How do I get my scones to rise evenly?

When cutting out the scones, it’s important to push a floured round cutter straight down onto the dough, and don’t twist it! If needed, move it sideways to separate the cut-out scone from the rest of the dough. If you twist, your scones will rise unevenly.

How do I keep my scones from drying out?

To ensure your scones come out moist: 1. Don't overmix the dough, 2. add the ingredients in the order listed in the recipe (especially the butter), and 3. use enough half and half to create a moist dough.

Why are my scones not flaky?

There are a few keys to ensuring your scones come out with the right texture: • Use cold butter (and eggs and milk) . To get a scone with a nice layered, crumbly texture, it’s important to use cold butter. Using cold eggs and half and half will help as well. • Don’t overmix. Over-mixing when preparing the dough can cause the scones to be dense and tough.

Why did my cheese scones not rise?

Here are a few possible reasons why your scones didn’t rise: • Your baking powder had expired. • Your dough was too dry. • You rolled the dough too thin before cutting out the scones. • You used too much butter, or your butter wasn’t cold enough (this will make the dough spread out, resulting in flatter scones).

Savory Cheddar Dill Scones Recipe - A Well-Seasoned Kitchen®

Ingredients

Scale

Cheddar-Dill Scones

2 large eggs
1/2 cup + 1/2 tablespoon half and half
2 tablespoons chopped fresh dill
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1/2 teaspoon ground pepper
7 tablespoons cold unsalted butter, divided
1 1/2 cups grated sharp Cheddar cheese

Smoked Salmon Filling

Smoked salmon pieces – see Variation below
Sprigs of fresh dill
Lemon zest pieces

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Instructions

Cheddar-Dill Scones

Preheat oven to 425 degrees. Place rack in upper 1/3 of oven. Line baking sheets with parchment paper.
In a small mixing bowl, whisk together eggs and half and half until well blended. Whisk in chopped dill and set aside.
Place flour, baking powder, salt, and black pepper in the bowl of a food processor. Process to mix.
Cut 6 tablespoons of the butter into pieces, add to flour mixture and pulse just until butter is incorporated.
Add the grated cheese and pulse one or two times to blend.
While the machine is running, quickly add half and half mixture through the feed tube and process the dough just until moist clumps begin to form a ball. Don’t over process or your scones will be tough.
Turn dough out onto a lightly floured surface and shape into a ball. Using your fingers, gently flatten dough to 1/2-inch thickness. (Do not make thinner as the scones won’t rise.)
Cut out mini scones with a 1- or 1 1/2-inch round cutter and place on prepared baking sheet. Reroll scraps and continue cutting.
Melt remaining 1 tablespoon of butter and brush over top of each scone. Bake in the upper third of the oven for 10 to 13 minutes or until golden brown.
Remove from oven and place scones on a wire rack to cool.

Assembly

Once cooled, slice scones in half horizontally. Place a piece of salmon, a small piece of fresh dill and a small piece (or two) of lemon zest inside each scone. Serve immediately.

Notes

Make ahead: The mini scones can be made ahead and stored in an airtight container in the refrigeratoar for up to 4 days. They can also be frozen for up to 3 months. Bring to room temperature before serving.

Variations in filling: other fillings you can use include sliced ham or duck with honey mustard.

Variation in scone size: Cut the scones out larger and use to make Breakfast Sandwiches with Egg.

Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Category: bread, appetizer, side dish, brunch
Method: baking