Scones: 425°F = 220°C (Exact: 218.33°C)
Why 220°C Works
- Sugar crust: Caramelizes at 425°F
- Crumbly texture: Butter stays cold enough
- Time: 12-15 minutes (not 20+)
- Golden color: Perfect Maillard reaction
Critical Settings
- Conventional oven: 220°C (425°F)
- Fan/convection oven: 200°C (400°F)
- Time: 12-15 min until golden
- Butter: Cold, not room temperature
Need other temperatures? Use the converter above to instantly convert any Fahrenheit to Celsius for your baking needs.
Why this matters: British scone recipes often list 200°C because they assume you're using a fan oven. But for conventional ovens (common in the US), you need the full 220°C (425°F) to get that signature crumbly texture and golden crust that makes proper cream tea scones unforgettable.
Temperature Impact on Scone Texture
The British Secret: UK recipes often say 200°C, but experienced British bakers actually use 220°C (425°F) for that perfect crumbly texture and golden crust!
Why British Recipes Say 200°C But Bakers Use 220°C
The Great British Baking Temperature Truth
What British Recipes Say
- × 200°C (Gas Mark 6)
- × 180°C fan
- × Bake 18-20 minutes
Result: Pale, under-browned scones with dense texture
What British Bakers Actually Use
- ✓ 220°C (425°F)
- ✓ 200°C fan
- ✓ Bake 12-15 minutes
Result: Golden crust, crumbly interior, perfect rise
Why the Difference?
-
1.
Historical recipes: Old British cookbooks were written for slower, less insulated ovens that ran cooler than marked
-
2.
Fan oven confusion: Many recipes assume fan ovens (which run 20°C cooler), but list conventional oven temps
-
3.
Sugar caramelization: 425°F is the sweet spot where sugar browns without burning in 12-15 minutes
Want to verify these temperature differences? Try the converter at the top of this page to see exactly how conventional and fan oven temperatures relate - it's especially useful when adapting recipes from British cookbooks.
The Science: Why 425°F = Perfect Scones
1. Cold Butter Stays Solid Long Enough
At 425°F, cold butter pieces stay solid for the first 3-4 minutes of baking. As they finally melt, they create steam pockets that separate the dough into flaky layers - the signature crumbly texture of proper scones.
2. Sugar Caramelization Window
The Golden Rule: 320-350°F Surface Temperature
At 425°F oven temperature, your scone surface reaches 320-350°F - the exact range where:
- • Sugar caramelizes to golden brown
- • Maillard reaction creates complex flavors
- • Crust forms without burning
Lower temperatures (200°C/392°F) never reach this critical zone - your scones will be pale. Higher temperatures (450°F) burn the sugar before the interior cooks through.
3. Steam Production & Rise
7 Critical Mistakes at 425°F
Room Temperature Butter
Result: Dense, greasy scones with no layers
Fix: Butter must be cold from fridge (40°F/4°C). Cut into small pieces, keep chilled until mixing.
Using Fan Setting at 220°C
Result: Burnt exterior, raw interior
Fix: Fan ovens run 20°C hotter. Use 200°C (400°F) for fan/convection setting.
Overmixing (>15 seconds)
Result: Tough, bread-like texture
Fix: Mix just until combined (10 seconds). Dough should look shaggy, not smooth.
Opening Oven Before 10 Minutes
Result: Collapsed, flat scones
Fix: Don't open oven door until 10 minutes. Structure needs to set.
Warm Baking Sheet
Result: Bottom burns, butter melts prematurely
Fix: Use room temperature or chilled baking sheet lined with parchment.
Placing Scones Too Close
Result: Uneven browning, merged scones
Fix: Space scones 2 inches apart. Heat needs to circulate evenly.
No Egg Wash or Sugar Top
Result: Pale, dull finish
Fix: Brush with egg wash, sprinkle coarse sugar before baking.
Perfect 425°F Scones: Step-by-Step
Chill Everything (15 minutes before)
- • Butter: Cut into 1/2-inch cubes, refrigerate
- • Cream or milk: Keep cold until needed
- • Mixing bowl: Place in fridge
- • Optional: Chill flour for extra flaky texture
Preheat to 425°F (220°C) Conventional
- • Conventional/static oven: 425°F (220°C)
- • Fan/convection oven: 400°F (200°C)
- • Preheat for 15-20 minutes minimum
- • Position rack in center of oven
Mix Dry Ingredients (2 minutes)
- • 2 cups (250g) all-purpose flour
- • 1/4 cup (50g) sugar
- • 1 tbsp (12g) baking powder
- • 1/2 tsp (3g) salt
- • Whisk together in chilled bowl
Cut in Cold Butter (2-3 minutes)
CRITICAL: Butter must stay cold!
- • 6 tbsp (85g) cold butter, cubed
- • Use pastry cutter or fingertips
- • Work FAST to keep butter cold
- • Stop when mixture looks like coarse breadcrumbs
- • Small pea-sized butter pieces should be visible
Add Liquid - Mix 10 SECONDS ONLY!
