The Famous Lemonade Scones Recipe (2024)

FAQs

Why didn't my lemonade scones rise? ›

Overmixing: Overmixing the dough is the most common mistake people make with scones. It can lead to tough scones that don't rise well. Mix the ingredients until just combined. Using flat or expired lemonade: Fresh and fizzy lemonade helps with the rising process.

Many of you eager bakers will already know that using super cold, chilled butter means a much better resulting scone texture, (cold butter prevents the butter from melting before the scones are baked, and will help you achieve a lighter crumb), But, Elisa suggests you can even use frozen butter, grated into your flour.

My scones have spread and lost their shape

The mixture may have been too wet or the baking tray might have been too heavily greased. Twisting the cutter when cutting the scones can also have this effect.

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.

Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.

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.

The plain scones (as pictured) only contain 3 ingredients (flour, sugar and butter - all long life ingredients) so it will be extremely unlikely that any illness would have emanated up from ourselves just by eating scones.

While the scones are chilling, preheat the oven to 425°F with a rack in the upper third. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

Why do my scones rise then go flat? ›

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.

Method. Pre-heat the oven to 220C/425F/Gas 7. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency.

The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced.

ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], VANILLA BEAN GLAZE [SUGAR, WATER, FRUCTOSE, CORN STARCH, CORN SYRUP, GUM ARABIC, HONEY, AGAR, CITRIC ACID, VANILLA BEAN SEEDS, PECTIN, NATURAL FLAVOR, MONO- AND DIGLYCERIDES, LOCUST BEAN GUM], HEAVY CREAM [ ...

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.

To help scones rise evenly, always cut the scones straight down and up, without twisting the cutter. It helps to rub the cutter in flour first and remove any sticky bits of dough that become attached when cutting.

Typically, if there is a higher protein level within a flour, the more dense the scone would come out. So what would you prefer? A thicker and denser scone or a lighter and fluffier one? If you'd prefer a thicker one, go for a self-raising flour or a bread flour.

This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness. Make scone dough up to three days ahead. Shape into 3/4"-thick disks, wrap in plastic, and refrigerate until ready to cut and bake.