I made the savory scones yesterday and the sweet ones today. The scones today with raspberries spread drastically. It’s the moisture content for sure.
Ugh, I don’t want them like that, but I didn’t want to add too much flour either.
You can chill the dough before baking and it’ll help drastically w the spread!
I’m going to try a few things, but starting with Alison’s suggestion to cool them in the fridge for sometime before cooking. They taste awesome but they look like I forgot to turn on my oven 🙃
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I made the savory scones yesterday and the sweet ones today. The scones today with raspberries spread drastically. It’s the moisture content for sure.
Ugh, I don’t want them like that, but I didn’t want to add too much flour either.
You can chill the dough before baking and it’ll help drastically w the spread!
I’m going to try a few things, but starting with Alison’s suggestion to cool them in the fridge for sometime before cooking. They taste awesome but they look like I forgot to turn on my oven 🙃