How to Raise Scones Higher (The Complete Guide)

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Scones are delectable pastries that everyone enjoys, whether they are eaten for breakfast or with afternoon tea. That is why every baker should attempt to create scones at least once in their lives.

Scones are not only simple to create, but they may also be customized. You may add fruit, raisins, chocolate, or anything else you like. You’ll be shocked at how tasty the combos are.

The nicest thing about scones is how fluffy the interior is. However, not everyone can make properly raised scones. This raises the dilemma of how to make scones climb higher.

You don’t have to be concerned since we’ve included all of the tricks for making scones rise higher in one post. Continue reading to learn how to create the ideal fluffy scones.

What Makes Scones Rise?

Here are the most important factors in making your scones rise:

The Leavening Agent

The leavening agent is an important element in making your baked products rise. Baking soda and baking powder are the two most prevalent leavening agents.

Baking soda and baking powder, to explain, emit carbon dioxide. When the scones are baked, the carbon dioxide escapes in the form of bubbles, which causes the batter to expand.

This gives your scones the airy, fluffy texture you want. So, with a tiny quantity of leavening agent, there will be less bubbles.

You must precisely measure out the amount of leavening agent. Naturally, if you want your scones to rise higher, you may add a little extra leavening agent.

That is not always the case, though. Too much leavening agent might wreck your recipe by doing more damage than good.

Simply simply, if you apply too much leavening agent, your scones will rise much too rapidly. They will then deflate just as fast.

Furthermore, you must ensure that you are using the correct sort of leavening agent. While baking soda and baking powder are both used in many recipes, they are not interchangeable. As a result, employing one or the other may have a significant influence on how your scones rise.

The Texture of The Dough

Scones must have the ideal texture in order to rise correctly. The best scone dough is often moist and sticky. So don’t expect it to taste like cake batter or pizza dough.

If the dough is excessively moist, like a batter, your scones will not rise very high. You also don’t want the texture to be dry.

Over-kneading the dough is a typical error made by most inexperienced bakers. By overkneading the dough, all of the air bubbles will escape before baking. Those air bubbles are necessary for the scones to rise.

Over-kneading also promotes the development of gluten. The gluten, in turn, will result in a chewy scone rather than a soft, fluffy one.

The Temperature of the Ingredients

Scones, unlike other recipes, need the ingredients to be at room temperature. Your ingredients must be chilled in order to produce the ideal fluffy scones.

To help your scones rise higher, make sure all of your ingredients are chilled ahead of time. Some individuals even go so far as to chill the whole bowl of ingredients before baking.

It’s easy to see why cold ingredients, especially butter, make your scones rise so much higher. The cold butter melts while baking, generating steam. In turn, this steam works as an additional elevating agent.

As a result, the melted butter, as well as the carbon dioxide from the baking powder or baking soda, are critical to rising your scones higher.

To keep the butter cold while mixing, carefully incorporate it into the dough. Scones will rise higher if the butter is not melted.

Quality of the Ingredients

Getting high-quality, fresh ingredients is one of the most important recommendations for making your scones climb higher. For example, if you use a low-quality leavening agent, it will not create enough carbon dioxide.

Furthermore, if your leavening agent is not new, it may be stale. As a result, the leavening agent will not activate, resulting in flat scones.

A spoonful of vinegar is a fantastic method to see whether your leavening agent is fresh. If the mixture sizzles, it implies your leavening ingredient is active and ready to use.

Preheating your Oven

Every baker understands the need of a preheated oven. It has the potential to make or destroy the whole dish.

In reality, leavening agents perform two functions. This implies they are triggered twice: once while mixing and again during baking.

It is essential to pre-heat your oven to guarantee that the gases produced during the mixing process do not escape.

As previously said, air bubbles are responsible for the rising of your scones. As a result, if you wait too long while your oven is still heating up to the proper temperature, air bubbles will escape before the baking process begins.

The same is true if you leave your scones in the oven to heat up. As a consequence, you must ensure that you preheat your oven first, even before collecting your ingredients.

Furthermore, you must ensure that your scones are baked at the proper temperature. Scones need a greater temperature to rise than other baked items. As a general guideline, heat your oven to 400 degrees Fahrenheit (205 degrees Celsius).

The Cutting Process

Typically, when you finish baking the scones, you will cut them. While it may not seem to be a huge problem, you should cut your scones in a certain manner to prevent flattening them out.

To begin, don’t use too much pressure while cutting your scones. Instead, use a sharp pastry cutter to cut around the edges. Then, quickly raise the cutter.

Twisting the cutter to correctly slice the scones is also not a good idea. You wouldn’t need to twist it if you’re using a sharp enough cutter.

