What Is The Best Flour For Scones?

The salt and baking powder that are added during the milling process are the secret components of self-rising flour. It typically has 8 to 9 percent protein and is prepared from soft wheat. By combining 1 cup pastry flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt, you may make your own at home. When baking, be careful not to use other flours in place of self-rising flour! The additional items may alter the rest of your recipe’s measurements.

What’s the trick to baking delicious scones?

Finally, make sure the scones are baked correctly:

  • Until they are ready to go into the oven, keep the scones as cold as you can. They will do better as a result.
  • Before baking the scones, make sure your oven is completely preheated.
  • Large scones should bake for 12 to 20 minutes. Smaller scones should bake for around eight minutes.
  • Varying ovens have different baking times. There are two techniques to determine when scones are finished baking. The scones can first be removed from the pan with little sticking. Second, the scones’ inside aren’t any longer doughy.

Can I make scones with bread flour instead of all-purpose?

How Can I Replace All-Purpose Flour With Bread Flour? Yes, you may substitute 1:1 without a problem. It is ideal to substitute 1 cup all-purpose flour for 1 cup bread flour (however the chewiness may be a little bit less) (but the result will be the same).

What causes scones to be heavy?

Scones can change your life when they’re at their best. Anything that’s that delicate, buttery, and oh-so-flaky can turn the five minutes it takes for you to consume it into a sublime experience. Though they’ve only ever eaten the dense, puck-like scones that are all too frequently encountered in cafes and coffee shops, I know people who won’t touch scones.

Our recipe for soft, buttery scones is a true revelation that will convert even the most skeptics. We’re on a mission to eradicate terrible scones from the world, starting with the ones we make at home, using this recipe. You may create scones that will cause you to close your eyes and sigh with pleasure if you use this recipe and a list of common mistakes to avoid.

Using anything but cold ingredients.

Starting with cold ingredients is the key to making the flakiest scones. chilly cream, cold butter, and cold eggs. Similar to creating pie crust, using cold ingredients stops the butter from melting prior to baking the scones, allowing it to melt in the oven and produce an extremely flaky final product.

Use this advice: Until you’re ready to prepare the scone dough, keep the butter, eggs, and cream in the refrigerator. Heck, while you’re about it, chill your bowl as well!

Only using all-purpose flour.

While all-purpose flour is probably what you currently have in your pantry, choosing a combination will yield the greatest results if you truly want to up your scone game. The amount of protein in a certain flour varies, and generally speaking, the more protein, the denser the baked good. The majority of all-purpose flour has between 10 and 12 percent protein. You’ll get a lighter scone if you choose a flour with less protein.

Use pastry flour instead of all-purpose flour, or combine all-purpose and cake flour, like we do in our recipe, to make the lightest scones possible.

Overmixing the dough.

Scones that are harsh and chewy, as opposed to light and flaky, will result from overworking the dough. The secret is to massage the dough gently until it just comes together.

Use this advice: Once the dough just starts to come together, it will likely contain lumps and bumps.

Not chilling the dough before baking.

In order to prevent the butter from melting before the scones are baked, it is essential to keep the dough cool. While working with the dough, your hands can warm it up even though using cold ingredients helps. It is advisable to chill the dough once more before baking as an extra measure.

Use this advice: While the oven is preheating, cut the scone dough into wedges, arrange them on a baking sheet, and refrigerate them.

Baking them ahead of time.

Although it may be tempting to prepare your brunch spread the night before, scones are one item you’ll want to bake just before serving. The very best scones are those that are warm and fresh out of the oven.

Use this advice: Just before you want to consume them, bake the scones. If you want to prepare ahead of time, you can make the dough into scones and refrigerate them for the night. Alternatively, you might freeze them on a baking sheet, move the frozen, unbaked scones to a zip-top bag, and bake them right away while extending the baking time by a few minutes.

What type of flour are used by chefs who bake?

Thank you for visiting Baking and Pastry Arts School Tips! We cover a variety of baking-related topics in these articles to help you eliminate some of the guesswork in the kitchen.

Baking, which involves transforming flour into tasty food, is both an art and a science and includes everything from bread to cookies to cakes. Depending on the type of baked dish, you might require a different sort of flour to make your mouthwatering creations. Flour helps give baked goods structure. Select the appropriate flour for your activity, and you’ll be well on your way to successful baking; select the incorrect flour, and you might be setting yourself up for failure. Knowing the various (and varied) varieties of flour and how to use them is the challenging part. We’ve put together this list of some of the most popular flours and their baking uses to assist you in telling the difference. Look them up!

