Tips

• Keep ingredients cold: Cold butter, egg, and even sourdough starter help create a flaky texture. You can chill the mixing bowl and utensils too.
• Aim for pea-sized butter pieces: When cutting in the butter, look for coarse crumbs with small, visible bits of butter—this is what gives you those tender layers.
• Mix gently: Overmixing will make the scones dense. Combine ingredients just until the dough comes together, even if it looks a bit rough.
• Chill before baking: That quick fridge time keeps the butter solid, which helps with rise and flakiness. In a warm kitchen, opt for the full 15 minutes.
• Cut evenly: Uniform wedges bake more evenly, so none are under- or overbaked.
• Space them out: Leave room between scones on the baking sheet for even air circulation.
• Check for doneness: Golden tops and a firm (but not hard) feel mean they’re ready. A toothpick should come out clean or with a few crumbs.
• Adjust glaze consistency: Too thick? Add milk. Too thin? Add powdered sugar. It should drizzle smoothly without soaking in completely.
• Cool before glazing: This helps the glaze set on top instead of melting into the scone.

Storage

• Best texture: freeze unglazed.
• Wrap each scone, then place in a freezer bag or airtight container.
• Thaw at room temperature or in the fridge, then reheat in a 300°F (150°C) oven for 10 minutes before glazing.