I’ve baked Rose’s scones a dozen times now and they really are the best scones I’ve ever tasted. No other bakery I’ve been to uses the puff pastry technique in making scones, and Rose’s scones are like a cross between a soft biscuit and a flaky croissant. When they are fresh out of the oven and still warm, they’re soft, light, and incredibly flaky (you can hear the crunch when you bite it). However, I’ve always found that after they have cooled and sat for half a day or more, they lose some of the flakiness and become slightly denser in texture. I cool and store them per Rose’s instructions. After they come out of the oven, I wrap them with paper towels and set them on a cooling rack until they are room temperature. Then I store them in an airtight cookie tin. Whatever I do, they just don’t retain that fresh out of the oven texture.
Has anyone else had this experience? I love making these scones for people, and they always tell me they’re really good. But I know that they didn’t experience the scone like I did, unless I invite them to my house and serve it to them fresh out of the oven.