How to Make the Perfect Fluffy Scones

Have you tried all of the above suggestions and are still unable to make scones rise higher? That suggests the recipe you’re using isn’t correct.

The recipe below will help you produce the ideal fluffy, high scones you’ve always wanted. The nicest thing about this dish is how simple it is. It’s something that everybody can do.


The following items are required for this recipe:

  • 3 cups all-purpose flour
  • cup white sugar
  • 5 teaspoons baking powder
  • 1 cup butter
  • 1 egg
  • 1 cup milk


The following steps will help you make the scones:

  1. Preheat your oven to 400 F
  2. Combine your cold liquid components, the eggs and milk, in a large chilled mixing basin, and beat vigorously until mixed.
  3. In a separate basin, combine the dry ingredients, followed by the butter.
  4. Rub the butter into the flour with your fingers.
  5. Add the dry ingredients and stir to combine
  6. Place the dough on a clean, well-floured worktop and knead it briefly.
  7. Form the dough into a -inch disk and cut it into wedges.
  8. Place the scones on the baking sheet so that they barely touch.
  9. Bake the scones for about 15 minutes, or until golden brown.

How to Make Scones Rise Higher – Q&A

Do you still have a question? The following are some often asked questions about how to make scones rise higher:

Do Scones Need to Rise?

Yes, scones must rise. Otherwise, they will be chewy rather than fluffy and airy. Furthermore, if the scones do not rise, you will be unable to put any fillings to them.

How High Should Scones Rise?

Scones should be around 2 inches tall when finished. They may be as high as you like as long as they are fluffy and not deflating. The measurements may vary from recipe to recipe and depending on the leavening agent used.

Why Are Scones Not Rising?

If your scones aren’t rising, you’re most likely doing something incorrectly. This may happen for a variety of reasons, including:

  • Not using enough leavening agent
  • Keeping the scones apart on the baking sheet
  • Not preheating the oven before placing the scones in it
  • Low-quality ingredients

How Long Do Scones Take to Rise?

Scones typically rise in around 10-15 minutes. However, this is dependent on the recipe, the ingredients, and the size of each piece. Larger scones take longer to rise.

Final Thoughts

Many bakers still struggle to make flawlessly raised scones. There are several, sometimes neglected, strategies that might assist you in making high-quality scones.

Most crucially, the leavening agent you choose may make or break the dish. The leavening ingredient should not be stale, and it should be activated correctly, either during mixing or in the oven.

Furthermore, there are many things you may do after baking the scones to keep them high. Specifically, cutting them correctly and eating them when they are still fresh.

Finally, if you follow our recipe and use our advice, you will be able to make scones rise higher.


How do I get my scones to rise more?

Similarly to cinnamon buns, putting your scones side by side, almost touching, helps the scones rise evenly and higher. Because the heat causes the scones to rise, placing them side by side forces the scones to rise upwards rather than outwards.

Why don t my scones rise high?

Why didn’t my scones rise as high as yours did? First, make sure you’re using new baking powder, preferably one that was opened within the last 6 months. Also, if you overwork the dough, the scones will not rise as tall. Knead the dough lightly, just enough to bring it together.

Why are my scones flat?

Flat scones that spread when cooked are frequently the result of excessively soft batter or an overheated oven. A dark hue might be generated by too much sugar or a hot oven. Weak flour, overworked dough, or outdated leveling agents may all contribute to heavy, thick scones.

What is the best raising agent for scones?

Scones are raised using a combination of bicarbonate of soda and cream of tartar or baking powder (which is a ready-paired mixture of the two).

What does adding an egg to scones do?

The egg provides flavor, lift, and structure. Optional: Vanilla essence adds taste to sweet scones, but leave it out if preparing savory scones.

Does butter help scones to rise?

By mixing the flour and butter together, you avoid overworking the dough and allow the butter lumps to melt and produce steam, which helps the scones rise.

What happens if you overwork scone dough?

Overworking the dough: If you overwork the dough, your scones will be harsh and chewy instead of the desirable light and crumbly quality. The idea is to massage the dough lightly and just until it barely comes together.

What happens if you put too much baking powder in scones?

According to Joy of Baking, too much baking powder can make your delicacy taste harsh. That isn’t even the worst part. If you use too much baking powder, your dessert may rise too quickly and fall apart.

How much do scones rise in the oven?

Scones should be around 2 inches tall when finished. They may be as high as you like as long as they’re fluffy and not deflating.

What is the secret to a good scone?

Baking techniques for excellent scones
Use either cold or frozen butter: If you want a better rise, use cold or even frozen butter.
Use pastry flour to make a substantially lighter scone.
Incorporate the butter into the flour: Scones may not form correctly if you do not first combine the flour and butter.

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