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!
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
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
- Combine the dry ingredients in your food processor, then add the butter pieces and pulse.
- Add the cream and vanilla to the food processor and pulse until the everything clumps together.
- Transfer the dough to a lightly floured surface, add any add-ins, then begin laminating.
- Form your dough into a disc and cut it into wedges.
- Place your scones on your baking sheet, brush them with cream, and sprinkle with sugar.
- 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.
Frequently Asked Questions
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.
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.
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.
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
The BEST Scone Recipe
- 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
- 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.
¹Food ProcessorIf 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.
StoringScones 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 SconesAdd 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.
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.
I wondered how this recipe is with gluten free flour. I actually intend to try it in the morning. If you don’t know, i will tell you. lol
I made the regular ones today but will cook them in the morning. I can’t wait to try the GF ones!
I’m glad you enjoyed them so much, Sally! I hope the gluten free ones worked out as well. 🙂
I just wanted to say THANK YOU for such a great scone recipe. I’m about to start my own little baking business selling to a local shop and I’ve been trying to find a scone recipe that both tastes good and looks good. I’ve tried soooo many that I haven’t been happy with until I found yours. They both look and taste great so thank you so much!!
I’m so glad you enjoyed them so much, Kim! Good luck with your business and I hope you sell lots and lots of scones!! 🙂
Omg, I just a batch and made them with almonds and almond extract. These are so good and flaky. Great scone recipe, thank you.
I’m so glad you enjoyed them so much, Sally! 🙂
I love the scone recipe but the tops portion of mine seem to slide over instead of rising straight up. any suggestions?
Emily @ Sugar Spun Run
Hi Shelley! Make sure when you cut the scones that you press straight down (no sawing!). This should help 😊
Hello, just wondering what you think about using high fat buttermilk in scones as I have mostly in the past. I thought it added flakiness and flavour, but perhaps not? You wouldn’t recommend substituting it in your recipe for the whip cream would you? Thanks! Pam
Hi Pamela! The buttermilk should work just fine here. I would swap the heavy cream for the buttermilk. 🙂
First time i’ve tried to make scones. Wow! So easy and so delicious. Not dried out like so many bought ones. I’ve made them with chopped apricots and pecans and also with montmorency cherries. No need to add butter because they are already melt-in-your-mouth delicious. Ans they freeze and reheat in the microwave. Beautifully m
Emily @ Sugar Spun Run
Thanks for trying our recipe! We are so happy the scones are such a success for you ❤️
So easy and delicious. I’ve made these several times and added different add ins to change it up