Why aren t my scones light and fluffy?

Avoid using a food processor to mix scones: A food processor will work, but it often overworks the scone dough. We recommend using your hands until the mixture comes together. Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky .

What does bicarbonate of soda do in scones?

Bicarbonate of soda (otherwise known as bicarb soda) is a pure leavening agent. It is alkaline and commonly used in recipes that mix moisture plus an acidic ingredient (such as lemon juice, chocolate, buttermilk or honey) together to make batter rise .

What is the secret to making scones rise?

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.

What is the best flour for scones?

We recommend using all-purpose flour . There is some debate as to what flour one should use to go around achieving the perfect scone. This is because within different flours comes different levels of protein. Typically, if there is a higher protein level within a flour, the more dense the scone would come out.

How long should you rest scones before baking?

Place pan of shaped scones into the freezer for up to 30 minutes before baking. 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.

Why put eggs in scones?

Just as in old times, today's scone recipes don't include eggs, but there are some rare recipes that do. Eggs may change the texture of the scone, which should be golden on the outside and airy inside . RELATED VIDEO: Video Player is loading.

Why are my scones heavy and dense?

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.

Why are my scones heavy?

Typically, if there is a higher protein level within a flour, the more dense the scone would come out.

Why do my scones go flat and not rise?

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.

Why don't my scones rise high?

In general, scones should be baked at a higher temperature than most other pastries. Using too low of a temperature will prevent the scones from rising . If the recipe called for a lower temperature, try baking the scones at 400°F (205°C) next time, and see if that helps.

Gingerbread Scones Recipe - Andrea Meyers (2024)

Dec 21, 2009 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 7 Comments

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With wide eyes and a booming voice, Top Gun shouted, “Mommy, are you making stones? I love those!”

Our boys adore scones (even if they still can’t say it) and with all the excitement in the kitchen you would think some fabulous dessert was in the works instead of simple gingerbread scones for breakfast. After the scones had cooled a little I arranged them on the plate, leaving one for the boys to share while I quickly took a few photos. The flavor of these is such a delight that there wasn’t a single crumb left after breakfast and Michael asked me to make a double batch next time.

This particular recipe uses some whole wheat flour, making the scones a little more substantial rather than delicate, but that’s a plus for us. They are flavored with molasses, crystallized ginger, and gingerbread spices. The cloves and nutmeg are my addition as I just couldn’t imagine gingerbread scones without them.

The scones are easy enough to whip up on Christmas morning or you can make them the night before. If your house is anything like ours, getting the boys to stop and eat amid a flurry of wrapping paper excitement is almost impossible, but these just might tempt them.

[Updated 2013]

📖 Recipe

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Gingerbread Scones

Adapted from Midwest Living.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Bread, Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: quick breads, raisins, scones

Equipment

food processor
3-quart mixing bowl
large baking sheet, lined with parchment

Ingredients

1 cup unbleached all-purpose flour
1 cup whole wheat flour (traditional or white))
⅓ cup packed dark brown sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon table salt
4 tablespoons unsalted butter (cold, cut into small chunks)
½ cup golden raisins (or currants)
1 tablespoon finely chopped crystallized ginger
1 egg (lightly beaten)
½ cup whipping cream
¼ cup molasses (mild-flavored)
1 egg white (lightly beaten)
½ teaspoon water
granulated sugar for sprinkling

US Customary - Metric

Preparation

Place oven rack in the middle and preheat oven to 375° F/190° C.
In the bowl of the food processor, add the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Pulse a few times. Add the cold butter pieces and pulse about 12 to 15 times until the mixture resembles coarse crumbs. Pour into the mixing bowl and stir in currants and crystallized ginger. Make a well in the center of the mixture.
In the small bowl, stir together the egg, whipping cream and molasses, then add all at once to flour mixture. Using a fork, stir until ingredients are combined. (If some flour remains on the bottom, wet your hands slightly and mash it all together, then clean and dry your hands.)
Turn dough onto a lightly floured surface. Knead gently for just a few strokes, then divide dough in half. Lightly pat or roll each dough portion to a 5- to 5-½-inch circle, ¾-inch thick. Cut each circle into 6 wedges. Place wedges about 2 inches apart on the parchment-lined baking sheet. In a small bowl, combine egg white and water. Brush tops of scones with egg white mixture and sprinkle with sugar, if desired. (We like the crunchy sugary top.)
Bake in the preheated oven 12 to 15 minutes, or until a wood toothpick inserted into a crack in top of scones comes out clean. Serve warm or at room temperature. Makes 12 scones.

Make Ahead

Cool scones completely and wrap in a single layer in foil, then place in a freezer bag. Freeze for up to 1 month. To serve, remove from freezer bag. Place frozen, foil-wrapped scones in a 300° F/150° C oven and heat for 20 minutes or until warm (12 minutes, if thawed).

Nutrition

Tried this recipe?Share in the comments!

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Reader Interactions

Comments

Thanks for visiting! Let me know what you think!

Lisa says
December 21, 2009 at 1:17 pm
Your scones look and sound fantastic! I love ginger-y things. Haven't made gingerbread in an age; might have to try these this week . . .
Reply
Karina says
December 21, 2009 at 2:13 pm
I love the idea of gingerbread scones. So perfect for the holidays with a cup of chai. Wishing you and your beautiful family a safe, healthy and happy holiday!
Reply
Rosa says
December 21, 2009 at 3:11 pm
Very original! I bet they taste divine!
Happy Holidays!
Cheers,
Rosa
Reply
Jennifer J says
December 22, 2009 at 4:00 pm
Wish I had one (or two...) of these treats with my afternoon tea. Love all of these spices and the crystallized ginger.
Reply
Alisa - Frugal Foodie says
December 23, 2009 at 2:32 am
Oh yum, I loooove gingerbread scones!
Reply
Tony Cesta says
December 29, 2009 at 4:44 pm
Gingerbread scone are too yummy.. I used to spread Patn ghee on it make them more delicious..
Reply

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