So, you want to try baking the delicious British creations known as scones, ha? Those make for a tasty breakfast with jam or a light snack with your afternoon tea.
You have milk, eggs, butter, baking powder, and sugar on hand, but what flour should you use for scones?
Fortunately, scones may be made with nearly any sort of flour, the most common being all-purpose flour. If you want to modify the appearance of your scones as they come out of the oven, experiment with different flours.
In this post, we’ll look at how various flours alter the texture and appearance of scones. So, let’s get started!
- Can You Make Scones With Plain Flour?
- Can You Make Scones With Self-Raising Flour?
- Can You Make Scones With Almond Flour?
- Can You Make Scones With Bread Flour?
- Can You Make Scones With Pastry/Cake Flour?
- Do I Need to Sift Flour for Scones?
- Will Scones Rise With Plain Flour?
- How Much Flour Do You Need to Make Scones?
- Why Do My Scones Taste Like Flour?
- What Helps Scones Rise Besides the Right Flour and Leavening Agent?
- Why Aren’t My Scones Fluffy?
- Final Thoughts
- Which flour is best for baking scones?
- What is the secret to making good scones?
- Is high grade flour good for scones?
- What is the best raising agent for a scone?
- What flour do professional bakers use?
- What is the most popular flour for baking?
- Why aren t my scones light and fluffy?
- What do you brush scones with before baking?
- Are scones better with or without eggs?
- Does it matter what flour you use?
Can You Make Scones With Plain Flour?
Yes, plain flour is the most basic form of flour for making scones. It must, however, always be used with a leavening agent, in this instance baking powder.
If you want scones that keep their slightly elevated form well in the oven and outside of it, use all-purpose plain flour.
Can You Make Scones With Self-Raising Flour?
You can absolutely use self-raising flour to create scones, but you’ll need to leave out the baking powder. In Europe, scones are often baked in this manner.
Even better, you won’t have to worry about portion control; you’ll use the same quantity of self-raising flour that the recipe specifies for regular flour.
Can You Make Scones With Almond Flour?
Yes, almond flour may be used in place of regular flour in scone recipes. Not only is it sweet and savory, but it is also gluten-free, allowing folks with wheat allergies to enjoy their scones without danger.
Almond flour is typically healthier than wheat flour since it contains less carbohydrates and hence fewer calories. Furthermore, it has many more nutrients.
Almond flour, like regular flour, requires a leavening agent to allow the scones to rise. You’ll also need the same quantity of almond flour as you would for regular flour.
Can You Make Scones With Bread Flour?
Bread flour is another basic flour option to use when creating scones, although the texture and consistency will be much different.
Scones will be more chewy than crumbly if you use the same quantity of bread flour as all-purpose flour in the recipe.
However, to avoid the pastry becoming too chewy, use half of the needed amount of ordinary flour and the other half of bread flour.
Can You Make Scones With Pastry/Cake Flour?
Cake flour is also worth experimenting with in scone recipes if you want the texture to be more like muffins. You’ll need to use the same quantity of plain flour that the recipe calls for, but the other ingredients will need to be changed so that the dough doesn’t come out watery.
You’ll want to use less liquid in this recipe, so reduce the milk and egg combination by a tablespoon or two.
Do I Need to Sift Flour for Scones?
Yes, sifting flour is a definite method to make fluffy, light scones. Whatever sort of flour you choose, you should properly sift it for a few of reasons.
To begin, sifting your flour allows air particles to enter the flour, increasing the fluffiness and lightness of your scones. If you don’t do this, your scones will be more likely to get hard and brittle.
Second, by layering your salt, baking powder, and flour and sifting them all together, you achieve a balanced, uniform combination.
Will Scones Rise With Plain Flour?
Scones will rise when made with ordinary flour, but not when made without baking powder. Unlike self-raising flour, using ordinary flour to create scones without a leavening agent prevents the scones from rising, and scones are all about height!
In general, use five tablespoons baking powder for every pound of plain flour in your scone recipe.
How Much Flour Do You Need to Make Scones?
