Best Scone Recipe (video)
Learn how to make the best scones of your life! These scones have a dark-golden and crunchy outer crust. They are tender, moist, and buttery on the inside. Plus you can easily adapt this recipe with your favorite add-ins.
What is a scone?
A scone is a pastry typically made with flour, butter or heavy cream, milk, eggs, baking powder, sugar, and salt. They can be sweet or savory. They are commonly served for breakfast, as a snack, or with your afternoon tea. American scones are usually triangular in shape and loaded with mix-ins and flavorings. They are also usually topped with coarse sugar or glaze for extra sweetness. British scones are generally round in shape and kept plain because they are customarily served with clotted cream and jam.
Why this recipe is so great:
- Some people might think of scones as dry, hard, and bland bricks of pastries, but I guarantee you this recipe is not like that at all. It’s quite the opposite actually. With this recipe, you get a very buttery and moist scone with a soft and tender inner crumb. The exterior is crunchy and baked to a dark golden perfection.
- This recipe is easy to make and you can customize it any way you want. You can use this recipe to make sweet or savory scones. It works with any combination of your favorite mix-ins.
- Here are some reviews:
“Love this recipe! I can’t stop making blueberry lemon scones. I find I have to leave mine in the oven a bit longer, but they come out perfect! I top them with a bit of butter and honey. Oh my goodness! So tasty!” – Monica
“Best scones I ever made! I usually use heavy cream but feel the buttermilk made the difference. After I brushed them with buttermilk, I sprinkled the top with sanding sugar and then made a vanilla glaze…only because I can’t leave well enough alone! I used 2 cups of frozen blueberries as an add-in. Excellent recipe!” – Julie
How to make scones:
(the ingredient amounts are listed in the printable recipe card further below)
- Start by tossing together the flour, sugar, baking powder, and salt in a large mixing bowl. Then add in the cold butter.
- Using a pastry cutter, fork, or two knives, work in the butter until the mixture resembles coarse meal with some larger pieces remaining.
- Toss in your add-ins.
- Whisk together the buttermilk, egg, and vanilla (if making sweet scones).
- Pour the wet ingredients over the dry ingredients and mix just until all is moistened.
- Scrape the dough onto a floured work surface.
- With floured hands, gently knead the dough into a ball. It doesn’t have to be perfectly smooth. Rough and shaggy is actually better.
- Flatten into a 6″ circle and cut into 8 wedges.
- Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes.
- Brush the surface with buttermilk and bake in a 400F oven for 20 minutes.
Expert tips:
- Use cold ingredients. Using cold butter, milk, and egg is essential for this recipe because you want the butter to remain solid while you work the dough. The small pieces of butter in the dough are what gives the scone its desirable texture. Cold butter creates steam as it melts in a hot oven. The steam from the melting butter expands between the layers of dough yielding a soft and fluffy interior, while the fat on the surface of the dough coats and creates a crispy outer shell.
- Be gentle and work quickly. When mixing your wet and dry ingredients together, gently mix until JUST combined and all appears to be moistened; that way you don’t create too much gluten. When kneading the dough into a ball, work quickly, so you don’t melt too much of the butter with your hands.
- Chill the dough. The key to this recipe is to let the scones chill in the fridge for 20 minutes while your oven preheats. This allows for the gluten in the flour to relax, which makes the scones more tender and enables them to rise higher. It also chills the fat, which makes the scones flakier.
FAQ:
Can scones be made in advance?
Yes, you can prepare the dough the night before, cover and store in the fridge overnight, and bake fresh in the morning. Baked scones will last in the fridge for up to 5 days, so you can also bake them in advance, and just reheat when ready to serve. To reheat, place them on a baking sheet lightly tented with foil, and warm in a 350F oven for about 10 minutes.
Can you freeze scones?
You can freeze them baked or unbaked. To freeze unbaked scones, place the wedges in the freezer until frozen solid, put them in a ziplock back, return to freezer and store for up to a month. When ready to bake, let thaw overnight in the fridge, and bake as instructed. To freeze them after baking, let cool completely, place in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet lightly tented with foil in a 350F oven for about 10 minutes.
How do I get my scones to rise and be fluffy?
Make sure you are using enough baking powder and make sure it’s fresh. Don’t add too much flour when you knead the dough and don’t overwork the dough. Be very gentle and just work it enough to gather it into a shaggy ball. Letting the dough rest before baking also helps.
Do scones need eggs?
The answer is no. However, scones that contain eggs are fluffier and rise higher than scones that don’t because eggs serve as a leavening agent in baked goods. Eggs also add flavor, moisture, and richness to the scones so I highly prefer recipes that contain eggs.
Are scones supposed to be dry or moist?
Scones are supposed to be crunchy on the outside while soft and moist on the inside. They should not be dry or crumbly.
Why are my scones hard?
Scones can turn out hard for a number of reasons like overbaking, overworking the dough, the oven temperature being too high, not enough fats or liquids. However, it’s usually due to overbaking.
