Lemon Raspberry Scones an easy recipe for breakfast or brunch (2024)

FAQs

Can you leave scones in the fridge overnight? ›

In fact, storing them in an airtight container in the fridge will help to keep them fresh for a longer period of time. Just make sure that the scones have cooled down completely before putting them in the container to prevent moisture buildup, which can cause them to become soggy.

The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced.

Traditional scones are bread-like biscuits that could be broken off of a larger dough. The earliest scones were unleavened and typically made with oats and milk. They were often cooked on a griddle and served with butter, jam, honey, or clotted cream.

Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading.

If you want to restore days-old scones to their fresh-baked glory, a quick reheat does the trick: To reheat scones, bake them for 5 to 10 minutes in a preheated 350°F oven.

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. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

These healthy breakfast scones have a slightly bouncier texture than traditional ones, but make a lovely start to the day and provide folate, vitamin C and fibre.

Potato scones are most commonly served fried in a full Scottish breakfast or an Ulster fry. The griddle scone (or "girdle scone" in Scots) is a variety of scone that is cooked on a griddle on the stove top rather than baked in the oven.

Scones were originally much larger. Scones originate from the Scottish 'bannock', which is derived from the Gaelic for cake and made using a thin, round, flat combination of oats and wheat flour.

Why did my lemonade scones not rise? ›

Overmixing: Overmixing the dough is the most common mistake people make with scones. It can lead to tough scones that don't rise well. Mix the ingredients until just combined. Using flat or expired lemonade: Fresh and fizzy lemonade helps with the rising process.

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.

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

Keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning! Bake until golden brown.

Home-made scones generally last 1-2 days stored in an airtight container and placed in a kitchen cupboard or larder. Any longer and they can become a bit dry. If storing scones in the fridge they will last for about a week.

But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries. Rested dough is far easier to shape cleanly than unrefrigerated dough is, and it bakes up noticeably taller, smoother, and with crispier edges.

Proper storage ensures your scones maintain their soft texture and delicious flavor. For fresh-baked scones, allow them to cool completely at room temperature. Then, wrap them tightly in plastic wrap or store them in an airtight container. This prevents staleness and preserves freshness for up to 1-2 days.