Description
This master scones recipe is your go-to guide for fluffy, bakery-style scones you can make at home. Simple ingredients, endless flavor variations, and clear step-by-step instructions ensure delicious results every time. Perfect for breakfast, brunch, or a cozy teatime treat—plus gluten-free, vegan, and dairy-free options included!
Ingredients
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2 cups (240g) all-purpose flour (or gluten-free blend)
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1/3 cup (65g) sugar
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1 tbsp baking powder
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1/2 tsp salt
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1/2 cup (115g) cold unsalted butter (or vegan butter/coconut oil)
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2/3 cup (160ml) heavy cream or buttermilk (or plant-based milk + 1 tsp lemon juice)
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1 large egg (or flax egg: 1 tbsp flaxseed + 3 tbsp water, mixed and rested 5 min)
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1–1.5 cups mix-ins (blueberries, chocolate chips, cheese, dried fruit, etc.)
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Optional: 1 tsp vanilla extract or lemon zest for extra flavor
Instructions
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Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in Butter: Grate or cut cold butter into small pieces and work into the flour until the mixture resembles coarse crumbs.
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Combine Wet Ingredients: In a separate bowl, whisk together cream (or alternative), egg, and vanilla.
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Make Dough: Pour wet ingredients into dry, add mix-ins, and gently stir until a shaggy dough forms. Do not overmix.
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Shape: Turn dough onto a floured surface. Pat into a 1-inch thick round. Cut into 8 wedges or use a cutter for circles.
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Chill: Place scones on the baking sheet and chill in the fridge for 10–15 minutes.
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Bake: Bake 15–18 minutes, until golden brown and risen. Cool slightly before serving.
Notes
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Keep all ingredients cold for the fluffiest texture.
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For dairy-free, use plant-based butter and milk alternatives.
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Add a simple glaze by mixing powdered sugar with a splash of milk or juice.
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Scones freeze well—bake from frozen, adding 2–3 minutes to bake time.
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Swap in whole wheat or half whole wheat flour for extra fiber.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British/American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 8g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg