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! are the grams quantities really that ones? I don’t think they are correct because one cup means 250 g, for instance. Greetings.
Hi Margarita, ingredients weigh different amounts. For example, 1 cup of milk weighs more than 1 cup of flour. The gram measurements are correct, and how this recipe was developed and tested.
LOVE this recipe! Every time I make them, people say they’re the best scones they’ve ever had. My favorite flavor is almond, and I typically add 3/4 tsp of almond extract and about 3/4 cup of sliced almonds. Highly recommend trying this variation if you haven’t!
However, DO NOT USE RASPBERRIES. They burst way to easily and make the dough too wet. Stick to other fruit, trust me!
I generally suck at baking, but this recipe was extremely easy to use. I split the dough in thirds and made blueberry, strawberry and peach (these were the fruits I had on hand). Outstanding and I’ll DEFINITELY make these again!
I love scones and this recipe was amazing! I think grating the frozen butter and using buttermilk were work the extra effort.
I think an update has to be done to this recipe. I used buttermilk instead of cream, as the ingredients list mentions it can be done. However, they were way too wet and I only discovered that when they went in the oven. I think you need to decrease the amount of buttermilk to maybe 80ml.
This is my go-to scone recipe. I’ve made them sweet and I’ve made them savory and they always turn out. I usually chill for at least and hour or overnight in the fridge and don’t have any problem with spreading. Sweet scones are ALWAYS topped with the coarse sugar, and I have friends who say that’s what elevates them to bakery quality. Lemon blueberry is always a big hit!
Does using European/higher fat butter change the amount of flour and heavy cream used? Thnx!
When I have made the scones with butter with higher butterfat content (I believe it was Kerrygold brand), I did not make any changes.
I’ve been eyeing this recipe for quite some time now and I’m planning on making these scones soon, but I was wondering if the baking time/temperature would change if I was using a convection oven? I know usually when I’m using baking recipes I see people specify that using a convection oven requires particular settings for lower temperatures or a fan setting (?) but I’m not too sure about how my convection oven would affect what I do for these scones.
Hi Tiffany, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
I was looking online at several recipes for scones and comparing them. I’ve made a couple other recipes from this website and liked them so I trusted that this would be good! And it was!!! It had the perfect slight crunch on the exterior but was so tender and moist on the interior. If I’d change anything, it’s that I’ll be sure to double the recipe next time!! And I think I would add a bit more of the turbinado sugar to the topping. It sort of melts at the high heat and glistens beautifully! I added 1 1/2 cups of fresh raspberries, blueberries and chopped strawberries. Definitely grate the frozen butter and use a pastry blender to cut it into the flour. Handle this dough as little as possible. Make sure to put the scones in the freezer for about 10 min BEFORE baking. You want them very chilled when they hit the oven. I didn’t ice mine this time but might try it next time. This is a great recipe!
Made these again with leftover cream and dried apricots. They were both delicious warm and cooled. The flavour was exceptional and texture is light and fluffy.
I made these and my granddaughter said they were better than the ones at the coffee house in town…”and they are supposed to know how to make them.”
I would like to know when you form your eight-inch disc about how thick is your dough?
this recipe was amazing and made some amazing blueberry scones!!
I messed it up at first because I used a different flour, but these were still very good! (if you like the taste of coconut flour)
I made 2 versions
1 cheddar cheese
2 blueberry with maple sugar
these are amazing and could not stop eating them !!!
Do you have a Coffee Scone recipe?
Hi Mel! We don’t at this time, but let us know what you try!
Do you put the egg in cold also or have it at room temp?
Hi SybilK, cold is good for this recipe!
I’ve read through the recipe, comments etc and will surely try it out, however I only have an airfryer that goes up to 205°C,so can you advise temp and cooking time please. I live in France. Many thanks for your interesting recipes.
Wow, I feel like a rockstar after making these. I’ve never made good scones, and these turned out amazing and delicious. I added blueberries and mini choco chips. I’d like to try it again but do a savory version with maybe a cheese and rosemary. Thanks for sharing this recipe!
Hi Sally…what do you think about using a mini scone pan? I purchased one but haven’t tried it yet but would like to try your recipe. Thank you!
Hi Ali, a mini scone pan should work just fine! We’re unsure of the exact bake time.
I just made these and, WOW! These were the best scones I have ever had. I made blueberry and can’t wait to try other variations!
I’ve made this recipe three times now and absolutely love how the scones turn out! I froze the butter as advised and followed the recipe to a T. I made blueberry as well as chocolate chip scones. I have to say, blueberry was my favorite. Can’t go wrong with this recipe!
Best scones I have ever tasted!
Hi! This is the besttttt foundational recipe for scones – thanks so much for gifting it to us!! Wondering if there are any risks or special tips to be aware of if I try to double the recipe. I’ve only ever single batch baked and they’re always perfect but I’m just trying to make a larger quantity 🙂
Hi Abbey, you can double this recipe to make 16 scones. Be extra careful not to handle the dough too much!
Just made these scones and they came out great. I added a cinnamon and dried cherries to the base recipe. Drizzled with a lemon vanilla glaze. The texture was amazing!
Sally, I have used your scone recipe in the past, and my family loves when I make them! I’ve been wanting to make almond & apricot scones! Any suggestions you might have would be appreciated! I am planning to use chopped dried apricots, simmered with a little orange juice to soften and toasted almonds!
Hi Patti, that sounds delicious! Let us know how they turn out!
This recipe is the bomb… if I wanted to make 16 scones… how much would you change banking time? And are scones too thin if I simply cut the eight scones in half again?
Hi Mary, follow the shaping/baking instructions in this sprinkle scones recipe for mini scones. Enjoy!
Nice scones . I didn’t have stick butter, so I just made a way to make the butter kinda in small pieces. I make chocolate scones and blueberry scones. I made them dairy free too.
I made your blueberry scones early this morning and WOW! They were incredible and a huge hit. This is my go-to scone recipe from here on out. Thank you!
Love making your master scone recipe, have tried several varieties and always a success. I was wondering if you have and suggestions for a gingerbread scone. I would really really love it if you have recipe or suggestions for one. If not, please consider coming up with one. My family loves gingerbread.
Hi Mary, we’re so glad this is a favorite for you! We’ve never tested a gingerbread scone before. You could try adding spices and molasses, and reducing the liquid and sugar, but it would definitely take some testing to get right. Let us know if you give it a try or find a recipe you love! Here’s our favorite gingerbread muffins recipe if you’re interested.
I love these scones. Is there nutritional information by chance?
Hi Oliver, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I did these with plain cold butter. Perfect. I added chocolate chips.
I have loved making this recipe for several years. I grate a cold stick of butter onto a piece of wax paper. I then loosely bundle the wax paper and pop it into a freezer bag and put the mound of grated butter into the freezer. When I am ready to make the scones, I have cold/frozen grated butter all ready to go. I find that it is much easier to grate butter from the fridge than a whole stick of hard frozen butter.