Scones Didn't Rise? Here's How to Fix Them (2024)

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1Checking the Ingredients and Texture

2Checking the Mixing and Cutting Process

3Checking Temperature and Baking Times

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Co-authored byMaria Short

Last Updated: June 21, 2024Approved

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Homemade scones are so delicious, but sometimes they turn out flat, seemingly for no reason. What gives? Don't worry—we're here to help you troubleshoot what went wrong with your scone recipe so it doesn't happen again. Check out the tips below to learn how to make perfect scones every time.

Method 1

Method 1 of 3:

Checking the Ingredients and Texture

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  1. 1

    Make sure that you are using the right amounts and proportions. Did you measure everything? Is the recipe correct – sometimes misprints can affect a recipe; do a quick search online for similar recipes to double check the ingredients and measurement amounts.

    • Consider using a little bit more baking soda in your next batch.
  2. 2

    Make sure that you are using the right ingredients. Baking soda and baking powder may sound similar enough to use interchangeably, but they are really two different things when it comes to baking. If the recipe calls for baking powder, make sure that you are using that and not baking soda and vise-versa.

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  3. Scones Didn't Rise? Here's How to Fix Them (6)

    3

    Check the texture of the dough. Ideal scone dough is wet and somewhat sticky. If the dough is too dry, the scones won't rise and will be crumbly. On the other hand, if the scones are too wet, they won't rise either, and will be too tough and chewy once baked. Don't hesitate to tweak the amounts and proportions to get the right texture. Things like temperature and humidity can affect a recipe and its ingredients.

  4. 4

    Check the flour you used. Accidentally using all-purpose (plain) flour in place of self-rising (self-raising) flour or not adding the rising agent to plain flour can cause flat scones.

  5. Scones Didn't Rise? Here's How to Fix Them (8)

    5

    Make sure that your ingredients are fresh. This includes things like yeast, baking soda, and baking powder. Over time, these ingredients lose their effectiveness, and will prevent your scones from rising. Here's a few ways you can tell if your baking soda and baking powder are fresh:[1]

    • Add 1/2 teaspoon of baking soda to a few tablespoons of distilled vinegar in a cup. If the mixture fizzes, the baking soda is fresh.
    • Add 1/2 teaspoon of baking powder to a few tablespoons of warm water in a cup. If the mixture fizzes, the baking powder is fresh.
  6. 6

    Try to use cold butter next time. If your butter was too warm, it could be a reason as to why your scones did not rise. Try using cold butter next time. The cold butter will melt while you bake the scones, and the steam it releases will help the scones rise.[2]

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  1. Scones Didn't Rise? Here's How to Fix Them (11)

    1

    Try adding the dry ingredients into the wet ingredients. Sometimes, the order in which you mix things can help the scones rise, or keep them from doing so in the first place. Usually, adding the dry ingredients to the wet ones, and mixing them until they are just combined, will give you light, fluffy scones.[3]

  2. Scones Didn't Rise? Here's How to Fix Them (12)

    2

    Rub the butter into the dough. Don't squeeze or squash it. This will over-work the butter and cause it to warm up. You want the butter to remain cold and a little lumpy so that it can melt and release steam in the oven.[4]

  3. Scones Didn't Rise? Here's How to Fix Them (13)

    3

    Mix the dough just enough so that the ingredients hold together. Try not to knead dough for too long. Over-mixing scone dough can cause the air bubbles to disappear. This will give you tough, flat scones.

  4. Scones Didn't Rise? Here's How to Fix Them (14)

    4

    Don't roll the dough too flat before you cut it. The dough should be between 3/4 and 1 inch (1.91 to 2.54 centimeters) high. Making the dough thick will help the scones rise better.

  5. Scones Didn't Rise? Here's How to Fix Them (15)

    5

    Check the edges of the cut dough for smoothness. Is the dough rough and jagged around the edges you cut? Chances are, you twisted the cookie cutter. Try pushing the cutter straight down into the dough and then lifting it out. This will give you a nice, clean edge and help the scones rise evenly.

    • If the edges are jagged or smooshed, the scones won't be able to spring up and rise.
  6. 6

    Don't let the dough sit for too long. When your scones come out too flat, try to remember how long you let the dough sit before you placed it into the oven to bake. The longer you get the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out.

    • Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear. These gas bubbles are what help the scones rise.
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Method 3

Method 3 of 3:

Checking Temperature and Baking Times

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  1. 1

    Make sure the oven is preheated. Scones need to be baked as soon as the dough is made. If you let the dough sit while you wait for the oven to heat up, the gas bubbles caused by the baking powder will go away. Preheat your oven before you put the scones in; this way, everything will be ready and at the right temperature.

