Scone Tips

Don't Cut Corners - Use a pastry blender or two knives to cut the butter into the dry ingredients. This will help create uniform pieces and will melt the butter less than using your fingers.

Chill the Butter - Butter for scones should be cold and firm, so that when you cut it into the dry ingredients it forms pea-sized pieces. This will make the scones light and tender as the pieces form air pockets when the butter melts.

Don't Overdo It - Scone batter should be mixed just until the ingredients hold together and the dry ingredients are incorporated. Over-mixing will result in tougher, heavier scones.

Try it on Paper - Lining your baking sheet with kitchen parchment will make cleanup easier and reduce the risk of sticking.

Get the Scoop - Use a 2-ounce ice cream scoop to portion perfectly round, uniform scones.

Freeze Your Assets - We recommend baking the entire batch from a bag of our scone mix rather than making a partial batch. If you can't eat all the scones right away, freeze them in heavy plastic bags. They freeze beautifully, and can be reheated right from the freezer in your oven or toaster oven.