Flour is the main ingredient in scones, providing the structure and body to the pastry.

All-purpose flour is the most commonly used flour in scones, as it provides a good balance of structure and tenderness.

Butter plays multiple roles in scones: it adds flavor, provides moisture, and helps create a flaky texture when combined with flour.

Baking powder or baking soda is added to scones to create a chemical reaction that produces carbon dioxide gas, causing the scones to rise during baking.

Scones are traditionally shaped into rounds, although variations such as squares or triangles can also be found.

Scones can be customized with a variety of additions, including fruits, nuts, chocolate chips, cheese, and more, to create different flavors and textures.

Scones are typically baked at 400°F (200°C) to achieve a golden brown exterior and a fluffy interior.

Scones are typically baked for 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

Scones can be served warm or cold, with a variety of accompaniments such as butter, jam, cream, fruit, cheese, or eggs.

Scones originated in Scotland, where they were traditionally made with oats and griddle-baked.

Scones are typically denser and less sweet than muffins, due to the higher proportion of flour and butter used in their preparation.

Leftover scones should be stored in an airtight container in the refrigerator to maintain their freshness and prevent them from drying out.

Leftover scones can be reheated in a toaster oven, microwave, or preheated oven to warm them up and restore their texture.

Cranberry scones, blueberry scones, and raisin scones are all popular variations of scones that incorporate dried fruit into the dough.

To achieve a flaky texture in scones, it is important to use cold butter, work the dough as little as possible, and chill the dough before baking.