Look no further, you’ve found the best easy, foolproof recipe for tender, buttery, and perfect scones, ready in just 30 minutes! My recipe includes plenty of tips and tricks as well as a detailed video tutorial. Includes notes on how to add your favorite mix-ins like fruit, chocolate, or nuts, too!
A Simple, Classic Scones Recipe
This quick and easy scone recipe makes flavorful, beautifully textured scones without any fuss. It comes together in minutes in a food processor (easy clean-up!) and yields professional, tea-party worthy results every time. They taste terrific plain, but can also be dressed up with add-ins or a sprinkle of sugar or a smear of jam.
If you’ve been too intimidated to make this wedge shaped treat in the past, you won’t be after trying my scone recipe. You’ve got this!
Why you’ll love this recipe:
- No pastry cutter needed! Instead we’ll use a food processor, which does all of the heavy lifting without overworking the dough. Note: I do also provide instructions for how to make them with a pastry cutter or grater, if you don’t have a food processor.
- Completely customizable. Frozen fruit (or fresh fruit, it’s just a bit messier), chocolate chips, dried fruit, nuts, or citrus zest are all great options. I’ve used this recipe for lots of different flavor variations such as my lemon poppy seed scones, chocolate scones, raspberry scones, and more! You can also omit the sugar and make a savory version–yum!
- No eggs. This is no accidental omission. I found that using eggs makes for less flaky and less melt-in-your-mouth results.
- Flaky, tender layers, thanks to a little laminating. This process is easy, and it’s great practice for when you want to try making biscuits or puff pastry 😉
What You Need
One of the best things about my scones recipe is that it uses basic ingredients that you probably already have on hand.
- Butter. Keep your butter as cold as possible, as cold butter pieces distributed throughout the dough makes for tender, flaky, and buttery layers! I like to freeze my butter for at least 15-30 minutes (or longer) before I begin.
- Flour. Do NOT use self-rising flour or your scones will become much too tall and tip over. Stick with regular, all-purpose flour (“plain flour” in the UK).
- Heavy cream. This helps bind everything together, much like an egg would, but the results are much more melt-in-your-mouth. Make sure to keep this nice and cold too!
- Sugar. A small amount adds sweetness, but not so much that you can’t add a vanilla glaze or sweet add-ins. I also add a splash of vanilla extract. You can omit or reduce these if you are making savory scones.
- Add-ins. These scones are great plain, but if you’d like, you can add chocolate chips, nuts, frozen fruit (fresh can get messy), etc. Cheddar cheese is a great addition for a savory version! Note that making this recipe with add-ins, especially moist add-ins like fruit, will result in a slightly longer bake time.
SAM’S TIP: If you can get your hands on it, I recommend using a high quality European butter in this scone recipe. It has a higher fat content and makes for especially delectable, tender results.
How to Make Scones
- Pulse the dry ingredients together in your food processor.
- Add the butter pieces and pulse until incorporated; the butter pieces should be no larger than a chocolate chip at this point.
- Pour the cream and vanilla over the butter mixture.
- Pulse until your dough starts to clump together. You can test this by pinching some dough between your fingers–if it clings together, it’s ready!
It’s important to note that you should be pulsing the ingredients in brief spurts and not simply blending. Pulsing make sure everything gets evenly distributed. If you just blend everything, it won’t incorporate evenly and the batter will get too wet, too warm, and over-worked.
- Lamination: Turn your dough out onto a floured surface. Sprinkle any add-ins overtop, if using, and form it into a disc. Fold the dough over itself (add more add-ins here if desired), flatten, rotate 90 degrees, and repeat. Do this process about 5 times total.
- Form your dough into a disc that is about 1″ thick and 6″ wide. Avoid over-handling your dough and don’t warm it up too much, or your scones could become flat and dense. The disc doesn’t need to be super smooth.
- Cut the disc into wedges, pressing straight down with a sharp knife–do NOT saw! If you do, then your scones may tip over in the oven or have messy edges.
