Basic Scone Recipe
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A basic scone recipe for tender, moist, buttery scones that are so quick and easy to make! Perfect as-is with just butter and jam, or you can get creative and add fruit, spices, or chocolate.
Table of Contents
- Why you'll love this scone recipe
- Ingredients and notes
- Variations and substitutions
- How to make scones
- Recipe FAQS
- Expert tips
- How to serve scones
- How to store and keep
- More scone recipes
I have been wanting to share this basic scone recipe for so long! I'm so happy to have finally gotten around to it.
Scones are by far my favorite breakfast treat. I love how buttery and tender they are, and they're so versatile! You can add all sorts of fruit, spices, or even chocolate to them and really let your creativity shine.
A great recipe is quick and easy to make. With this one, you can literally throw some flour, sugar, baking powder, and salt into your food processor, work in some butter, stream in the cream, shape the dough, and bake them up in less than a half hour.
Some of my favorite jazzed-up scone recipes include these Raspberry Rose Scones, Double Chocolate Scones, and Cinnamon Peanut Butter Chip Scones with Maple Bacon Glaze.
Nothing is better than freshly baked American scones, warm from the oven with a hot cup of tea, coffee, or cocoa!
And with this basic scone recipe, you can't go wrong. They're quick, easy to make, moist, soft, and delicious.
Why you'll love this scone recipe
Simple: This scones recipe is easy for beginner and experienced bakers to follow. It only requires common pantry ingredients, meaning you can whip up a batch quickly.
Versatile: This recipe serves as a blank canvas for creativity. You can add various ingredients like fruits, nuts, chocolate chips, or spices to customize the flavor to your liking.
Quick to make: These scones come together quickly, making them a convenient choice for breakfast, brunch, or tea time.
Delightful texture: These tender scones are slightly crisp on the outside (like a cookie) and soft and cake-y on the inside.
Ingredients and notes
All-purpose flour
This forms the bulk of the scone dough and provides structure.
Swap it out for any kind of whole-grain option if you like. You may need slightly less if you go that route.
A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you'd like to make gluten-free scones.
Granulated sugar
A small amount of granulated sugar adds sweetness to the scones, aids in browning, and keeps them moist.
Sub for another type of sweetener if you like. As long as it swaps 1:1 for granulated sugar it should work.
Baking powder
The leavening agent that helps the scones rise and become light and fluffy.
Baking powder is a double-acting leavener, so it starts the pastry rising both when liquid is added to it, as well as when it hits the hot oven.
Baking soda will not work in this recipe because there isn't anything acidic to activate it.
Baking powder has a little bit of that acid built in.
Kosher salt
Salt carries the flavors and intensifies them. The end result won't taste salty, but it will make everything so much more flavorful!
I like kosher salt best because it doesn't have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It's also inexpensive and easy to find in a regular grocery store.
Unsalted butter
I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result.
For a vegan or dairy-free scone recipe, use a plant-based butter that can substitute for dairy butter 1:1.
This recipe works best if you use cold butter. When cold pastry hits the hot oven, steam is released and that puffs up the pastry, creating a beautifully light, airy texture.
Heavy whipping cream: Heavy cream brings the dough together and provides moisture. Heavy whipping cream provides a richer taste.
Variations and substitutions
Milk: You can use milk if you don't have heavy whipping cream. The scones just won't be as rich.
Flavorings: You can add various flavorings, such as vanilla extract, almond extract, lemon zest, and orange zest, to your scones to enhance their taste.
Savory scones: For a savory twist add shredded cheese and fresh chives, and substitute sour cream for heavy cream.
Add-ins: Customize your scones by adding ingredients like dried fruits, fresh berries, chocolate chips, nuts, or spices like cinnamon.
Egg wash: To give your scones a golden, shiny appearance, you can brush them with a beaten egg or a mixture of egg and milk before baking.
