Why do scones crumble

The drier your dough is, the less ability the dough has to rise in the oven and the denser your scones will be. Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely. When cutting your scones during the preparation phase, you want to make sure your batch rises evenly and are not lopsided.

To remedy this, take your cutter — dip it in a little bit of flour as mentioned previously — and press down on the dough and simply push it out. Bake them in a really hot oven, about C C fan for about 15 minutes rather that lower for longer. Scones really are best when they are fresh and warm from the oven.

Follow this tip: Bake scones right before you plan to enjoy them. It should be reasonably dense, firm and only a little sticky on the outside — a bit like modelling clay. Get the recipe: Buttermilk and Vanilla Bean Scones. These classic scones have the beautiful scent of vanilla, and the addition buttermilk makes them ultra light and fluffy. Get the recipe: Pumpkin Scones. Enriching scones with pumpkin puree gives them a beautiful colour and subtly sweet flavour that's delicious with jam and cream, but equally delicious with just some extra butter.

Get the recipe: Sultana and Cinnamon Scones. Fruit and spice and everything nice! These fruit-studded scones are just like Nana's, and the cinnamon will fill the house with the smells of baking.

Get more baking ideas below! You can save these recipes to your myfoodbook ecookbooks using your free myfoodbook account. Login to start saving, or create your account here. From the combo of the egg, milk and yogurt. And, the sugar seems a little low, which could affect browning.

Also, I brush the top with either cream or melted butter and sprinkle with sugar. Most scone recipes bake at a higher temp as well. I usually bake at F convection. I have made several types of scone recipes over the years, and my favorite that I have found for any type is the blueberry recipe from Cooks illustrated.

I've made savory, Cherry, etc with it, and it works great. In this recipe, the butter is grated on a box grater. Makes a big difference in flakiness and also doesn't need to be worked in as much. Yeah I agree, just way too much liquid. Generally speaking I do a rough ratio of flour:butter:buttermilk:egg. You may also want to sub baking soda for part of the baking powder.

You'll have some acidity there from the yogurt, and acidity inhibits browning. The soda will correct for that. Just dropping in to second this recipe recommendation -- I've brought many scones into work and this recipe gets the best reviews by far.