  • All-Purpose Flour – As the name suggests, this flour works well for almost anything! It is a blend of hard and soft wheat with a protein content of 10-12%. In a yeasted bread, this indicates that the flour is strong enough to maintain its structure, while in a layer cake, it means that the flour is light enough to make crumbs. All-purpose flour ought to be your go-to ingredient whether you’re baking delicate cupcakes or yeasted cinnamon rolls. All-purpose flour is what is meant when “flour” is called for in a recipe. It is the most adaptable of all the flours, albeit not always good for all uses.
  • Bread Flour – Specially created for yeasted baking, bread flour (things like breads and pizza dough). Just under 13% of it is protein, which helps baked breads rise and produce more gluten. It is a highly robust flour that results in chewy crust. Advice: Unbleached all-purpose flour typically works well as a substitute for bread flour.
  • Cake flour: When used in recipes, cake flour produces the lightest cakes with the flakiest texture. It has 6-8% protein and is manufactured from soft wheat that has been coarsely ground. Because there is no gluten present, cakes rise and turn out extremely fluffy. Cakes (of course), biscuits, muffins, and scones are just a few examples of the tender baked foods with high sugar content that cake flour is best suited for.
  • Pastry Flour – Pastry flour has a low gluten level and is also made from soft wheat. Pie dough, biscuits, brownies, tarts, and numerous cookies can all benefit from pastry flour, which has protein levels between cake flour and all-purpose flour (8–9%) and achieves the right balance between flakiness and tenderness.
  • Whole Wheat Flour: This flour is serious business. The entire hard red wheat kernel is ground to create it. It produces a more savory, dense baked item that is deeper in color, rich in wheat taste, and nutty. In recipes, whole-wheat flour is sometimes combined with all-purpose flour to minimize the strong wheat flavor and increase rise. It contains a higher fiber, nutritive, and fat content as well as a higher protein content (about 14%). Try using it in recipes for rustic, hearty breads. Advice: To prevent spoiling, store this flour in the refrigerator.
  • A biscuit maker’s dream, self-rising flour has long been a Southern staple. Salt and baking powder have been added to this softer, 8.5% lower-protein flour. The most tender biscuits, muffins, pancakes, and various cakes can be made with it. Self-rising flour should be used within six months of purchase and should be stored tightly wrapped in its original box. After that time, the baking powder in the flour starts to lose its effectiveness.
  • Oat Flour – Instead of wheat, oats are processed to make oat flour. This flour can be used in a wide range of recipes, but it does come with a warning: because it doesn’t contain gluten, it behaves differently from the other flours on this list. Oat flour must be combined with other flours in order for baked items to rise and hold together when used alone. The most popular uses for it are to make pancakes, cookies, and biscuits. Those who are allergic to gluten can alternatively use oat flour as a suitable replacement (just make sure the oat flour you are using was made from gluten-free oats and it was made in an environment free from gluten).

We made an effort to compile the most popular types of flour, albeit this is not a complete list of all the varieties available. We believe it will give you a better knowledge of the different flours and how they are used. Use your newly acquired knowledge to bake to your heart’s content right away. Have fun baking!


You need an excellent all-purpose flour with 10 to 12 percent protein if you’re going to bake cookies, muffins, and brownies. Look to semolina, tipo 00, whole-wheat, and/or bread flours if you’re making heavier products like bread, pizza, and pasta. (Compared to all-purpose flour, these flours have a higher protein level.) Finally, you’ll want to seek for pastry and cake flours for cakes and delicate pastries.


On flour sacks, you may have previously noticed words like “bleached,” “unbleached,” “bromated,” and “pre-sifted.” You can infer from these terms how the flour will seem and taste after being used and baked. If you prefer foods that are as natural and unprocessed as possible, look for ones that are labeled whole grain, stone-ground, and/or unbleached. Your baked items will taste even fresher and taste better if you can get locally or regionally milled flour, especially when it comes to homemade bread.


Never purchase more flour than you require. You may always freeze flour if you find yourself in a scenario where you can get some high-quality local flour and you want to stock up but are unsure of how quickly you’ll use it up. Especially if the wheat is whole grain, freshness is crucial. They will age more quickly than all-purpose white flour since they still have grain bran in them.

Why are scones made using baking powder?

