Today I’m sharing my carefully tested and perfected BEST scone recipe. Tender, flaky, buttery, and with plenty of tips on how to add your favorite mix-ins! This recipe is simple and comes together in less than 30 minutes (including bake time!). Recipe includes a how-to video!
The Best Scones of Your Life (Seriously)
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 recipe so you can learn everything there is to know about how to making scones in your own kitchen.
What You Need
All of these ingredients are basics that you probably already have on hand. I’m not going to go over each one, but let’s touch on a few key players:
- Flour. Use plain (all-purpose) flour and not self-rising or your scones will become much too tall and tip over.
- Butter. This is possibly the most important ingredient in my scone recipe recipe. If you can get your hands on it, I recommend a high quality European butter, which is more expensive but has a higher fat content and makes for delectable, tender results.
- No egg! I don’t usually list out ingredients that we don’t use, but I’ve gotten a lot of comments asking if I simply forgot to include an egg in the ingredients. Nope! There is no egg needed, I found that using one here makes the scones less flaky and less melt-in-your-mouth. We use heavy cream here for our fat and to bind the dough together.
- Mix-ins. My scones recipe is perfect without any additions whatsoever, but if you’d like you can add frozen fruit (or fresh fruit, it’s just a bit messier), chocolate chips, dried fruit, nuts, or your favorite fruit zest. They’re so easy to customize!
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.
Why a Food Processor?
I haven’t always used one, and in fact all of my previous scone recipes (like my chocolate scones) were made by cutting the butter into the dough using a pastry cutter or grater. However, scone dough is pretty dry, and a lot of people had trouble getting the dough to cling together doing this manually.
By using a food processor instead, the machine does all of the heavy lifting for us without overworking our dough. I highly recommend using one if you have it! Pictured above is the food processor (affiliate) that I use. It was a bridal shower gift 4 years ago and it’s a workhorse, I use it all the time!
Tip: Always press straight down when cutting your scones, never saw into the dough! A straight cut helps them to rise straight and properly, sawing will yield scones that tip over with less defined edges.
Frequently Asked Questions
I really recommend enoying the same day you make them, preferably still warm soon after coming out of the oven.
However, 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.
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.
Yes!
Prepare the dough as instructed, cut it into wedges, and then wrap each scone in cling wrap and store in an airtight container (or Ziploc bag) in the refrigerator for up to three days or in the freezer for up to 3 months.
If baking from the refrigerator no changes will need to be made. If baking from frozen there is no need to thaw but you 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 (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 you can microwave them from frozen. The time required will vary depending on the power of your microwave.
Enjoy within 3 months of freezing.
Pictured above is a lemony variation, I included notes in the recipe below on how to make them this way, too!
More Recipes You Might Like
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
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
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.
- 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.
Notes
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 1/4 cup (160g) powdered sugar, 1 1/2 Tablespoons (20ml) lemon juice, 1 1/2 teaspoons of water, and 1/4 teaspoon of vanilla extract.Nutrition
Treat yourself to a FREE E-BOOK!
Recipe originally published July 17th 2018, updated to provide more information, answer frequently asked questions and to be more clear, recipe remains the same!
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. 🙂