Whole Wheat Apple Pecan Scones Recipe (2024)

FAQs

Why aren t my scones light and fluffy? ›

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.

Q: Why do scones call for so much baking powder? A: Baking powder is a very important raising agent for this recipe since it leavens the whole recipe mixture instead of just flour. Therefore, with all other heavy ingredients involved, it's necessary to use a lot of baking powder to give the scones a decent rise.

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. If you haven't seen it, we show them being made in the cookery school.

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

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.

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.

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.

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.

How thick should scone dough be? ›

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

Unlike when you're baking biscuits, when you're baking scones it's a good idea to place the scones close together – this encourages them to rise upwards, rather than outwards. As for that shine, Michelle says, “If you want a matt finish on top, milk is the best (and most traditional) wash.

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.

This is what makes the dough flaky.” Although Chang cuts cubed butter into the dry mix with a stand mixer at Flour, she says that, with the grating method, “you ensure that some butter stays in small pieces, for the steam and puff; and some butter starts to soften and mix into the dough, for tenderness.” For the best ...

The Secrets of The Rubbing-in Method

When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.

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.

If the dough is too dry, the scones won't rise and will be crumbly. On the other hand, if the scones are too wet, they won't rise either, and will be too tough and chewy once baked. Don't hesitate to tweak the amounts and proportions to get the right texture.

My scones are very pale

To get a nice brown top to your scone, brush egg or milk on top of them. If you had done this, then the oven may have been too cool or the scones were baked on a shelf that was too low in the oven.