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    You are here: Home / Breakfast / The Best Scone Recipe (with Video!)

    The Best Scone Recipe (with Video!)

    April 13, 2022 By Sam 258 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    single image of scone, teal header bar at top with recipe title

    This Scone Recipe makes the BEST tender, flaky, and buttery scones in just 30 minutes. Recipe includes instructions for enjoying plain or adding your favorite mix-ins. Don’t forget to watch the how-to video!

    golden brown scone on marble

    A Super Simple & Satisfying Scone Recipe

    This quick and easy scone recipe makes flavorful, beautifully textured scones without any of the fuss. If you’ve been too intimidated to make this wedge shaped treat, you won’t be after making these.

    Here’s why you’ll love this scone recipe:

    • No pastry blender! Instead we’ll use a food processor, which does all of the heavy lifting without overworking the dough. I do provide instructions for how to make your scones without a food processor, if you don’t have one!
    • Just like in my easy biscuit recipe, a little laminating yields nice, flaky layers.
    • It’s customizable! Frozen fruit (or fresh fruit, it’s just a bit messier), chocolate chips, dried fruit, nuts, or your favorite zest are all great options.
    • No eggs! I found that using eggs makes scones less flaky and less melt-in-your-mouth.
    • They’re delicious by themselves, or even better with honey butter, jam or whipped cream.
    • It’s the perfect base for lots of different flavor variations such as my lemon poppy seed scones, chocolate scones, raspberry scones, and more!

    What You Need

    INGREDIENTS

    One of the best things about this scone recipe is that is uses ingredients that you probably already have on hand. Let’s touch on a few key players:

    • Flour. Do NOT use self-rising flour or your scones will become much too tall and tip over.
    • Butter. This is possibly the most important ingredient in my scone recipe. If you can get your hands on it, I recommend a high quality European butter, which has a higher fat content and makes for delectable, tender results.
    • Vanilla. Just a splash of vanilla extract adds a lovely depth of flavor.
    • Heavy cream. This helps bind everything together, much like an egg would, but the results are much more melt-in-your-mouth.

    SAM’S TIP: Keep your butter as cold as possible! I like to freeze mine for at least 15-30 minutes before I begin making scones. Cold butter pieces distributed throughout the dough makes for tender, flaky, buttery layers. If the butter gets too warm at any point, your scones are prone to becoming flat and dense.

    How to Make the Best Scone Recipe

    scone dough formed into disc and cut into wedges
    1. Combine the dry ingredients in your food processor, then add the butter pieces and pulse.
    2. Add the cream and vanilla to the food processor and pulse until the everything clumps together.
    3. Transfer the dough to a lightly floured surface, add any add-ins, then begin laminating.
    4. Form your dough into a disc and cut it into wedges.
    5. Place your scones on your baking sheet, brush them with cream, and sprinkle with sugar.
    6. Bake until light golden brown, then let the scones cool on the baking sheet before enjoying.

    SAM’S TIP: Always press straight down when cutting your scones–never saw into scone dough! A straight cut helps the scones rise straight and properly; sawing will yield scones that tip over and have less defined edges.

    scone that has been bitten into

    Frequently Asked Questions

    Can I make this recipe without a food processor?

    Yes, you may use a grater or a pastry cutter to cut the butter into the flour instead, but the dough will be very dry and require more effort to come together. I discuss this in more detail above and provide instructions in the recipe below.

    Can I make my scones in advance and bake later?

    Yes! To do this, prepare your dough as instructed, then wrap each scone in cling wrap and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

    If baking from the refrigerator, you can follow the scone recipe as written. If baking from frozen, the scones may need a few extra minutes in the oven. I always wait until just before baking before brushing them with cream and sprinkling with sugar.

    Can I freeze scones after baking?

    Yes! To freeze baked scones, let them cool completely after baking. Once they’ve cooled, transfer them to an airtight container (I like to loosely wrap each scone in wax paper or parchment paper so they don’t stick together) and enjoy within 3 months.

    To defrost your scones, you can microwave them from frozen. The time required will vary depending on the power of your microwave.

    scone with glaze on cooling rack
    I included a note in the recipe below on how to make the lemon scones pictured above.

