Glazed Lemon Scones Recipe - Sizzling Eats (2024)

FAQs

What is the secret to making good scones? ›

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

Overworking the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, crumbly texture. The trick is to use light pressure and only the work the dough until it just comes together.

If you want a lighter tasting scone just use milk or half-and-half (light cream) instead of the heavy whipping cream. And to make the tops of the scones nice and crispy with a wonderful golden brown color, just pop them under the broiler, with a dusting of powdered sugar, just after they are baked.

Similar to making pie crust, using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result.

We recommend using all-purpose flour. There is some debate as to what flour one should use to go around achieving the perfect scone. This is because within different flours comes different levels of protein.

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.

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.

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

In pastry-making, it helps cut the oily mouthfeel of buttery doughs and encourages browning. But mostly, salt is about making things more delicious. It's the key to waking up flavors, creating balance and making desserts totally crave-worthy, giving everything that little edge that makes you take one more bite.

What is the American version of a scone? ›

There are quite a few videos online where British (or Commonwealth) people try American Biscuits and Gravy. They always say that American's just call scones "biscuits", and they usually confirm that understanding after they try the recipe.

Why Are My Scones Flat? Expired leavening agents. Your baking powder and/or baking soda could be expired. Most scone and biscuit recipes call for quite a large amount of leavening, and if either are expired, your scones simply won't rise to beautiful heights.

Scones and biscuits both need a hot, quick bake. The high, quick heat is needed to turn that butter into nice steamy air pockets without leaving pools of butter on the cookie sheet.

First, make sure your scones are completely cool. Wrapping them while warm can trap steam, causing the exterior to soften unpleasantly. Once cool, wrap them tightly and store at room temperature for up to several days.

Among the myriad baked goods in the breakfast pastry canon, scones are uniquely delicious in their humble simplicity. 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.

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).