Learn how to make scones that are perfectly delicious with the ideal texture! This master scone recipe is just so simple, so easy, and so good. Make any flavor you like (raspberry, blueberry, chocolate chip, or cheddar), all with this one step by step recipe!
How to Make the Perfect Scones
Scones are a simple treat that are ideal for any occasion. They’re easy, delicious, and fun to share with guests. Make them for breakfast, a coffee break, or for dessert!
If you want to learn how to make scones, then this master scone recipe is the way to do it. Start with a base, then you can make any flavor you like by mixing in some simple add-ins. Make them sweet or savory, then serve them up with coffee or tea.
Why You’ll Love this Simple Scone Recipe:
- Easy: Learning how to make scones is a breeze! Prep time is quick, and the dough is surprisingly easy to make.
- Any Flavor: You can make this recipe any way you like. Instructions are included for raspberry, blueberry, cheddar, and chocolate chip scones!
- Perfect Texture: These scones come out moist and fluffy inside while keeping that perfectly chewy, slightly crumbly texture. It’s like the best of both worlds!
Be sure to try these Fresh Strawberry Scones too!
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What is a scone?
A scone is a simple baked good with a relatively dense structure, but it is still fluffy and moist inside. It’s also typically sweetened and can be made with all kinds of add-ins to change the flavor.
The term “scone” is different depending on where you live and whether you’re talking about the American or British version.
This recipe is for American scones, which fall somewhere beyond a biscuit or a muffin. They’re bready, not cakey, but sweet like a pastry. And they’re typically a little crumbly and chewy too.
Whereas British scones are more like American biscuits, which are a bit lighter and flakier.
Ingredients List
- All-Purpose Flour: this gives the scones structure (make sure to measure using the spoon and level method).
- Cornstarch: this makes the scones extra light and fluffy.
- Granulated Sugar: sugar adds a hint of sweetness. Feel free to leave it out if you’re making savory scones.
- Baking Powder: this helps them rise so they become super light and crumbly.
- Salt: this enhances the overall flavor.
- Butter: COLD butter is the key to great scones!
- Heavy Cream: this adds richness and moisture. You can substitute buttermilk, but I don’t recommend lower-fat milks.
- Egg: this helps to bind the scone dough together.
- Vanilla Extract: this adds great flavor and helps enhance the sweetness.
- Add-ins: Blueberries, raspberries, chocolate chips, shredded cheese, or anything you like! So many options here.
How to Make Scones from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Add dry ingredients to a food processor, and pulse 5-10 times to combine.
- Add the cubed butter to the food processor with other ingredients, and pulse.
- In a large mixing bowl, whisk together wet ingredients. Then add in the dry ingredients and mix until the dough starts to form large clumps. (If you are using add-in ingredients, mix them into the dough now.)
- On a lightly floured surface, work the dough into a circle. Then cut into 8 triangles.
- Place the scones on a parchment-lined baking sheet and let them chill in the freezer.
- Bake in a preheated oven, until they are puffy and golden brown.
- Let them cool before eating.
4 Scone Flavors (Variations)
- For Raspberry Scones, stir in 1 cup of frozen raspberries.
- For Blueberry Scones, stir in 1 cup of fresh or frozen blueberries and 1 teaspoon of fresh lemon zest. I like to top these with a simple vanilla glaze (check the recipe card for instructions).
- For Chocolate Chip Scones, stir in 1 cup of chocolate chips. I recommend Guittard or Ghirardelli but feel free to use what you have on hand.
- For Cheddar Scones, omit the sugar and vanilla from the recipe, and stir in 1 cup of shredded cheddar cheese. I like to top them with garlic-chive butter (check the recipe card for instructions).
Yes! Frozen berries work great for convenience, but you can use fresh berries too.
Yes, giving the dough time to rest helps create a better texture. And the chill time in the fridge/freezer keeps the dough from over-spreading in the oven.
Scones will take about 20-25 minutes to bake at 350°F.
Generally, scones are denser and sweeter, whereas biscuits are lighter and flakier. The main ingredient difference is eggs (scones use them, biscuits don’t).
How to Store Homemade Scones
After baking the scones, let them cool completely before eating or storing.
- Room Temp: Place them in an airtight container, and store at room temperature up to 3 days.
- Freeze (baked): Place them in a freezer-safe, resealable bag, or airtight container. You can wrap them individually in foil for extra freezer-burn protection. If stacking in a container, place a layer of parchment paper between them. They’ll keep up to 3 months.
