Introduction

Scones are a classic, tender treat perfect for breakfast or afternoon tea. With a buttery crumb and customizable add-ins, these scones come out perfectly golden every time. Let’s walk through a simple method to get flaky, flavorful scones that everyone will love.

How to Make Perfect Scones Recipe - Recipe Image

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder
1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1–1.5 cups add-ins such as chocolate chips, berries, nuts, or fruit
Optional: coarse sugar for topping

Instructions

Step 1: Whisk together flour, sugar, salt, and baking powder in a large bowl. Grate the frozen butter using a box grater and add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to mix until pea-sized crumbs form. Chill this mixture in the fridge or freezer while you prepare the wet ingredients.
Step 2: In a small bowl, whisk the heavy cream, egg, and vanilla extract together. Drizzle over the flour mixture, add your chosen add-ins, and stir gently until everything is moistened.
Step 3: Turn the dough onto a floured surface. With floured hands, gently work it into a ball. The dough will be sticky; add a little flour if too wet or 1–2 tablespoons more cream if too dry. Press the dough into an 8-inch disc.
Step 4: Using a sharp knife or bench scraper, cut the disc into 8 wedges for traditional scones. For smaller scones, divide dough into two 5-inch discs and cut each into 8 wedges. Alternatively, drop 1/4 cup portions spaced 3 inches apart on a lined baking sheet for drop scones.
Step 5: Brush the scones with the remaining heavy cream. For a crunchy finish, sprinkle coarse sugar on top. You can do this before or after chilling.
Step 6: Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Step 7: Preheat your oven to 400°F (204°C).
Step 8: Line baking sheets with parchment paper or silicone mats. Arrange the chilled scones 2–3 inches apart.
Step 9: Bake for 18–26 minutes until golden around the edges and lightly browned on top. Larger scones will take closer to 25 minutes. Remove and let cool for a few minutes before serving.
Step 10: Enjoy fresh, or allow scones to cool completely before storing.

Tips & Variations

Use frozen butter for flakier scones; the small butter pieces create steam while baking, leading to a tender crumb.
Experiment with add-ins like dried fruit, nuts, or spices to customize your scones.
For a richer flavor, substitute buttermilk for heavy cream.
Try brushing scones with an egg wash instead of cream for a shinier crust.
Chill your dough before baking to help scones rise and hold shape better.

Storage

Store leftover scones at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze scones wrapped tightly for up to 1 month. To reheat, warm gently in a toaster oven or regular oven until heated through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make scones without heavy cream?

Yes, you can substitute buttermilk, whole milk, or even half-and-half for heavy cream. Keep in mind that the texture might be slightly less rich.

How do I keep my scones tender and flaky?

Using cold, frozen butter and not over-mixing the dough are key. Work quickly and handle the dough gently to maintain small butter pockets that create flakiness during baking.

How to Make Perfect Scones Recipe

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4.5 from 63 reviews

This recipe guides you through making perfect, tender, and flaky scones with a light golden crust. Made with basic ingredients like flour, sugar, butter, and cream, these scones can be customized with your favorite add-ins such as chocolate chips, berries, or nuts. Whether shaped into classic triangles, drop scones, or mini versions, these scones are easy to prepare and ideal for breakfast or tea time.

Author: Marco
Prep Time: 20 minutes
Cook Time: 20-26 minutes
Total Time: 40-46 minutes
Yield: 8 large scones or 16 smaller scones 1x
Category: Breakfast
Method: Baking
Cuisine: British

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder

Wet Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 1/2 teaspoons pure vanilla extract

Add-ins (Optional)

1 to 1 1/2 cups add-ins such as chocolate chips, berries, nuts, fruit, etc.
Optional: coarse sugar for topping

Instructions

Combine dry ingredients: Whisk together flour, sugar, salt, and baking powder in a large bowl until evenly mixed.
Incorporate frozen butter: Grate the frozen butter using a box grater, then add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to blend until the mixture forms pea-sized crumbs. Place the crumb mixture in the refrigerator or freezer while preparing wet ingredients.
Mix wet ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
Combine wet and dry: Drizzle the wet ingredient mixture over the flour and butter crumb mixture. Add your chosen add-ins and gently mix until just moistened. The dough will be sticky.
Shape the dough: Lightly flour your hands and work surface. Transfer dough onto the counter and gently form it into a ball. If too sticky, add a little more flour; if too dry, add 1-2 tablespoons of heavy cream. Press the dough into an 8-inch disc, then cut into 8 wedge-shaped scones with a sharp knife or bench scraper. For smaller scones, divide dough into two 5-inch discs and cut each into 8 wedges. Alternatively, for drop scones, keep mixing dough in the bowl until together, then drop ~1/4 cup dough portions 3 inches apart on a lined baking sheet.
Brush and optionally top: Brush the scones with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar for extra crunch, if desired.
Chill scones: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to help them hold their shape during baking.
Preheat oven: Preheat your oven to 400°F (204°C) while the scones chill.
Prepare baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Use two sheets if baking mini or drop scones. Arrange chilled scones 2-3 inches apart on the sheets.
Bake scones: Bake in the preheated oven for 18-26 minutes, depending on size. Larger scones need about 25 minutes. Bake until edges are golden brown and tops are lightly browned.
Cool and serve: Remove from oven and allow scones to cool for a few minutes before serving. Optionally, top with your favorite toppings or spreads.
Store leftovers: Leftover scones keep well at room temperature for up to 2 days or refrigerated for up to 5 days.

Notes

For mini (petite) scones, press dough into smaller discs and cut accordingly.
Use frozen butter for optimal flakiness—grating cooled butter helps distribute it evenly without melting.
Adjust the dough moisture with extra flour or cream as needed to achieve proper consistency.
Coarse sugar sprinkled on top before baking adds a pleasant crunch and sweetness.
Scones can be customized with various add-ins like dried fruit, nuts, or chocolate chips according to preference.
Try using buttermilk instead of heavy cream for a slightly tangier flavor and tender crumb.
Reheat leftover scones in a toaster oven or microwave for best texture.

Keywords: scones, baking, breakfast, teatime, butter scones, homemade scones, easy scones, flaky scones