perfect scone dough scones homemade jam

Scones & Scone Dough – Do’s and Don’ts

Are you also one of those people who doesn’t tend to follow recipes precisely? When you’re asked to add eggs in one by one, or to pour in the sugar slowly, or to use a separate bowl to mix the dry ingredients, you end up adding all eggs and sugar in one go, all in one bowl? Sounds familiar to me! If I don’t see a good reason to follow the instructions I don’t, sometimes figuring out later that there was indeed a good reason, but that I just didn’t know it.

The good old British scone, is one of those foods which needs some instruction following. A scone, traditionally eaten with clotted cream and a sweet fruity jam. The three ingredients truly complement one another making it a great snack with your afternoon tea, your morning breakfast or a Sunday brunch. Making a good scone isn’t hard, but, you’d better follow most of the instructions or they’ll turn out dry and not as puffed up.

So let’s have a look at those steps and see what you should and shouldn’t do when making a scone dough and where you can be a little creative!

What are scones?

Scones are probably best known as being part of the British afternoon or ‘cream’ tea and they come in various shapes, sizes and flavours. Most seem to be slightly sweet (although American style scones can be pretty sweet). They actually have a somewhat similar structure to the American biscuit, both are crumbly, light and moist. Biscuits though tend to be savoury though, and are commonly served as a side to a meal.

The main challenge for making scones tend to be to achieve that same lightness and crumbliness. It should fall apart easily when you pull a part off, but it shouldn’t crumble apart in your hands.

Why are scones crumbly?

A crumbly scone is a scone that you can break apart very easily into smaller chunks, but it won’t fall apart into small crumb, instead, they’ll be decent bites. The opposite of crumbliness is a well baked baguette. This won’t crumble apart, instead you have to tear a part off. A bread isn’t crumbly which allows you to slice it easily, a scone on the other hand is hard to slice without it crumbling apart.

The main reason a good bread isn’t crumbly is because of the gluten network. A bread dough is kneaded extensively to organize the gluten. That gluten network holds everything together and makes it non-crumbly. With scones though you do not want this gluten network, so when making scones you try to prevent this network from forming, which is what the two main steps of scone making are all about:

1. Rub in the butter

It so happens that butter or another solid fat prevents a gluten network from forming. They prevent the gluten proteins to form that coherent network. Apart from preventing a gluten network, pockets of fat can also help with the crumbliness in another way. If there are little pieces of fat in a dough these will melt during baking. Because the fat melts away between these layers of dough, these layers won’t be attached to each other as strongly, and crumble apart more easily.

This is why making scones starts with rubbing in butter into the flour. This prevents the gluten network and creates these pockets of fats. Also, it makes it a lot easier to disperse the butter evenly throughout the scone and will create smaller lumps than if you would add it with the milk.

You should do this before you add any other moisture. This way, the butter can coat the flour particles and make sure the gluten cannot develop. Also, that way you can make those nice fat pockets which will melt in the oven and help that crumbliness. It’s a very similar process that you use when short crust pastry pie doughs. So no taking shortcuts here!

flour with rubbed in butter
Flour with rubbed in butter.

2. Do not knead/mix more than you need to

After you’ve kneaded in the butter, it’s time to add the rest of the liquid (e.g. milk, eggs). You shouldn’t mix is vigorously at this point. Just fold it through with a spatula or your hands. Using an electric mixer at this point will give you a higher risk of over mixing the dough, which is what you don’t want. So either don’t use the electric mixer or take care to really just mix shortly.

Again, this has to do with gluten formation. By kneading a dough you will give the gluten a chance to form a network. And as you know by now, that’s not what you want. Also, the mixture should be fairly wet, by not mixing it too much it will be easier to handle.

Scones, with clotted cream & jam.

Crumbliness trouble shooting

Even if you’ve done everything according to the theory, it go can wrong in practice. Different flours, different egg sizes, different butters, all affect the recipe. So what to do when things don’t turn out as you would have liked them to?

Why are my scones too crumbly?

The liquid that you add after adding the butter is required to keep the whole dough together. If there’s not enough water to keep the dough together, it will fall apart too easily and it will be very hard to bring it all together.

Also, it is important that you mix long enough for the ingredients to mix evenly. If there are still large clumps of flour or pockets with a lot of water, it won’t hold together in those areas.

Why aren’t my scones crumbly at all?

In order to get that crumbliness, you need those fat pockets. Not starting by mixing the flour and butter at the start can cause them not not form properly. However, there’s another thing to keep in mind. The butter has to remain solid while making the scones. If the butter melts completely those pockets are gone and it will become more bread like than scone like.

