Hi CJ, the tangzhong method is generally reserved for yeasted recipes, although we did use it in our new Recipe of the Year Cookies. Although we haven't tried tangzhong in a scone recipe, it might be worth an experiment! The tricky part will be determining how much liquid to use, and I'm honestly not sure how to advise you on that one! My inclination would be to add 1/2 cup of milk to the scone recipe (to make the tangzhong starter), switch to bread flour, and use 23g of bread flour from the total amount of flour called for in the recipe in order to make the tangzhong starter. You might also want to chill the tangzhong starter after making it, since you generally want cold ingredients when making scones. 

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