Prep: 20 minutes
Cook: 20 minutes
Chilling time: 30 minutes
Total: 1 hour 10 minutes
Heavy cream makes the most meltingly tender scones. But if you're trying to save on calories, or simply don't have any, you can substitute yogurt, buttermilk, half and half, whole milk, crème fraîche, or any combination thereof. The amount you need to bring the dough together will vary.
The scones hold their shapes best when frozen prior to baking. Frozen scones can be double-bagged and stored until ready to bake, up to a couple of months. If you want scones in a jiffy, though, you can bake them as soon as they have been cut. I like to bake scones on a double layer of baking sheets as it prevents their bottoms from over-browning.
These are best the day they have been baked, particularly when fresh from the oven, but they'll keep for a few days at room temperature. Re-warm for best results.
Nutritional values are based on one of eighteen scones.