This page contains several introductory tips on how to make scones. Once you are familiar with the basics, baking scones and even developing your own recipes can become rather easy. Check out our easy scone recipe to get started after reading these tips.
- As a general rule, scone recipes start by whisking the wet ingredients together and mixing the dry ingredients together. Then cut the butter into the dry ingredients either using a pastry blender or your fingertips until you’ve created a crumble texture.
- Combine the wet ingredients all at once to the dry ingredients, mixing well but not overworking the dough. Mixing the dough too much will toughen it and make rock-hard scones.
- Use real butter, not margarine, because the consistency of the butter is important to the texture of the scones.
- Keep your wet ingredients cold. Make sure to use chilled butter and milk straight out the refrigerator. Colder scone dough rises better so if you’ve been having problems, try leaving the dough in the fridge to chill before baking. This is an especially good idea if you’re just learning how to make scones and have been working with the dough for a while at room temperature.
- Sprinkle flour on your work surface, your hands, the rolling pin, and the dough itself to avoid a sticky mess when rolling out dough. If the dough starts to get warm, it will make it sticker and much harder to roll. Place the dough in the fridge to cool down and try again.
- Bake scones in a fully preheated oven.
- Scones are done when a toothpick comes out clean and the bottoms are a deep brown.
- After baking, leave to cool on the pan for about 5 minutes and then transfer to a wire rack.
- You can prepare the batter and cut the dough pieces ahead of time. Arrange them on the baking sheet and keep in the refrigerator until you’re ready to bake. Then simply pop them into the oven when your tea party guests arrive and serve warm when they are finished baking. Arranging the scones in a basket lined with linens will help them to stay warm.
- Scones can also be stored in the freezer for up to a month. To reheat, wrap them loosely in aluminum foil and bake for about 10-15 minutes at 350° F.
- If the scones are room-temperature, reheat in the oven for about 5-10 minutes at 250° F.