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!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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.
RuthDetroitArea
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
Thank you so much, Ruth! I am so glad you enjoyed them so much! 🙂
Pat Albertini
Is there any way I can make these without a food processor?
Sam
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
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
I am so glad you enjoyed it so much! 🙂
Jody
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
I am so glad that you enjoyed the recipe and now have a new “go-to”, Jody. Thanks for commenting. 🙂
Saturina
I followed the recipe but my scones do not rise very much.what can I do to improve the scones
Sam
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
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
I am so glad you have enjoyed them so much, Barb! 🙂
Kim
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
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
I am so glad you enjoyed them so much, Kellie! 🙂
Mary
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
I am so glad everyone enjoys them so much, Mary! 🙂
Ekta Kumar
I don’t have heavy cream, what can I use instead??
Sam
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
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
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
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
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
I have a recipe for cubed apples & pecans..do add them last ??
Sugar Spun Run
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
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
I’ll add it to my list to work on 🙂
I am glad you enjoyed!
Julie
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
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.
I live at high altitude (3200′) and make no adjustments. They turn out great every time!
Sugar Spun Run
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
Do any adjustments need to be make for high altitude?
Sugar Spun Run
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. 🙂