When done, let the scones rest until they are cool enough to handle, then transfer the scones to a serving dish or airtight container for storage. For the best taste, serve warm.

Use a bench scraper or sharp chef's knife to slice the round into 8 wedges. Transfer the scones to the prepared sheet, placing them no more than 2 inches apart, and brush the tops with buttermilk.

The best part is, you can prepare it the night ... These soft and flaky Blueberry Scones with lemon glaze are packed with ...

Fold the mixture together with a spatula, trying your best not to overwork the dough ... You should have enough dough for about 10 to 12 scones. Then mix 1/2 teaspoon sugar with 2 teaspoons ...

Our oven has gotten a good deal of work in this past frigid week. Who can resist the aroma of baked goodies coming out of the oven?

Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour.

These fruity vegan lemon and blueberry scones are a teatime treat that everyone will enjoy. You can even have them with (coconut) cream! Each muffin (without the optional toppings) provides 198 ...