Breakfast with a treat is usually a wonderful idea. Combine that with some coffee or tea and you’re set for the day!
Scones may be eaten for breakfast or as a savory snack. They’re fluffy, flaky, and crusty all at the same time. If you want to make some scones but aren’t sure how to shape them, we’re here to assist!
In this piece, we’ll go through how to shape scones and explain all the tricks to avoiding misshapen ones. Stay tuned!
- What Shape Are Traditional Scones?
- How to Shape Scones: Triangular Cut Edition
- How to Shape Scones: Round Cut Edition
- 5 Tricks for Getting the Perfect Scone Shape
- Final Thoughts
- Why do my scones not hold their shape?
- What not to do when making scones?
- Should you let scone dough rest?
- How many times should you knead scone dough before cutting or shaping?
- How do you shape scones without a cutter?
- How long should you rest scones before baking?
- Why do you wrap scones in a tea towel?
- Are scones better with or without eggs?
What Shape Are Traditional Scones?
Many people disagree on how to eat a scone, what to eat it with, when to eat it, and so on. The most common disagreement is over the form of a classic scone. Is it a circle or a wedge?
The British are big fans of round-shaped scones. A traditional British scone is tall and round, with a well-balanced jam and clotted cream topping. Of course, tea is involved in this situation!
An American scone, on the other hand, is denser due to the excessive quantity of butter and sugar in its recipe, as well as its triangular form.
So, what is the standard shape? Is it triangular or circular?
The answer is triangular!
The specific narrative of how this delicacy was created is a fiction. Scones, on the other hand, are said to have originated in Scotland. This widely held belief was based on a passage in an early 1500s Scottish poetry. Nonetheless, the scones recipe back then was vastly different from what it is today.
How to Shape Scones: Triangular Cut Edition
This section is a step-by-step instruction for enthusiasts of wedge-shaped scones.
This cutting method is valued for reasons other than the form it generates. When the dough is divided into triangular portions, the edges may expand freely, allowing the scones to rise to greater heights during baking.
A circular incision does not provide the same degree of expansion. Instead, the volume of a round scone may be increased from several angles, such as the top or side. Basically, it depends on the dough’s attitude that day!
As you’ll see in a minute, the shaping process is pretty straightforward and can be accomplished with a number of instruments. However, there are a few simple considerations you should be aware of in order to avoid such failures.
Nobody likes scones that are too dry or too flat, do they? So begin taking notes.
When it comes to wedged scones, you have two options: a wedge scone pan or a cutting tool:
1 – Using a Triangular Scone Pan
The final form of these goodies may be pretty appealing when using a scone pan.
Scone pans are uniformly split into triangle parts. The pieces aid in containing the batter and controlling its expansion in the oven. In return, you receive a batch of perfectly cut, crusty-edged scones that are all the same size.
If there is one thing to keep in mind regarding this pan, it is that it might cause scones to take longer to cook than if they were put on a baking sheet. The difference is little; it is just a few minutes longer.
Here are the methods, as well as some tips for using a scone pan:
- Butter the bottom and sides of the pan well.
- Flour your hand and the cutting board.
- Divide the dough into equal parts on the board.
- Place the split dough in the pan, pushing slightly to ensure it covers the sides.
- Make sure the dough is just below the pan’s rim, and you’re done!
On a leisurely day, you could find another way more enticing. You just need to complete the following:
- After greasing the pan, place the whole dough on it.
- Press the dough into the triangle parts gently.
- Scrape the extra dough from the pan using a scraper.
2 – Using a Cutting Tool
Don’t allow the lack of a scone pan prevent you from creating some wonderful scones. Simply prepare your baking tray, as well as a knife, cutter, or scraper, and we’ll teach you how to do it:
- Flour the work surface where the dough will be put.
- Begin by smoothing the dough with your hand or a rolling pin into a disc.
- To guarantee flakiness when cooked, stop rolling when the dough reaches a thickness of 1 inch.
- To get flawless cuts, flour your cutting instrument before using it.
- Divide the dough into four equal pieces, then cut each piece in half.
- Place the wedges on a pre-greased baking sheet and bake until golden.
How to Shape Scones: Round Cut Edition
It’s time to focus on individuals who like round-shaped scones. The circular cut may be achieved in two methods, much like the wedges.
The first approach involves the use of spherical scones pans. The method is similar to the one described before, but in a different form.
If you don’t have a pan or don’t want to purchase one, shape the dough using any of the following:
- Cookie cutter
- Scone cutter
- Coffee cup
Now, let’s go through how to make round scones using any round cutter:
- Before spreading the dough, flour your hands and cutting surface.
- Make sure the dough is 1 inch thick before cutting.
- Repeat sliding the cutter down the dough in different spots.
