This post may contain affiliate links. Please read our disclosure policy.
Make tall, buttery, flaky scones like a pro in just 10 minutes of active prep time with my tried and true scones recipe. Now you can make moist, flavorful scones with your choice of add-ins that rival your local bakery. Keep reading for all my add-in ideas, tips, and tricks!
Even if it’s your first time baking, you can easily follow my master scone recipe and be successful. Plus, I’m sharing my secrets for making tall, bakery-style cones with a variety of add-ins in the best flavor combinations.
What is a scone?
A scone is a baked pastry typically made with flour, baking powder, butter, milk, and sometimes eggs. They can be made sweet or savory using different add-ins like fruit, nuts, or cheese. They are typically served for breakfast but can also be a dessert.
Scone vs Biscuit
Traditional English scones are more like what we consider biscuits in the US. These are often topped with butter or jam when served. American scones are sweeter and more like a dessert. Here are some key differences between biscuits and scones:
- Taste and texture: Scones typically have a more crumbly texture and a sweeter taste, while biscuits are more soft and savory.
- Add-ins: Biscuits don’t typically contain any add-ins, while scones are known for having add-ins like fresh fruit, nuts, or even savory ingredients like nuts or cheese.
- Shape: Biscuits are normally round while scones are normally cut or shaped into wedges.
Easy Scone Recipe Ingredients
This base recipe uses very simple ingredients. You likely have most of these on hand already. Get the full recipe in the recipe card below. Here’s what you’ll need:
Plain Scones
- All purpose flour, 270 grams
- Granulated sugar, 99 grams
- Baking powder
- Salt
- Unsalted butter: cubed, cold
- Buttermilk
- Vanilla
- Egg
What if I don’t have buttermilk? What can I substitute?
If you don’t have buttermilk, I recommend substituting heavy whipping cream or slightly thinned-out sour cream. Use the same amount as you would buttermilk. I do not recommend substituting whole milk, almond milk, or any other dairy product.
Add-Ins (optional)
If you choose to add ingredients to flavor the scones, add a total of 1-1.5 cups of your chosen add-in. Read the tips below for more specifics on adjusting the flour ratio for different add-ins. Here are some add-in ideas:
- Chocolate chips: I used mini chocolate chips in the photos.
- White chocolate chips
- Fresh raspberries: broken into pieces and frozen
- Blueberries
- Strawberries: chopped
How to Make the Best Scone Recipe
Once you impress your friends and family when you make these tasty, tender scones, you don’t have to tell them how easy they were to make! Follow my step-by-step recipe to make the best homemade scones:
- Adjust flour for fresh fruit. If making raspberry scones add an additional ¾ cup flour (90 grams). If making blueberry or strawberry scones add an additional ¼ cup flour (30 grams). The fresh fruit adds a lot of moisture so more flour is needed otherwise the dough will be very wet and not have enough structure when baking.
- Mix dry ingredients and butter. In a large bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea-sized amounts of butter remain.
- Add wet ingredients. Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in your mix-in if using – for example 1 cup chocolate chips, 1 cup fresh raspberries, broken into pieces and frozen, 1 cup blueberries, OR 1 cup strawberries, chopped.
- Knead dough. On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
- Fold dough. Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
- Shape and chill dough. Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
- Cut. Use a sharp knife or pizza cutter to cut the scones into 8 equal wedges.
- Move to baking sheet. Place the scones 2-3 inches apart on a lined baking sheet that’s lined with a silicone mat or parchment paper.
- Freeze. Freeze the unbaked scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
- Add egg wash. Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
- Bake and cool. Bake on the prepared baking sheet for 20-26 minutes or until the scones are lightly golden. Allow them to cool.
Best Scones Recipe Tips
For best results, follow these tips:
- Use cold unsalted butter: Starting with cold butter is key to success in this recipe. You can even cube and then freeze your butter before making your scone dough.
- Use only 1 cup of fresh fruit: When adding fresh or frozen fruit to your scones, be sure to only add a total of 1 cup. Adding more than 1 cup can cause the batter to become too moist, causing it to spread in the oven.
- Adjust flour for fruit scones: If making fruit scones, like raspberry, add an additional ¾ cup flour (90 grams). If making blueberry or strawberry scones add an additional ¼ cup flour (30 grams). The fresh fruit adds a lot of moisture so more flour is needed otherwise the dough will be very wet and not have enough structure when baking.