In all scone recipes, the quantity of flour required is around three cups, or 350 grams. This should make eight scone servings, but you may double the recipe to make 16 scones.
You’ll need the following ingredients with three cups of flour, whether all-purpose, almond, or self-raising:
- 6 tablespoons baking powder (not to be used with self-rising flour)
- cup of butter
- cup of white sugar
- teaspoon of salt
- 1 beaten egg
- 1 cup of milk
Why Do My Scones Taste Like Flour?
Beginners may experience scones that taste like flour, which, of course, should not be the case with a good recipe. So, what’s the deal here?
A flour-like taste in your scone usually suggests that you packed more flour into the dough than required. This is most likely to occur if your measures do not match those given in the recipe, particularly if you will be using cups.
Simply said, some cups are larger than others, and you may have used a larger one than the recipe called for. To prevent this from occurring again, measure your flour in grams or ounces rather than cups.
What Helps Scones Rise Besides the Right Flour and Leavening Agent?
There’s a clever approach you can use to guarantee your scones rise to an equal height in all of your scone wedges or circles.
After you’ve cut out the dough, arrange the pieces on the baking sheet so they’re side by side and just barely touching. This manner, they’ll rise uniformly with the heat, straight up rather than to the sides.
Why Aren’t My Scones Fluffy?
Other factors, apart from inadequately sifting the flour when creating the scone dough, might prevent your scones from being as light and fluffy as they should be.
Overworking the dough, for example, will undoubtedly force any air outside its particles, resulting in hard scones. Also, not allowing the oven to heat for around ten minutes before baking the scones may result in the same outcome.
Brittle scones may result from an oven that is not hot enough to fully bake your scones.
So, make sure you do everything correctly before creating your scones if you want them to have that fluffy texture we all adore!
Wondering what flour for scones is best?
It all depends on your own tastes. Plain flour is often used in scone recipes, however if you are sensitive to wheat, you may substitute almond flour or cake flour for a chewier texture.
You might alternatively use self-raising flour, which eliminates the need for baking powder in your recipe.
Whatever flour you choose, we are certain that your scones will taste delicious as long as you follow the instructions!
Which flour is best for baking scones?
For a higher-rising scone that retains its form well in and out of the oven, use all-purpose flour. Substitute cake flour for all-purpose flour to produce more delicate, lower-rising, cake-like scones.
What is the secret to making good scones?
The less you knead the mixture, the less the gluten will tighten, resulting in scones that are loose and crumbly rather than tight and bouncy. Make certain that you filter the flour and baking powder into the mixing basin. This implies the two will be well blended, giving you a higher likelihood of an equal increase.
Is high grade flour good for scones?
Because I like high-quality flour, I used it in all of these recipes. If you like, you may use self-raising flour, but just 1 teaspoon baking powder.
What is the best raising agent for a scone?
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 flour do professional bakers use?
Pastry flour falls in between cake flour and all-purpose flour. Professional bakers adore how finely milled it is, with a protein concentration that ranges from 8% to 9%, finding the right balance between flakiness and softness while keeping structure.
What is the most popular flour for baking?
All-purpose flour is the most common kind of flour. It’s in everything from chocolate chip cookies to brownies, as well as various cakes, breads, and cinnamon buns. It is especially frequent in cakes containing a fruit or vegetable that adds moisture, like as carrot cake.
Why aren t my scones light and fluffy?
Before you put the scones in the oven, make sure it is at the correct temperature for baking. Having an oven that is too hot or too cold will also have a significant impact on the baking of your scones.
What do you brush scones with before baking?
Wedges are the most convenient, but you may also create 10-12 drop scones, like I do with my banana scone recipe. Brush the surface with heavy cream or buttermilk. Brush with liquid before baking for a golden brown, extremely crunchy and crumbly exterior. A sprinkling of coarse sugar is always perfect for added crunch!
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!
Does it matter what flour you use?
We suggest a moderate-protein all-purpose flour for the overwhelming majority of baked products, but a high-protein all-purpose flour for baked goods that need a bit more gluten development. We practically never use low-protein all-purpose flour in our recipes.