Oven temperature. . .we’re talking oven temperature here!
I have baked hundreds of scones in the last decade. So, when a friend asked me to bake scones for her daughter’s wedding shower, I agreed. This would be fun AND easy. Make the dough up in advance, and get up early enough to bake before leaving for the shower.
The first batch into the oven was ‘plain’ Original Recipe. I preheated the oven to 405 degrees (it runs hot so this is the setting that gives me 425 degrees). The scones came out of the freezer, were set onto a parchment lined cookie sheet, placed into the oven. I set timer for 18 minutes and moved on.
At the end of 18 minutes, I checked the oven and was horrified! My scones had spread laterally, and had minimal rise. The bottoms of the scones were suspiciously white, and there was a puddle of melted butter around each scone. In short, they were not baked.
I second-guessed everything I did. Did I prep the dough correctly? (YES) What had I done differently? Then I looked at the problem again. The scones were not baked. So, I found the oven thermometer and put it in the hot oven to confirm the oven temperature. Sure enough, my oven was running at a mere 360 degrees rather than 425 degrees. This is not nearly hot enough to properly bake scones. I made a simple adjustment to the settings and the next two batches of scones baked up perfectly. They had a nice rise, good color, and baked within the normal baking time.
Look carefully–the scone on the right baked at the unexpectedly lower oven temperature. It is flatter and more spread out. It was very tasty, but it didn’t have the same light texture or appearance as the scone on the left.
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.
As for my temperamental oven? A faulty igniter (gas oven) is the culprit, and repair is scheduled next week.
FAQs
Method. Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs.
Why are scones baked in a hot oven? ›
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.
Can you put undercooked scones back in the oven? ›
If they are only slightly undercooked, you can try returning them to the oven and baking for a few more minutes. If they are significantly undercooked, you may need to extend the baking time significantly. This can be tricky, as it may cause the outside of the baked goods to become too dry or burnt.
What to avoid when making scones? ›
5 Mistakes to Avoid When Baking Scones
- Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
- Only using all-purpose flour. ...
- Overmixing the dough. ...
- Not chilling the dough before baking. ...
- Baking them ahead of time.
Bake scones
Break one open to check for doneness: the interior shouldn't appear doughy or wet, but should feel nicely moist.
How to get scones to rise high? ›
How to make scones rise high? 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.
How long should you rest scones before baking? ›
Form the dough into a ball and cover with clingfilm and rest for 30-60 minutes. This rest period relaxes the dough so that when you roll and cut out the scones the mixture doesn't spring back.
Why are my scones not 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.
Should you open the oven when baking scones? ›
It can be so tempting to keep opening the oven door to check on your scones, however each time you open the door you loose the heat that is kept inside and increase the cooking time. Try to leave your scones alone until the end of the cooking process and then quickly check them before removing.
On which shelf of the oven should scones be cooked? ›
Bake the scones on the top shelf of the oven for an instant blast of heat. Bake for 10 to12 minutes or until scones are golden and have risen.
When placing the scones in the baking tray they need to be touching. The same tip is repeated on the blog Happy Home Baking, with similar language: Arrange scones side by side on the baking tray, so that they are just touching each other. This will help keep the sides straight and even as the scones cook.
How do you stop your scones from drying out when baking? ›
Don't overbake! If you bake scones too long, they'll dry out, so keep an eye on them through the oven window. (Don't open the oven to look — it'll let out the heat.) “Bake your scones until they are just golden brown,” Bethany recommends.
What are the best temperatures for baking? ›
Oven Temperatures for Baking
| Temperature (°F) | Minutes |
|---|
| Layer Cakes | 350–375°F | 20–55 |
| Angel Food/Sponge | 350°F | 10–15 |
| Cookies | 425–450°F | 10–15 |
| Scooped | 425–450°F | 10–15 |
10 more rowsJun 2, 2023
Top and bottom heat symbol
With two lines at the top and bottom of the symbol, this setting is ideal for roasting and for baking items like pastries, scones or biscuits on a tray.
Look carefully–the scone on the right baked at the unexpectedly lower oven temperature. It is flatter and more spread out. It was very tasty, but it didn’t have the same light texture or appearance as the scone on the left.