  2. 2

    Make sure that you are using the right temperature. 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.
  3. 3

    Check the altitude. Most recipes are made for those living up to 2,000 to 3,000 feet (609.6 to 914.4 meters) above sea-level. If you live higher than that, you will need to adjust your recipe in order to get the scones to bake properly. Here are some tips for you to try:[5][6]

    • Use less baking soda or baking powder. Use no less than 1/8 teaspoon.
    • Use less sugar.
    • Add 1 to 2 more tablespoons of your liquid.
    • Add more flour. Start with 1 tablespoon.
    • If you are between 4,000 and 6,000 feet (1219.2 and 1828.8 meters), increase the temperature by 15-25°F.
    • If you are higher than 6,000 feet (1828.8 meters), use the original temperature, but bake the scones one to three minutes longer.
  4. 4

    Keep the door closed. Did you open your oven while the scones were baking to peak at them? If so, this might be why your scones didn't rise. Ovens are very sensitive, and opening the door causes the temperatures to drop for a little bit. Scones need to be baked at a high, consistent temperature in order to rise; if the temperature is too low, even for a moment, the scones may not rise.

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  • Question

    What is the secret to a good scone?

    Maria Short
    Baker

    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.

    Maria Short

    Baker

    Expert Answer

    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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  • Question

    What is the best ratio of butter to flour?

    Scones Didn't Rise? Here's How to Fix Them (24)

    Amy273

    Community Answer

    Usually, a ratio of 2 parts butter to 3 parts flour is good.

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  • Question

    Why are my scones flat and crumbly?

    Scones Didn't Rise? Here's How to Fix Them (25)

    Qamar

    Top Answerer

    It'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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      Tips

      • Are the flat scones flat but still edible? If so, don't waste them. Join two flat scones together with jam to make a filled scone or scone sandwich.

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      Warnings

      • Always follow recipes carefully when baking, as even minor changes can disrupt the baking process. After all, baking is chemistry in the kitchen!

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      About This Article

      Scones Didn't Rise? Here's How to Fix Them (32)

      Co-authored by:

      Maria Short

      Baker

      This article was co-authored by Maria Short. 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. This article has been viewed 173,752 times.

      2 votes - 100%

      Co-authors: 5

      Updated: June 21, 2024

      Views:173,752

      Categories: Baking

      Article SummaryX

      If your scones won’t rise, there are some tricks you can try with the next batch. Always use self-rising flour or a rising agent when you make scones, which will help them rise in the oven. You should also make sure the dough is wet and a little sticky. If it's too dry, your scones won't rise properly, so tweak the ingredient proportions as needed. Only mix the dough until the ingredients hold together, since over-mixing it can make your scones come out flat. Roll the dough to 3/4-inch thick to help your scones rise. Once you’ve made your dough, bake the scones as soon as possible, otherwise, they might come out flat. Bake your scones at 400 degrees Fahrenheit and keep the door closed while they bake For more tips, including how to measure the right amounts of your ingredients, read on!

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      Scones Didn't Rise? Here's How to Fix Them (2024)

      FAQs

      Scones Didn't Rise? Here's How to Fix Them? ›

      Not using enough leavening agent. Placing scones far away from each other on the baking tray. Not preheating the oven before putting in the scones. Low-quality ingredients.

      Why are my scones not rising enough? ›

      Not using enough leavening agent. Placing scones far away from each other on the baking tray. Not preheating the oven before putting in the scones. Low-quality ingredients.

      How do you ensure evenly risen scones? ›

      Use a 5 cm (2 inch) fluted cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape.

      How to fix undercooked scones? ›

      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.

      Why did my scones turn out flat? ›

      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.

      Can you refresh scones? ›

      If you want to restore days-old scones to their fresh-baked glory, a quick reheat does the trick: To reheat scones, bake them for 5 to 10 minutes in a preheated 350°F oven. Tent them with aluminum foil to prevent them from browning too much.

      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. The trick is to use light pressure and only the work the dough until it just comes together.

      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 secret to a perfect scone? ›

      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.

      Should scones be baked at a high temperature? ›

      Pre-heat oven to 350-375 degrees (350* for convection, 375* for standard). Place frozen scones directly on parchment-lined, un-greased baking sheet - evenly spaced. Tip: Use cooking spray or foil on baking sheet if you don't have parchment paper. For best results, bake scones on the the middle shelf.

      What not to do when making scones? ›

      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. If you use a fluted cutter, you can't twist it.

      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.

      How wet should scone dough be? ›

      Ideally, scone dough should be wet and sticky. It means that you mixed the ingredients well enough to come together but not so much that you see a smooth outer layer. Such appearance means you worked it so much that the gluten network formed, and you are likely to end up with bread instead of scones.

      What causes scones not to rise? ›

      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.

      How to fix flat scones? ›

      When your scones come out too flat, try to remember how long you let the dough sit before you placed it into the oven to bake. The longer you get the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out.

      Can you overcook scones? ›

      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.

      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.

      What is the secret to making good scones? ›

      Top tricks I learnt from the experts for baking perfect scones:
      • Resist the twist.
      • Use frozen butter.
      • Don't overwork the dough.
      • Freeze the dough. ...
      • Create rise and shine.
      • Follow this recipe.
      • Reduce the juice.
      • Fresh is best.
      May 10, 2024

      What is the main cause of rising in scones made with baking powder? ›

      The baking powder/baking soda-acid combines with the liquid in the dough or batter to release carbon dioxide bubbles which are trapped in the starch and protein gel created by the combination of flour with the liquid used to make the scones; usually milk, cream or buttermilk.

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