Mini Lemon Scones Dipped in White Chocolate (2024)

FAQs

Why did my lemonade scones not rise? ›

Is your flour fresh? Sounds silly but the raising agent - baking powder - can lose its oomph if old or expired. Never combine the dough with a spoon, it has to be done with a flat-bladed knife in a cutting motion. It's also really important that you don't overwork your dough.

For mini-scone pan: Scoop dough carefully into each pocket of the mini-scone pan. If you prefer a less bumpy top, use a spatula to smooth down and even out the batter in each pocket. Bake at 425° F for 12 to 15 minutes or until light golden brown.

Don't forget to sift!

Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.

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.

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.

Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk. Bake in your pre-heated oven for 10 minutes.

Scones with fruit and wheat-free scones may take longer than others Increase baking times in 3 minute increments to test. Higher elevation will need less cooking time. To check if they are ready, press down on the top to check if firm to touch, they are READY. If it indents down, bake for another 3-5 min.

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.

Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones.

Why would a batch of scones fail to rise? ›

First, make sure you're using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones won't rise as tall. Knead gently, and just enough to bring the dough together. Adding more flour also prevents the dough from rising as high, so only dust lightly.

Over-mixing scone dough can cause the air bubbles to disappear. This will give you tough, flat scones. Don't roll the dough too flat before you cut it. The dough should be between 3/4 and 1 inch (1.91 to 2.54 centimeters) high.

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.

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.