Having a treat for breakfast is always a good idea. Pair it with some coffee or tea, and you’re off to a great day!
Scones can serve as a breakfast treat or a tasty savory snack. They’re fluffy, flaky, and crusty all at once. If you’re looking to bake some scones and you’re not sure how you should shape them, we’re here to help!
In this post, we’ll talk all about how to shape scones, as well as reveal all the secrets that’ll keep deformed ones at bay. Stick around!
A lot of people argue about how to eat a scone, what to eat it with, when to eat it, and such. The argument that we come across the most is, what is the shape of a traditional scone? Is it round or wedge-shaped?
The British are team round-shaped scones. A classic British scone is tall and circular, with a well-balanced topping of jam and clotted cream. Of course, tea is a part of this scenario!
On the other hand, an American scone is denser, thanks to the insane amount of butter and sugar in its recipe, and it’s triangular in shape.
So, what’s the traditional shape? Is it circular or triangular?
The answer is triangular!
The exact story of the invention of this delicacy remains a myth. However, scones are thought to have originated in Scotland. This widely popular hunch was based on a reference in a Scottish poem written in the early 1500s. Nonetheless, the scones recipe then differed so greatly from what it is now.
This section serves as a step-by-step guide for wedge-shaped scones fans.
Aside from the shape it produces, this cutting technique is praised for other reasons. When the dough is cut into triangular sections, the sides can expand freely, which helps raise the scones to higher levels during baking.
A circular cut doesn’t allow for the same level of expansion. Instead, the volume of a round scone can increase from various angles, such as the top or the side. Basically, it’s up to the dough’s mood on that particular day!
The shaping process is fairly simple and can be executed with a variety of tools, as you’ll see in a moment. However, there are some small tips you should be aware of so you don’t fall victim to scones’ failures.
Nobody wants a batch of scones that are too dry or too flat, right? So start taking notes.
When it comes to shaping wedged scones, you have two options, either to use a wedge scone pan or a cutting tool:
When using a scone pan, the final shape of these treats can be quite pleasing.
Scone pans are divided evenly into triangular sections. The sections help in keeping the batter contained and control its expansion in the oven. In exchange, you get a batch of scones that are neatly cut, crusty-edged, and all the same size.
If there’s one thing to note about this pan, it’s that it can increase the cooking time of scones than if they were placed on a baking tray. The difference isn’t significant, though; it’s only a few minutes longer.
Here are the steps, along with some pointers for using a scone pan:
- Butter the bottom and sides of the pan well.
- Flour your hand and the cutting board.
- Put the dough on the board and divide it into equal sections.
- Place the divided dough in the pan while gently pressing on it to ensure it fills the edges.
- Make sure the dough is right below the top of the pan, and voila, we’re done!
There’s another method that you might find more appealing on a lazy day. All you need to do is:
- Place the entire dough on the pan after greasing it.
- Gently press the dough into the triangular sections.
- Slide a scraper on top of the pan to remove the excess dough.
If you don’t have a scone pan, don’t let that stop you from baking some delicious scones. Just get your baking tray ready, as well as a knife, cutter, or scraper, and we’ll show you how to make it work:
- Sprinkle flour on the surface where the dough will be placed.
- Begin flattening the dough into a disc with your hand or a rolling pin.
- Stop rolling when the dough reaches a thickness of 1 inch to ensure flakiness when baked.
- Flour your cutting tool before using it to get seamless cuts.
- Divide the dough into four equal quarters, then divide each quarter in half.
- Arrange the wedges on a pre-greased baking tray, and they’re ready to bake!
It’s time to turn our attention to those who fancy round-shaped scones. Just like with shaping the wedges, there are two ways to achieve the circular cut.
The first method is using round scones pans. The process is pretty much the same as the one discussed above; just a different shape.
If you don’t have or don’t want to buy a pan, you can shape the dough with any of the following:
- Cookie cutter
- Scone cutter
- Coffee cup
Now, we’ll walk you through the steps of shaping circular scones with any round cutter:
- Flour your hands and cutting board before spreading the dough.
- Before making your cuts, make sure the dough is 1 inch thick.
- Slide the cutter down the dough and repeat on various areas.
- Remove the excess dough from between each scone.
- Repeat the steps above with the excess dough.
- To avoid waste, cut the final remaining dough into wedges.
- Arrange the scones side by side on a buttered baking tray.
Whether you want round or wedge-shaped scones, if you’re not using a scone pan, we’ll let you in on five secrets that’ll help your scone turn out just the way a gorgeous scone should!
One of the most common issues when shaping a scone is the dough getting out of control. Put differently, the scone cuts lose their shape and begin to spread.
To prevent this from happening, ensure that none of the spreading factors are present.
The first factor is the mixture being too liquidy. Start modifying its ingredients as soon as you notice this.
The second factor is overly greasing the baking pan. In this case, the scones will spread a few minutes after being placed on it or lose shape in the oven. So, lightly grease the tray and wipe away any excess before placing the scones on it.
Sometimes, people don’t mix the scones ingredients well enough because they’re afraid of the consequences of over-mixing.
To explain this fear, kneading a scone’s dough for too long can cause air bubbles to disappear. When this occurs, the scones don’t rise well and might end up flat and tough after baking.
While we understand your concern, we must inform you that if the water in the mixture isn’t thoroughly blended, the dough will crumble.
So, if you notice the dough falling apart while shaping it, mix the ingredients properly. If the mixture is too dry, you may need to add some water.
The way the cut is made is an important factor in getting even edges that’ll rise gracefully in the oven. Whether you’re using a knife or a round cutter, make sure you cut straight down and then quickly lift it out.
Never twist or divert the cutting tool while it’s in the dough, as the scone might lose texture and spread. Also, the uneven edges will affect the scone’s expansion, resulting in an unsymmetrical rise.
With that in mind, we like to double-check the cuts by testing the smoothness of the edges. If they appeared jagged, it indicates that the cutting tool was twisted.
Even after baking, jagged sides retain a rough texture rather than being smooth. If this has ever happened to you, you now understand why.
Arrange the scones on the baking tray so that they’re next to each other rather than apart.
You can even have them placed where they’ll be touching slightly. This is so they can support one another as they bake. Each scone will help the other rise tall while keeping straight sides.
Place your scones in the oven right away after shaping them. Don’t leave them out too long. If they’re allowed to rest, the air bubbles and baking soda will gradually diminish. As previously mentioned, an air bubble-free dough won’t bake well.
Simply put, the longer you leave the dough to rest, the more likely it’ll turn out flat.
Round or wedge, scones shall be devoured!
No matter how you like to cut your scone, always follow the five tips outlined above to avoid disappointing results.
Now, if you’ll excuse us, writing this article has left us craving a warm blueberry treat, so we’ll get to that. And now that you know how to shape scones, you should go bake yourself a batch as well.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.