Also, remember to not extensively knead the scone dough. Knead so that everything just comes together, but not anymore or again you will lose those air pockets.

light fluffy crumbly scones
Very light and crumbly scones, they turned out great!

What makes scones light and fluffy?

The crumbliness caused by those fat pockets also contributes to its lightness and fluffiness. However, there’s more. A scone contains baking powder or baking soda (a leavening agent). These both aerate the scone by producing carbon dioxide gas when they’re baked.

In order for the baking soda and powder to work good enough, the final scone dough should be sufficiently flexible to expand properly. If the dough is very dry and stiff, it will not be able to expand well and not become so light. So even though you shouldn’t be adding too much moisture to your scone dough or it will become sticky and wet, you shouldn’t add too little either. Generally, you’re looking for a slightly sticky dough, one that’s just dry enough to roll out and cut into pieces, but can’t stand any further vigorous mixing or it will become too sticky.

My scones haven’t risen enough

If your scones barely rise in the oven, reconsider the amount of water you’ve added. You might want to add more. Otherwise, increase the amount of baking powder/soda.

If you’re using baking soda, take care that you’ve added at least one sour ingredient (e.g. buttermilk). The baking soda needs something acid to be activated (read why here).

Adding fillings to a scone

You can vary quite easily with scones, adding all sorts of fillings. Some fillings only improve your scone consistency, whereas with others you have to be a bit more careful.

Cheese scones

Adding grated cheese to your scone almost can’t go wrong. Cheese is mostly fat, with very little liquid. Therefore, cheese will serve a similar function as the butter in your scone, it will help keep it crumbly and light. To most scone recipes you can add grated cheese without it negatively impacting the texture. The recipe below contains some suggestions for quantities.

Fruit scones

Fruit contains a lot of moisture as so you should be a lot more careful with fruit than with cheese when adding them to scones. It is best to add the fruit towards the end, when you’re bringing the dough together and try not to break the fruit too much. The more you knead and break the fruit, the more moisture you will release and the more the scone will be affected.

If you want to add berries, use frozen ones, so that they don’t break down during kneading. A good fruit we found is cranberries, they barely release any moisture when they’re uncooked!

If you do want to add more moist fruit, reduce the amount of milk you’re adding. Fruit contains a lot of moisture, so reduce the amount of milk by the weight of 50% of the fruit as a start. If it’s still too dry you can always add water back in.

The science of cutting out a scone

There are roughly two ways to shape you scones. One is to roll out the dough into a thick sheet and cut it into pieces. This tends to gives the best rise since you haven’t interfered with the sides to much, allowing those to expand and rise. However, you can also shape them individually, more like little balls. They will puff up slightly differently as you can see in the photos on this post, but still taste great. Shaping them does tend to be hard when you’re dough is slightly sticky. Actually, if you’re able to shape them as nicely as a bread, your dough most likely isn’t sticky enough!

scone dough ready to bake
One of many scone trials, the ones on the left have been shaped into a ball by hand, the ones on the right were just cut out. Both turned out fine. As may be able to see, some have a brushing of milk over the top and some do not, both turned out similarly as well.

Do’s and don’ts of making scones

Apart from the main facts we just discussed, we tested out some more aspects! Based on that, here’s the highlights of the do’s and don’ts of scone making.

Definitely do…

  • Mix in the butter before adding the rest. This ensures an even distribution of the butter and the creation some of those buttery pockets.
  • Make a sticky, wettish dough, it will give a better rise.
  • Add enough baking powder to puff it up well and add something sour if you’re using baking soda.

And don’t…

  • Knead a scone dough, it should be way too wet to knead.
  • Add all ingredients in one go.
  • Add too much butter, if you do, it will turn out more like a cookie than a scone.
scone trial results
One of many scone trials. In this trial, the scone dough was rolled out too thin, so they did not puff up as much. Apart from that we tested: Mixing everything in in one go; overall scone looked good, top right, but it tasted a little dry and bland. Substituting water for milk; turned out just fine, especially if you will be eating your scone will flavourful toppings. Adding two times the amount of butter, bottom two, these were more cookies than scones!

The scone recipe

It’s time to put all of it together and get to making some scones. As we mentioned, do take care to follow the steps here, even if you’re tempted not to, especially that kneading in of the butter. There are a lot of recipes for making scones on the internet. This is my personal favorite. It’s not that sweet (which I prefer) and give a nice crumbly but consistent scone.
You will see that in the article I’ve been talking about adding moisture to the scone dough, not necessarily milk. Milk enriches the scones and helps it to brown a little better (Maillard reaction), but you could use water if you’d prefer.

Scone Dough - Do's and Don'ts

Scone Dough - Do's and Don'ts

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A basic recipe for scones with a few suggestions for variations. Use the tips mentioned above to optimize and improve your scones.


  • 250g flour
  • 30g sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 50g cold butter
  • 135ml milk
  • Little of milk (optional for a wash)

Optional fillings

  • 60g roughly grated cheese (larger pieces are better than very finely grated cheese)
  • 60g fresh cranberries, cut in half, it is very hard to knead them in when they're whole and round, they tend to bounce away


  1. Mix the flour, sugar, baking powder and salt.
  2. Add the cold butter to the flour and knead through the flour until you have a slightly crumbly texture. It shouldn't be as crumbly as when making a fruit crumble, a slightly coarse sand is what you could compare it to. You could do this with a stand mixer, continue mixing until there's no large pieces left.
  3. Pour in all the milk and mix it through gently, either with your hands or a spatula/wooden spoon. It is important to stir as little as you can and stop stirring at soon as you have a cohesive dough. You can again do this with a stand mixer. Mix at the lowest speed until it just comes together, that happens in just a few seconds.
  4. If you're adding the fillings, now is a good point to add them. Knead the dough just a little so it comes together well and isn't too crumbly anymore.
  5. Flatten the dough into a rectangle/circle, whatever you prefer. Keep it quite thick (about 2 cm/1 inch) for a nice fluffly scone). Cut out your scones, we tend to just shaped the dough in a circle and cut out pie pieces, little triangles.
  6. Coat the top of the scones with some milk or egg wash for an even prettier top (although I always skip this!).
  7. Bake in a pre-heated oven at 180C for approximately 20-25 minutes. The scones should be a light brown when they're finished.


If you don't have milk at home, feel free to use water. We tested it out and the scones taste just fine, maybe even a little better even than milk.

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  • This is not the clearest of recipes to follow. You haven’t stated what type of flour, neither have you stated what type of butter (salted or unsalted?). In your ingredients list you have stated to use milk but in your top tips you have talked about addding water?

    • Hi Alex,
      Thanks for coming by! I’d be happy to clarify. The flour that you’ll need to use is just plain white flour. Using whole grain will make it very dense and if you decide on using self raising flour, cut down on the baking powder. Butter is always unsalted in pastry here, unless we mention otherwise. It gives you a lot more control over the saltiness of the final product. With regards to milk & water. I’ve clarified that in the post now, you can use either one, depending on your preference, milk will contribute a bit to taste as well as colour. Overall, feel free to play around with the recipe and make it work for you!
      Hope that helps.

  • Hello and thanks for this brilliant advice. I have a question about the scone bottom. I made a batch today that were pretty great (if I do say so) – every element just worked out really well – except I feel as though the bottom of the scones were a bit cakier than the very slightly firm/crunchy (not really crunchy – but I’m not sure how to describe it) that I was looking for. Would this have to do with oven temp or greasing vs baking paper? Any advice would be much appreciated.

    • Hi Vicki,
      Glad to hear the post was useful for you!
      With regards to the ‘cakeiness’ of the bottom, good question. Personally, I always use baking paper and don’t grease, but a little oil on the bottom would most likely make it a bit more crispy if that’s what you’re looking for. The oil will help the transfer the heat more efficiently.
      If it’s only the bottom you’re not happy about, I wouldn’t change the oven temperature or you might risk drying out the top, which is shame. What could maybe help you there is the position of your rack of scones in the oven (that is, if you’re using bottom+top heating or a gas oven, for a convection oven is shouldn’t really matter). Placing it closer to the bottom, so closer to the heat source, should help it crisp up a little.
      Last but not least, I’ve read that the type of baking tray you use can impact the colour of cookies, so I’m guessing it can do the same for scones, although I haven’t tested it out. A darker sheet tends to bake the bottom faster, making it a little darker but also more brown.

      Hope that helps and again, thanks for coming by!

  • This is great advice. Do you have any advice on how to prepare ahead of time. (Freezing the dough rounds vs Freezing and reheating the cooked scone). Do you have any recommendations? Thanks

    • Hi Janet,

      So happy to hear it helped you! I must say I haven’t tried preparing scones ahead of time. That said, my recommendation would be to freeze the dough, thaw it overnight and bake them in the oven the next day. Your main challenge would be to freeze them well. Place them on a tray, covered in a plastic bag. After a few hours or so, you can take them from the tray and place them in the bag only. When you defrost them, take them on a tray again, well separated, so they don’t stick together again. Make sure to really completely defrost them before baking or you’ll risk a raw center. They can’t be store indefinitely due to freezer burn, they’ll dry out over time.
      You could also bake them and then re-heat them. However, you might risk drying them out too much then.

