Scones Recipe

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

Sugar: Adds a touch of sweetness to the scones.

Baking powder: A leavening agent that 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 to the scones.

Egg: Helps bind the ingredients together and gives the scones a golden brown finish when brushed on top.

When cutting in the butter, make sure it is very cold. This ensures that the scones will have a flaky texture. You can use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. If the butter starts to soften, you can place the mixture in the refrigerator for a few minutes to firm it up again.

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

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten intolerance, though the texture may vary slightly.

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

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, but adjust the liquid content accordingly.

• 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 for a slightly different mineral content and flavor.

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

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

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that adds richness, though it will add a coconut flavor.

• heavy cream - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the scones lighter, but the texture may be slightly different.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a vegan egg substitute, though it may alter the texture slightly.

• beaten egg - Substitute with applesauce: Use ¼ cup unsweetened applesauce as a substitute for each egg to add moisture and a hint of sweetness.

• To keep your freshly baked scones at their best, allow them to cool completely on a wire rack. Once cooled, store them in an airtight container at room temperature. They will stay fresh for up to 2 days.

• If you want to extend their shelf life, consider refrigerating them. Place the scones in an airtight container or wrap them tightly in plastic wrap. They can be stored in the refrigerator for up to 5 days.

• For longer storage, freezing is an excellent option. First, let the scones cool completely. Then, wrap each scone individually in plastic wrap to prevent freezer burn. Place the wrapped scones in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.

• When you're ready to enjoy your frozen scones, remove them from the freezer and let them thaw at room temperature for about an hour. For a freshly baked taste, reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.

• If you prefer a quicker method, you can also reheat the scones in the microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds or until warmed.

• To maintain the best texture and flavor, avoid storing scones in the refrigerator for extended periods, as they may become dry. Freezing is the preferred method for long-term storage.

• For added convenience, you can also freeze the scone dough before baking. After cutting the dough into wedges, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen dough wedges to a resealable freezer bag or airtight container. When ready to bake, simply add a few extra minutes to the baking time, and you'll have freshly baked scones straight from the freezer.

• Oven Method: 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 they are warmed through. This method helps maintain the scones' crisp exterior and soft interior.

• Microwave Method: Place a scone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. This method is quick but may make the scones slightly softer.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for about 5-7 minutes. This method is great for achieving a slightly crispy exterior.

• Steaming Method: If you prefer a softer texture, you can steam the scones. Place them in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method keeps the scones moist and tender.

• Skillet Method: Heat a non-stick 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. This method gives the scones a nice, slightly crispy bottom.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the basket, making sure they are not touching. Heat for about 3-5 minutes. This method is quick and helps maintain a crispy exterior.

• 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 heavy cream accurately.

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

• Whisk: Beat the egg for brushing on the scones.

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

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

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

• Knife: Cut the dough into 8 wedges.

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

• Pastry brush: Brush the wedges with the beaten egg before baking.

Prepare ingredients ahead: Measure and prepare all ingredients before starting. This will streamline the process and prevent any delays.

Use a food processor: Quickly cut the butter into the flour mixture by pulsing in a food processor, saving time and effort.

Chill the dough: Prepare the dough in advance and chill it in the refrigerator. This makes it easier to handle and shape.

Preheat the oven: Always preheat the oven while preparing the dough to ensure it’s ready for baking immediately.

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