Scones Recipe

All-purpose flour: The base of the scones, providing structure and texture.

Sugar: Adds a touch of sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavor of the scones.

Unsalted butter: Adds richness and flakiness to the scones.

Heavy cream: Contributes to the tender, moist texture of the scones.

Vanilla extract: Adds a subtle, aromatic flavor to the scones.

When cutting in the butter for your scones, make sure it is very cold. This helps create a flaky texture. You can use a pastry cutter or two knives to incorporate the butter into the flour mixture until it resembles coarse crumbs. If the butter starts to soften, pop the mixture into the freezer for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but reduce the amount of heavy cream slightly to balance the liquid content.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and a milder flavor, so you may need to use slightly more to achieve the same taste.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor, but make sure it is solid and cold when used.

• heavy cream - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the scones more tender, though they may be slightly less rich.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile, adding a nutty and slightly sweet taste.

• Allow the scones to cool completely on a wire rack before storing or freezing. This helps prevent condensation, which can make them soggy.
• To store at room temperature:
  1. Place the cooled scones in an airtight container or wrap them tightly in plastic wrap.
  2. Store at room temperature for up to 2 days.
  3. For added freshness, you can place a piece of parchment paper between each scone to prevent sticking.
• To refrigerate:
  1. Wrap each scone individually in plastic wrap or aluminum foil.
  2. Place the wrapped scones in an airtight container or a resealable plastic bag.
  3. Store in the refrigerator for up to 5 days.
• To freeze:
  1. Wrap each scone individually in plastic wrap or aluminum foil.
  2. Place the wrapped scones in a resealable plastic freezer bag or an airtight container.
  3. Label the bag or container with the date.
  4. Freeze for up to 3 months.
• To thaw:
  1. Remove the desired number of scones from the freezer.
  2. Allow them to thaw at room temperature for about 1-2 hours.
  3. For a quicker thaw, you can microwave each scone on a low setting for 20-30 seconds.
• To reheat:
  1. Preheat your oven to 350°F (175°C).
  2. Place the thawed scones on a baking sheet.
  3. Warm in the oven for 5-10 minutes or until heated through.
  4. Alternatively, you can reheat in a microwave on a low setting for 20-30 seconds, but be cautious as this may make them slightly chewy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the scones on a baking sheet lined with parchment paper.
  3. Lightly cover the scones with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes, or until they are warmed through.
  5. Remove the foil for the last 2 minutes if you want a slightly crispier exterior.

• Microwave Method:

  1. Place a scone on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if it's warm enough; if not, continue in 10-second intervals.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the scones directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they don’t over-brown.

• Stovetop Method:

  1. Preheat a skillet over low heat.
  2. Place the scones in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, or until warmed through.
  4. Be careful not to burn the bottoms; adjust the heat as necessary.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the scones in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly.

Enjoy your perfectly reheated scones with a dollop of clotted cream or a spoonful of jam!

• Oven: Preheat to 400°F (200°C) to bake the scones.

• Mixing bowl: Combine flour, sugar, baking powder, and salt.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, and heavy cream accurately.

• Measuring spoons: Measure out the baking powder, salt, and vanilla extract.

• Baking sheet: Place the scone wedges on it for baking.

• Parchment paper: Line the baking sheet to prevent sticking.

• Knife: Cut the dough into 8 wedges.

• Rolling pin: Pat and flatten the dough into a circle about 1 inch thick.

• Cooling rack: Place the baked scones on it to cool down.

Pre-measure ingredients: Measure out all ingredients like flour, sugar, and baking powder before starting to save time during preparation.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough ahead of time and chill it in the fridge. This makes it easier to handle and shape.

Preheat the oven: Start preheating your oven before you begin mixing the ingredients to ensure it’s ready when you are.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.