Glazed Banana Scones Recipe - Pumpkin 'N Spice (2024)

FAQs

What happens if you put too much sugar in scones? ›

We are all a little tempted to add that extra splash of sweetness into our scones, but make sure you don't use too much sugar as it will flatten them! We recommend using a maximum of 100g of sugar per 250g of flour.

Without this leavening agent, scones can become dense and heavy. However, you can opt for plain flour and add the appropriate amount of baking powder to your mix. This method allows you to control the amount of lift in your scones without compromising flavour, resulting in a well-balanced and delicious final product.

Unlike when you're baking biscuits, when you're baking scones it's a good idea to place the scones close together – this encourages them to rise upwards, rather than outwards. As for that shine, Michelle says, “If you want a matt finish on top, milk is the best (and most traditional) wash.

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.

Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk. Bake in your pre-heated oven for 10 minutes.

You can use baking soda if you've added an acidic ingredient to the dough (e.g. buttermilk, vinegar, lemon juice). Use baking powder if you have not added anything acidic.

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

How to tell if scones are done? ›

Scones with fruit and wheat-free scones may take longer than others Increase baking times in 3 minute increments to test. Higher elevation will need less cooking time. To check if they are ready, press down on the top to check if firm to touch, they are READY. If it indents down, bake for another 3-5 min.

While the scones are chilling, preheat the oven to 425°F with a rack in the upper third. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown.

And there's no better way to achieve that kind of height and texture on a scone than using frozen, grated butter.

Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher. Since the heat causes the scones to rise, if they are placed side by side, the scones will be forced to rise upwards, not outwards.

Make sure your butter and liquid ingredients are cold, too. If the butter is soft when your scones enter the oven, it will leak out, taking your scone's moisture with it. And don't forget to use high-quality flour, which will give you consistent results, great flavor, and the structure needed for a good rise.

However, if too much sugar is added (these simple vanilla cupcakes had twice as much as they should have), then not only do they rise to the extreme but the structure takes so long to set (these were baked for 15 minutes longer than a normal batch) that they then collapse dramatically towards the end of baking.

While sugar and other sweeteners provide "food" for yeast, too much sugar can damage yeast, drawing liquid from the yeast and hampering its growth. Too much sugar also slows down gluten development. Add extra yeast to the recipe or find a similar recipe with less sugar.

Over time, this can lead to a greater accumulation of fat, which may turn into fatty liver disease, a contributor to diabetes, which raises your risk for heart disease. Consuming too much added sugar can raise blood pressure and increase chronic inflammation, both of which are pathological pathways to heart disease.

If your dish is a little too sweet, try rounding out the sweetness by adding flavors or ingredients that are sour, bitter, or spicy. It may be obvious not to add more sweet ingredients, but you should also stay away from salty ones since they actually bring out the sweetness in food.