The “traditional” scone originates in the UK. served as part of a British afternoon or “cream” tea with clotted cream and jam. These scones have a rounded, nearly cylindrical shape and are frequently curled on the outside. They have some sweetness, but not too much; hence, the jam. Scones are flaky, which is vital. They separate into soft, fluffy bread pieces with ease.

Scones have since made their way around the globe. They now exist in different sizes, forms, and even flavors; they are no longer limited to being round. The size, sweetness, and presence (or lack) of fillings will probably differ between “normal” British scones and American scones.

You’ve probably likened a scone to an American biscuit. You may have noticed how similar they are. Both are moist, crumbly, and prepared in remarkably similar ways. But although most scones are more neutral or subtly sweet, biscuits frequently have a savory, even salty, flavor.

Absence of a gluten network

To further comprehend, let’s first consider flakiness’ opposite. A loaf of sourdough or a baguette are two examples of non-flaky bread. A baguette can be torn in half, but it won’t crumble or break easily. The bread will need to be pulled, stretched, and torn.

These loaves of bread act in this manner due to the development of a gluten network. These loaves are either given a lot of kneading or a lot of resting time. As a result, the gluten protein in bread begins to network. A dough becomes stretchy and flexible due to this network. It also contributes to the final loaf’s strength.

On the other hand, you DO NOT want this gluten network to form when creating scones. A scone stays flaky longer when there is no gluten network present.

Pockets of fat

Pockets of fat are a significant additional contributor causing the flakiness. Proteins, as well as the flour’s carbohydrates, are prevented from combining to create a structure by fat. Fat, on the other hand, causes “ruptures” in this framework. A scone can be broken most easily where there is a layer of fat.

a little perplexed? Both puff pastry and croissants use a similar idea. Thin layers of butter between the layers of dough create the many layers of dough that are present inside. Scones, of course, do not have as many elaborate layers, but the basic idea is the same!

Air bubbles create lightness

One further essential component for scones is a leavening agent, such as baking soda or powder. These leavening ingredients will combine in the oven to create the gas carbon dioxide. Your scone will puff up as a result, which is why it will get taller in the oven!

The proper amount of liquid must also be added in order to produce a pleasant, light texture. If there is too much, the dough will be sticky and won’t maintain its shape. If you use too little, the dough will be dry and stiff. It is preferable to err slightly more on the sticky side than the dry side.

Not sure if you should use baking powder or soda? If you’ve added an acidic element to the dough, you can use baking soda (e.g. buttermilk, vinegar, lemon juice). If you haven’t added any acidic ingredients, use baking powder. Find out more here.

How to create a crumbly scone?

You cannot exclude the inclusion of gluten proteins in your scones if you use wheat flour. Gluten is a natural component of wheat. But you can stop them from creating a network! You’re set if you combine it with some thoughtful fat incorporation.

When creating scones, the following two stages are essential. Don’t disregard or skip them. They really do add worth!

Rub in the fat

Most scones recipes call for rubbing butter (or another sort of solid fat) into the flour as the first step. You can distribute those pockets of fat throughout the dough in this manner. The flour is covered by these pockets of fat, preventing further interaction between the flour particles. A barrier is created by the fat.

Keep in mind that fat has two functions: it creates crumbliness and acts as a barrier. It’s crucial that the fat melts in the oven to accomplish the latter. The fat leaves behind an empty pocket after melting. It will become simple to rip a scone apart here.

As a result, hard fats—that is, fats that are solid at room temperature—will be used in scone recipes. You’ll typically find recipes that call for butter, margarine, lard, or shortening. A excellent scone can be made by any of them, however the texture will vary slightly.

Useless to utilize liquid oil. Those larger pockets of fat won’t be able to form from the liquid oil. It will become too crowded!

Really, a mixture of fat and flour cannot be over-mixed. As we’ll discover in the following step, overmixing only becomes an issue when water is involved. As a result, you can either use a stand mixer or a food processor instead of by hand to incorporate the fat. The process is definitely quicker using the machines, especially for larger amounts!

Knead/mix as little as possible

Water, time, and kneading are required for the formation of a gluten network. Water makes it possible for the protein molecules to move around freely, locate one another, and interact. You can’t establish a network if there isn’t enough water.

Kneading is another important element in the development of a gluten network. You actively aid in the formation of the gluten network when you knead dough. This is why any recipe for scones will advise against doing a lot of kneading or mixing after you’ve added the water.

