How do you bake soft scones?

1. Use Cold Butter: Cold butter creates flaky layers in scones as it melts in the oven giving them a tender texture.

2. Handle the Dough Lightly: Over-handling the dough can activate the gluten in the flour, resulting in a tough texture. Be gentle when mixing, patting, or shaping the dough.

3. Don't Overmix: Overmixing the dough leads to gluten development and tough scones. Mix just until the ingredients are combined and the dry ingredients are moistened.

4. Avoid Twisting the Dough: When shaping scones, press them straight down from the top, rather than twisting them. Twisting can compact the dough resulting in denser scones.

5. Bake at the Right Temperature: Scones should be baked at a high temperature (generally 400-450°F) to create oven spring and prevent the scones from drying out.

6. Cool Before Serving: Let the scones cool completely on a wire rack before serving. This allows the internal structure to set, preventing them from crumbling.

7. Use Buttermilk: Buttermilk adds moisture and richness to scones, resulting in a softer texture compared to using regular milk.

8. Add Eggs: Adding an egg yolk to the scone dough can increase richness and help bind the ingredients together, leading to softer scones.

9. Don't Overcrowd the Pan: Placing scones too close together on the baking sheet can prevent proper air circulation and result in dense scones.

10. Glaze the Tops: Applying a glaze or egg wash to the tops of the scones before baking can add a bit of moisture and create a shiny, golden crust.

11. Store Properly: Scones are best consumed on the day they're baked. If storing, wrap them tightly and keep in a cool, dry place for a couple of days. You can also freeze them for longer storage, ensuring they are well-wrapped to maintain softness.