How to Know when Scones Are Baked: 5 Steps (with Pictures) (2024)

FAQs

How do you know when scones are baked? ›

Bake scones in a 425°F oven for 18 to 23 minutes, until they're a very light golden brown. Don't over-bake; dark scones will be dry. Break one open to check for doneness: the interior shouldn't appear doughy or wet, but should feel nicely moist.

Use the top of your fingers for this. Insert a skewer or toothpick into the scone. If it comes out clean, the scone is ready. If it comes out with dough on it, the scones need a little more cooking time.

Scones like to cosy up to one another in the baking tray. This helps them to rise evenly in the cooking process. When placing the scones in the baking tray they need to be touching.

Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, and serve while still warm.

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.

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.

Scone mix is far wetter than a dough – it's somewhere between a batter and a dough. Only lightly flour your work surface to avoid incorporating extra flour into the dough. Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly.

Heat the oven to 220C/200C fan/gas 7.

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.

What texture should scones be? ›

Fluffy and soft with a little crisp to the edges and top. The perfect scone doesn't come easy. There are many little gritty things that can get in the way of achieving that all-buttery point of perfection.

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.

5. Bake in the oven on shelf level 3 for 15-17 minutes or until well risen and nicely brown. Transfer to a wire rack and allow to cool.

To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning! Bake until golden brown.

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.) Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes. Meanwhile, preheat oven to 400°F (204°C).

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise.

Fluffy and soft with a little crisp to the edges and top. The perfect scone doesn't come easy. There are many little gritty things that can get in the way of achieving that all-buttery point of perfection.