Apple-Walnut Drop Scones Recipe (2024)

FAQs

What is the trick in making good scones? ›

Rather than mixing the ingredients together, use a technique called “cutting”. Use a flat-bladed knife or a palette knife and cut it (or pull it) through your ingredients when you add the wet ingredients so they are just barely incorporated. Don't overwork the dough.

Not using enough leavening agent. Placing scones far away from each other on the baking tray. Not preheating the oven before putting in the scones. Low-quality ingredients.

Scones tend to spread if you set them on greased sheets.

Prepare scones for baking

For best browning, brush rounds (or drop scones) with milk or cream before baking. For added crunch and flavor, top with sugar (granulated, turbinado, or sparkling) or cinnamon-sugar.

Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.

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.

While the scones are chilling, preheat the oven to 425°F with a rack in the upper third. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

Bake scones until golden brown and firm to touch, rotating the pan half way throughfor an even bake. Bake REG (4oz) for 28-30 minutes. MINIS (1.75 oz) for 15-18 minutes. - Baking times will vary on your oven.

Spacing: "I usually space the scones about one inch apart if they are separate wedges. Keep 'em cozy," Youngman says. If you're making round scones, you can try baking them like cinnamon rolls, where they're actually touching, which will give you nice, soft sides.

Does scone dough need to rest? ›

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.

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.

1. Flour. Know what flour you should use! We recommend using all-purpose flour.

Baking Powder: Acts as a leavening agent, helping the scones rise and become light and fluffy. Sugar: Adds sweetness and enhances the flavor of the scones. Butter: Adds richness, flavor, and a tender crumb to the scones. Eggs: Provides structure to the dough and helps bind the ingredients together.

The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy. Make sure you sieve the flour and baking powder into your bowl. This means that the two will be well mixed together, which gives you a better chance of an even rise.

The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced.

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.

A thicker and denser scone or a lighter and fluffier one? If you'd prefer a thicker one, go for a self-raising flour or a bread flour. But if you'd prefer a lighter and fluffier scone, we'd recommend all-purpose or pastry flour.