Plain Scones

Buttery and lightly sweetened, these are one of the flakiest, most tender scones I’ve ever had/made.

Of course, these results don’t come without some time and effort, though most of it is merely waiting time and effort is minimal. The dough is quite standard but is made in a stand mixer with the paddle attachment which has the effect of flattening the butter pieces instead of cutting them up, ultimately creating layers in the baked pastry. After shaping, the dough is refrigerated until firm, then cut and frozen before baking.

I made them the day before they were needed and served them baked fresh in the morning. Half of the dough was used for these cinnamon honey scones.