Almond Flour (GF) Raisin Scone Recipe: Crispy Outside, Chewy Inside (2024)

FAQs

Why are my scones crunchy? ›

Overworking the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, crumbly texture. The trick is to use light pressure and only the work the dough until it just comes together.

We recommend using all-purpose flour. There is some debate as to what flour one should use to go around achieving the perfect scone. This is because within different flours comes different levels of protein.

Add enough moisture to the dough, so it feels slightly wet and sticky when you turn it out. Too little moisture will lead to dry, dense scones.

Almond flour is a popular alternative to traditional wheat flour that's low in carbs, packed with nutrients and has a slightly sweeter taste. Almond flour may also provide more health benefits than traditional wheat flour, such as reducing “bad” LDL cholesterol and insulin resistance ( 1 , 2 ).

You may have used too little raising agent or over handled the dough before it was baked. The oven may have been too cool.

The good ones should melt in your mouth . soft moist,tender and buttery. They are not fluffy but they should never be dry or hard either.

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

Tender, yes, but sturdy enough to support or be dragged through gravy, a runny egg yolk, or a generous serving of maple syrup. A scone should not flake like a biscuit. It can have layers of course, but they should err on the side of crumbly.

What texture should scone dough be? ›

The mix should be moist, and while it should come out of the mixing bowl clean, expect it to leave your fingers a little sticky. Scone mix is far wetter than a dough – it's somewhere between a batter and a dough. Only lightly flour your work surface to avoid incorporating extra flour into the dough.

Almond flour is one of the most popular flour alternatives, and for good reason: It has a fine texture similar to wheat flour, but packs in twice as much protein and is unlikely to spike blood sugar. A quarter-cup serving also delivers around 20 percent of the RDI for magnesium.

With some recipes, using a gluten-free flour blend can be helpful when it comes to finding a substitute for almond flour. If you want to make your own gluten-free flour blend, you will need: 2 cups of rice flour. ⅔ cup potato starch.

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.

Avoid using a food processor to mix scones: A food processor will work, but it often overworks the scone dough. We recommend using your hands until the mixture comes together. Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky.

A scone should not flake like a biscuit.

It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all. And clotted cream, or butter, or jam.