⏱️ THE 10-SECOND RULE
This is THE secret to crumbly scones. Overmixing = dense scones.
- • 3/4 cup (180ml) cold heavy cream
- • Pour over dry ingredients
- • Stir with fork for EXACTLY 10 seconds
- • Dough should look shaggy, NOT smooth
- • Some dry bits are OK!
Shape & Cut (3 minutes)
- • Turn dough onto lightly floured surface
- • Gently press (don't knead!) into 1-inch thick round
- • Cut into 8 wedges OR use 2-inch cutter
- • Place 2 inches apart on parchment-lined sheet
Egg Wash & Sugar (1 minute)
- • Brush tops with beaten egg
- • Sprinkle with coarse sugar
- • This creates the golden, sparkly crust at 425°F
Bake at 425°F for 12-15 Minutes
Small scones (2-inch):
12-13 minutes
Large scones (3-inch):
14-15 minutes
Wedges from round:
13-15 minutes
Done when: Tops golden brown, edges firm, center springs back when lightly touched
Cool & Serve (5 minutes)
- • Transfer to wire rack immediately
- • Cool 5 minutes before serving
- • Serve warm with clotted cream & jam
- • Best eaten same day for maximum crumbliness
425°F for Other Baked Goods
425°F isn't just for scones - it's the ideal temperature for many quick breads and pastries that need a hot, fast bake. Here's how scones compare to similar baked goods at this temperature:
American Biscuits at 425°F
Same temperature, different technique
Biscuits need frozen butter chunks and folding for distinct layers
12-15 minutes
Taller rise, flakier layers than scones
Butter size matters
Larger chunks (pea-sized) vs fine pieces in scones
Savory Scones at 425°F
Same base technique
Replace sugar with cheese, herbs, or bacon
13-16 minutes
Cheese needs extra minute to brown properly
Add-ins timing
Fold in after butter is cut in, before liquid
Muffin Tops at 425°F
High heat for crispy edges
Creates signature crispy dome and edges
8-10 minutes only
Shorter than scones due to thinner profile
Batter not dough
Completely different mixing method from scones
Puff Pastry at 425°F
Steam-driven rise
High heat creates instant steam between butter layers
15-20 minutes
Longer than scones for all layers to crisp
Maximum rise needed
425°F optimal for dramatic layered lift
Quick Comparison at 425°F/220°C
| Item | Time | Butter Size | Mixing |
|---|---|---|---|
| Scones | 12-15 min | Fine pieces | 10 seconds |
| Biscuits | 12-15 min | Pea-sized | 30 seconds + fold |
| Muffin Tops | 8-10 min | Melted | Batter method |
| Puff Pastry | 15-20 min | Laminated | None (pre-made) |
Essential Scone Questions at 425°F
Why do British scones need 425°F when recipes say 200°C?
British recipes traditionally list 200°C assuming fan ovens (which run 20°C cooler than conventional). For conventional/static ovens (common in the US), you need 425°F (220°C) to create the proper crust-to-crumb ratio. At 200°C conventional, scones stay pale and take 20+ minutes. At 425°F, sugar caramelizes perfectly while creating the signature crumbly texture in just 12-15 minutes.
What's the difference between scones and biscuits at 425°F?
Same temperature, opposite goals. Scones want minimal mixing (10 seconds) for tender crumb, fine butter pieces, and sugar for crust. Biscuits need frozen butter chunks, 30-second mixing, and folding for dramatic flaky layers. Scones rise gently and crumble, biscuits explode upward with distinct layers. Both benefit from 425°F's rapid steam production.
How long to bake scones at 425°F?
12-15 minutes until golden with sparkling sugar crust. Small scones (2-inch): 12-13 minutes. Large scones (3-inch): 14-15 minutes. Wedges from round: 13-15 minutes. They're done when tops are golden brown and sides spring back when touched lightly. Don't open oven before 10 minutes or they may collapse.
Can I use 200°C instead of 220°C for scones?
200°C (392°F) works ONLY for fan/convection ovens. For conventional ovens, use 220°C (425°F). At 200°C conventional, scones will be pale, take 20+ minutes, and lack the proper crust. The lower temperature doesn't reach the 320-350°F surface temp needed for sugar caramelization and Maillard browning that creates scones' signature golden crust and complex flavor.
Why do my scones spread instead of rise at 425°F?
Common causes: room temperature butter (must be cold), overmixing (max 10 seconds), or too much liquid. At 425°F, cold butter should stay solid for 3-4 minutes creating steam pockets that lift the scone upward. Warm butter melts immediately and spreads sideways instead of rising. Also check your baking powder is fresh (bubbles vigorously in water) and dough is 1-inch thick before cutting.
Essential Baking Tools & Guides
Temperature Conversion Tools
Scone Ingredient Conversions
Complete Scone & Biscuit Recipes
Ready for Proper British Scones?
425°F (220°C) + Cold Butter + 10-Second Mixing = Tea Time Perfection