This is the best scone recipe, showing you how to make the very best scones! Tender, flaky, buttery, and with plenty of tips on how to add your favorite mix-ins, this is the only scone recipe you’ll ever need!
For the best, flakiest scones, I recommend using a food processor, though I also include tips on how to make scones using a pastry cutter or box grater if you don’t have one handy. Today’s recipe also includes a video walking you through every step of the process and showing you how I make scones in my own kitchen!
I always thought that scones were unapproachable. I don’t know if it was the name, their unusual wedge-like shape, or what, but something about them just seemed too fancy and high-brow for my humble kitchen.
It wasn’t until college when I was procrastinating from writing a particularly tedious Psychology paper that I decided to first try my hand at them and was shocked to find that, hey, scones are actually really, really simple.
In fact, they’re just about the furthest thing from unapproachable. Scones aren’t much different from biscuits (and if you’ve tried my easy biscuit recipe, you know how humbly straightforward that recipe is), their fluffy, buttery interiors are just slightly sweeter and their shape is just a bit more pointed.
Let’s dig in to today’s scone recipe so you can learn everything there is to know about how to making scones in your own kitchen.
What are the Ingredients to Bake Scones
My scones are simple:
- flour
- sugar
- baking powder
- salt
- butter
- heavy cream
- vanilla extract
I’d bet you already have most of these in your kitchen already, am I right?
Can You Make Scones in Advance?
Yes, you can store unbaked scone dough!
Make your scone dough as instructed in the recipe, cut it into wedges, and then wrap each scone in cling wrap and store in an airtight container (or Ziploc bag) in the freezer until you are ready to bake. Be sure to bake your scones within 3 months of freezing.
These scones can be baked from frozen (no need to let them thaw), and may need just a minute or two longer in the oven. I always wait until just before baking before brushing them with cream and sprinkling with sugar.
How do You Keep Scones Fresh?
For this scone recipe, I really recommend eating your scones the same day you make them, preferably still warm soon after coming out of the oven.
You can store them in an airtight container for 1-2 days, but in my opinion scones are always best enjoyed the same day that they are made.
Can You Freeze Baked Scones?
Yes! To freeze baked scones, let them cool completely after baking. Once they’ve cooled, transfer them to an airtight container (Tupperware or a Ziploc bag works well, I like to loosely wrap each scone in wax paper or parchment paper so they don’t stick together).
To defrost your frozen scones, you can microwave them from frozen. The time required will vary depending on the power of your microwave. Frozen baked scones should also be enjoyed within 3 months of freezing.
Can I make Scones without a food processor?
Absolutely, and all of my previous scone recipes that I’ve shared (like these chocolate chip scones) were made by cutting the butter into the dough using a pastry cutter or grater. Just be prepared to do a bit more manual work cutting the butter into the dough, and making the dough cohesive will take a little more effort and more working together (I promise my scone recipe doesn’t need more liquid than I call for!).
However, scone dough is pretty dry, and a lot of people had trouble getting the dough to cling together doing this manually. Even my sister and mom use their KitchenAid mixer to work the dough together until it’s cohesive, which is fine but does tend to make your butter softer than is ideal.
By using a food processor instead, the machine does all of the heavy lifting for us without overworking our dough, so I recommend using one if you have it!
This is the food processor I used for this scone recipe (affiliate). It was a bridal shower gift 4 years ago and it’s a workhorse, I use it all the time!
Pictured above are these perfect scones made with a lemony twist, I included notes in the scone recipe below on how to make your own lemon scones, too.
Enjoy!
How Do You Make Homemade Scones Recipe
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The BEST Scone Recipe
Ingredients
- 2 cups all-purpose flour (250g)
- 1/4 cup granulated sugar (50g)
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold (113g)
- 1/2 cup heavy cream (120ml)
- 1/4 teaspoon vanilla extract
- 1/2 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
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.
- 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.
- 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.
Sharon says
Made these today. Reduced the sugar by half and added Parmesan cheese and fresh rosemary. They were light, fluffy and delicious. Love the folding method! Definitely creates that flakiness without sacrificing tenderness.