- Place the scones on your baking sheet, brush them with cream, and sprinkle with sugar. Bake until light golden brown and let cool slightly before enjoying.
SAM’S TIP: If your dough gets too warm during the lamination process, you can pop your scones in the freezer for 10-15 minutes before baking. It’s very important that your dough stays nice and cold!
Frequently Asked Questions
You can use a grater or a pastry cutter to cut the butter into the flour instead; however, your dough will be very dry and will require more effort to come together. I provide more detailed instructions for this in the recipe below.
Yes! To do this, prepare your dough as instructed, then wrap in cling wrap (or place in an airtight container) and store 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 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.
This scones recipe is tasty enough to be served plain, but a little honey butter, strawberry sauce, or whipped cream on the side never hurts!
Enjoy!
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Scones
Ingredients
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold
- ½ cup (120 ml) heavy cream
- ¼ teaspoon vanilla extract
- ½ cup 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
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.2 cups (250 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2 teaspoon baking powder, ½ teaspoon salt
- 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.½ cup (113 g) very cold unsalted butter
- Combine the cream and vanilla extract in a measuring cup and pour heavy cream over your flour mixture.½ cup (120 ml) heavy cream, ¼ teaspoon vanilla extract
- 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.½ cup add-ins
- 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 cream and sprinkle with sugar.Additional heavy cream for brushing over scones, Additional sugar for sprinkling over scones
- 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 dough 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
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 originally published this recipe many years ago, but have just updated it as I thought it could use a new video and some updated tips and tutorial photos.
Blair
My first time making scones! They turned out PERFECT! I did not have a food processor. However, I have made your biscuits, so I felt confident enough to try it anyways. I just followed that idea and kept working the dough with a wooden spoon with alot of elbow grease and eventually got my dough to look like your picture!
These were so good, my taste testers (my girls and their Grandma) were literally licking their plates clean!
Thanks for another great recipe!!
Sugar Spun Run
I am so happy that the extra elbow grease was well worth it and everyone enjoyed them, Blair! Thank you for trying my recipe and for commenting. 🙂
Mary
Oh my GOODNESS! The very best scone that I have ever tasted. To top it off the easiest to put together! Thanks for sharing!
Sugar Spun Run
I am so glad that you enjoyed it, Mary! Thank you so much for trying my recipe and for commenting. 🙂
Erin
If you add in fresh fruit when would be the best time to do so? When it’s still in the food processor or when you fold the dough and shape it? So excited to try this recipe!!
Sam
Hi Erin! You would want to fold it in when working the dough together into a disk. Fresh fruit is a little more difficult than frozen fruit but that’s when I would do it. 🙂
Alejandra
I baked this today, I had to add 1/2 cup of milk because it didn’t have the consistency I saw on your pictures, also added cranberrys and orange zest.
Thank you for this great recipe I always wanted to make scones and this are the best.!
Sam
I am so glad you enjoyed the scones Alejandra! 🙂
Sharon
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
I am so glad that you enjoyed them, Sharon! Thanks so much for trying my recipe! 🙂
Julia
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
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
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
I am so glad that you enjoyed the recipe, Lisa! Thank you for commenting. 🙂
Anonymous
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
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
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
Hi, Meghan! You can try it, I think that it should work fine. Keep me posted. 🙂
Debi
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
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
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
I am so glad that you enjoyed the scones, Joan! Chocolate chips always make anything taste better. 🙂
JulieAnn
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
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
Just made scones for the first time. Made a few recipes. These were the easiest and the yummiest
Sugar Spun Run
I am so glad that you enjoyed the scones, Carol! Thanks for commenting and trying my recipe! 🙂
jenna
made these today. they are FABULOUS. so tender and flaky and perfect amount of sweetness. i will make these again!
Sugar Spun Run
I am so glad that you enjoyed them, Jenna! Thank you for trying my recipe. 🙂
melanie
hi
can you add the add ins to the dough while in the food processor
Michal
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
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
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
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! 🙂