Tips for Making the Best Scones
1. Keep Ingredients Cold
• Like all pastry, when the cold layers of butter hit a hot oven, it creates steam between the layers of pastry.
• This will ensure you get flaky scones!
• For my blueberry scone recipe, I quickly smash cold butter cubes with my hands to keep the butter cold. You can also grate frozen butter.
• The heavy cream and blueberries are refrigerated before adding.
2. Don't Over Mix the Scone Dough
• Over mixing will warm up the dough and create gluten.
• Gluten development results in chewy scones (you want tender and flaky!)
• Scone dough is purposefully crumbly and might appear dry.
• Only knead the dough a few times in the bowl and keep mixing to a minimum. The dough will come together!
3. Place Scones Near Each Other While Baking
• Place the scones near each other while they bake to ensure they rise high, have straight sides, and don't flatten.
4. Chill the Scones Before Baking
• Freeze the scones for 30 minutes or longer before baking.
• This will chill the butter to create maximum steam in the oven, resulting in a taller rise and better texture.
5. Measure Ingredients by Weight
• Measuring your scone ingredients by weight will give you the most accurate measurements and best results!
• My favorite baking scale is linked below.
Get my sourdough blueberry scone recipe and other baking recipes at SourdoughBrandon.com!