These scones are everything you want in a homemade pastry: easy to make, delightfully flaky, and endlessly adaptable. With a simple ingredient list and quick prep time, you can have warm, fresh scones on your table in under an hour. They pair beautifully with clotted cream, jam, honey, or just a pat of butter. Once you try this recipe, you’ll never go back to store-bought scones again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butter (cold and cubed)
Heavy cream or buttermilk
Egg
Vanilla extract
Optional add-ins: chocolate chips, dried fruit, lemon zest, or berries
Coarse sugar (for topping, optional)
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix just until combined. If adding fruit or chocolate chips, fold them in now.
Turn the dough out onto a lightly floured surface and gently knead 2–3 times to bring it together.
Pat the dough into a 1-inch thick circle and cut into 8 wedges (or use a round cutter for individual scones).
Place the scones on the prepared baking sheet. Brush the tops with cream and sprinkle with coarse sugar if desired.
Bake for 15–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let cool slightly before serving warm.
Servings and timing
This recipe makes 8 scones. Prep time: 15 minutes Cook time: 15–20 minutes Total time: approximately 35 minutes
Variations
Blueberry Scones: Fold fresh or frozen blueberries into the dough for a fruity twist.
Lemon Poppy Seed: Add lemon zest and poppy seeds to the dry ingredients.
Chocolate Chip: Mix in mini or regular chocolate chips for a dessert-like version.
Savory Scones: Omit the sugar and vanilla; add shredded cheese, herbs,
Glazed Scones: Drizzle with a simple powdered sugar glaze after baking for added sweetness.
Storage/Reheating
Store leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm in a 300°F oven for 8–10 minutes or microwave for about 15 seconds. Scones can be frozen after baking. Wrap tightly and freeze for up to 2 months. Reheat directly from frozen in a 325°F oven for 15–20 minutes.
FAQs
What makes a scone different from a biscuit?
Scones are typically sweeter and denser than biscuits, often including eggs and cream for richness, whereas biscuits are flakier and usually savory.
Can I use milk instead of cream?
Yes, but using heavy cream or buttermilk gives scones their tender, rich texture. Milk can be used in a pinch, but the scones may be slightly less moist.
Why is cold butter important in scones?
Cold butter creates steam as it melts in the oven, which helps form those flaky layers and gives scones their classic texture.
Can I make the dough ahead of time?
Yes, you can prepare the dough, shape it, and refrigerate it overnight. Bake fresh the next morning for warm scones with minimal effort.
How do I keep my scones from being dry?
Avoid overmixing the dough and watch your bake time carefully. Using heavy cream or buttermilk also helps retain moisture.
Should scones be served warm or cold?
They can be enjoyed either way, but they’re best served warm, fresh out of the oven or gently reheated.
Can I freeze unbaked scone dough?
Yes, cut and freeze unbaked scones on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
Can I use self-rising flour?
Yes, but reduce or omit the baking powder and salt in the recipe accordingly to prevent the scones from rising too much or tasting overly salty.
How thick should I roll out scone dough?
Aim for about 1 inch thick. Thicker dough helps produce tall, bakery-style scones with soft centers.
What should I serve with scones?
Classic pairings include clotted cream, jam, lemon curd, or honey. They also go wonderfully with butter or a flavored glaze.
Conclusion
These truly are The Best Scones — golden, buttery, and versatile enough for any occasion. Whether you enjoy them with a hot cup of tea, as part of a brunch spread, or simply on their own, they deliver a satisfying, homemade flavor every time. With endless variations and a quick prep time, this is a go-to recipe you’ll come back to again and again.
These homemade scones are tender, flaky, and incredibly easy to make. With a buttery texture and endless variation options like berries or chocolate chips, they’re perfect for breakfast, brunch, or a cozy afternoon treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:8 scones
Category:Breakfast, Brunch
Method:Baking
Cuisine:British
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream or buttermilk (plus more for brushing)
1 large egg
1 tsp vanilla extract
Optional: 1/2–1 cup add-ins (chocolate chips, dried fruit, lemon zest, or berries)
Coarse sugar for topping (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, cream (or buttermilk), and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix just until combined.
If using optional add-ins like berries or chocolate chips, fold them in now.
Turn the dough out onto a lightly floured surface and knead gently 2–3 times to bring it together.
Pat the dough into a 1-inch thick circle and cut into 8 wedges (or use a round cutter for individual scones).
Place the scones on the prepared baking sheet. Brush tops with cream and sprinkle with coarse sugar if using.
Bake for 15–20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool slightly before serving warm.
Notes
Use cold butter to ensure flaky texture.Don’t overmix the dough to keep scones tender.For sweet scones, add glaze or drizzle icing after baking.Freeze unbaked scones for later and bake from frozen.Serve with clotted cream, jam, or honey for a traditional touch.
