19 Scone Recipes That Will Be the Star of Your Brunch Spread (2024)

FAQs

What is the secret to making scones rise? ›

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

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.

The best side dishes to serve with scones are strawberry jam, lavender milk tea, cool whip fruit dip, lemon curd, raspberry jam, guacamole, whipped coffee, mochi pancakes, Greek yogurt, lavender milk tea, shakshuka, sautéed mushrooms, hot chocolate, scrambled eggs, and fresh fruit salad. Now, let's get cooking!

Dairy: Buttermilk is a signature ingredient of biscuits while cream or milk is a more typical moistening ingredient in scones. Mix ins: A scone's finer crumbs invites more mix ins whereas biscuits are usually plain.

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.

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.

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.

Get Flaky Scones with COLD Butter

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

Store muffins, biscuits and scones in an airtight container at room temperature. (If made with cheese, cream cheese or other perishable foods, they should be stored in the refrigerator.)

Typically, if there is a higher protein level within a flour, the more dense the scone would come out. So what would you prefer? A thicker and denser scone or a lighter and fluffier one? If you'd prefer a thicker one, go for a self-raising flour or a bread flour.

Why do you rub butter into flour for scones? ›

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.

French toast, waffles, pancakes, and similar dishes are great choices for brunch. You could also do something even more impressive like apple pecan or ultimate berry bread pudding. Add some parfaits for a lighter option that pairs well with these dishes.

Although the English eat scones mainly at teatime, the Scots eat them at almost any time: with midmorning coffee, with soup and salad at lunch, at afternoon tea or high tea, and even with a glass of wine at the co*cktail hour.

A scone should not flake like a biscuit.

It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or jam.