This recipe will serve as your basic go-to scone recipe with instructions on how to adapt it for sweet or savory, and mix-in options. What you see in the photos are sweet scones with white chocolate chips, blueberries, and raspberries as mix-ins. I used this same recipe to make my chocolate chip scones. Watch the video below to see how easy it is to make.
You might also like:
- Chocolate Chip Scones
- Best Blueberry Scones
- Feta Cheese & Blueberry Scones
- Flaky Butter Biscuits
- Bakery Style Blueberry Streusel Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintHow To Make The BEST Scones
- Prep Time: 15 min
- Chill Time: 20 min
- Cook Time: 20 min
- Total Time: 55 minutes
- Yield: 8
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
These scones have a dark-golden and crunchy outer crust. They are tender, moist and buttery on the inside. Plus you can easily adapt this recipe with your favorite add-ins.
Ingredients
- 2 1/2 cups (315g) all-purpose flour, plus more for work surface and kneading
- 2 tbsp (for savory) or 4 tbsp (for sweet) granulated sugar
- 1 tbsp baking powder
- 1 tsp (for savory) or 1/2 tsp (for sweet) salt
- ½ cup (114g) cold unsalted butter, cubed
- â…” cup (167ml) cold buttermilk, plus more for brushing top of scones
- 1 large egg
- 1 tsp vanilla (for sweet only)
Optional
- 1–2 cups add-ins (I used 1/2 cup white chocolate chips, 1/2 blueberries and 1/2 cup raspberries for this sweet scone version)
Instructions
- In a large bowl, toss together the flour, sugar, baking powder and salt.
- Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Mix in any add-ins at this step if using.
- In a measuring cup, whisk together the buttermilk, egg, and vanilla (if making sweet scones).
- Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
- Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball (sprinkle more flour if needed as you’re kneading). It doesn’t have to be smooth. Rough and shaggy is good.
- Pat out into a 5″ circle if making plain scones, or 6″ circle if you have incorporated any add-ins.
- Cut into 8 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
- Brush the tops of the scones with more buttermilk and bake for about 20 minutes or until golden brown.
Notes
Scones are best enjoyed the day of. Leftovers can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. To reheat, place on a baking sheet, lightly tent with foil, and warm for 10 minutes at 350F.
To make in advance: prepare the dough the night before (up to step 5), cover and store in the fridge, and bake as instructed the next day. Baked scones will last in the fridge for up to 5 days, so you can also bake them in advance, and just reheat when ready to serve. To reheat, place them on a baking sheet lightly tented with foil, and warm in a 350F oven for about 10 minutes.
To freeze unbaked scones: place the wedges in the freezer until frozen solid, put them in a ziplock back, return to freezer and store for up to a month. When ready to bake, let thaw overnight in the fridge, and bake as instructed.
To freeze them after baking: let the scones cool completely, place them in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet lightly tented with foil in a 350F oven for about 10 minutes.
Here are some suggested variations from King Arthur Flour.
Sweet scone variations:
White Chocolate, Cherry, and Pecan Scones: Add 1/2 cup dried cherries, 1/2 cup white chocolate chips, and 1/2 cup pecans.
Chocolate Chunk Scones: Add 1 – 1 1/2 cups of chocolate chunks (milk, semi-sweet, dark or mix).
Double Chocolate Chunk Scones: Substitute 1/4 cup cocoa powder for 1/4 cup of the all-purpose flour; add 1 cup chocolate chunks and 1/2 teaspoon espresso powder.
Toasted Coconut Lime Scones: Add 3/4 cup toasted unsweetened shredded coconut and 1 tablespoon lime zest. For extra coconut flavor, use coconut milk in place of the dairy called for in the recipe.
Roasted Strawberry and Pistachio Scones: Toss 2 cups sliced or quartered strawberries with 1 tablespoon sugar. Spread them on a parchment-lined baking sheet and bake at 425°F for about 20 minutes, or until jammy-looking. Let the berries cool before stirring them into the dry ingredients with 1/2 cup chopped pistachios.
Lemon Blueberry Scones: Add 2 cups blueberries and 1 tablespoon lemon zest.
Triple Cinnamon Scones: Add 2 teaspoons ground cinnamon (to the dry ingredients) and 1 cup cinnamon chips.
Savory scone variations:
Cheddar, Basil, and Sun-Dried Tomato Scones: Add 1 cup grated cheddar, 1/4 cup chopped fresh basil (or 2 tablespoons dried basil), and 1/2 cup chopped sun-dried tomatoes (not packed in oil).
Cheddar, Bacon, and Chives: Add 1 cup grated cheddar, 1/2 cup cooked crumbled bacon, 2 tbsp finely chopped fresh chives (or 2 tsp dried).
Can I substitute cold coconut oil for the butter?
Not for this recipe because coconut oil has a lower melting point. Stick with butter if you can. I hope that helps and stay safe!
Looks delicious. I will definitely try this in the weekend. Just wondering if I can use frozen blueberries
Thank you and yes, you can. Just extend the bake time by a few minutes because of the frozen berries. I hope you enjoy the scones and stay safe!
Thanks so much for this recipe! First time making scones and they were light an fluffy and crunchy on the outside. Perfect thanks again x
You’re very welcome, Kerry! Thank you for your lovely review. Enjoy and keep well!
My first attempt at scones & these were delicious! Your recipe was perfect – thank you!
You’re very welcome, Emily! Thank you for your kind words. Enjoy and stay well!
Awesome recipe! First time making scones ever and glad I chose this recipe they came out just as described and I made my favourite combo of the raspberry white chocolate scones; golden brown and crunchy on the outside but moist and delectable on the inside. Happy baking !
Thank you for your wonderful comment, Kym. So glad you think the recipe is awesome. Happy baking to you as well and stay safe!
Oh, they came out great! Not dry at all like I was worried about! I definitely want to use a silicone mat next time as they got very dark on the bottom with parchment paper. Really great fkavor! I added blueberries. Just wonderful!
Great to hear! Thank you for taking the time to let me know how they turned out and I’m glad you liked them:)
It was a little dry. Not enough liquid to hold together. Haven’t baked them yet, though, so don’t know how they’ll turn out. I really like all the info and hint about refrigerator them before baking!
They look awesome. I’d like to try these.
By the way, I forgot to add some salt and pepper to my savory scones containing cheese, ham and fresh chilly pepper. While they are done, they taste tasteless.
Any idea how I can adjust their taste after the baking process. 3/4 of the tray is left undone. I dont want to waste them. My guests are coming back on Sunday!! Hope you can help me out of this
Hi Ricia,
You can try seasoning the unbaked scones by brushing some milk on top then sprinkle with some salt and pepper before baking. That should help enhance the taste a bit. Good luck!
Perfection. All your recipes are fantastic. These scones are so much better than the ones I’ve been making for years..I’m a convert! Thank you for listing the ingredients in grams..very accurate way to bake. Thank you!
You’re very welcome Cris and thank you for such a fabulous review!
Love this recipe! I can stop making blueberry lemon scones. I find I have to leave mine in the oven a bit longer, but they come out perfect! I top them with a bit of butter and honey. Oh my goodness! So tasty!
Thank you for your rave review, Monica! I’m glad you like the recipe so much:)
I love scones! They look so delicious!
Thanks Natalie! xx
Delicious! Thank you so much for the respect and for your clear explanations.
What changes to this recipe would I need to make for high altitude baking (about 6000 ft)?
Thanks.
Hi David,
Thank you for your kind words. I don’t know much about high altitute baking, only the feedback I get from my readers, and I haven’t received any feedback about this recipe. But here is a scone recipe specifically designed for high altitute that looks really good https://highaltitudebakes.com/breads/2015/02/12/mixed-berry-scones-for-your-sweetie/ so I hope that helps!
Thank you!
These scones looks so yummy I cannot wait to try them out!
I have made these 3 or 4 times now, and they are delicious!! The only thing I like to add is a little cinnamon. Yummy!!
Hi Carli,
Thank you for your feedback and 5 star review! I’m glad you enjoy the scones so much. Have a lovely day!
These look so good! I found your tips helpful to. I like that you added berries to these, Im ready for all things spring 😉 . Take care.
Thanks Stacey! Have a great weekend:)
Do you think I could make these the night before, put them on the pan in the fridge, and bake them off in the morning??
Hi Julie,
You can refrigerate the dough overnight. It will lose some of it’s leavening power, so it won’t rise as high. I would just pat out the dough, wrap it in plastic, chill overnight, then cut it into wedges before baking. I hope that helps and please feel free to email me back if you have any other questions. Enjoy!
I ended up baking them last night. Best scones I ever made! I usually use heavy cream but feel the buttermilk made the difference. After I brushed them with buttermilk, I sprinkled the top with sanding sugar and then made a vanilla glaze…only because I can’t leave well enough alone! I used 2 cups of frozen blueberries as an add in. Excellent recipe!
Great to hear, and thank you for your kind words! Buttermilk is the best because it creates such tender crumbs, and it’s less calories than heavy cream (win-win). The sanding sugar and vanilla glaze sound delicious – nice addition. Have a wonderful week, Julie!
It looks delicious. Can I use frozen blueberries?
Yes, you can. Just extend the bake time by a few minutes.
I’m putting this is my baking schedule for the week! Look delicious!
Thanks, and I hope you enjoy it!
They look absolutely delicious! I guess now it’s gonna be baking day for me… Love love love your recipes
Aww, thank you for your kind words, Francesca – much appreciated!
These scones look so moist and delicious, I love that you used mixed berries in them too!
Thanks Kat!
Hey Lily!! 🙂 I am one of the co-hosts for Fiesta Friday this week and so I am stopping by to check out everyone’s yummy goodness, tidbits, or crafty things! These scones look amazing!! I just saved them to Pinterest to try later! I am a huge fan of berries!
Thanks for sharing and being apart of Fiesta Friday!! 🙂
You’re very welcome. Thanks for co-hosting and nice to meet you as well!