Why are my scones soggy in the center?

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If you’ve ever tried a scone, you’ve undoubtedly either loved them or wondered what all the excitement was about. You may have heard of them and even seen them at a bakery, but unless you try one for yourself, you will not grasp the significance of getting the dough exactly right.

What Exactly is a Scone?

Scones were invented in England but swiftly spread to Scotland and Wales. The original scones were cooked dough circles molded into rounds, similar to biscuits but bigger.

The first scones were roughly the size of a plate when they came out of the oven. The majority of scones are still produced this manner and then cut into wedges like pies.

Virtually all scone recipes call for the following ingredients: flour, butter, sugar, baking powder, salt, and cream or buttermilk. In America, scones are eaten similarly to biscuits, split in half and spread with butter.

They gained popularity in the United States after becoming a fixture at popular English afternoon teas. These unique events, which take place between 2 and 4 p.m., feature small chilled cucumber sandwiches and a thick creamy soup.

Devonshire cream is lavishly slathered on top of the scones. Alternatively, clotted cream.

What Are the Characteristics of a Good Scone?

Scones should have a crumbly texture, since they are sometimes likened to biscuits in appearance. They should be gently browned on the outside and seem nearly dry.

They should be light and flaky when split open. If your scone lacks a crispy outside, it was probably cooked too near to the other scones on the cookie sheet.

Many things may go wrong with each baked treat you make at home, turning your good intentions into strange tragedies.

Although scones have a dry and crumbly feel, finding your scone doughy in the centre might be perplexing. How did it happen, and how can you prevent it from happening again?

How to Prevent Your Scones from Being Doughy in the Middle

While making handmade scones, there are many steps to take, and any of them done improperly might result in a doughy middle. Here are some tips for making great scones every time.

1 Examine the consistency of your dough. Add extra milk or buttermilk if it seems to be breaking down into crumbs. If your hands are full of dough and the texture is sticky, add a bit more flour at a time.

2 Do not overwork the dough. Overworking the dough will result in it becoming tough and flaky. If it does not seem flaky, it may have been undercooked and will be doughy instead.

When Goldilocks desired that everything be exactly perfect, she was onto something. Work the dough lightly until it barely comes together, then set it aside.

3 Experiment with various flours. Professional bakers seem to use pastry or cake flour, but you may always use all-purpose flour. A lighter scone may be made by combining cake flour with all-purpose flour.

4 Check that everything is cold. Indeed, the eggs, cream, and butter should all be stored in the refrigerated until you’re ready to make the scone dough. It’s also a good idea to keep your mixing bowl in the fridge.

After preparing the batter for your scones, chill it in the refrigerator for around 15 minutes to ensure it is sufficiently cooled. You don’t want the butter to soften, which would affect the consistency of the dough and scone as it bakes.

5 Don’t create your scones ahead of time, even if you’re tempted. You’d be better off refrigerating the dough overnight, or even freezing it and baking it from frozen (just bake it a few extra minutes).

What is a Good Basic Scone Recipe?

While the components for scones are rather simple, you may experiment with several varieties. Here’s a simple recipe to get you started.

Easy Simple Scones

  • 2 cups flour: pastry flour, all-purpose flour, or a mix of all-purpose and cake flour
  • 3 cups sugar 1
  • 2 tsp baking powder1 tsp
  • 1 teaspoon of salt
  • 2 cup well-chilled I stick unsalted butter
  • 2 cup heavy whipping cream, half & half, or whole milk, thoroughly chilled1
  • 1 big egg
  • 1 teaspoon vanilla extract (optional)


  1. Preheat your oven to 400°F. Use parchment paper to line a baking sheet.
  2. In a medium-sized mixing bowl, combine the dry ingredients flour, baking powder, sugar, and salt. Chop the butter into tablespoons or shred it with a box or cheese grater.
  3. Using a pastry blender, incorporate the butter into the dry ingredients. If you don’t have one, combine it with two forks until it resembles little gritty crumbs. Place the bowl in the fridge.
  4. In a separate dish, combine the wet ingredients (cream, egg, and vanilla). Remove the dry ingredients from the fridge and combine them with the wet ingredients in a mixing bowl. Combine until evenly blended.
  5. Sprinkle some flour on the counter and knead the ingredients into a soft dough. Form it into an 8-inch round. If the dough is too sticky, add more flour; if it is too dry, add more milk or cream.
  6. Cut the dough into 8 wedges using a sharp knife. Put the wedges on a baking sheet. If you want your scones to have a delicious crunch, brush them with cream and delicately dollop them with sugar.
  7. Let the scones to cool in the fridge for approximately 15 minutes if you have room. If not, place them in the oven for 20 minutes, or until well browned. Warm from the oven, serve with butter and preserves or clotted cream.

You might try cherry orange, raisins, blueberry, strawberry, pear and cheddar, and parmesan as variations. More may be found online.


How do you know if scones are cooked in the middle?

Scones should be baked in a 425°F oven for 18 to 23 minutes, or until a very light golden brown. Overbaking will result in dried black scones. To test for doneness, cut one open: the inside should not seem doughy or wet, but should feel moist.

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.

Why are my scones heavy and dense?

My scones are thick, hefty, and lack volume.

You may have used too little rising agent or handled the dough too much before baking. The oven might have been too cold.

How do you fix sticky scone dough?

Add extra flour if the dough is too sticky when placed on the cutting board. Flour your hands and flatten a disc of dough. A bigger disc will provide a larger, moister scone. A smaller disc results in a smaller, dryer scone.

What is the trick in 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.

What is the texture of a scone supposed to be?

A scone should not be crumbly like a biscuit.

Of course, there may be layers, but they should be crumbly. A scone is somewhat drier than a biscuit, but not at all dry when done properly. After all, scones are meant to be enjoyed with a hot beverage of your choosing. Add some clotted cream, butter, or jam.

Should scone dough rest before baking?

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.

Should scones be touching when baking?

Scones prefer to snuggle up to each other in the baking pan. This allows them to rise more uniformly throughout the cooking process. The scones must be touching when placed in the baking pan.

Can you overbake scones?

Scones are delectable baked treats, but don’t overcook them or they won’t be as tender.

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