*1. Make sure not to scoop right from the container, this will compact the ingredient flour/cocoa powder & be too much. Scoop with a spoon into your measuring container for more accurate measuring.
*2. You can skip the creamer & use whole milk or more half & half with 2 teaspoons pure vanilla extract instead, but I personally prefer the baked consistency/texture of the creamer which seems to make the scone less dry.
*3. If you plan on freezing the dough before baking hold off on preheating your oven.
*4. You want the butter crumbles to be somewhat small, about the size of large peas, & dispersed throughout the dry ingredients.
*5. Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough. When you are mixing the liquid & dry ingredients the dough will feel like it needs more liquid, but once you start forming it into disks & cutting them you will realize you need more flour to keep your hands from sticking to the dough. For freezing, don’t worry if there are still dry ingredients not combined, this will get worked into the dough when you form the scones before baking.
*6. You can go ahead & shape/bake your scones if you are in a hurry, but I like to place my scone dough in the freezer for 30-45 minutes (covered in cling wrap) so that the butter gets nice & cold. That way when the scones bake there will be yummy pockets of butter in your scones!
*7. For a thicker icing add more powdered sugar. For thinner add more French vanilla creamer.
*8. When left in a sealed container the scones become too moist. Best if reheated in the oven.