Scones can be sad. They promise so much and often deliver so little. And they do this when you really need them to be good.

Scones are easy to make. They’re not tricky, like pie dough, involved like croissants, or exacting like cakes. There’s no yeast and therefore no rising time, so they’re quick too.

My version of the hazelnut scones I had in a B&B on Cape Ann in Massachusetts. They’re lovely with either raspberry or apricot jam. There are important things to remember when making scones. Handle ...

Scones are easy to make. They’re not tricky, like pie dough, involved like croissants, or exacting like cakes. There’s no yeast and therefore no rising time, so they’re quick too.

When yeast mixture is ready, add in the melted butter and then slowly add the flour and salt mixture one cup at a time. Mix together until everything is mixed together well. Spray a large bowl ...

Scones come 120 per case, 96 per case or 60 per case, depending upon size. The shelf life for all scone dough is 210 days frozen and two to three days baked ambient.

Cut the scones evenly: Use a sharp knife or dough scraper to form equal wedges for even baking time. Brush with milk: The milk wash creates a beautiful golden brown top, while a sprinkle of coarse ...