Once the water is added, use any electric mixers with caution. They can easily mix things up too much. You may employ them. Use them only briefly, until the liquid has just been incorporated, and at a (very) low speed. Stop the mixer as soon as the dough begins to come together and continue by hand.

Add fillings to a sconeAn extra dimension

You truly have a lot of creative possibilities as long as you follow the aforementioned fundamental rules! A simple scone can be improved by adding fillings.

But keep in mind that some fillings might make scones more flaky, while others can have the exact opposite effect! In general, it will be simple to combine fillings made of fat without damaging the texture. On the other hand, water-based, extremely liquid fillings need to be treated carefully.

Cheese scones

When you add some grated cheese to your scone, you practically can’t go wrong. The majority of the liquid in cheese is fat. Therefore, cheese will provide a similar function to that of the butter in your scone, keeping it airy and crumbly.

Fruit scones

Fruit has a lot of moisture in it. So, be cautious when adding it. It is preferable to incorporate the fruit into the dough while you are bringing it together in the last stages. Avoid breaking the fruit. More moisture will be released and the scone will be impacted the more you knead and break it.

Make use of frozen berries if you want to add some. In this manner, they won’t crumble when being kneaded. Cranberries are a fruit that we recommend because they seldom ever leak moisture while they’re raw.

You should cut less on the milk if you do want to add more juicy fruit. Fruit has a lot of moisture, so start by cutting the milk by half the weight of the fruit. It’s possible to always add more water if it’s still too dry.

Herbs & spicesWhy not?!

What is one of the simplest components to include in scones that seldom ever alters their general texture? adding ground spices and dried herbs. Small amounts will be sufficient to provide taste. As a result, the texture as a whole is barely changed!

Fruit scones should contain some cinnamon. How about adding some basil or oregano for a savourier flavor?

WaitShould I cut the scone dough?

Your scone is almost ready to go into the oven after all that labor. You have a lovely dough that is prepared for baking. The scone needs to be shaped in one more stage. What should you mould it into and why?

  • The dough should be rolled out into a thick sheet and then cut into pieces.
  • Flatten them after forming them into individual balls.

The first one is the “conventional” approach, and it does have many benefits. Scones will rise while baking. A scone’s nicely cut side aids in lifting and expanding to greater heights. The scone can expand more readily because of the chopped edges. The lift may be more vertical because of this.

However, the lift might occur anywhere on the scone when forming it into a ball. When expanding, it may “crack” or “grow” on the side or top. similar to how bread does.

After cutting, baking is the only step left. You can unwind here while beginning to plan your own experiment.

Scone troubleshooting

Even if you followed the theory exactly, things can still go wrong in practice. The recipe is impacted by various butters, egg sizes, and flours. So what should you do if circumstances don’t go as planned?

To hold the entire dough together, you must add the liquid after the butter. The dough will come apart too easily and be very difficult to assemble if there is not enough water to keep it together. Additionally, make sure to mix the ingredients thoroughly and evenly. It won’t keep together in certain spots if there are still significant flour clumps or pockets with a lot of water.

You need those large pockets to achieve that crumbliness. They may not form properly if the flour and butter are not mixed together at the beginning. There is yet another consideration, though. When creating the scones, the butter must stay firm. These pockets will be gone if the butter melts all the way through, and the item will then resemble bread more than a scone. Also, keep in mind not to overwork the scone dough. Knead gently until everything comes together, but stop when you run out of air pockets.

If you add too much butter, this may occur. They will come out more like cookies if you double the amount of butter in our recipe (we tested it for you). So make an effort to use less butter. Keep in mind that the flour should have a crumbly texture once the fat has been incorporated.

It’s crucial to utilize an ingredient that includes a lot of water to help the scone come together. Simply using water will do the trick. However, you may also use most plant-based milks, buttermilk, oat milk, and milk. A slightly browner and somewhat (but not much) more flavorful scone can be achieved by substituting milk for water.

There are two options for you: 1. Don’t overly thinly roll out the dough. Maintaining a thickness of at least 2.5 cm is recommended (about 1 inch). Having adequate layers and flaky pockets is ensured by doing this. (See the scones in the picture below for an example.) 2. If the mixture hasn’t risen enough, add a little more baking powder or baking soda.

If your scones hardly rise in the oven, rethink the amount of water you’ve added. Perhaps you should include more. If not, add more baking powder or baking soda. Make sure you include at least one sour item when using baking soda (e.g. buttermilk). To activate the baking soda, an acid is required (read why here).