The key to flaky scones is to use COLD BUTTER
. Cold butter is the key to achieving a flaky and a bit crumbly scone. I usually place the butter in the freezer about 5 minutes before cutting it into cubes, this will ensure my butter is properly chilled before using it.
These scones freeze well for up to 3 months. Wrap them in plastic wrap individually then place them in a ziploc bag.
Nutritional information is per scone and it includes the ricotta spread. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.