Strawberry Scones Recipe - Belly Full (2024)

FAQs

What does fat do in scones? ›

Fat contributes to the physical properties of the scone and provides flavour. Fat coats the gluten strands and makes the crust and crumb of the finished scone softer. Fats come in a variety of formats.

Don't add too much flour to the surface when you roll out your dough, it's easy to forget that flour on your work surface still adds to the dough, which can make the scones heavier.

We are all a little tempted to add that extra splash of sweetness into our scones, but make sure you don't use too much sugar as it will flatten them! We recommend using a maximum of 100g of sugar per 250g of flour.

Over-kneading your dough will result in scones and biscuits that are tough, dense, or rubbery. 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.

They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.

The range of calories varied widely from 154kcal to 756kcal. The average scone provided 20g of sugar which is the equivalent of 5 sugar cubes. The range of fat per scone varied between 3.4g to 22.7g.

Scones can be made either with self-raising flour or with plain flour and baking powder. Sweet scones and cheese scones have an egg added to enrich them. Both will rise but whatever scone you make its important that they are handled lightly and not rolled too thinly.

Ingredient selection

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.

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.

What happens if you put too much baking soda in scones? ›

Too much baking soda will result in a soapy taste with a coarse, open crumb.

You need to use a general purpose flour that is a little "hard". After testing a few different flours I settled on Gold Medal Self Rising flour. The slightly higher protein content in the hard flour allows more gluten to form which in turn allows the scone to rise higher.

Keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning! Bake until golden brown.

Cream is higher in lactose (a natural milk sugar) than butter, which helps the scones brown in the oven. I cut that richness with a splash of milk to hydrate the dough. Using 100% cream would make a dry but rich dough that's golden and tender, but far too crumbly and dense.

Fat can blend flavors of ingredients together or enhance the flavor, such as butter. In baked goods, fat also contributes to the tenderness of a product as it prevents flour from absorbing water. Muffins or biscuits with reduced fat are often tougher because the gluten is more developed.

In bread making fat provides flavour but more importantly lubricates the dough. This helps to retain the gases released during baking thus ensuring a well risen loaf which will have a soft crumb and will stay fresh longer.

Adding fat to your dough changes the gluten structure. Fat bonds to the gluten proteins preventing them from bonding with one another and forming gluten chains. This makes the final bread more tender, the cell structure tends to be smaller and the crust is softer.

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.