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Q&A for How to Troubleshoot Scones That Won't Rise
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QuestionWhat is the secret to a good scone?Maria Short is a Baker and the Owner of Short N Sweet Bakery & Cafe in Hilo, Hawaii. With over 24 years of experience, she specializes in specialty desserts and wedding cakes. She graduated from L’Academie de Cuisine’s Pastry Arts Program with honors and studied at Baltimore International Culinary College. In 2019, Maria competed in the 6th season of the Food Network’s Holiday Baking Championship. In 2010, she had a cake named one of “America’s Most Beautiful Cakes” by Brides magazine.Make sure that your oven is at least 375 °F (190 °C), and that your batter or dough gets in the oven as quickly as possible after you've formed your scones.
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QuestionWhat is the best ratio of butter to flour?Amy273Community AnswerUsually, a ratio of 2 parts butter to 3 parts flour is good.
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QuestionWhy are my scones flat and crumbly?Top AnswererIt's possible you added too much sugar. Sugar makes scones crumbly. You could have baked them for too long or used a high temperature, which caused them to flatten.
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QuestionIf my packaged scone mix that was in my freezer is not rising like it should, would it be a good idea to add more baking soda to the mix? If so, how much more should I add if the package makes 15 scones?Amy273Community AnswerDon't add baking soda as this will make your scones aerated and they won't taste as good - use baking powder instead. Approximately one and a 1/4 tsp should be enough. Remember to defrost your scone mix too.
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QuestionWhat will happen to my scones if I add too much butter?Top AnswererThey will likely end up similar to cookies rather than being scones. Scone dough is dryer than cookies, so adding too much butter will likely lead to the scones tasting similar to cookies.
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