Learn how to make perfectly buttery scones with flaky layers with this easy recipe.
This scones recipe can be enjoyed as is with butter or jam – or you can add berries, cheeses, or herbs to change the flavor.
They’re easy to make with pantry staples and are lovely as a breakfast or snack.
Scones for Breakfast or Tea
Scones are a British baked good often served with clotted cream. They are similar to an American biscuit in texture.
- This scone recipe can be sweet or savory based on your additions (blueberry scones are a favorite).
- Serve them warm for breakfast with jam and afternoon tea, or make mini savory cheddar scones and serve them as appetizers.
Ingredients for Scones
- Flour – I use all-purpose flour for this scone recipe.
- Other additions – Baking powder helps these rise to fluffy layers while sugar and salt add flavor.
- Butter – Cold unsalted butter is added to these scones to create flaky layers and a perfect texture.
- Dairy – Cream helps bind the dough, adds richness, and helps with browning.
Flavor Variations for Scones
If adding fresh fruit, knead in up to 1 cup so the liquid in the fruit doesn’t make the dough too wet. Try any of the following:
Savory
- 1 cup finely shredded cheddar cheese or ½ cup parmesan cheese
- fresh herbs or chives
Sweet
- ½ cup cranberries, raisins, currants.
- 1 teaspoon of orange lemon zest or 1 teaspoon of vanilla extract. If desired, sprinkle unbaked scones with coarse sugar.
- 1 cup of fresh or frozen fruit or berries (like blueberries or raspberries), well-drained and patted dry. Frozen fruit does not need to be thawed.
- ½ cup milk, dark, or white chocolate chips.
How to Make Scones
- Combine all dry ingredients (recipe below) in a large bowl & use a pastry blender to cut in the chilled butter.
- Mix eggs & cream Add the wet ingredients to the flour mixture until barely combined.
- Knead dough by lightly pressing & folding it on a lightly floured surface (this is the stage for add-ins).
- Shape the dough into a circle and cut it into 8 equal wedges. Brush with milk and bake until golden brown.
To add fruit to the scone dough, prepare the dough as directed. Before forming triangles, add the fruit while gently folding the scone dough until the fruit is incorporated.
Tips for Perfect Scones
- Use cold butter to ensure that the scones are light and fluffy. The pockets of chilled butter create flaky layers.
- Use a pastry cutter or a fork to cut in the butter.
- Knead just until smooth; heat from your hands can melt the butter. For best results, shape the dough quickly.
- When patting out the dough, very lightly flour the work surface if needed, I prefer to work on parchment paper. Additional flour on the surface can make the dough dense.
Did you make these homemade Scones? Leave us a rating and a comment below!Â
How to Make Scones (basic scone recipe)
Tender and flaky homemade scones are the perfect snack to go with afternoon coffee or tea!
Prevent your screen from going dark
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Preheat the oven to 400°F.
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In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
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Add the cold butter to the dry ingredients. Using a pastry blender or a fork, work the butter into the flour mixture until it resembles coarse crumbs. (If adding cheese or herbs, they can be added at this point).
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In a separate bowl combine eggs and heavy cream. Add the egg mixture to the flour mixture and stir until just combined.
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Turn the dough onto a lightly floured surface. (If adding fruit or berries, they can be added at this point). Knead gently by pressing and folding for about 10-12 strokes to form a dough.
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Gently pat the dough into an 8-inch circle. With a sharp knife, cut the circle into 8 even wedges.
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Transfer the wedges to an ungreased baking sheet, placing them approximately 1 inch apart. Brush the tops with milk.
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Bake for 20-23 minutes or until golden brown.
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Remove from the baking sheet and transfer to a wire rack to cool.
- Use cold butter to ensure that scones are light and fluffy. The pockets of chilled butter create flaky layers.
- Use a pastry cutter or a fork to cut in the butter.
- Knead and shape the dough quickly; the heat from your hands can melt the butter.
- When patting out the dough, very lightly flour the work surface if needed, I prefer to work on parchment paper. Additional flour on the surface can make the dough dense.
Favorite Mix-Ins:
- ½ cup dried fruit
- 1 cup finely shredded cheddar cheese or ½ cup parmesan cheese.
- 1 teaspoon of lemon or orange zest or 1 teaspoon of vanilla extract.
- 1 cup of fresh or frozen fruit, well-drained and patted dry. Frozen fruit does not need to be thawed.
Calories: 313 | Carbohydrates: 35g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 161mg | Potassium: 686mg | Fiber: 1g | Sugar: 2g | Vitamin A: 624IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Dessert, Snack
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