Sugar Spun Run says
I am so glad that you enjoyed them, Sharon! Thanks so much for trying my recipe! 🙂
Julia says
These scones really are easy when using a food processor! They are flakey and delicious. Can I make the dough, shape it into a wheel, wrap it in plastic wrap and store it in the fridge over night to slice and bake the next day?
Sugar Spun Run says
I am so glad that you enjoyed them, Julia! Yes, you can make the dough in advance and store it in the fridge overnight. Enjoy! 🙂
Lisa Haag says
These scones are my new favorite. So flaky and buttery! I use my food processor and they are so simple to make. They come out perfect every time. I’ve mixed in orange zest and raspberries, blueberries, and many batches with mini chocolate chips.
Sugar Spun Run says
I am so glad that you enjoyed the recipe, Lisa! Thank you for commenting. 🙂
Anonymous says
Such buttery and soft scones! I was looking for a scone recipe that mirrored a tea place I went to once and this hit the nail on the head! So good with almond butter! Thank you so much!
Sugar Spun Run says
I am so glad that this recipe was exactly what you were looking for. I appreciate your feedback and 5-star review. I look forward to hearing what other recipes you try. 🙂
Meghan says
Hello,
I’m very excited to make these after trying and loving your easy biscuit recipe. I am making these for a party and would prefer to make 2-3 bite scones instead of the larger size. I was thinking I could maybe use a biscuit cutter. Any recommendations? Think it’ll work?
Sugar Spun Run says
Hi, Meghan! You can try it, I think that it should work fine. Keep me posted. 🙂
Debi says
Hi Sam,
I tried out your lovely scone recipe today and your recipe is so good that a novice baker like me could do it too. It came out soft and flaky. So, many thanks for sharing the recipe with all the important details.
One question- The oven setting is it 190 C on fan with a baking duration of 14-16 mins? I used the above setting and at ten minutes the edges were getting golden brown. So I took it out but I had the feeling that it was a wee bit undercooked.
Sugar Spun Run says
Hi, Debi! Thank you for trying my recipe! I use a conventional so I am not familiar with baking using the fan assist. Once you tried them, did they seem undercooked? Regardless, I do hope that they tasted delicious. 🙂
Joan says
I made these and added chocolate chips. I didn’t make a disk though, I used a lg. Spoon instead. They turned out great. I will definitely be making again!
Sugar Spun Run says
I am so glad that you enjoyed the scones, Joan! Chocolate chips always make anything taste better. 🙂
JulieAnn says
I just made these and they are fabulous! I added lemon zest to the scones for a fresh pop!Thanks for all the helpful tips! Next week will be make 5 batches for a Ladies Tea at church! My family gobbled them up! Thanks so much!
Sugar Spun Run says
I am so glad that the scones were such a hit among your family and friends, JulieAnn. The additional lemon zest sounds perfect. Thanks for trying my recipe. 🙂
Carol says
Just made scones for the first time. Made a few recipes. These were the easiest and the yummiest
Sugar Spun Run says
I am so glad that you enjoyed the scones, Carol! Thanks for commenting and trying my recipe! 🙂
melanie says
hi
can you add the add ins to the dough while in the food processor
Michal says
Delicious! A few of them got a little lazy and fell over a bit while baking, but otherwise they turned out perfect! I used white chocolate chips and fresh cranberries as add-ins and drizzled some white chocolate on top. Delicious!
Sugar Spun Run says
I am so glad that you enjoyed them, Michal! I am sorry that some fell to one side. What causes this is “twisting” the dough when you are cutting them. When you cut the dough you want to be sure to press straight down to prevent the scone from being lopsided when baked. I hope that this helps for next time. Thanks again for trying my recipe and taking a moment to comment. 🙂
Michal says
I can’t wait to try this recipe! I love to bake, but I have always been a little intimidated by scones. Your recipe makes it look easy! Two questions: how would you adjust the recipe to make smaller portions? And when adding fruit, do you recommend frozen or fresh?
Sugar Spun Run says
Hello, Michal! This recipe yields 8 scones. If you’re looking to make a smaller batch, I recommend halving the recipe (all ingredients). You will get 4 scones. Typically I add fresh fruit, but either will work great. I can’t wait for you to try the recipe and to hear how your scones turned out! Happy Baking! 🙂