TIPS
The secret to light scones is in minimal handling and a sticky dough. Scones are best made on the day of serving. Freeze for up to 3 months. Thaw, then reheat wrapped in foil in a 180°C (160°C fan-forced) oven for 10 minutes or until hot.
The secret to light scones is in minimal handling and a sticky dough. Scones are best made on the day of serving. Freeze for up to 3 months. Thaw, then reheat wrapped in foil in a 180°C (160°C fan-forced) oven for 10 minutes or until hot.