- Remove the excess dough from between each scone.
- Repeat the steps above with the excess dough.
- To save waste, cut the leftover dough into wedges.
- Arrange the scones on a prepared baking sheet side by side.
5 Tricks for Getting the Perfect Scone Shape
If you don’t have a scone pan and prefer round or wedge-shaped scones, we’ll let you in on five secrets that will make your scone come out exactly as a delicious scone should!
1 – Inspect for Spreading Factors
One of the most typical problems when shaping a scone is that the dough gets out of hand. To put it another way, the scone slices lose their form and start to spread.
To avoid this, make sure that none of the spreading elements are present.
The first reason is that the combination is too watery. As soon as you realize this, begin altering its elements.
The second cause is that the baking pan is too greased. In this situation, the scones will spread or lose form in the oven after a few minutes. Before putting the scones on the tray, gently lubricate it and brush away any excess.
2 – Blend the Mixture Thoroughly
Because they are scared of the implications of over-mixing, some individuals do not thoroughly combine the components for the scones.
To illustrate this worry, kneading scones dough for an extended period of time may cause air bubbles to vanish. When this happens, the scones may not rise properly and may come out flat and rough after baking.
While we understand your worry, we must advise you that the dough will crumble if the water in the recipe is not properly incorporated.
So, if the dough falls apart when shaping it, make sure the ingredients are well combined. If the mixture is too dry, extra water may be required.
3 – Make Clean Cuts
The manner in which the cut is performed is critical in obtaining even edges that will rise beautifully in the oven. Whether you’re using a knife or a circular cutter, make sure you cut straight down and then pull it out fast.
If the cutting tool is twisted or diverted while in the dough, the scone will lose texture and spread. Furthermore, the uneven edges will impact the expansion of the scones, leading in an asymmetrical rise.
Keeping this in mind, we prefer to double-check the cuts by checking the edge smoothness. If they seemed jagged, it meant that the cutting tool had been twisted.
Even after baking, jagged edges maintain a rough feel rather than smoothness. You now understand why if this has ever occurred to you.
4 – Place the Scones Close to One Another
Arrange the scones on the baking pan so that they are adjacent rather than apart.
You may even have them arranged so that they will be slightly touching. This is so they may help one other during baking. Each scone will assist the other in rising tall and maintaining straight sides.
5 – Don’t Let the Dough Rest
After forming your scones, put them in the oven immediately away. Don’t keep them out for too long. The air bubbles and baking soda will gradually reduce if they are left to settle. As previously stated, an air bubble-free dough will not bake properly.
Simply said, the longer the dough rests, the more probable it will be flat.
Round or wedge, scones shall be devoured!
To prevent disappointing results, no matter how you choose to cut your scone, always follow the five principles indicated above.
Please pardon us, but writing this essay has made us want a warm blueberry delight, so we’ll get to that. And now that you know how to form scones, you should make some for yourself.
Why do my scones not hold their shape?
My scones have expanded and become out of shape.
The batter might have been too moist, or the baking pan could have been too buttered. This appearance may also be achieved by twisting the cutter while cutting the scones.
What not to do when making scones?
5 Scones Baking Mistakes to Avoid
Using anything other than cold substances. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream.
Using just all-purpose flour.
The dough was overworked.
The dough was not chilled before baking.
Baking them in advance.
Should you let scone dough rest?
The reason is simple: much as with other doughs, including pizza dough, resting allows the gluten in scone dough to relax fully, preventing it from snapping back during shaping or baking.
How many times should you knead scone dough before cutting or shaping?
Two inches thick. Cut the dough into 2-inch circles. Place on a parchment-lined baking sheet.Turn out onto a floured surface and knead gently 8 or 10 times (collecting more than kneading). Place the dough on a floured board, lightly dust with flour, and roll or pat into a sheet 1
How do you shape scones without a cutter?
If you don’t have a cutter, a glass or a child’s plastic beaker will suffice. Pack the scones tightly on the baking pan so they support each other rather than spreading as they rise. Make the scones the day before you need them; they taste much better warm.
How long should you rest scones before baking?
Freeze a pan of formed scones for up to 30 minutes before baking. This brief rest relaxes the gluten, resulting in more sensitive scones, while the cold freezes the fat, boosting flakiness.
Why do you wrap scones in a tea towel?
Make the scones the day before you need them and wrap them in a clean tea towel right out of the oven to trap steam and preserve the scones nice and moist.
Are scones better with or without eggs?
I discovered that adding eggs made the scones less flaky and melt-in-your-mouth. They’re excellent on their own, but they’re even better with honey butter, jam, or whipped cream. It’s the ideal basis for a variety of flavor variants, like my lemon poppy seed scones, chocolate scones, raspberry scones, and more!