Vegan Scones Recipe - Simple, Speedy & Satisfying (2024)

FAQs

What is the trick in making good scones? ›

Keep the dough cool: As previously mentioned, it's crucial to keep the dough cold so that the butter doesn't melt before the scones are baked. With chilled dough, you'll have pockets of butter in the dough (this is a good thing!) that create a super-flaky, oh-so-delicious end result.

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.

In general, scones should be baked at a higher temperature than most other pastries. Using too low of a temperature will prevent the scones from rising.

A mixture of bicarbonate of soda and cream of tartar, or baking powder (which is a ready paired mixture of the two) are used as the raising agent in scones.

Cake flour is finer and lower in protein, which makes lighter and fluffier scones. If you don't have any on hand, a simple blend of all-purpose flour and a bit of cornstarch makes a great substitute. Simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.

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.

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

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).

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.

Too much baking soda will result in a soapy taste with a coarse, open crumb.

Should you sift flour for scones? ›

3. Don't forget to sift! Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.

My scones have a dense, heavy texture and poor volume

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

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.

The egg gives the scones a golden and shiny finish once they are baked. It is however possible to omit the egg and use 1-2 tablespoons of extra milk as a glaze for the scones instead. They will not quite have the same colour and shine but they will still be delicious to eat.

The knife is a method to mix in a rough manner. If mixed thoroughly with a spoon or dough hook until smooth and well mixed, the dough will be worked too much, the components in the flour will combine too well etc and the result will be tough heavy scones, not lighter and a bit crumbly.

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist 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.

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