For wedge-shaped scones, divide the dough in half and shape into two 5" to 6" rounds about 3/4" thick. Place rounds on a parchment-lined baking sheet; you'll cut them later. For freeform ("drop") scones, scoop 2" balls of dough onto a parchment-lined baking sheet, spacing them ...
1. Heat the oven to 400 degrees. Line a cookie sheet with parchment or a nonstick baking liner. 2. Combine the flour. Sugar, baking powder, baking soda and salt into a large bowl. Whisk until well blended. Add the chilled butter pieces. Using a pastry blender, cut the butter into th...
If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed. And just to clarify, I used all of the ingredients listed, the ones in parenthesis are ideas for substitutes. If you use a substitute please let me...
Substitute the all-purpose flour with 1:1 Gluten Free All-Purpose Flour (I like Bob’s Red Mill and King Arthur Baking Company) to make the scones gluten-free! Kosher Salt. Kosher salt is the best salt for baking recipes. But you can replace the kosher salt in the recipe with table ...