Scones Recipe

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

Granulated 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: Provides moisture and a tender crumb.

Vanilla extract: Adds a subtle, sweet flavor.

Egg: Used for the egg wash to give the scones a golden brown finish.

When cutting in the butter, make sure it is cold and cubed. This ensures that the scones will have a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Avoid overworking the dough to keep the scones tender.

• 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.

• 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.

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

• granulated sugar - Substitute with honey: Honey adds moisture and a different sweetness profile, but you may need to reduce the liquid in the recipe slightly.

• 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.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a dairy-free alternative and adds a subtle coconut flavor.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy substitute, though it may slightly alter the flavor.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that adds richness and a hint of coconut flavor.

• heavy cream - Substitute with Greek yogurt: Greek yogurt adds protein and a tangy flavor, but you may need to thin it with a bit of milk.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a unique sweetness and depth of flavor.

• egg - Substitute with milk: Brushing with milk instead of egg wash can still give a nice golden color to the scones.

• egg - Substitute with cream: Using cream for the egg wash can provide a rich, golden finish.

• Allow the scones to cool completely before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the scones in an airtight container. They can be kept at room temperature for up to 2 days.

• To extend their freshness, store the scones in the refrigerator. They will stay fresh for up to a week when kept in an airtight container.

• For freezing, wrap each scone individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them from sticking together.

• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.

• Scones can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or in the refrigerator overnight.

• To reheat, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 10 minutes, or until heated through. This will help to restore their original texture.

• Alternatively, you can microwave the scones for about 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• If you prefer a crispier exterior, you can toast the scones in a toaster oven for a few minutes after thawing.

• Enjoy your scones with your favorite toppings, such as clotted cream, jam, or a drizzle of honey.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crisp on the outside.

• For a quicker method, use a microwave. Wrap each scone in a damp paper towel and microwave on medium power for 20-30 seconds. This will help retain moisture and prevent them from drying out.

• If you have an air fryer, preheat it to 300°F (150°C). Place the scones in the basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior.

• To reheat on the stovetop, use a skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, ensuring they warm evenly without burning.

• For a toaster oven, preheat to 325°F (160°C). Place the scones directly on the rack or on a baking sheet. Heat for 5-7 minutes until they are warmed through and slightly crispy.

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

• Large mixing bowl: Used to whisk together the flour, sugar, baking powder, and salt.

• Whisk: Helps to evenly combine the dry ingredients.

• Pastry cutter: Cuts in the cold, cubed butter until the mixture resembles coarse crumbs.

• Measuring cups: Accurately measure out the flour, sugar, and heavy cream.

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

• Spatula: Stir in the heavy cream and vanilla extract until just combined.

• Floured surface: Provides a workspace to knead the dough gently.

• Rolling pin: Optional, but can help pat the dough into a circle about 1-inch thick.

• Knife: Cut the dough into 8 wedges.

• Baking sheet: Place the wedges on this sheet lined with parchment paper.

• Parchment paper: Prevents the scones from sticking to the baking sheet.

• Pastry brush: Brush the tops of the scones with beaten egg.

• Small bowl: Beat the egg in this bowl for the egg wash.

Prepare ingredients in advance: Measure and cube the butter ahead of time. Keep it in the fridge until ready to use.

Use a food processor: Quickly combine flour, sugar, baking powder, and butter by pulsing in a food processor.

Preheat the oven early: Start preheating your oven before you begin mixing the ingredients to save time.

Chill the dough: If the dough becomes too warm, chill it in the fridge for a few minutes to make it easier to handle.

Line baking sheet: Use parchment paper on your baking sheet to avoid sticking and for easy cleanup.