Can I use all-purpose flour instead of cake flour?

Cake flour is finer and lower in protein, which makes lighter and fluffier scones. If you don't have any on hand, a simple blend of all-purpose flour and a bit of cornstarch makes a great substitute. Simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch. This easy swap will take your scones from just okay to fantastic, giving them that perfectly tender, fluffy, ultra-buttery crumb. If you'd like some other options for using up cake flour, take your pick from cherry cornmeal upside-down cake to yellow cake with chocolate buttercream frosting to Boston cream pie .

Can scones be frozen?

Definitely! To freeze them before baking, place the raw scones on a baking sheet, let set in the freezer, then place in an airtight container and freeze for up to 3 months. Bake as needed directly from the freezer. (Wait until you're ready to bake the scones to brush on the egg wash, and allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the scones cool completely and store in an airtight container for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature. (If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze before baking.)

What is demerara sugar and is there a substitute for demerara sugar?

Demerara (also called raw or turbinado) sugar is a type of cane sugar with large, crunchy crystals and a slightly amber color. It has a natural caramel-like flavor and is often used to add texture and sweetness to the tops or exterior of baked goods like pecan shortbread cookies and butterscotch pecan scones . If you don't have it on hand, you can substitute light or dark brown sugar, or simply omit it.

Scones - Once Upon a Chef

Scones

By Jenn Segal

Say goodbye to dry, crumbly scones—a secret ingredient makes these light, tender and buttery!

Servings: 8 scones

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

Ingredients

For The Dough

2 cups cake flour, spooned into measuring cup and leveled-off (see note on substitution)
2½ teaspoons baking powder
2½ tablespoons sugar
Scant ¾ teaspoon salt
1 stick (½ cup) cold unsalted butter, cut into ½-inch pieces
1 large egg
⅔ -¾ cup heavy cream (do not substitute milk or light cream)

For The Topping

1 large egg, beaten
1 tablespoon demerara sugar (also called raw sugar or turbinado; optional)

Instructions

Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, salt, baking powder and granulated sugar. Add the pieces of cold butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-size clumps of butter within.
In a small bowl or liquid measuring cup, whisk together ⅔ cup heavy cream and the egg. Make a well in center of dry ingredients, then pour the cream/egg mixture in. Using a rubber spatula, mix until the dough comes together into a mass. It should be a bit sticky but not so wet that you can't handle it with your hands. If it seems dry, add the remaining 2 tablespoons of cream.
Dust a work surface lightly with flour, then dump the scone dough onto the surface; dust the dough with a bit of flour as well. Knead very gently a few times until the dough comes together into a ball. (Sprinkle more flour, little by little, if dough is too sticky to work with.) Press the dough into a flat circle about 7 inches in diameter and ¾-inch thick, then use a sharp knife to cut into 8 even triangles. Transfer the wedges to the prepared baking sheet. Brush lightly with the beaten egg and sprinkle with the demerara sugar, if using. Bake for 11 to 13 minutes, until the tops are lightly golden and firm to the touch. Serve warm from the oven.
Note: If you don't have cake flour, you can make your own: simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.
Freezer-Friendly Instructions: To freeze before baking, place the raw scones on a baking sheet, let set in the freezer, then place in an airtight container and freeze for up to 3 months. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the scones cool completely and store in an airtight container for up to 3 months. Before serving, remove the scones from the container and let them come to room temperature. (If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze before baking.)

Nutrition Information

Per serving (8 servings)
Serving size: 1 scone
Calories: 322
Fat: 20 g
Saturated fat: 12 g
Carbohydrates: 33 g
Sugar: 6 g
Fiber: 1 g
Protein: 4 g
Sodium: 188 mg
Cholesterol: 76 mg