- Don’t skip the freezing step: Freezing scones before baking helps maintain their shape, prevents excessive spreading, and enhances the texture of the scone by keeping the butter cold. Scones are delicate and prone to spreading during baking. Freezing the dough helps to firm up the fat (the butter) in the dough which prevents excessive spreading and helps them retain their shape during baking. When these cold chunks of butter hit the heat of the oven, they create steam, which contributes to the flakiness and lightness of the scones.
How To Make Tall, Flaky Scones
Lamination, which is the process of folding the dough, helps to create tall, flaky scones!
Lamination works by sandwiching layers of butter between layers of dough. During baking, the butter melts and creates steam, which separates the layers of dough, resulting in a flaky texture.
The process of laminating scones is actually very easy! Once the dough is mixed together, fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
Scone Flavors
This recipe works great with any of your favorite add-ins. Here are some flavor ideas:
- Plain – This classic scone recipe makes perfect buttery scones that can be enjoyed as-is without any add-ins.
- Raspberry White Chocolate Chip – 1 cup fresh raspberries, broken into pieces and frozen + 1 cup white chocolate chips
- Chocolate Chip – 1 cup semi-sweet chocolate chips (I like to use mini chips.)
- Blueberry – 1 cup blueberries
- Cranberry Orange – Zest of 2 oranges + 1 cup frozen cranberries
- Strawberry – 1 cup strawberries, chopped
- Lemon Poppy Seed – Zest of 3 lemons + ½ Tbsp poppy seeds
- Lemon Blueberry – Zest of 3 lemons + 1 cup blueberries
How to Make Gluten Free Scones
I’ve also made this recipe with gluten free flour with awesome results! I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
How to Store this Simple Scone Recipe
To store scones, first make sure they cool completely. If you seal them up in a container while still warm, the condensation can make them soggy. Once completely cooled, store the scones in an airtight container or ziploc bag in a cool, dry place at room temperature for 1-2 days. Avoid refrigerating as they can dry out the scones.
If you need to store them for longer, you can freeze them for up to one month. Just thaw them at room temperature before serving.
More Baked Goods Recipes
Tap stars to rate!
Easy Scone Recipe
Ingredients
Plain Scones
- 2 ¼ cups all-purpose flour, 270 grams
- ½ cup granulated sugar, 99 grams
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter, cubed, 113 grams
- ½ cup buttermilk, 118 ml
- 1 tsp vanilla
- 1 large egg
Add-Ins, optional, add a total of 1-1.5 cups
- 1 cup chocolate chips, I used mini chocolate chips in the photos
- 1 cup white chocolate chips
- 1 cup fresh raspberries, broken into pieces and frozen
- 1 cup blueberries
- 1 cup strawberries, chopped
Instructions
- If making raspberry scones add an additional ¾ cup flour (90 grams). If making blueberry or strawberry scones add an additional ¼ cup flour (30 grams). The fresh fruit adds a lot of moisture so more flour is needed otherwise the dough will be very wet and not have enough structure when baking.
- In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
- Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in your mix-in if using – example 1 cup chocolate chips, 1 cup fresh raspberries, broken into pieces and frozen, 1 cup blueberries, OR 1 cup strawberries, chopped.
- On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
- Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
- Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
- Use a knife or pizza cutter to cut the scones into 8 equal wedges.
- Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
- Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
- Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
- Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.
Absolutely the best scones I’ve ever made. Did some with Monterey Jack and smoked bacon and they were amazing. I think the key is the buttermilk and refrigerating them for sure.
Can these be made Gluten Free? Have you done that yet? Thank you!
I test all of my recipes with regular all purpose flour and King Arthur’s Gluten Free Measure for Measure Flour. I’ve been gluten free for 18 years, but don’t label myself in the gluten free niche since almost anything can be made GF these days!
Can you use dried cranberries in the cranberry-orange scones? Is so, do you need to add any extra flour?
Thanks!
Yes, you can substitute dried cranberries! No extra flour needed.
Great specific directions, came out delicious! Loved them.
Beth has become one of my “go to” accounts on IG that I faithfully follow. I’ve been baking my whole life but scones have eluded me. But not anymore!
My favorite part is the flexibility of this recipe. You can change your mix-ins in a “choose your own adventure” style. I made strawberry with mini chocolate chips. They turned out great!
My favorite part of watching Beth is that she explains her thought process through recipe testing~ both hits and misses! She also explains the “why” behind the “what”. Every recipe I’ve tried of hers has been a success! Happy Baking!