15 Mistakes You're Making With Scones

Scones are undoubtedly one of the most underrated breakfast, brunch, lunch — and really anytime — treats. Although they are well-loved in many countries, scones may have a different identity depending on what part of the world you order one. While American scones are typically loaded with sugar, a distinct glaze, and specks of chocolate or fruit, the British version is more subdued with a drier, and certainly less sweet, flavor — almost like a traditional Southern biscuit. It also has a much deeper history. The pastry was at the height of fashion in the 1840s when it became associated with the afternoon tea ritual and has remained a paramount part of British culture since.

You can always stick to ordering scones at a café with your morning beverage of choice, but they are a relatively easy and customizable baked good to make at home. Just make sure to avoid these common pitfalls.  

If you're baking a sourdough loaf or fancy ciabatta, high-gluten flour is the way to go. But if you're working with scone dough, you must be very careful of the amount of gluten in your flour. Gluten is a compound made up of glutenin and gliadin proteins. When you mix your wheat flour with any sort of liquid, the proteins start to link up and form a network that produces highly-elastic proteins. The more that the dough is mixed, the stronger the gluten becomes. And when you bite into an overworked, gluten-ized scone, you'll find it has the texture of sandwich bread rather than the soft, delicate bite of a proper scone. 

The standard all-purpose flour used for most recipes has a comparatively high concentration of gluten in it compared to other flour varieties. To offset some of the gluten content, you should try using a blend of all-purpose flour and a lower-gluten flour, like pastry flour, in your scone dough. 

The quantity and order in which you add ingredients to your scone dough will alter its texture and consistency. If you add too much liquid, it will come out wet and not hold its shape. Skimp out on the liquid, and you risk dry, crumbly scones that taste like biting into a ball of flour.

One simple step that will help avoid tough scones is to incorporate the milk gradually rather than pour it all at once. Start with only adding half of the milk (or buttermilk, depending on the recipe), and slowly stir in more as you need it. Ideally, you'll only want to add enough liquid to bring the dough together, not so much that it comes out like a silky cake batter.

Humidity is an important factor affecting how much liquid your dough will absorb. During wet, humid days, the flour will more readily absorb liquid than on dry days. By adding the liquid incrementally, you'll have significantly more control over the consistency of your dough.

Savory scones often get overshadowed by their sweet cousins — but we admit there should be significantly more appreciation for the versatility of cheese, meat, and herby varieties. Consider the classic combination of cheddar and chives. The butteriness of the dough contrasts the cheese's sharpness and the herb's vegetal notes. Dill and green onion are also ideal cheddar companions. For a salty and smoky boost, we recommend chopping up cooked bacon and adding it to the scone dough right before baking for a flavorful snack. 

Another cheese that adds value to your dough is gruyère. Coupled with caramelized onions, the pair bring an unparalleled depth of flavor that will make you think twice about sticking with the same old blueberry recipe at your next brunch gathering. One of our favorite ways to enjoy these treats is with a quick swipe of butter — but they're good to eat plain and toasted too. 

Choosing frozen over fresh is the berry tip you need for perfectly fruity scones. That's because the sturdier frozen fruit holds up much better after being stirred, and as a result, won't release as much liquid as its fresh counterpart during the mixing and baking process. Another significant benefit of using frozen berries is that the temperature will help keep the rest of the scone dough cold. This will slow the rate at which your butter melts and ensure your dough stays tender, flaky, and puffed. 

If you're worried about your berries leaving a hue in your dough, you can rinse them under cold water until the water is clear. Like working with fresh berries, you'll want to dry the fruit wholly and gently to avoid disrupting the moisture balance in your dough.  

There are two standard methods for shaping your scones. You can use a specialized pan to make equally shaped triangles that are crusty on all sides. Although this method is the most fool-proof, you may not want to have yet another one-use pan in your kitchen. 

Another option is to roll your scone dough out into a round and slice it into individual pieces with a bench scraper or sharp knife. This method will give you even edges that allow the scone to have an impressive rise. If this is your go-to, avoid rolling the dough out more than one inch thick, as this will produce scones that brown too much on the edges and resemble a cookie. 

If you have a phobia of rolling pins, you can use your hand to flatten your dough. But, scones that have been rolled into a ball and pressed tend to crack on the side or produce an uneven rise. While the bake may not be pretty, it still tastes just as good. 

Washes aren't just for pie crusts. Adding a quick wash to the top of your unbaked scones before putting them in the oven serves many purposes, including improving the color and acting as a glue for any topping you plan to add. Many recipes call for swiping a layer of milk or heavy cream on top. Although eggs can be used for washes, these are typically reserved for pies and similar bakes because the egg wash will give the bake a shine, which is not characteristic of scones. Alternatively, you can use non-dairy milk or oil to produce a similar golden hue. 

Sweet scone recipes may call for a sprinkle of sugar before baking. It is important to note what type of sugar the recipe is calling for since granulated sugar tends to disintegrate when sprinkled on top of the wash. Instead, use sparkling sugar, Demerara, or turbinado sugar if you want your scones tops to retain their crunch. 

Some foods are better on the second day — but scones are not one of them. You shouldn't bake scones ahead of time because these breakfast treats tend to fade quickly. Put them in the oven as close to when you want to eat them as possible, even if it means rushing around in your kitchen the morning your brunch company arrives. Scones will only last one to two days in an airtight container at room temperature; you should avoid refrigerating them because the condensation and temperature change can cause them to go stale faster. 

If you want to have scones on-demand, one potential solution is to make your dough, sans eggs and milk, ahead of time and keep it in the fridge or freezer. When you're ready to bake, add in your extra ingredients and bake. You can also freeze your pastry right after they finish cooling for up to a month. When you're in the mood for a scone, let it defrost at room temperature for an hour before warming it in your oven for five to 10 minutes.