Additional sugar: You can sprinkle the tops of the scones with coarse sugar, for extra sweetness and a slightly crunchy texture.
How to make scones
Step 1: Combine the dry ingredients
Place the flour, sugar, baking powder, and salt in the bowl of a food processor and pulse to combine.
If you don't have a food processor, this can be done in a large mixing bowl with a pastry cutter, two knives, or your clean hands.
Step 2: Work in the butter
Cut the cold butter into pieces and add to the food processor with the flour mixture.
Pulse the food processor until the mixture resembles a coarse meal.
Step 3: Add cream
Stream in the cream with the food processor running at a low speed.
When the dough has gathered itself into a ball, turn off the food processor.
Step 4: Shape
Divide the dough into two equal portions.
On a lightly floured surface, flatten each portion of dough into a disc shape, about 1 ½ inches thick.
Score each disc into six triangles with a sharp knife or pastry cutter, and pull the triangles slightly away from one another (allowing about ½-inch in between).
Step 5: Bake
Place the scones on a parchment-lined baking sheet and bake until set in the centers and slightly golden brown on the bottoms.
Recipe FAQS
They're a pastry usually served for breakfast or brunch, but they also make a really lovely afternoon snack.
In the UK, scones come in a circular shape, and they're light and fluffy. They are basically the same as what Americans call a u0022biscuit.u0022
Here in the US, we mainly make our scones in a triangle shape.
They're sort of like a muffin but denser. Even though they aren't really fluffy, they should never be dry or hard. I love a soft, moist, tender, buttery scone.
Yes, scones can be made ahead. They keep very well for several days in a zip-top bag at room temperature.
This recipe makes twelve scones. One scone is one serving, although they are rather petite.
Expert tips
- For the best scones be careful not to overbake. They could come out dry or hard if they stay in the oven too long. That is not a good scone experience.
- Pull them from the oven when the centers are set, and they're just barely beginning to turn golden on the bottoms.
- The food processor produces a moist scone and buttery taste with just a hint of sweetness. And I love how smooth and pretty they bake up.
How to serve scones
This is a very basic, plain scone recipe. You can totally get creative and add anything your heart desires to create savory or sweet scones. Chopped nuts, berries, spices like cinnamon or ginger, citrus zest, and chocolate chips make delicious add-ins.
You can even ice them with a powdered sugar glaze or drizzle them with chocolate glaze.
But they're just as delicious as they are, with a bit of soft butter or jam. Or, my favorite way to top them: homemade lemon curd.
It's so yummy with a cup of tea, coffee, or cocoa! Especially when they're warm. Read on for instructions on how to re-warm scones.
How to store and keep
Room temperature: Fresh baked scones will keep in an airtight container at room temperature for up to 3 days.
Refrigerate: If you think they'll be hanging around longer than a few days, then pop them into the fridge. They should last at least a week.
Freezer: Place the scones in a freezer-safe bag. Label with the date. They will keep for up to a month in the freezer. To defrost them, place them out on the counter overnight then re-warm them in the morning.
Reheat: The best way to re-warm these basic scones, in my opinion, is in the microwave. They only need a few seconds. On my microwave, 15 to 20 seconds is perfect. You don't want to overdo it, because the microwave tends to make things chewy, but if you only keep them in there long enough to just get warm, they'll come out moist, steamy, and tender.
If you don't have a microwave or prefer not to use one, then they can be warmed in the oven at the lowest possible temperature. It's best to wrap them in foil first so they don't dry out. Again, don't leave them in too long! They're already baked, so you don't want to re-bake them- just warm them gently.
More scone recipes
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Ingredients
- 2 cups (250 g) all-purpose flour
- ⅓ cup (66.67 g) granulated sugar
- 1 ½ teaspoons (6 g) baking powder
- ½ teaspoon (3 g) kosher salt
- ½ cup (113.5 g) unsalted butter, cold
- ½ cup (119 g) heavy whipping cream, cold
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment.
- Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse to combine.
- Cut the butter into pieces, and add to the food processor.
- Pulse the food processor until the mixture resembles coarse meal.
- With the food processor running on low speed, stream in the cream.
- When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
- Flatten each portion of dough into a disc shape, about 1 ½-inches thick.
- Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about ½-inch in between).
- Bake the scones until set in the centers and slightly golden on the bottoms (approx. 14 to 18 minutes).
These were super buttery and yummy and so easy to make. From the moment I found the recipe to the moment i popped them in the oven was maybe ten minutes. I easily halved it, since I didn't have quite enough cream to do the whole thing. I'm going to be saving this recipe for future use.
So glad you were happy with it Emily! I love how quick and easy it is too. Thanks for the great feedback!
Awesome recipe, I have already made them twice this week and I am making them again as requested by the family.
So happy to hear that! Thanks for the great feedback.
It me again. I've made these so many times now. I made a batch today and added raisins and swapped out the white sugar for brown sugar. Used half white flour and half whole wheat flour. Last time I swapped out the white sugar for maple syrup and brown sugar. They are also great with lemon or orange zest added. Possibilities are endless. I LOVE this basic scone recipe.
I'm so glad! Those variations sound absolutely delicious! Thanks so much for popping back in!
So glad I read the older comments! I only habe half the amount of ap flour but do have whole wheat! Thanks for asking a great question. And im def trying ur maple syup w brown sugar!! Sounds amazing
Made this yesterday. I didn't have a food processor, so I used a combination of a hand mixer and my hands. Might be a little bit dryer than I would have liked because of this method, but overall they were still very good/easy! I mixed in dried cranberries, dried blueberries, and white chocolate chips. So tasty! Thanks for this recipe!
You're very welcome! Your add-ins sound like a delicious combination!
Been looking for good simple scones recipe like my great grandma made ... looks like I found it
Hope you enjoy!
Made these again yesterday. I added the zest of an orange and they are still fantastic. The BEST scone recipe in my opinion......light and fluffy. Wish I could give 10 stars. Thank you again.
Thank you for the great review! So happy you are enjoying the recipe. I just made them this week too- with orange and cranberries!
Hi there! I have been reading the reviews for these scones and I will be testing these soon. I am hosting a tea party in a couple of weeks and am trying different recipes. I was hoping to offer 3 varieties of scones, classic, orange and blueberry. I just saw that you added orange and cranberries and I am SUPER excited! Can you please tell me how much zest and cranberries did you incorporate? I know it will come down to taste but I would love a jumping off point. I am thinking zest of one orange and a cup of cranberries. Am I on the right track?
Hey Amy! I just love that you are hosting a scone party! That sounds like so much fun. You can find the recipe for orange cranberry scones here: https://bakingamoment.com/orange-cranberry-scones/. And any time you're searching for a specific recipe, just enter it into the search window at the top of my site. Good luck!
If I had known they were this easy to make I would have been doing so long ago; thanks so much! Do you think margarine or cold coconut oil can work instead of butter?
Hey Dunori! So happy you like the recipe. I haven't tried margarine or coconut oil myself, so I can't say for sure, but it sounds like it should work. If you end up giving it a try, will you let me know how they come out?
Hi Allie. My wife is European and really dislikes Anerican pastries, cakes and pies. Whenever we can get to a Publix grocery store, we stock up on their lively scones. They offer sugar glazed and plain but they are a bit expensive. At 4 dollars for 8 scones, they don't last very long, so we grab 3 or 4 boxes and freeze till we need them. Your recipe has made me a happy camper and a proud Baker. They are very easy as well as tasty. Thank you so much for taking the time to post these little babies. Very yummy!!!!!
I'm so happy you and your wife have been enjoying the recipe Michael! I tend to prefer less sweet baked goods as well. Thank you so much for the positive feedback, you've really brightened my day!
