Filed Under: Brunch | How To

How to Make Perfect Scones

Recipe By Tessa Arias
May 4th, 2017
4.9 from 166 votes
4.9 from 166 votes

How to Make Perfect Scones better than your favorite coffee shop in just 35 minutes! Easy recipe with make-ahead instructions and tons of baking tips below.

Yield: 16 scones

Prep Time: 20 minutes

Cook: 15 minutes

Truly the BEST recipe I've tried, and super easy!!! Make ahead instructions too. LOVE.

Tessa's Recipe Rundown...

Taste: The plain scones themselves are ultra buttery with a hint of sweet tanginess. There are so many flavors you can add directly to the dough, or accompany these with jam or flavored butter.
Texture: Extremely tender, flaky, and light. Every bite is heaven!
Ease: Super easy. They take less than 40 minutes from start to finish, plus you can make them ahead of time (specific instructions below)!
Pros: This is the perfect recipe to have in your back pocket for any special breakfast or bunch.
Cons: None! Maybe besides the fact that these are super rich 😉
Would I make this again? Absolutely, this is a go-to!

I never used to understand the obsession and appeal of scones. Not until I took a bite of a truly great one, that is.

How to Make Perfect Scones better than your favorite coffee shop in just 35 minutes! Easy recipe with make-ahead tips and flavor variations included

Many scones are bland and dense. Why would I want to waste an indulgence on that?!

How to Make Perfect Scones better than your favorite coffee shop in just 35 minutes! Easy recipe with make-ahead instructions and tons of baking tips included

It wasn’t until I perfected my own recipe that I realized how delightful scones can be. They’re somehow sturdier and heartier than biscuits, but without being overly dry or crumbly.

How to Make Perfect Scones better than your favorite coffee shop in just 35 minutes! Easy recipe with make-ahead instructions and tons of baking tips included

What I love most about them (besides all. the. BUTTER.) is that they belong on pretty much any breakfast or brunch table. You can dress them up by adding nuts, citrus zest, or chocolate chips. Or simply serve them plain alongside some local jam or homemade flavored butter.

How to Make Perfect Scones better than your favorite coffee shop in just 35 minutes! Easy recipe with make-ahead instructions and tons of baking tips included

Any way you serve these, they’re bound to be perfect if you follow my tips below!

Perfect Scone Baking Tips


It must be COLD. The cold butter creates that beautiful tall flaky texture. I like to cube then freeze my butter before using it. I also always prefer to use unsalted butter for baking, you can find out why here: Salted vs. Unsalted Butter.


This is absolutely the preferred liquid for scones. It will result in tender taller biscuit because of how its acidity reacts with the baking powder. It also adds a lovely tang to create more depth of flavor.

I would highly advise using real buttermilk instead of a substitute. You can learn more about buttermilk here.


Whatever you do, do not overmix the dough or allow it to get too warm. Doing so will result in flatter, tougher, and less flaky scones. My absolute favorite tool for making biscuits or scone dough quickly and easily by hand (so I don’t have to lug out my food processor) is this OXO bladed pastry blender. LOVE.

Use a marble pastry board to help keep the dough cool. If at any point you notice the butter become greasy and melty, pop the dough into the freezer for 10 to 15 minutes before proceeding.

You can also pop the tray of shaped unbaked scones in the fridge or freezer while the oven preheats to ensure the butter remains nice and cold.

How to Make Tall Flaky Scones

We’re stealing a trick from croissant baking that I use in my Best Ever Pie Crust recipe! We’re doing a little bit of lamination to get the scones to shoot up sky high with tons of flaky layers. Don’t worry, it sounds more complicated than it actually is.

All you do is turn the craggly mass of scone dough out onto your work surface. Shape it into a rectangle. Fold the rectangle in half like a piece of paper. Flatten it out into a rectangle again. Now fold it in half once more but going the opposite direction. This will also help you to gently ‘knead’ the dough so it comes together into a more cohesive disk without overmixing it. Overmixing leads to rubbery tough scones.

