Apple-Walnut Drop Scones Recipe (2024)

FAQs

Why do my scones not rise enough? ›

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.

Kneaded and shaped scones are made from stiffer and drier dough resulting in a flakier texture. Drop scones are stickier and moister. This causes the scone to puff and be more tender. All scone recipes are mixed using the using the Biscuit Method, or made by first mixing together the dry ingredients in a bowl.

Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.

A final crucial ingredient in scones is some sort of leavening agent such as baking powder. Be sure to sieve this into the mixture evenly for a better chance of an even rise. In the oven, these leavening agents will react and form carbon dioxide, a gas.

Perhaps there wasn't enough liquid, or it could be that the dough was overworked and / or the scones were overbaked. If you're measuring the liquid in a jug, make sure you check the amount at eye level. The dough should be handled gently and feel moist. If there are any crumbs in the bowl it will need a spot more milk.

Scones and biscuits are different things in the USA. We call scones “scones”, just like the British do. Most Americans know the difference between the two. A biscuit (in the USA) is a savory quick bread that is usually round and is served buttered with a meal, or sometimes with gravy.

In honor of all things Royal, we present to you a recipe for drop scones, otherwise known as "Scotch pancakes", that Queen Elizabeth made for President Dwight Eisenhower on the occasion of his visit to Balmoral castle in 1959.

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.

How long should you rest scones before baking? ›

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.

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

The two come in combination as bicarbonate of soda (baking soda) is an alkaline and needs the addition of an acid, such as cream of tartar, to create the carbon dioxide that causes the scones to rise. The amount of cream of tartar - 4 1/2 teaspoons - is correct.

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.

The egg gives the scones a golden and shiny finish once they are baked. It is however possible to omit the egg and use 1-2 tablespoons of extra milk as a glaze for the scones instead. They will not quite have the same colour and shine but they will still be delicious to eat.

Using self-raising flour, cream, and water is excellent for what I consider great scones. Lemonade or soda water can also be used instead of plain water to add more rise; we had some fun with this at our Bake Club meetings using different flavours.

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.

Adding the milk all at once

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.