I just made these and I did exactly what the recipe says and decided it in 2 equal portions then tried to flatten it. There is no way when devising it to get 6 scones from one half of the dough. They were less than an inch in size each. They haven't come out of the oven but I'm not expecting them to be normal scone size. They are mini!!! Should I not devide the dough? And only get 6 total scones? Should I double the recipe to get 12?
Hi Elizabeth! Your scones will be on the small side if you divide the dough in half. You can see how big they come out if you watch the video just above the recipe card. If you want jumbo scones, just make one big disk of dough and cut it into 8 equal wedges. They'll need about 18 to 24 minutes in the oven. Hope that's helpful!
Wonderful recipe. Delicious. Thanks.
My pleasure Ariane! I'm so glad you liked it. Thanks for the comment!
I just made a different recipe that is similar to yours but calls for 1 tsp baking powder to 3 cups APF. The flavor had that baking powder taste and aftertaste. I want to try again with your recipe. But I noticed yours has a higher ratio of baking powder to apf -- 1.5 tsp baking powder to 2 cups APF -- compared to the recipe I made previously. I'm afraid it will have an even stronger baking powder taste, which I don't really like.
Can you tell me if that is just how a scone is supposed to taste? I've never eaten one before until I made my first batch today. The texture is so lovely but maybe scones are just not for my tastes?
Thank you!
Hi Memly! If you dislike the taste of baking powder, try substituting yogurt or buttermilk for the cream. Baking powder is a base, so it can sometimes have a bitter or soapy taste. The natural acidity in buttermilk or yogurt will neutralize the pH and balance out the flavor. Hope that's helpful!
Did she perhaps use baking SODA instead of baking powder? It seems to me that baking soda would be a more likely cause of the taste she didn't like . . .
And the scones I made were very good! I needed a bit more cream to get the dough moist enough (because it's winter and the flour was very dry).
I'm not sure what she did but thank you for the nice feedback!
Looking forward to trying these with some blueberry jam I just made. Would it work to make the dough and shape the scones the evening before baking them by keeping the dough refrigerated on a cookie sheet?
Hi Raj-Ann! I'm afraid I wouldn't recommend it. The baking powder starts to activate as soon as it becomes wet, so it's best to get them right into the oven once everything is mixed up. Good luck and I hope you enjoy! That blueberry jam sounds fantastic!
In my state of pregnancy I read the recipe wrong, three times! I added 1 1/3c sugar. I couldn't figure out why they were melting in the oven! I feel so dumb, but discovered a new breakfast cookie recipe. Lol thank you for the amazing scones. Once I did it right they turned out perfectly!
Lol that's so funny Jerri! Pregnancy definitely did a number on my brain too, I totally understand! So glad you finally got it right though! Thanks for the positive feedback.
I would love to try these with chocolate chips next time. Do you have any recommendations for how much I should add?
Hi Emily! I think that's really up to your own personal taste and how chocolate-y you'd like your chocolate chip scones to be. I'd start with a cup and see how that looks. You can always add more if needed!
Any suggestions how to make without a food processor ? Thanks
Hey Robin! You can do it the old-fashioned way, with a pastry blender, but they will have more of a "rustic" appearance. If you don't have a pastry blender, you can cut the butter in with two knives or just use your fingers. Hope that's helpful!
Love this simple scone recipe and have written down and placed the recipe inside my cupboard for easy access!! I make your recipe into just 8 BIG scones?. I do like to add extra yummies my favorite being dried cranberries, white chocolate chips and macadamia nuts whole! Lastly I put some heavy cream on the top and sprinkle with cinnamon sugar. Definitely my next Strawberry Shortcake biscuits!
I do find they take a little more time to bake tho...
Thank you so much Baking Moment! ❤️
It's my pleasure Penny! I'm so glad you've been enjoying the recipe, and I love to hear how you've made it your own. Thanks so much for reading and for the positive feedback!