Step 1: Mix Dry Ingredients
- In a large bowl, whisk flour, salt, and baking powder until combined.
Step 2: Cut in Butter
- Add cold, cubed butter and use a pastry cutter or stand mixer to blend until crumbly.
Step 3: Add Wet Ingredients
- Stir in eggs, cream/milk, and vanilla until a soft dough forms.
Step 4: Shape & Bake
- Roll dough into a rectangle (or drop scones for simplicity).
- Cut into triangles or rounds, place on parchment-lined trays, and bake at 400°F (200°C) for 18–22 minutes until golden.
Step 5: Glaze & Serve
- Mix powdered sugar + milk for a glaze or drizzle with honey.
- Cool completely and serve warm or store for later.
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Variations to Elevate Your Scones
- Gluten-Free : Use GF flour blend + xanthan gum for elasticity.
- Vegan : Substitute butter with coconut oil and eggs with flax eggs.
- Low-Carb Hack : Replace flour with 8 cups almond flour and 2 cups erythritol for sweetness.
- Gourmet Twist : Swirl in 1 tbsp lemon zest or cinnamon swirl for upscale flair.
Storage & Baking Tips
- Refrigerate : Store cooled scones in an airtight container for up to 5 days (best served chilled or reheated).
- Freeze : Freeze unbaked dough rounds in parchment-lined bags for 3 months . Bake from frozen + add 3–5 minutes.
- Grab-and-Go Hack : Double the batch and portion into snack boxes with jam packets for instant breakfasts.
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FAQs: Answering Your Top Questions
Q: Can I use all-purpose flour?
A: Yes! Ensure it’s fresh—stale flour leads to dense scones.
Q: How to prevent dryness?
A: Don’t overbake! Remove as soon as golden and hollow-sounding.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate dough or freeze baked scones for quick, grab-and-go bites.
Q: What if I don’t have a pastry cutter?
A: Use a food processor or two knives to cut in butter manually.
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Final Thoughts
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