Making Scones. Baking in Oven and on Griddle


scones_cScones are made from a soft dough. The main ingredients are flour, raising agent a little milk and margarine. The raising agent consists of an acid (cream of tartar) and an alkali (bicarbonate of soda). A commercial baking powder usually consists of two parts acid and one part alkali.


Self-raising flour may be used in some scone making. Sour milk is preferable to fresh, if it is available, as it provides a little extra acid to assist the raising agent.

The liquid starts to react with the raising agent releasing carbon dioxide, as soon as the scone dough is made. This reaction is accelerated on heating and the liquid is quickly converted into steam. The heat expands the carbon dioxide and steam, building up pressure inside the dough. This causes the scones to rise before the dough sets.

Making the Dough

When making All-in-One scones, the ingredients are stirred together with a wooden spoon until well mixed and a little air is incorporated. For rubbed-in scones, the Stork is rubbed lightly into the flour with fingertips. The liquid is added and the ingredients mixed with the blade of a knife. The cutting action mixes the ingredients and prevents the air incorporated during the rubbing-in process from being knocked out. The dough should be handled lightly, to prevent toughening. Over-handling results in hard leathery scones. Brushing the tops with milk gives a good glossy appearance to the baked scones.


When cooked, scones should be pale gold in colour, and evenly risen. The texture should be soft and light rather more like bread than cake.

What went wrong while making scones and why



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