An Easy Scones Recipe - Breakfast Idea with Coconut and Dark Chocolate (2024)

FAQs

What is the secret to making good scones? ›

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

Some people have them with coffee some with tea, some people like them at breakfast, some later in the day. If you want to try them then anytime would be a good time to have scones.

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

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. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

For it turns out that scones are … fattening. A Food Standards Agency (FSA) report has found that the average scone contains 408 calories, with the best – sorry, most fattening – clocking up a remarkable 756 calories and 39.2g of sugar.

A scone is a small flour-based shortcake-like baked good. They're usually plain, crumbly, dense, and lightly sweetened. The traditional English scones for with afternoon tea are round, not triangular, and they're served with jam and clotted cream.

Biscuits are often slightly healthier than scones because they use less butter and sugar than scones. Both biscuits and scones contain flour, fat, dairy, and baking powder. Both of these treats fit into a healthy diet in moderation.

Since coconut milk has a rich and creamy texture, I though it would be a suitable replacement for heavy cream. I was so thrilled when these scones turned out looking and tasting just like regular cream scones. And the best part is they're dairy-free!

Whether you've forgotten to pick up a container of heavy cream, or you're looking to make hearty scones that can be split and covered with jam, you'll always be ready to bake a batch of perfect scones. Just remember the magic ratio: 1 cup (227g) of heavy cream can be replaced by 1/2 cup (113g) each of butter and milk.

Can you use regular milk instead of buttermilk in scones? ›

Milk and lemon juice

It won't thicken as much as traditional buttermilk, but milk and lemon juice are a great substitute when making scones, soda bread or pancakes, as lemon juice recreates that similar tangy flavour.

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.

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

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 most likely reason I can think of is that you omitted the leavening, or what you used was flat. Another reason might be that your dough was too warm when you baked it, so it spread more while baking. Of course, scones are not yeast products, so they shouldn't rise as much as bread would.