Hard Crust

Here are some helpful solutions for the common causes:

  • Glass conducts heat more than metal
    • Reduce oven temperature by 25°F.
    • Use a light-colored shiny aluminum baking pan or cookie sheet.
  • Dark baking pans absorb more heat and transfer it to the baked goods
    • Use a light-colored aluminum cookie sheet; dark sheets absorb more heat and transfer it to the biscuits, scones or shortcakes.
    • Turn dark cookie sheets over. Often the bottom side is lighter in color.
    • Reduce the baking time.
    • Reduce the oven temperature by 25°F.
    • Cover dark cookie sheets with heavy-duty aluminum foil or parchment paper.
  • Oven was too hot

    An oven that is too hot can cause uneven browning. Oven thermostats can change over time, requiring adjustments by the baker or calibration by a professional. To insure the correct temperature each time you bake, always use an oven thermometer. Check the oven temperature to see that it matches the temperature set on the oven dial. Adjust the oven dial up or down to correct the oven temperature.

  • Oven rack was too low

    Position oven rack in the center of the oven.

  • Too much air/heat circulation; crust overbakes

    Arrange unbaked biscuits, shortcakes or scone wedges closer together on the baking sheet before baking. Or, bake them in metal baking pans with 2-inch sides.