Does baking soda make scones rise?

For instance, baking soda (sodium bicarbonate) forms carbon dioxide gas when heated, which helps baked goods rise . However, without an acid to neutralize it, baking soda can leave an unpleasant alkaline flavour (a soapy taste) and not yield the best results. Have you had scones from a bakery that tasted like this?

Yes, scones freeze well . Let them cool before freezing. Place in a re-sealable bag or airtight container to protect from freezer burn (a sheet of waxed or parchment paper between them isn't a bad idea to keep them from sticking to one another). Use them within 3 months.

What is the secret to a good scone?

Many of you eager bakers will already know that using super cold, chilled butter means a much better resulting scone texture, (cold butter prevents the butter from melting before the scones are baked, and will help you achieve a lighter crumb), But, Elisa suggests you can even use frozen butter, grated into your flour.

What is the secret to making scones rise?

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.

What happens if you put too much baking soda in scones?

Too much baking soda will result in a soapy taste with a coarse, open crumb .

Why are my scones not light and fluffy?

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.

What is the best raising agent for scones and why?

As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).

Why do my scones spread out and not rise?

The mixture may have been too wet or the baking tray might have been too heavily greased . Twisting the cutter when cutting the scones can also have this effect.

Cinnamon Eggnog Scones Recipe - Creations by Kara (2024)

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Eggnog Scones – these soft and lightly spiced scones are loaded with cinnamon chips, and drizzled with eggnog glaze. Perfect scones for the holidays!

I just love making baked goods this time of year. Not only do quick breads and cookies warm up the kitchen and fill the house with lovely aromas, they bring smiles to all my family and friends who get to try them!

Eggnog has made its appearance on grocery store shelves, and for me that means baking with eggnog. That’s right. I don’t like to drink eggnog, but I sure do like to cook with it!

One of my very favorite recipes featuring eggnog is my Cranberry Eggnog Bread. That stuff is divine! I decided to experiment with one of my scone recipes, and Eggnog Cinnamon Scones were the yummy results.

These scones are nice and tender and full of yummy cinnamon chips. The nutmeg boosts the eggnog flavor, so don’t leave it out. Unless you hate eggnog. In which case you probably shouldn’t be making these in the first place. 😉

HOW TO MAKE EGGNOG SCONES

Ingredients needed:

all purpose flour (I used unbleached, but that’s a matter of preference.)
sugar (regular granulated white sugar)
salt
baking powder
ground nutmeg
ground cinnamon
butter (It needs to be very cold.)
cinnamon chips (sometimes only available seasonally, but you can find them online)
egg
vanilla extract
eggnog (commercially prepared, found on the refrigerated dairy isle)
milk
powdered sugar

First up you are going to whisk together your dry ingredients in a large bowl. Next you need to add your butter. I like to grate mine in, but you can also use a pastry blender if you prefer. When the butter is in pieces about the size of peas, stir in the cinnamon chips.

In a small bowl, whisk together the egg, vanilla, and eggnog. Gently stir into the dry ingredients till flour is just moistened. Knead gently till the dough comes together into a ball.

Divide dough in half. Press each half into a circle about 3/4 inch thick. Each circle should be about 6 1/2″ across. Cut each circle into 6 wedges. Place on lightly greased cookie sheets about an inch apart. Brush each scone with milk.

How to store leftover scones:

If you happen to have any scones left, they will last for 2-3 days at room temperature if stored in an airtight container or wrapped in plastic wrap. They also freeze well.

I like to freeze mine in heavy duty ziplock freezer bags. They last for 3-4 months in the freezer. Just zap them in the microwave for about 30 seconds for a yummy breakfast treat or snack. Delish!

PRO TIPS:

-Make sure your butter is cold for the flakiest scones.

-Eggnog tends to stick to the measuring cup, so scrape it out with a rubber spatula. You need all of it or your dough will be dry and hard to press together.

-Use a light touch when making biscuits and scones. Too much mixing leads to a final product that is tough instead of soft.

-To get pretty, even drizzle lines, pour the glaze into a small ziplock bag. Snip the corner and drizzle onto the scones. Much easier to control than using a spoon or fork!

VARIATIONS:

-Instead of drizzling with glaze, sprinkle the scones with cinnamon sugar instead. After brushing the tops of the unbaked scones with milk, sprinkle with a mixture of 2 Tbsp sugar + 1 tsp cinnamon.

-If you can’t find cinnamon baking chips, you can try substituting butterscotch or caramel flavored baking chips instead.

-Use craisins or dried cherries in place of the cinnamon chips.

We love these scones best served warm, but they are still tasty at room temperature. Of course they are perfect with a cup of coffee or hot chocolate, but if you really love eggnog, try them with a glass of eggnog!

MORE RECIPES FEATURING EGGNOG:

Eggnog Quick Bread with Crumb Topping
Caramel Eggnog Sauce
Eggnog Bundt Cake
No Bake Eggnog Cheesecake

MORE CHRISTMAS RECIPES: