I’m so glad you enjoyed it so much, Margie! 🙂

Hi Patti! It should work, but we haven’t tried it ourselves to say for sure. You could also just cut the scones into triangles instead of squares and bake as directed, if you’re going for a triangle shape. Enjoy! 😊

Can I use a scone pan to make these

I think this recipe will double just fine. You just have to be careful to not over-work your dough. 🙂

Easier yet is to put the cream in the freezer to get it ultra cold. Melt the butter, then pour it into the chilled cream. It will immediately form fat globular- then pour into the dry ingredients. Easy peasy!
Granted, you have an extra pot/measuring cup to wash from heating the butter, but…

Thank you so much, Glenda! I really appreciate it! I love the idea for the mess free folding I will definitely have to give it a try. It sounds so easy.

I have a secret tip when I make my scones that you might find helpful and would be especially helpful with the raspberries in this recipe. I avoid a floury mess in my kitchen as much as possible, so when it’s time to work with the dough, I lay two long strips of plastic wrap layered over each other about 4” creating a large plastic sheet that will be approx 2.5 ft x 2.5 ft. I dump the crumbly dough in the middle and fold over the edges of the plastic wrap to cover the dough and begin pressing the dough together, so no messy hands! Where you use paper towel, I use plastic wrap. If that makes sense lol! Since I placed the dough over plastic wrap, it also protects the counter from being messy. This hack eliminates the need for flour on the counter and no messy hands! I also use that same plastic wrap to wrap my dough and pop it in the freezer or fridge as I like to chill my dough. Sorry for the novel but it’s an awesome hack for an easy and mess free scone making experience lol! It’s even easier if you make a disk. I pull the sides of the plastic wrap together and twist making a sack to form a ball with the dough and then flatten it, bam. Done!

I’m so glad you enjoyed them so much, Ella! 🙂

Hi Jennifer! I don’t have a particular savory scone recipe, but you could use my regular scone recipe, reduce the sugar a bit and add your favorite savory additions. 🙂

I’m so glad you enjoy them so much, Lynette! 🙂

Oh my goodness this recipes rocks. I have been researching scones now for the past 3 years. Sam your recipe is absolutely amazing. My hobby is baking and everyone of your recipe are simply the best ever. I love all your recipes. This scone with the raspberries is refreshing as can be. The most delicious scone full of flavor. What a talent you have. Thank you for all your incredible recipes. This one hit it out of the park for sure❤

That should work fine here. You may need a little bit less because the milk is thinner. 🙂

Sam, can you use whole milk instead of cream? I’m lactose intolerant so don’t have a substitute for heavy cream, but can use lactose free whole milk. Let me know what you think?

Hi Grace! I would assume these would ship well in an air tight container. Unfortunately I don’t have many tips for shipping as I don’t do it too often. 🙁

I’m so glad to hear this, Susan! Thank you for trying my recipe! 🙂

I want to send a batch to my sweetheart – do you suppose they’d travel well? And have you any tips or tricks for mailing baked goods in general? Thank you!

Just take your fresh raspberries and put in freezer for an hour and proceed with recipe. They will be perfect! Sams does a ton of trial/error before she posts and if you tweak they will be outstanding as all her recipes are.

Hi Russell! In my older recipes I always grated the butter. I had a lot of complaints that the dough simply wouldn’t come together so I switched to using the food processor which has the same effect. You could grate the butter in the newer ones that use the food processor if you’d like. 🙂

I have made the Lemon Poppy Seed, the mini chocolate chips and the pumpkin and they all turned out great. Is there a reason why some of them you suggest grating the butter while others you slice? Seems the ones that are grated are flakier. My wife and I were wondering. Thanks for all the wonderful recipes, thanks to you have become a Ninja in the kitchen.

Russell

I’m glad everyone enjoyed them! 🙂