Master Scone Recipe (American-Style)

flavored baked homemade american-style scones arranged in a circle.

Master Scone Recipe (American-Style)

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 20

Chill Time: 30

Total Time: 1

Servings: scones

Calories: 345kcal

Author: Becky Hardin

This master scone recipe is the only base you’ll ever need for perfectly flaky American-style scones at home. Whether you're craving sweet fruit or savory cheese, you'll get a light and tender crumb every time.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Food Processor
Baking Sheet

Ingredients

For the Scone Base:

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 *

For the Egg Wash:

1 large egg lightly beaten
1 teaspoon water

Optional Mix-Ins:

1 cup raspberries fresh or frozen
1 cup blueberries fresh or frozen
1 teaspoon fresh lemon zest
1 cup chocolate chips
1 cup shredded cheddar cheese

Instructions

Place the flour, cornstarch, sugar, baking powder, and salt in 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
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, 1 cup raspberries, 1 cup blueberries, 1 cup chocolate chips, 1 cup shredded cheddar cheese
Turn the dough out onto a lightly floured surface and gently shape it into an 8-inch round circle. Cut into 8 equal-sized triangles.
Place the scones on a parchment-lined baking sheet 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.

Video

Notes

*Omit the sugar and vanilla if you're planning to make savory scones.

Tips:

Measure the flour using the spoon-and-level method to avoid dense, dry scones.
Cold butter is very important! I like to leave it in the fridge until the minute I'm ready to use it.
Make sure your baking powder is in-date! It's key to fluffy scones.
When cutting the dough into triangles, press straight down. Don't use a sawing motion, or you'll compress the layers.
Let the dough chill in the freezer while the oven preheats. This works better (and faster) than chilling in the fridge.
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.
I recommend letting the scones cool after baking. But you can quickly heat them up if you prefer them warm.

Flavor Variations:

Blueberry Scones: Add 1 cup blueberries + 1 tsp lemon zest
Chocolate Chip Scones: Add 1 cup chocolate chips
Raspberry Scones: Add 1 cup raspberries (fresh or frozen)
Cheddar Scones: Add 1 cup shredded cheddar (omit sugar + vanilla)

I like to top fruity 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.

I like to top my savory scones with a garlic-chive 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 flaky sea salt.

Nutritional information is for the scone base recipe with egg wash and does not include any mix-ins.

Make-Ahead: You can freeze the unbaked dough (cut into triangles) for up to 3 months, and then they'll taste super fresh when you bake them straight from frozen.

Storage: Store scones in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition