The surface of our scones is covered with speckles of a yellowishbrown colour

The discoloration is probably due to unreacted bicarbonate in the scone mixture. If glucona-delta-lactone is the neutralising acid it requires time to hydrolyse to gluconic acid. Giving a longer resting time before the scones are baked may resolve the problem.

In some instances small brown specks in baked short pastry can be attributed to undissolved particles of sodium bicarbonate. In this case the problem can be solved by using a finer particle size (sieve of aperture size 0.06 mm). Alternatively resting the dough for at least 40 minutes allows the bicarbonate to dissolve and ensures that the speckles do not occur.

Continue reading here: Why should particular care be taken when washing scones with egg wash to ensure that no egg runs down the sides of the pieces of dough

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