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.
- 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.
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.
How To Make The BEST Scones
- Total Time: 35 minutes
- Yield: 8
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.
- 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
- ⅔ cup (167ml) cold buttermilk, plus more for brushing top of scones
- 1 large egg
- 1 tsp vanilla (for sweet only)
- 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)
- 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.
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).
- Prep Time: 15 min
- Cook Time: 20 min
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: how to make scones, scone recipe, savory scone recipe
259 Comments on “Best Scone Recipe (video)”
Great recipe! Love the crispy outside and soft inside. Made with frozen blueberries, raspberries and semi sweet chips. Took just a few minutes longer to cook.
Will definitely be my go to scone recipe for sweet or savory.
Thank you so much for sharing your great recipe for scones. I bought scones when in Savannah Ga at the Savannah scone company and they were excellent. I have tried different recipes since returning back home to Ohio. Yours are as good as their s. And I will be making all your different flavors. Looking forward to trying more of your recipes. Thank you!!! I would give your scones 10 stars for sure.
You’re very welcome and thank you for your kind words, Linda:) Much appreciated and I hope you enjoy my other recipes just as much!
I have made these a few times with different add ins. They come out fantastically every time! This recipe is a keeper. I love that these are tender inside and crispy outside. I’m looking forward to trying other recipes from little sweet baker!
I’m so happy to hear how much you enjoy the scones! Thank you for your kind words. It’s very much appreciated. xoxo
I was wondering if you ever use convection bake for this scone recipe?
Is it a good idea or bad?
No, I always use conventional bake, but you can use convection. Just remember to reduce the temp by 25F and note that will brown much more quickly and create a thicker crust.
Is it OK to use frozen berries?
Yes, you can use frozen berries. Do not thaw and bake for a few extra minutes.
Thanks for replying so soon Lily.
So good! So easy! Texture is great… I made mine plain and they were still delicious. I used whole milk instead of buttermilk and it worked great. I’ll definitely be making these again!
I’ve been using your recipe in my Airbnb. My scones are what my guests rave about more than any other item I serve. Just this week, I had a guest from England who said it was the best he’d ever tasted. Coming from England, that was a big compliment. Thank you for the recipe and tips!
You’re very welcome, Sherrie! And that is a huge compliment! Thank you for your lovely comment – much appreciated:)
Absolutely delicious, no matter if it’s sweet or salty! Love ❤️ this recipe. I’ve made it with blueberries, raspberries, white chocolate chips and salted caramel chips. I’ve also made the salty version to go with chilli adding in shredded cheese, real bacon pieces and chives. Yum! 😋
I’m so happy to hear how much you like it and thank you for your kind words, Linda!
Hi, can I use regular 2% milk instead of buttermilk?
Yes and if you have lemon juice or white vinegar, add 2 tsp to the milk to mimic buttermilk. If not, no worries, it will still be great.
Just made blueberry lemon scones!!! So delicious! Thanks,I will try different ones.tried other recipes but these are the best!!!and so helpful to watch video.
You’re very welcome and glad you found the video helpful too!
I made them with fresh blueberries and strawberries. First time ever making scones.
Recently tried them for the first time at a local coffee shop & they were so good I was inspired to try at home. This recipe is fabulous! My daughter kept asking for another, lol.
Thank you for a new favorite recipe! Can’t wait to try out different add ins 😁
You’re very welcome and have fun trying different add-ins!
TRULY THE BEST “Vegan” SCONE RECIPE I’ve made!
I used Vegan ingredients: vegan butter, Bobs Red Mill egg replacement, almond creamer + 1 tablespoon white vinegar to create “buttermilk”.
.I added 1 C diced fresh peaches with a pinch of Cinnamon.
Before baking I brushed the tops with “buttermilk” and sprinkled the wedges with coarse raw sugar.
I’m at 4500 feet so they baked 33 minutes to get golden brown tops.
These were crisp and flaky outside yet moist and soft inside! Perfect!!
I can’t wait to try different flavors!
This recipe will be used again and again! THANK YOU!!
You’re very welcome and thank you for your wonderful feedback and tips! Much appreciated:)
Wondering if you have any experience with gluten free flour and how these would be if I swapped out AP for GF?
I find it’s best to use a GF flour blend like Bob’s Red Mill 1:1 for the closest results. Enjoy and have a wonderful day!
Very nice recipe but took 10 min longer to bake mine which could be my oven. Very delicious. The only problem I had was with your site. The ads are horrible and cover up the recipe. The page constantly moved back to the top. I have been on Pinterest forever but your site is one of the worst. I hope you can fix things because it’s very frustrating.
Thank you for letting me know and my apologies for the frustration. I hope this just started happening recently, but I have informed my ad company to fix it asap!
Yesterday was a first attempt at baking scones and they turned out perfect. I used a gluten free cake flour blend and baked them in a mini scone pan for 25 minutes. The result was a golden brown top, moist and buttery product. Also added 1 cup of blueberries for added moisture. Family said they were the best scones they ever tasted.
My first time ever making scones and I’m 62. I made fresh raspberry and dark chocolate chip. They are amazing. Followed your instructions to the letter and they’re perfect – crispy on the outside and soft on the inside. Thanks for a great recipe. This will definitely be my go to!
You’re very welcome, Heather! Thank you for your kind words and enjoy!