- Freeze (unbaked): You can also freeze the unbaked dough (cut into triangles), and then they’ll taste super fresh when you bake them.
Recipe Tips and Tricks
- Cold butter is very important! I like to leave it in the fridge until the minute I’m ready to use it.
- Let the dough chill in the freeze while the oven preheats. This works better (and faster) than chilling in the fridge.
- I recommend letting the scones cool after baking. But you can quickly heat them up if you prefer them warm.
- Stir in any ingredients you like to try out different flavor variations. You can make them sweet or savory!
How do you know when scones are ready?
Perfectly baked scones will be ready to take out of the oven when they look puffy and golden brown around the edges. The center should not look doughy! They will harden as they cool.
How do I make my scones fluffy?
The cornstarch helps to keep them light and fluffy! And the cold butter helps create a better texture too. Lastly, don’t forget to let the dough rest and chill. Without any resting time, the gluten won’t loosen up, which will lead to a hard and chewy texture.
Can I make scones ahead of time?
Yes, you can bake or prep this easy scone recipe ahead of time. They’ll keep for a few days, but I recommend baking them fresh to eat for best results.
You can refrigerate or freeze the dough, then bake when you’re ready to serve them. This means you can make them the night before for an easy breakfast, or just have them ready to bake whenever!
Now that you’ve got this easy master scones recipe, you can make these time and time again, in any flavor variation you like! There’s never a bad time for them, and they are so delicious with coffee or tea.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Master Scone Recipe (Any Flavor)
Ingredients
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter cubed (1 stick)
- ¾ cup heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
Optional Add-Ins (see notes)
- Raspberries
- Blueberries
- Chocolate chips
- Cheddar cheese
Egg Wash
- 1 large egg lightly beaten
- 1 teaspoon water
Equipment
- Kitchen Scale (optional)
- Food Processor
- Baking Sheet
Instructions
- Add the flour, cornstarch, sugar, baking powder, and salt to the bowl of a food processor. Pulse 5-10 times, or until well combined.1¾ cups all-purpose flour, ¼ cup cornstarch, ⅓ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
- Next add the cubed butter and pulse until the butter is the size of peas, about 10 pulses.½ cup unsalted butter
- In a large bowl, whisk together the heavy cream, egg, and vanilla. Add the butter-flour mixture to the wet ingredients and mix until the dough begins to come together into large clumps. If using any add-ins, add them to the dough now.¾ cup heavy cream, 1 large egg, 1 teaspoon pure vanilla extract, Raspberries, Blueberries, Chocolate chips, Cheddar cheese
- Turn the dough out onto a lightly floured surface and shape it into an 8” round circle. It may look dry at first but keep working it with your hands and it will come together! Cut the dough into 8 triangles.
- Place the scones on a parchment lined baking sheet, making sure to place them at least 2 inches apart. They will spread a little while baking.
- Place the scones in the freezer to chill for 30 minutes. While the scones chill, preheat your oven to 350°F.
- When the oven is fully preheated, brush the scones with egg wash and sprinkle them with coarse sugar, if using. Bake for 22-25 minutes, or until the scones are puffed and golden brown around the edges.1 large egg, 1 teaspoon water
- Allow the scones to cool completely before enjoying.
Notes
- For Raspberry Scones, stir in 1 cup of frozen raspberries.
- For Blueberry Scones, stir in 1 cup of fresh or frozen blueberries and 1 teaspoon of fresh lemon zest.
- I like to top blueberry scones with a simple vanilla glaze. Whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Drizzle over the baked scones and allow the glaze to set completely before storing.
- For Chocolate Scones, stir in 1 cup of chocolate chips. I recommend Guittard or Ghirardelli but feel free to use what you have on hand.
- For Cheddar Scones, omit the sugar and vanilla from the recipe above and stir in 1 cup of shredded cheddar cheese.
- I like to top my cheddar scones with a garlic-chive butter but it is optional. To make the butter, stir together 3 tablespoons of melted butter with ½ teaspoon garlic powder and 1 tablespoon thinly sliced chives. Brush over the scones when they come out of the oven and sprinkle with flakey sea salt.
- Tips
- Cold butter is very important! I like to leave it in the fridge until the minute I’m ready to use it.
- Let the dough chill in the freeze while the oven preheats. This works better (and faster) than chilling in the fridge.
- I recommend letting the scones cool after baking. But you can quickly heat them up if you prefer them warm.
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