Links to Scone Mix Instructions:

Brown Sugar Walnut Glazed Scones

Coffee Chocolate Chip Glazed Scones

Earl Grey Lavender Glazed Scones

What You’ll Need to Make Scones:

For each recipe, you’ll need: the contents of all of the bags in your scone mix, 6 tablespoons of unsalted butter, 1 large egg, 1 cup heavy cream, 1-1/2 teaspoons vanilla extract. Skip the vanilla for the savory scone mix!
For glazed scone mixes, you’ll need water to make your glaze (amount depends on the recipe)
For unglazed scones mixes, you’ll need 1 tablespoon cream or milk to help your topping stick onto the scones
Equipment you must have: a fork, two small bowls, one large bowl, a silicone scraper/spatula, a large knife or bench scraper, two rimmed sheet pans (half-size is great), parchment paper, oven mitts (and a small saucepan for one of the mixes!)
Equipment it’s really helpful to have: a whisk, a regular sized food processor (not mini!) or pastry cutter, a pastry brush
Want to make your scones vegan? Substitute 6 tablespoons vegan butter for unsalted butter (I like Country Crock Plant Butter Sticks with Avocado Oil best), omit the egg, and substitute 1 cup plus 2 tablespoons canned full-fat coconut milk for heavy cream.

Tips to Make & Store Fantastic Scones:

Make sure your butter, egg, and cream are cold when adding them. We do not want anything melty or soft here. We want all the water in the butter to stay IN the butter until the scones go in the oven, rather than oozing out into our dough ahead of time. Cold butter + hot oven = steam = flakiness.
What does it mean to fold the cream into the flour? WHAT DOES IT MEAN?!? Unlike Moira Rose, I CAN show you everything. When you fold, you’ll be rotating the fork up out of the mixture and then landing back in the bowl, rather than moving the fork in circles in the bowl. The vibe is sort of tossing in rather than stirring in! You’ll want to rotate the bowl as you do it to make sure everything is getting mixed evenly. And once things are starting to come together into a mass, you’ll switch from fork to a silicone scraper to gently press the dough together and scrape any remaining bits from the side of the bowl into the dough.
Gentle hands, light touch, can’t lose: overmixing and fussing with the mixed scone dough too much means denser, squatter, less tender scones. Once the dough has become a cohesive mass, pat it into a 6 - 7 inch disk, and resist the urge to mess with it more.
Freezing the scones prior to baking truly does help with making them a lovely shape. If you don’t have time to freeze them solid though (takes about 2 hours), it’s not a tragedy to eat a flattish scone. But even popping them into the freezer or fridge while you wait for the oven to preheat helps! It’s fine to freeze your scone dough up to one month in advance of baking; you can transfer the prepped dough from the baking sheet to a ziptop bag or container for easier storage. This is actually how I manage to make so many scones for farmers’ markets!
Using two nested baking pans while baking is the key to not having the scones burn on the bottom. If things do get a little overly browned on the bottoms or along the edges, no one will ever know if you employed a little judicious shaving with a serrated knife or kitchen shears.
Scones store best with a little bit of airflow! The ideal is a bakery box if you have one. Putting the scones on a plate and covering with a bowl a little off-kilter, or putting in a storage container with the lid loosely on, both work well too. What will kill the texture of the scones: ziptop bags zipped shut or sealed Tupperware containers. Store at room temperature for up to 2 days. Refresh in the microwave for 10-15 seconds per scone for a fresh baked feeling.
For longer storage, now’s the time to tightly seal them in a zip top bag or container and freeze for up to a month. You can thaw at room temperature for an hour or so, or employ my tried and true microwave technique: heat for 15 seconds upside down, 15 seconds right side up.