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.
RuthDetroitArea says
I’ve been married for 50 years, making scones many times on Sunday mornings before church.
Until now I’d have to say my favorite recipe is one that uses 1/2 c. sour cream (which I don’t usually have on hand) and a little cream of tartar with th 2c. flour etc. But NOW, your recipe has taken the prize!
Today I used skim milk and mini-chocolate chips (my sweet great-grandma is rolling in her grave!), and they’re wonderful!
Thanks~ruth
Sam says
Thank you so much, Ruth! I am so glad you enjoyed them so much! 🙂
Pat Albertini says
Is there any way I can make these without a food processor?
Sam says
Hi Pat! You can do it without a food processor. You will need to use a pastry cutter but the dough is very dry so it may take a bit. 🙂
MJ says
You have to try this recipe! I didn’t have granulated sugar or heavy cream. Instead I used dark brown sugar and almond milk. They still came out DELICIOUS! I can’t recommend this recipe enough.
Sam says
I am so glad you enjoyed it so much! 🙂
Jody says
I had a little trouble with this the first time. It didn’t come together until I added an additional 1/4 cup of cream. I added about 1/3 cup mini chocolate chips during the 5 folds and they were delicious. The 2nd time I worked the zest of an orange during the 5 turns. Again, very pleased with the result. This is my new ‘go to recipe.
Sugar Spun Run says
I am so glad that you enjoyed the recipe and now have a new “go-to”, Jody. Thanks for commenting. 🙂
Saturina says
I followed the recipe but my scones do not rise very much.what can I do to improve the scones
Sam says
Hi Saturina! If they didn’t rise I would guess that either the baking powder is bad or the dough may have been overworked. If your baking powder is good it might be helpful to watch the video. I hope that helps!
Barb says
Love this recipe…best scone recipe I have ever used. Food processor makes them quick and easy to make and they are delicious. Have been making several varieties and freezing them. They bake up great in air fryer so we can enjoy them in the summer without heating up the oven.
Sam says
I am so glad you have enjoyed them so much, Barb! 🙂
Kim says
Barb, do you bake them in the air fryer from fresh or frozen and at what temp and how long? or are you just reheating them? I’d love to try that method!
Kellie yates says
Best scone recipe! I had a favorite before this with the same amount of butter but for some reason these taste more buttery and delicious! Mixing them in a food processor does wonders! Best scone recipe ever! Thank you!!!
Sam says
I am so glad you enjoyed them so much, Kellie! 🙂
Mary says
I have made several batches of these scones. They are wonderful. Best scones I have ever made. My grandchildren love sprinkles and chocolate chips. So I put mini choc. chips in the dough and sprinkled multi colored sprinkles on top. They are so cute. Bringing to the grandchildren today. Thanks for sharing this recipe.
Sam says
I am so glad everyone enjoys them so much, Mary! 🙂
Ekta Kumar says
I don’t have heavy cream, what can I use instead??
Sam says
Hi Ekta! Milk would work in a pinch, but the scones won’t be as light and flaky and you won’t need as much milk as you do heavy cream. 🙂
Melody says
I made these today and they were delicious!!! However mine spread out more and didn’t hold their shape very well. Why would that be? What did I do wrong? Thanks!!
Sugar Spun Run says
I am so glad that you enjoyed them, Melody! I am sorry that they spread and didn’t hold their shape well. First, you want to make sure you’re using fresh baking powder and COLD COLD butter. You also want to be sure that don’t knead the dough too much or the scones won’t rise as tall. You also want to be sure that you knead the dough gently, just enough to bring the dough together. This recipe has a video with it where I walk you through my exact process and it could be a helpful reference. I hope that helps! 🙂
Paula Campbell says
Sam, I just made these scones and I had to laugh! What a mess I made!!! I used frozen blueberries and by the time I finished folding them in, my scones looked like a swirled I don’t know what!!! I now have blue spots on my counter – gives it character. BUT – they taste wonderful!!! I tried a different recipe right after baking yours and have come to the conclusion, though they are good, yours are much, much better! I will definitely continue to use your recipe. Oh! and adding the cream and sugar on top before baking is a wonderful addition.
Thank you and stay healthy!
Sam says
I’m so glad they tasted good, Paula! I’ve found recently that the frozen blueberries labeled “wild” blueberries make much messier & more swirled baked goods than ones not labeled “wild”. I’m really glad you enjoyed (and love that you have such a good sense of humor about the mess!), thank you for trying my recipe and you stay healthy too! <3
Mary says
I have a recipe for cubed apples & pecans..do add them last ??
Sugar Spun Run says
Hi, Mary! Once you transfer the dough to a lightly floured surface. You will then sprinkle the apples & pecans over the dough, and lightly work the dough and add-ins together until combined. 🙂
Melissa says
Thank you! I used your recipe for the mini chocolate scones and I used another recipe for apple scones and yours by far came out way better. I was hoping you had a recipe for apple scones.
Sam says
I’ll add it to my list to work on 🙂
I am glad you enjoyed!
Julie says
Absolutely delicious ! I always thought scones were too difficult to try at home – but your recipe, tips and video make them very easy to do ! Thank you so much for posting this ! I did half a batch in my mini food chopper and it worked out well. My daughter took one bite and thought they were as good as Panera “cookies ” – so we made some lemon icing to drizzle on top . They are perfect without any add ins and good consistency to dunk in coffee ! Thanks Again !
Blessings !
Sugar Spun Run says
I am so glad that you and your daughter loved them, Julie! I am happy that you found the recipe simple and the tips helpful. Thank you for trying my recipe and for commenting. 🙂
Kathy H. says
I live at high altitude (3200′) and make no adjustments. They turn out great every time!
Sugar Spun Run says
I am so glad that it turned out so well and baked perfectly with no adjustments at high altitude, Kathy! Thank you so much for commenting. I appreciate your feedback. 🙂
Michelle says
Do any adjustments need to be make for high altitude?
Sugar Spun Run says
Hi, Michelle! Unfortunately, I do not have any experience baking at high altitude therefore I can not provide you with any personal recommendations. Sorry that I can not be more helpful. Hopefully, someone who has made this recipe under these conditions will chime in. 🙂