      Good luck!

    • I have made scones for about 10 years now, and I always freeze my scones unbaked. This process never compromises the texture, flavor-nor the rise of the scone. I like to do this becauae I can always enjoy a freshly baked batch. After I cut my scones into the desired shape, I place them in the freezer for about one hour, in a cookie sheet lined with parchment paper. Then I take them out and put them in a freezer safe plastic bag. When I want to bake a fresh batch, I take the amount I want, and simply put them in the oven-no need to defrost-just need a bit more time to bake. Also, you may add cream or egg wash before baking. The scones will keep in the freezer up to 3-5 months.

    • Hi Lara,

      Thanks for hopping by and this interesting question! Leaving you scone dough on the counter for half an hour shouldn’t matter that much. The following things might happen, but shouldn’t impact your final scones that much.
      – Butter will become softer, if it’s really hot outside it will melt, making the dough stickier and harder to handle.
      – Your dough will start drying out. This isn’t much of an issue if it’s just a little, but don’t leave it out for hours or it will negatively impact the dough.
      – Since you’re not using yeast, but leavening agents it won’t rise or proof.
      – The flour will hydrate some more, however, since you’re not using whole wheat flour that won’t really impact it that much.

  • I’ve just made my first batch of scones following the recipe on the back of the flour packet. Whole meal flour, salted butter softened, mix all together but only for a short time. I couldn’t roll out as so wet so added more flour and more flour! Disaster. I found your site once they were in the oven and realised why they turned out flat and dry and tasteless. I’m determined to learn how to make scones so shall try again following your advice. Thank you for this page, really helpful

  • Hi there. I’ve been making scones for a couple of years now and they come out pretty perfect every time. I’ve made all the mistakes you’ve mentioned plus a few more! Something I employ now though is to add the sugar to the egg and milk and stir well. I also whisk in the baking soda to the flour for an even distribution which gives a more consistent rise. Thank you for your tips.

  • I’ve tried a number of times to make scones over a lot of years & keep giving up
    Decided to try again today before I read your advise & same thing as always happened again! Everything was weighed correctly, oven correct temp.
    The scones ended up with a crusty top, what am I doing wrong?

    • Hi Claire, sorry to hear your scones aren’t working out! Was the only thing that didn’t work out the crusty top, but were they crumbly and well baked otherwise? If so, you might be able to help that by changing your oven settings. Oven types have a big impact on whether the top browns (a gas oven for instance gives barely any browning, whereas top heating will make it more brown). If it’s too crusty you might try with bottom heating only as an experiment if your oven can do that. Also, too much sugar in a scone can make them crusty, but it sounds like you have that under control.
      Good luck, let me know how it went!

  • Is there a need (no pun intended!) To either rest dough before cutting out scones or any need to rest it at all

    • Hi Siobhan,

      No, for scone dough resting is not necessary, if anything resting may make it slightly less crumbly. So no need to wait!

  • I made scones and they turned out great except for the bottoms … The bottoms almost caught on fire and turned out totally burned even though the scones had barely started to bake by the time the bottoms started smoking. I baked them on parchment paper, parchment paper didn’t burn and oven temp was only at 375 … I liberally floured my surface to form the scones and I’m wondering if the scones would burn like this because of too much flour being left on the bottom and then being baked … Just trying to see what I might have done wrong before trying again. The scones were amazing, just had to cut off the bottoms, I transferred them to a new parchment lined pan half way through the bake time and the second half through the oven didn’t smoke but the bottoms were already a lost cause after the first 10 minutes

    • Hi Jesi,

      That’s unfortunate, but I’m glad to hear the top part worked out good and tasted nice!
      That said, there are a few things that you could look at:

      • Does your oven only heat from the bottom (gas ovens for instance heat from the bottom only)? If so, place the rack up higher in the oven, that can make a big difference for something burning (or not). If it is a setting you can change, I would suggest selecting “bottom + top” heating or “convection” for scones.
      • Loose flour on the bottom of a pan/tray is very prone to burning, especially if there is a lot of it. Since it is so dry it tends to brown quite quickly. Did you have loose flour lying on the tray as well? If so, did that burn as well? Generally speaking a normal dusting of flour on your scones shouldn’t burn them since the moisture from the scones should keep that flour somewhat cooler.
      • Baking on parchment paper shouldn’t be a problem in regular cases. However, if you can’t find another solution, you might consider baking on silicon mats. Silicon is known to bake less aggressively (which is in most cases actually a disadvantage) and might help you out here.

