Small Batch Meyer Lemon Scones Recipe (makes 4 scones) - Dessert for Two (2024)

FAQs

What to avoid when making 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.

We are all a little tempted to add that extra splash of sweetness into our scones, but make sure you don't use too much sugar as it will flatten them! We recommend using a maximum of 100g of sugar per 250g of flour.

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

The secret is using cake flour instead of all-purpose flour. It's lower in protein and makes for ultra-tender scones. If you don't have any on hand, you can easily make your own using all-purpose flour and cornstarch (see the FAQs below).

Don't let the dough sit for too long.

The longer you get the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out. Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear.

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).

It can be so tempting to keep opening the oven door to check on your scones, however each time you open the door you loose the heat that is kept inside and increase the cooking time. Try to leave your scones alone until the end of the cooking process and then quickly check them before removing.

ANY TYPE OF SCONE

Although convenient and tasty, scones are a complete loss. 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.

Overmixing: Overmixing the dough is the most common mistake people make with scones. It can lead to tough scones that don't rise well. Mix the ingredients until just combined. Using flat or expired lemonade: Fresh and fizzy lemonade helps with the rising process.

Why do scones taste bad? ›

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.

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

You may have used too little raising agent or over handled the dough before it was baked. The oven may have been too cool.

Try placing your scones closer together on the tray as this forces them to rise upwards and not outwards.