Quick and Easy Scone Recipe (Only 3 Ingredients!) (2024)

FAQs

Can you use water instead of milk for scones? ›

In theory, you could use water instead of milk in a scone recipe. However, milk adds a slightly better colour, flavour and texture.

Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.

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.

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.

Yes, you may make cakes with milk instead of water. Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor. 1) Use the same quantity of milk as water called for in the recipe.

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

The explanation is simple: As with other doughs, including pizza dough, resting lets scone dough's gluten relax completely, so that it doesn't snap back during shaping or baking.

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

If you used plain flour they might be a bit biscuity! They'll still taste good but might be thin. I accidentally used plain flour and just 1tsp of baking powder last week. Thin and more biscuity but still good with cream and jam!

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.

Is buttermilk or cream better for 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.

Sifting flour is usually a good idea, says Penny Stankiewicz, chef-instructor at the Institute of Culinary Education. “It lightens the flour and aerates it, making it easier to mix into any emulsion.

3. Don't forget to sift! Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.

Why? When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.

The flavor will definitely be affected, but in theory the texture should be the same if you use equivalent amounts of both fat and water. Biscuits are basically the same thing as scones, so you may be able to find a scone recipe you like if you can't find a biscuit one.

In most cases, you can swap milk for water and vice versa using a 1:1 ratio. For example, if your mix or recipe calls for ½ cup of milk but you don't have it, add ½ cup of water. To err on the side of caution, try using half of the liquid in your recipe and go from there.

“Cake Mix can usually be used with either water or milk. When using milk, however, you can probably expect better results because it can make the cake become more moist and rich in flavor.