Why are my scones gummy? u003cbr/u003e

Scones are a balancing act, gummy scones are usually the result of undermixed dough. Pockets of unmixed flour will have a detrimental effect on your scones, causing them to be crumbly, dense and gummy.

Why didn’t my scones rise? u003cbr/u003e

Your baking powder may have expired. A lot of bakers don’t know that chemical leaveners have a shelf life. Make sure yours is fresh before using it by mixing a little bit with a drop of vinegar. If it bubbles then it’s still good to use, if it stays flat then it’s no longer viable.

Why do I need to use baking powder? Can I just use sourdough to make my scones rise? u003cbr/u003e

The short answer is no. The production of carbon dioxide is essential for light and tender baked goods. Baking powder produces CO2 by reacting with the liquids in the recipe to create a chemical reaction, while sourdough produces it through fermentation. For your dough to capture the gas produced through fermentation, you’ll need to strengthen the gluten in your dough. Gluten development is detrimental to tender baked goods like scones and biscuits. Our goal is a soft, short (not stretchy like bread) texture, so we use chemical leaveners like baking powder and baking soda for quick breads and cakes.

How long do these scones last?u003cbr/u003e

I prefer to make small batches of scones since they are best enjoyed the day they are baked, but will keep well in an airtight container for up to 2 days.