Spiced Eggnog Scones Recipe (2024)

FAQs

Why did my lemonade scones not rise? ›

Overmixing: Overmixing the dough is the most common mistake people make with scones. It can lead to tough scones that don't rise well. Mix the ingredients until just combined. Using flat or expired lemonade: Fresh and fizzy lemonade helps with the rising process.

How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

The longer you get the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out. Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear. These gas bubbles are what help the scones rise.

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

I didn't use baking powder in the scones I made yesterday and they were light and fluffy but I did use self raising flour. If you used plain flour they might be a bit biscuity! They'll still taste good but might be thin.

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

The most likely reason I can think of is that you omitted the leavening, or what you used was flat. Another reason might be that your dough was too warm when you baked it, so it spread more while baking. Of course, scones are not yeast products, so they shouldn't rise as much as bread would.

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.

Use a 5 cm (2 inch) fluted cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape.

Wet ingredients don't always result in a moist scone. In fact, adding too much liquid to any basic scone recipe can create a dense texture that isn't very appetizing. To avoid overdoing it, only add half of the amount of called-for buttermilk to the dry ingredients.