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    golden brown scone on marble

    The BEST Scone Recipe

    How to make the easiest ever BEST scones — these come out perfectly every time and you can add your favorite flavors or add-ins to customize your own!
    4.99 from 67 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 8 scones
    Calories: 292kcal
    Author: Sam Merritt

    Ingredients

    • 2 cups all-purpose flour (250g)
    • ¼ cup granulated sugar (50g)
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold (113g)
    • ½ cup heavy cream (120ml)
    • ¼ teaspoon vanilla extract
    • ½ cup your favorite add-ins optional: frozen berries, chocolate chips, nuts, etc.
    • Additional heavy cream for brushing over scones optional
    • Additional sugar for sprinkling over scones optional

    Recommended Equipment

    • Food Processor
    • Baking sheet
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
    • Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.
    • Cut butter into Tablespoon-sized pieces and scatter over flour mixture, pulse until butter is cut up into the flour mixture and butter pieces are no longer visible.
    • Combine the heavy cream and vanilla extract in a measuring cup and pour heavy cream over your flour mixture.
    • Pulse until dough begins to clump together.
      Scone dough in food processor
    • Transfer dough to a lightly floured surface and (handling lightly, as you don’t want to over-work this dough) add any add-ins at this point, gently working them into the dough.  Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
    • Form the dough into a smooth disk about 1″ thick by 6″ round. 
    • Cut the disk into 8 wedges, pressing the knife straight down with each cut.
      Scone dough shaped into disc, cut into 8 pieces
    • Transfer wedges to prepared baking sheet and place about 2″ apart. Brush lightly with heavy cream and sprinkle with sugar.
    • Bake on 375F (190C) for 14-16 minutes or until edges are just beginning to turn golden brown. Don’t over-bake your scones or they will be dry and tough.
    • Allow scones to cool on baking sheet before serving and enjoying.

    Notes

    ¹Food Processor

    If you don’t have a food processor you can make the scones by whisking together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with either a pastry cutter, box grater, or pair of knives. Whisk together heavy cream and vanilla and pour over and stir until well-combined. The dough will be very dry but will come together with some effort. If absolutely necessary you can add a bit more cream, a splash at a time. 

    Storing

    Scones are best enjoyed fresh, but you can store in an airtight container at room temperature for up to 3 days. See the FAQ section in the post for instructions on freezing scones (before or after baking).

    How to Make Lemon Scones 

    Add 1 Tbsp of fresh lemon zest into the scone batter with the butter
    Once scones have cooled, dip in a simple glaze made of 1 ¼ cup (160g) powdered sugar, 1 ½ Tablespoons (20ml) lemon juice, 1 ½ teaspoons of water, and ¼ teaspoon of vanilla extract.
     
     

    Nutrition

    Serving: 1scone (calculated without add-ins or topping) | Calories: 292kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 81mg | Potassium: 146mg | Fiber: 1g | Sugar: 6g | Vitamin A: 573IU | Calcium: 61mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    More Recipes You Might Like

    • Lemon Poppy Seed Scones
    • Pumpkin Scones
    • Snickerdoodle Scones
    • Mini Chocolate Chip Scones
    « Lemon Blueberry Cake
    Banana Cookies »

    Reader Interactions

    Comments

    1. Carol Ballew

      May 19, 2022 at 7:22 pm

      5 stars
      Delicious!!! Super easy!!

      Reply
    2. Shelly

      March 04, 2022 at 9:18 am

      5 stars
      I am so thankful I came across your blog and this recipe! I have made these scones multiple times and they always turn out beautiful. Thank you so much! Love the lemon zest in them.

      Reply
      • Emily @ Sugar Spun Run

        March 04, 2022 at 10:31 am

        We’re so happy you love the scones Shelly! Thanks so much for coming back to leave a review ❤

        Reply
        • Bonnie

          March 22, 2022 at 8:52 am

          The title of this scone recipe does not do it justice. I have done many,many recipes. That has the title the best. Our LORD CHRIST JESUS BLESS me to have been a Baker Chef (retired now)
          Great Scone recipe.

    3. Margo

      January 30, 2022 at 5:45 pm

      Came out great……could you use a dough hook on the mixer after cutting in the butter to finish mixing

      Reply
      • Sam

        January 31, 2022 at 4:51 pm

        So glad you enjoyed, Margo! While I generally don’t like to advise it as you run the risk of overworking the dough, this is how my mom does it when she makes scones (or she even uses the paddle attachment). So yes it will work!

        Reply
    4. Stacey

      January 19, 2022 at 8:29 pm

      5 stars
      You were right…BEST SCONE RECIPE…EVER! These came out amazing first time, like the best of cake + biscuit. Soft but substantial, and SO GOOD anytime. THANK YOU for sharing it! <3

      Reply
      • Emily @ Sugar Spun Run

        January 20, 2022 at 9:19 am

        We’re so happy you agree, Stacey! Thanks so much for coming back to leave a review 😊 Enjoy!!

        Reply
    5. Dianne Kraemer

      January 17, 2022 at 3:18 pm

      I’m confused. 250 gr does not equal 2 cups. Which is correct? Thanks.

      Reply
      • Sam

        January 20, 2022 at 2:49 pm

        Hi Dianne! 2 cups of flour is 250grams. That is the standard I use here on my website and what I recommend for best results (you can read more about how I measure flour here). I hope that helps!

        Reply
        • Dianne Kraemer

          January 20, 2022 at 3:26 pm

          WHITE FLOUR – GRAMS TO CUPS
          Grams Cups
          250g 1½ cups + 1 tbsp

          I measured in grams and it was nowhere near two cups.

        • Sam

          January 20, 2022 at 3:49 pm

          Hi again Dianne! See my post on how to measure flour properly, I think that will help clear things up. 250 grams is the correct amount to use, and when measured properly this should be 2 cups.

    6. kellie

      December 29, 2021 at 3:39 pm

      If I freeze them would you bake first and then freeze or freeze before baking and just bake when I take them out of the freezer?

      Reply
      • Emily @ Sugar Spun Run

        December 29, 2021 at 4:38 pm

        Hi Kellie! We think either method would work fine, but if you prefer fresh baked scones, we’d recommend freezing before baking 🙂

        Reply
      • Christina

        April 03, 2022 at 12:50 pm

        Would I be able to substitute buttermilk for heavy cream?

        Reply
        • Sam

          April 07, 2022 at 4:11 pm

          Hi Christina! I think it will probably work. I haven’t tried it but the amount you add may need to be modified, again, without trying it I can’t say for sure. Let me know how it turns out. 🙂

    7. Susie

      November 28, 2021 at 7:46 am

      5 stars
      I have searched high and low and have had many fails with scone recipes. This is absolutely the best scone recipe I have ever made. My husbands comment “best scone I have ever tasted”. They cannot get any better than this!!!

      Reply
      • Sam

        November 30, 2021 at 10:23 am

        I am so glad everyone enjoyed them so much, Susie! 🙂

        Reply
    8. Jody

      November 19, 2021 at 5:51 am

      Going to make this tomorrow with a drizzle of almond extract, sliced almonds and lemon zest, then sprinkle coarse sugar on top. I was thinking of using kefir in place of the cream, which is similar to buttermilk I’d say. Do you think it would be fine to do that or is the texture of kefir too thick?
      Also, after spending a good hour looking at different scone recipes I realized some use eggs while others don’t. What is the difference between using eggs or no eggs? I’ve read pros and cons on both. Thanks.

      Reply
      • Sam

        November 19, 2021 at 1:14 pm

        Hi Jody! I’m not sure on how the kefir will work because I have never tried it. I’ve tried it both with and without. I find that not using eggs gives me a better texture. They are lighter, fluffier, and more buttery. 🙂

        Reply
    9. Nan

      November 09, 2021 at 12:19 pm

      This is my absolute go to recipe and it is very consistently excellent. My favorite fruit scones combination is blueberry and apricot. For savory l love fig, blue cheese and walnut. Perfection!!

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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