help the dough stick together. When the dough has enough buttermilk, it should still be crumbly with some flour dregs. Otherwise, the scones will be tough.
If you’re using frozen fruit, add it at the last minute (just before cutting the scones) to prevent the juices from melting before the oven heats up.
Don’t overwork the dough. Too much stirring will result in rough scones.
When your dough is crumbly, place it in a sealed plastic bag and freeze it until you’re ready to bake it. Thaw the dough when you’re ready to bake it, but don’t microwave it (as microwaving it will compromise its texture). This is an excellent method for making scones for busy holidays and large gatherings.
Puree raspberries and use them as a portion of your liquid components to make pink scones (for occasions such as Valentine’s Day or a birthday party).
Keep the scones as cool as possible until they’re ready to bake. This will help them rise higher.
Before baking the scones, make sure your oven is completely preheated.
Large scones should be baked for 12 to 20 minutes. Smaller scones should be baked for about eight minutes.
Baking times change depending on the oven. There are two ways to detect whether scones are done. First, the scones may be readily removed from the pan with little sticking. Second, the scones’ insides are no longer doughy.
Should you put an egg in your scones?
Large Egg – The egg helps to bind the components and adds richness and flavor. Unsalted butter – Must be cold in order to form flaky layers within the scone.
Should you rest the scone dough?
Another advantage of resting the dough overnight is that it produces more symmetrical and appealing pastries. Rested dough is much easier to shape cleanly than unrefrigerated dough, and it bakes taller, smoother, and with crispier edges.
Is it customary for scones to be hard or soft?
Scones should be crusty on the outside and soft and moist on the interior. They should not be crumbly or dried.
