Scones Recipe

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

Sugar: Adds sweetness to the scones.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavor of the scones.

Cold butter: Adds richness and helps create a flaky texture.

Milk: Provides moisture and helps bind the ingredients together.

Egg: Adds richness and helps with the structure of the scones.

When cutting in the cold butter for your scones, use a pastry blender or two knives to ensure the butter is evenly distributed throughout the flour mixture. This technique helps create a flaky texture by leaving small, pea-sized pieces of butter in the dough. Avoid overworking the dough to maintain the desired light and tender crumb.

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

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though you may need to reduce the milk slightly to compensate for the extra liquid.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• cold butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may affect the flavor slightly.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly alter the flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the scones more tender.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes to thicken. This is a good vegan alternative.

• beaten egg - Substitute with applesauce: Use ¼ cup unsweetened applesauce for each egg. This adds moisture and a slight apple flavor.

• Allow the freshly baked scones to cool completely on a wire rack. This helps to prevent condensation and sogginess when storing.
• Once cooled, place the scones in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• To freeze, wrap each scone individually in plastic wrap or aluminum foil. This ensures they remain fresh and prevents freezer burn.
• Place the wrapped scones in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to enjoy, thaw scones at room temperature or warm in a preheated oven at 350°F (175°C) for 10 minutes.
• For a delightful twist, consider adding a glaze or icing after reheating. This can elevate the flavor and presentation of your scones.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10 minutes or until warmed through.

• For a quick reheat, use a microwave. Place the scones on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as they can become tough.

• If you have a toaster oven, set it to 350°F (175°C). Place the scones directly on the rack or on a baking tray. Heat for about 5-7 minutes. This method helps maintain a slightly crispy exterior.

• For a stovetop method, use a non-stick skillet. Preheat the skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for 2-3 minutes on each side, ensuring they warm evenly without burning.

• If you have an air fryer, preheat it to 300°F (150°C). Place the scones in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.

• To add a touch of moisture, brush the scones lightly with melted butter or milk before reheating in the oven or toaster oven. This can help revive their original texture and flavor.

• For a more indulgent option, slice the scones in half and toast them in a toaster. Spread with butter, jam, or clotted cream after toasting for a delicious treat.

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

• 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 milk accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Whisk: Beat the egg before adding it to the mixture.

• Spatula: Stir in the milk and beaten egg until just combined.

• Floured surface: Turn the dough onto this surface to knead gently.

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

• Knife: Cut the dough into wedges.

• Baking sheet: Place the wedges on this sheet for baking.

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

• Cooling rack: Allow the scones to cool after baking.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

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 until ready to bake.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Batch baking: Double the recipe and freeze extra scones for a quick treat later.