      Hope that helps!

      • My oven heats from the bottom, so I’m baking at a temp of 375° and I’m using the tray in the top third position. The second batch I made sure to dust any excess flour from the bottoms and I still had a really bad problem with the bottoms burning by the 10 minute mark. Would they possibly burn if the butter isn’t cold enough? Should I try refrigerating them for a while before baking or possibly stack two trays together to help limit the direct heat on the bottom of my baking sheet? This is driving me nuts, but I’m committed to figuring it out … Any other suggestions would be appreciated

        • Hi Jesi,

          It does indeed sound like you’ve covered all the basics, like not baking too low in the oven. Do you have this same problem when baking cakes etc. in this oven? Or is quite unique to these scones?

          • I’m afraid that cooling won’t help that much since it will also result in a longer overall baking time. That said, a short blast in the freezer that doesn’t really cool down the center, but does cool the outside might just buy you a little time?
          • Have you also tried lowering your sugar content? Generally, the sugar causes your scones to brown, lowering that can definitely help (although of course they will also be less sweet).
          • You could try baking them on a tray that is a lighter colour (if you have one).
          • I was thinking you could try baking them on a pizza stone (or something similar), but without pre-heating the stone. Regular baking trays heat up quickly, but these massive stones (or cast iron for instance) don’t. That might just buy you some time (although in almost any other cases you won’t want to do this) and could be worth a shot. Take care that once they are hot, they take a long time to cool down again because of all the heat within.
          • The most desperate option I can come up with is to flip your scones after a few minutes in the oven. If your surface is so hot, the overall baking time might just go down and both top and bottom will be brown (hopefully not black!)
          • Apart from those, looking at your recipe might be the best way forward. Sugar is the main one, but have a look at what else you’re using. It’s mostly the sugar + proteins that cause browning. You could consider replacing some of the milk with water to lower that protein content just a tad.

          Hope any of these (or a solution you come up with yourself) works. Let me know how it goes!

          • I have had a lot of luck with INSULATED ,light colored baking sheets .
            They are in the box store advertised as Insulated baking sheets .they are made up of three layers aluminum top and bottom with the center being a Insulated layered ,they have been on the market since at least the early 90’s,Important never totally submerged the baking sheets the center will soak up the dish water and ruin the baking sheet, I have found these baking sheets to be foolproof to not burn the bottoms of anything that is baked. Good Luck

    • Hi Philo,

      Great question! It could have to do with how you cut the scones. If you don’t use a round cutter but cut the dough into triangles for instances, the sides that you cut tend to rise slightly less if the cut isn’t as clean. Also, if you add a lot of baking soda it might rise too much for the structure to hold on to it, bending over. You can often prevent this by changing how you cut or by making them less high.
      Generally speaking though, scones don’t lean as easily since the dough is quite sturdy, slightly adjusting your recipe, making it a little firmer and with less baking soda/powder might help.

      Good luck!

  • Hi and thanks for giving me a chance to ask a question,
    Ive found the base of my scones seem hard ,
    I use a flat metal oven tray lined with greesed paper ,
    The inner scone is really soft and taste nice “but the base is hard rather than soft,
    Why is this please?

    • Hi Danny,

      Happy to have you here! It’s a good question, here are some of my thoughts:

      • Are you using bottom heating only in your oven? If you only heat from the bottom, the bottom has more of a tendency to burn or dry out. IF you don’t have another choice, consider baking them on a higher rack position.
      • Is the top also a little harder than the inside? If so, you could consider baking at a slightly lower temperature, for a slightly longer period of time. That should still cook everything, but won’t be as harsh on the outsides.
      • In general, a scone will always be harder on the outside than on the inside since the outside dries out more quickly. A more radical solution might be to store your scone in a plastic bag for a few hours. It will lose some of its freshness and crunch, but should even out the overall scone.

      Hope that helps!

  • This might be a dumb question but…if you shape the dough into a circle and then cut into triangles, do you separate the pieces before baking or leave it all together?

    • Hi Lily,

      That’s a good question! You do have to separate them out onto a baking tray before baking. The scones will puff up in the oven and if you don’t separate them they grow onto one another. Also, they won’t cook as evenly if you stick them together.

      Kind regards,

      • Thanks for the reply! I’ve never made scones before and absolutely none of the recipes I’ve looked at actually say to pull the pieces apart after cutting so I figured I should check.

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