Clementine Cranberry Scones-Soft and Flaky Vegan Scones (2024)

FAQs

How do you keep scones soft? ›

Don't overbake!

If you bake scones too long, they'll dry out, so keep an eye on them through the oven window. (Don't open the oven to look — it'll let out the heat.) “Bake your scones until they are just golden brown,” Bethany recommends.

One key error that causes scones to be dry and tough is being too heavy-handed with the dough. She says: “Making scones requires a VERY light touch. Only use the tips of your fingers to rub in the butter into the flour, lightly lifting and dropping the mixture.”

Avoid using a food processor to mix scones: A food processor will work, but it often overworks the scone dough. We recommend using your hands until the mixture comes together. Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky.

Scones are supposed to be crunchy on the outside while soft and moist on the inside. They should not be dry or crumbly.

The resting of the dough helps to relax the dough so everything remains tender, if you kneaded the dough and baked the scones immediately the insides would be great but the outsides would be tough and chewy.

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.

Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much more dense. It's not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

Unlike when you're baking biscuits, when you're baking scones it's a good idea to place the scones close together – this encourages them to rise upwards, rather than outwards. As for that shine, Michelle says, “If you want a matt finish on top, milk is the best (and most traditional) wash.

If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges.

Why do my fruit scones not rise? ›

Using too low of a temperature will prevent the scones from rising. If the recipe called for a lower temperature, try baking the scones at 400°F (205°C) next time, and see if that helps.

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.

They're slightly sweet, but not overly so – hence the jam. Most importantly, scones are flaky. They break apart easily into tender, fluffy pieces of bread.

To refresh stale scones, warm them through in a low oven for a few minutes. They'll be much more enjoyable.

Once cool, wrap them tightly and store at room temperature for up to several days. (These Bee's Wrap reusable wraps are a great sustainable solution if you're looking to avoid single-use plastic wrap.) For extra insurance, you can place the wrapped scones in an airtight container or a zip-top bag.

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.

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

The longer you knead the dough, the stronger the gluten network will be. We want just enough gluten for the scones to hold their shape, but not so much that we sacrifice the light and flaky texture. Over-kneading your dough also increases the chance of your butter getting too warm.