Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs. These better-than-the-bakery treats are flaky, flavorful, and moist with crisp crumbly edges. There’s a lot of helpful information and step-by-step photos, but feel free to jump right to the recipe!
Scones are sweet or savory, perfect with coffee and tea, welcome at baby showers, bridal showers, brunch, snack time, bake sales, Mother’s Day, and wherever muffins or coffee are appropriate. (All the time!)
But depending on the recipe and technique, scones can be dry and sandpaper-y with flavor comparable to cardboard. They can also over-spread. My basic scone recipe promises uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior.
I have several scone recipes that begin with the same basic formula. Let’s review the fundamentals so you can learn how to make the best scones. Sit back because there’s a lot to cover in this post!
What are Scones?
Depending where you live, the term “scone” differs. English scones are more similar to American biscuits and they’re often topped with butter, jam, or clotted cream. American scones are different, but different isn’t necessarily a bad thing! Today’s scones are sweeter, heavier, and aren’t usually topped with butter because there’s so much butter IN them. Sweetness aside, there’s still room for vanilla icing or a dusting of confectioners’ sugar on top. By the way, here’s my favorite recipe for traditional scones.
Scones are leavened with baking powder, so making them is generally quick. Blueberry scones are my favorite variety, but that quickly switches to pumpkin scones in the fall months! (Here are all my scone recipes.)
No matter which flavor you choose, these scones are:
- Moist & soft inside
- Crumbly on the edges
- Buttery & flaky
- Not sandpapery 🙂
One reader, Wendy, commented: “Oh my gosh, I was so intimidated at the thought of making scones. I thought it was so much more complicated. I’ve made these scones twice already—once blueberry and once ham and cheese. SO GOOD! Thank you for an uncomplicated, fool-proof recipe! ★★★★★“
One reader, Yelena, commented: “Absolutely delicious! Easy to make, simple ingredients, and just perfect. ★★★★★“
One reader, Venessa, commented: “It’s my go-to scone recipe. They turn out moist for a scone and so very yummy. Easy to make, which I always appreciate. Thank you! ★★★★★“
One reader, Donna, commented: “This was my first attempt at making scones. The result was amazing! These scones are super easy and delicious! The perfect consistency and nice and moist. I received so many compliments! ★★★★★“
Video Tutorial: Scones
Let’s start with a video tutorial.
Only 7 Ingredients in this Basic Scone Recipe
You only need 7-9 ingredients for my master scone recipe.
- Flour: 2 cups of all-purpose flour is my standard amount, but set extra aside for the work surface and your hands.
- Sugar: I stick with around 1/2 cup of sugar for this scone dough. Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change. Reduce to about 2 Tablespoons for savory flavors. Brown sugar works too. However, if using brown sugar, whisk it into the wet ingredients to get out all the lumps. For example, see my caramel apple scones.
- Baking Powder: Adds lift.
- Salt: Adds flavor.
- Butter: Besides flour, butter is the main ingredient in scones. It’s responsible for flakiness, flavor, crisp edges, and rise.
- Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk. Thinner liquids change the flavor and appearance. You’ll be headed down a one way street to dry, bland, and flat scones.
- Egg: Adds flavor, lift, and structure.
- Optional: Vanilla extract adds necessary flavor to sweet scones, but skip it if you’re making savory scones. Depending on the flavor, cinnamon is another go-to ingredient.
And don’t forget about the add-ins! Scroll down to see all my favorite scone flavors.
How to Make Scones from Scratch
So now that you understand which ingredients are best, let’s MAKE SCONES!
- Mix the dry ingredients together. Use a big mixing bowl because you want lots of room for the mixing process.
- Cut in the grated frozen butter. You can use a pastry cutter or 2 forks, like we do with pie crust, or your hands. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible. Messy and crumbly is a good thing!
- Whisk the wet ingredients together.
- Mix wet ingredients and dry ingredients. Mix together, then pour out onto the counter.
- Form into a disc and cut into wedges. Wedges are easiest, but you can make 10-12 drop scones like I do with my banana scones.
- Brush with heavy cream or buttermilk. For a golden brown, extra crisp and crumbly exterior, brush with liquid before baking. And for extra crunch, a sprinkle of coarse sugar is always ideal!
- Refrigerate for at least 15 minutes. Keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning!
- Bake until golden brown. Scones bake in a relatively hot oven for only 20-25 minutes.
Cold Ingredients & Frozen Grated Butter
Keeping scone dough as cold as possible prevents over-spreading. When scones over-spread in the oven, they lose the flaky, moist, and deliciously crumbly texture. In other words, they’re ruined. But the easiest way to avoid disaster is to use cold ingredients like cold heavy cream, egg, and butter.
But frozen grated butter is the real key to success.
Like with pie crust, work the cold butter into the dry ingredients to create crumbs. The butter/flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets create a flaky center while keeping the edges crumbly and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. Remember, you don’t want to over-work scone dough.
3 Tricks for Perfect Scones
If you take away anything from this post, let these be it!
- Heavy Cream or Buttermilk: Avoid thinner milks which yield a flatter, less flavorful scone. Canned coconut milk makes a wonderful nondairy option!
- Frozen Grated Butter: See above!
- Refrigerate Before Baking: Remember, cold dough is a successful dough. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking.
How to prevent flat scones: See #2 and #3. 🙂
How to Freeze Scones
I used to be totally against freezing scone dough. You see, the baking powder is initially activated once wet and if you hold off on baking, the scones won’t rise as much in the oven. However, the decrease in rise is so slight that it doesn’t make a noticeable difference. In fact, you can even shape this scone dough into wedges and refrigerate overnight before baking.
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping with icing or confectioners’ sugar. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
15+ Scone Flavors
- Blueberry Scones and Chocolate Chip Scones (both pictured)
- Cranberry Orange and Pumpkin Scones
- Banana Scones and Lavender Scones
- Lemon Blueberry Scones and Sprinkle Scones
- Caramel Apple and Cinnamon Chip Scones
- Triple Chocolate Scones – they taste like brownies!
- Strawberry Lemon Poppy Seed Scones
- Ham & Cheese Scones
- Mixed Berry (pictured): Follow recipe below and add fresh or frozen mixed berries. Raspberries and blackberries burst easily, so don’t go overboard on those.
- Cherry Chocolate Chip: Follow recipe below and add 3/4 cup semi-sweet chocolate chips and 3/4 cup chopped fresh or frozen cherries.
- Raspberry Almond: Follow the recipe below and add 1/2 teaspoon of almond extract with the vanilla. After shaping the scones, gently press frozen raspberries into each, using about 1 cup total. (Avoid mixing them into the dough, as they can bleed.) Top the shaped scones with sliced almonds before baking (1/3 cup / 37g total almonds). After baking, drizzle with the raspberry icing from these mini vanilla pound cakes.
- Fresh Herb: Reduce sugar to 2 Tablespoons, leave out vanilla extract, and add 2 minced garlic cloves, 1/2 teaspoon ground black pepper, 1/2 cup chopped herbs such as rosemary, parsley, and basil. Additionally, feel free to add 1 cup shredded cheese to the dough and top with sea salt before or after baking!
Using the master recipe below as a starting point, toss in your favorite add-ins like white chocolate chips, toasted pecans, sweetened or unsweetened coconut, dried cranberries, peanut butter chips, etc. If it’s a particularly wet add-in like chopped peaches, blot them with a paper towel before adding to the dough. Top with lemon curd, raspberry sauce, or any of the suggested toppings below. Above all, have fun finding your favorite flavor!
Look At All Of Your Scones!
Feel free to email or share your recipe photos with us on social media. 🙂
Print
How to Make Perfect Scones
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 large or 16 small scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 2 and 1/2 teaspoons baking powder
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc
- optional: coarse sugar for topping
Instructions
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
- To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Notes
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping with icing or confectioners’ sugar. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
- Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
- Special Tools (affiliate links): Glass Mixing Bowls | Box Grater | Pastry Cutter | Whisk | Silicone Spatula | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush
- Scone Flavors: See blog post above. If adding fruit, use fresh or frozen. If frozen, do not thaw. Peel fruits such as apples, peaches, or pears before chopping. If desired, add 1 teaspoon of cinnamon with the flour. I usually add cinnamon when making chocolate chip scones.
- Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
- Mini/Petite Scones: To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. Bake for 18-20 minutes or until lightly browned.
- Optional Toppings: Vanilla icing, salted caramel, lemon icing from this iced lemon pound cake, maple icing from these banana scones, brown butter icing from these pistachio cookies, lemon curd, orange icing from these hot cross buns, raspberry icing from these mini pound cakes, dusting of confectioners’ sugar.
Reader Comments and Reviews
HI! My family and I love this scone recipe and use it pretty often. I am planning to freeze a few batches and have them on hand. My question is, how long can they stay in the freezer. I’m going to freeze them before I bake them.
Thank You!
Hi Ashley, They can be frozen for up to 3 months. Enjoy!
l made this yesterday, turned out amazing. But they got a little flat? is there any reason? should have kept in the fridge longer or something?
Hi Didem, Did you use heavy cream (thinner liquids can change your results)? Make sure all of your ingredients are very cold. You can even place your bowl of flour in the refrigerator if needed. 15 minutes is the minimum we recommend chilling the dough but you can chill it longer – up to overnight. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
Beautiful recipe, Turned out great. Made sweet fruity scones. Used a home made still decently warm fruit syrup to help thicken up roughly 25-30 ml of the cream and they turned out divine! Cinnamon, apple, blueberry, pear and clove scones were an absolute treat and everyone (including the seven i ate myself) loved them! Thank you for the recipe, I look forward to making both a vegan option for my sister in law and a Savoury option in the future, as well as the other experimentation i can bother to try out. 9.99*/10 recipe!!
I usually don’t like the dryness of most scones, but these were almost like biscuits in the shape of scones! I made the savory version, and for the herbs I used 1 tsp rosemary, 3/4 tsp Italian seasoning, and 1/4 tsp garlic powder in addition to the minced garlic. I also used a cup and a half of shredded sharp cheddar, and sprinkled Himalayan salt on top just before baking. Some others said that the bottoms of their scones burned, but I used homemade buttermilk, about 18 minutes, and a light colored metal baking sheet- they turned out delicious, will definitely make again! Thanks, Sally!
I wanted to improve the quality of my scones so I tried this recipe for blueberry and cinnamon scones and I was delighted with them. I think I was previously making the mistake of not having my ingredients cold. In this recipe I used Xylotol instead of sugar and reduced the quantity to 75g as Xylotol is sweeter than sugar.
I am not a beginner baker. When mixed with blueberries, the color looked like cement. I added more flour due to the extremely wet consistency of the scone. Baked at 350 F, but the bottom cooked more than the rest of the scone. Overall, tastes like a moist muffin. Tastes good, but the texture is not like a scone.
Hi Claire, Any chance you used frozen blueberries? If so, do not thaw before using them. This is a very sticky dough! If you decide to try these again and your dough is too sticky to work with, try coating your hands with flour and do the best you can to shape them. Since we are chilling the dough before we bake them you can try forming your circle the best you can, refrigerate it and then re-shaping if needed before cutting. The colder the dough the less sticky it should be!
How would one make these into a chocolate scone?
Hi Kandie, You can use this recipe for Chocolate Scones.
These are the best scones! I use tart dried cherries, a little almond extract, chopped white chocolate and I brush them with cream and sprinkle with coarse sparkling sugar. And sometimes I drizzle almond flavored icing over the top. Before I top the scones I freeze some of them and bake from frozen when needed. They are amazing. This is my go to recipe, it’s perfect. Thank you Sally!
I haven’t made this recipe yet, but live in Colorado so should I adjust for altitude? I’m at 8,000 ft.
Hi Pam, I wish we could help, but we have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi Pam, I have taken many baking classes in salt lake city, at 4500 feet, and bake a lot. I also live part time at 6000 feet in idaho. These scones have been perfect at these altitudes cutting the baking powder to 2 tsp. Rule of thumb here us usually cutting by .5 but 2 tsp has been great using KA ap flour and same amounts of everything else. You will likely need to reduce baking powder more. The KA charts are helpful, but just bake a few batches and make some notes on what works. They’re just scones
Thank you Nancy. I usually cut my baking powder and baking soda
in half. I will try doing that when I make the scones.
I’m not a beginner, I cook and bake. I was excited about this recipe and followed the steps meticulously as I know in baking measuring matters , unfortunately the dough came out very soft and I know it should not based on my previous recipes or video showed .. I added a little more flour however the result was everything but scone .. never I have baked so bad like these “scones” turned out.
It had been a while since I’d made scones so I had to Google recipes and try to remember if I preferred with or without egg. The “with egg” recipes are all quite similar but I settled on this one and couldn’t be happier. My third batch in three weeks is in the oven and they will come out perfect as did the previous batches :). Today’s scone are cinnamon chip and raisin. Mmmm, can’t wait. I divided the dough half and made six wedges from each. 400 degrees, 20 minutes on a mid to high rack and they will be browned just right, top and bottom.
Great recipe! I personally cut the sugar down to 70g. Otherwise they are amazing! Mine come out bakery quality every time and I always get rave reviews!
Have these been tested using Bob’s Red Mill 1 to 1 gluten free with success?
Hi Jody, we haven’t tested this recipe using Bob’s 1:1 GF flour. If you try it, let us know how it goes!
I made the scones yesterday using Bob’s 1 to 1 gluten free and they were perfect! Tender, flaky and flavourful. I used lemon zest, chopped almonds, almond extract and cranberries in mine. This morning they’re gone! I’m going to make more later!
I’ve used the 1:1 flour and they came out great, couldn’t tell the difference! Love this recipe!
Absolutely amazing scones! I made these according to directions with Bob’s red Mill one-to-one gluten free baking flour and they were mind blowing delicious!! I’ve tried other recipes but didn’t care to make them again. I actually have to restrict how many of these I eat in a day! Thank you for the great recipe!!!
I made the scone recipe today, and they are delicious! Your video was excellent too. First, I baked the scones at 400 for 18 minutes, and the bottoms were burned at 18 minutes. How much time should I reduce the baking time, so they won’t burn. Second, if I want to add 1/3 cup peanut butter and @3/4 cup of mini or regular chocolate chips to this recipe, would I need to change any of the other ingredients. Thanks and I look forward to hearing from you.
Hi Patricia, It could be the coating of heavy cream burning on the bottom– perhaps a lighter brush of heavy cream the next time you make them? Or try reducing the oven temperature to 350°F (177°C) and baking for longer. Make sure you’re using a light colored metal baking sheet, too. That’s always helpful to help achieve more even baking.
We haven’t tested a recipe for peanut butter scones and it would take some additional recipe testing for us to give you a confident answer. Let us know if you try anything!
I’ve made these scones so many times, so I realized a 5-star review is way over due! These turn out great every time and are delicious, even according to people who don’t typically like scones. I like to make several batches at once (typically a mix of sweet and savory) so I can slice them into triangles and freeze. It’s a treat to enjoy fresh, homemade scones on any given morning by simply turning on the oven and baking from frozen!
I love this recipe I made it with my friends and they cam out great! They were not hard at all and super straightforward :).
I would cut back a little on liquid and then throw them in the freezer for half an hour. I add liquids til the dough just starts coming together, freeze them, and they are bang on everytime. Hope this helps
LOVE this recipe! I’ve tried your cranberry orange variation twice and just tried your blueberry recipe! So popular with my family. Question: the dough is VERY wet every time I make it, and though they were shaped perfectly the first time, the two other times I tried the scones spread a lot when baking. Should I hold back some of the liquid? Add some more flour? I am keeping everything very cold…so I’m not sure what I’m doing wrong! Appreciate any tips from other bakers as well!
interesting, because my dough was too dry to make a ball. Had to add more cream.
Love this recipe! It’s very easy to follow and the blueberry scones are amazing! I made them last night and baked this morning to bring over to friends for their anniversary breakfast. When we got home we had ours with a nice cup of coffee Yum! They were perfect and tasted like they came from a fancy bakery. Thank you for this great recipe!!!
My family loves these scones but the bottoms burn every single time. Moved the oven rack up, and well before the 18 minute mark the bottoms are already burnt. And I can’t stop the baking early bc they’re clearly not done yet in the middles. Help!
The same thing happened to me! I hope that Sally answers our question about the scones burning.
I used to have this problem. I find that doubling (stacking two) my baking sheets when baking prevents the bottoms of baked goods from getting too done.
My oven runs hot so I baked them at around 380 degrees. Also, I probably got them out around the 18 minute mark as well. Put mine in the center rack. It was my first time making them and they smelled done. I’m glad I pulled them out before 22 mins
I also Had this issue…My oven is cheap and uses an element that has cold spots. I started using a pizza stone to make them and they turn out perfect every time even with a junk oven! It was distressing at first but now that I use the stone….absolute perfection!
I use a double cookie sheet. There is two layers of metal with air in between. I never have anything burn on the bottom anymore.
Amazing recipe. 5 stars.
Love, love, love, best recipe. Have made the blueberry, cinnamon chip, and caramel apple scones. The only thing I hate about this recipe is grading the Frozen butter. So I have come up with a solution that works for me. I grate a refrigerated stick of butter into a bowl and put it in the freezer for 20 minutes. It works beautifully and I don’t have to worried about my knuckles. Hope this helps someone else.
Great recipe, but what do you mean by “Place in the refrigerator or freezer as you mix the wet ingredients together”. I’m not exactly sure what you mean by that.
Hi Kimberly, I’m happy to help! After you’ve mixed the dry ingredients together and cut in the butter to form pea-sized crumbs, place that mixture in the refrigerator or freezer. This way, that mixture stays very cold while you combine all of the wet ingredients together.
Well, they smell delicious and I’m sure they would be good – but I made the 8inch disc and cut it into 8 pieces. Put them in the oven for 20 minutes at 400° as instructed and they’re all burnt!
Might try again at a lower heat setting but not happy with these ruined ingredients 🙁
I must agree with Melody on the English scones. Dense and delicious. As a kid, the neighbor would bring them over. Mom’s biscuits and bannick would sit on the sideline until Mrs. McLatchie’s scones were gone. Just plain. Slice through the center, add slices of cheese and butter. This would easily get you through to lunch.
That’s why I’m checking into how to make them.
Thank you Sally. Bread is rising right now…for my first time.
I just made this recipe and added cinnamon and raisins. They are super delicious. Thanks for all the tips that will help next time I make them which just might be today. Getting the shape right was an issue. I should have refrigerated the dough before cutting in scone shapes. Anyway, great recipe and easy to follow.
These are wonderful for American scones, but then I love most of the recipes on your site and don’t have to tweak to make them better as I do so many others. Love this site! but just an FYI. English scones are nothing like American biscuits. If you’ve done them right, biscuits are light and fluffy. British scones are not. They are also not crumbly as some sites claim. They are rather dense and have a completely different mouth feel. I was given a recipe by a tea shop owner in the Uk and this recipe only uses 3 Tbs of sugar for 8 scones. British scones also don’t put anything in them unless possibly currants, not raisins. The purpose of the scone is to be the carrier of the jam or clotted cream (yummm) that you put on it. Most Americans I know don’t care for them.
I used this recipe for some cheese scones and substituted 1:1 gluten free flour which worked really well! I think the egg and a little bit of sugar gave them a lovely texture.
I love blueberry scones. I havectried fresh and frozen but they always seem to explode. Watching your video and seeing your pictures, the blueberries are nice and round. Suggestions?
Hi Kathy, this sounds odd, but if you can find particularly firm blueberries, those work really well in scones. I know that’s not very helpful, but what also works is dotting blueberries individually into the shaped scones. Skip folding them into the dough, shape the dough into a disc and cut into triangles, then press a bunch of blueberries into each scone. Less messy this way!
Hi, I was wondering what you recommend if I wanted to use honey or maple syrup in place of sugar. I think I read in a comment it hasn’t been tested but just wondering if you had an educated guess as to the amount I’d need to use and if it would affect the texture or baking. Thank you
Hi Maria, We haven’t tested anything, but you can certainly try some adjustments. I would slightly reduce the cream to make up for the moisture in the maple syrup or honey. If the dough it too sticky to shape you may have to add a bit more flour. Or you can follow this recipe as written and top with maple icing like we do with the banana scones variation. Let us know if you try anything!