If you don’t want to be bothered by this extra step, you can totally skip it! But try to shape half your scone dough using this trick and half without to compare the difference. You’ll be surprised!

How to Make Scones Ahead of Time

The shaped unbaked scones can be covered and refrigerated overnight, or placed in an airtight container and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.

Scone Flavor Variations

Feel free to get creative with your scone flavorings! Listed below are some ideas with specific ingredient additions. But you can add in about 3/4 cup of dried fruit, chips, nuts, etc. to the dough. If using fruit, dried fruit or frozen berries work best!



Use a spatula to gently fold in the 1 1/2 cups blueberries to the scone dough as a final step before shaping. Take care not to break the blueberries or their color will bleed. If using frozen blueberries, keep frozen and don’t thaw before using.

Lemon Poppy Seed
Add 3 tablespoons poppy seeds + 2 tablespoons grated lemon zest to the dough

Cinnamon Sugar
Mix 3 tablespoons granulated sugar with 1/2 teaspoon ground cinnamon and sprinkle on the egg-coated unbaked scones.

Scone Glaze

  • 1 1/2 cups (188 grams) powdered sugar
  • 2 tablespoons water, milk, or citrus juice
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoon vanilla extract, or other extract
  • Citrus zest, to taste, if desired

Whisk all glaze ingredients together until thick but still pourable. Spread over cooled scones and let stand until set.

How to Make Perfect Scones better than your favorite coffee shop in just 35 minutes! Easy recipe with make-ahead instructions and tons of baking tips included

4.9 from 166 votes

How to make
Perfect Scones

Yield: 16 scones
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
How to Make Perfect Scones better than your favorite coffee shop in just 35 minutes! Easy recipe with make-ahead instructions and tons of baking tips below.


  • 3 cups (381 grams) all-purpose flour
  • 1/3 cup (66 grams) granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
  • 1 cup buttermilk
  • 2 large eggs, divided
  • 1 teaspoon vanilla extract
  • Coarse sugar, for sprinkling (if desired)


  1. Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
  2. In a large bowl, combine the flour, sugar, salt, baking powder and baking soda.
  3. Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
  4. In a separate bowl whisk together the buttermilk, 1 egg, and vanilla extract.
  5. Make a well in the middle and add the liquid mixture. Mix until just barely combined. If adding in dried fruit, nuts, chocolate, or other flavorings do so now.

  6. Transfer the dough to a floured surface and divide into 2 equal parts. For extra tall and flaky scones, flatten the dough out into a rough rectangle. Use a bench scraper to lift up half the rectangle and fold it onto itself. Flatten the dough out again and repeat, folding it onto itself in the opposite direction.

  7. Press the dough into two 6-diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.


  1. At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
  2. In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with the coarse sugar, if using.
  3. Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.
Course: Breakfast
Cuisine: American

Photos by Constance Higley.

January 2020 Baking Challenge

This recipe was the selection for our January baking challenge! Check out the entries submitted below:

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Louise W — May 5, 2017 at 3:50 am

    Can’t wait to try your recipe and tips so I can add one more ultimate perfection goodie to my baking files.

    • #
      Tessa — May 9, 2017 at 4:45 pm

      Yay! Love that.

  2. #
    Sherry T — May 5, 2017 at 4:31 am

    I am an American, married to an Australian, lived on 4 continents, including Australia. We have a dear Welsh friend who made 500 scones a day for many years at a seaside cafe for breakfast and morning tea. I have her recipe for scones, taught how to do them, by her side, and it is so different to yours and the scones that are sold in the US. From shape and texture both. As well as the ones my mother in law made in Australia. I am going to try them them, side by side, and compare notes, so to speak. I have had this recipe 25+years, so have never tried any other one, except a pumpkin scone recipe from Australia. But, for every recipe there are many ways to make them, and no one way is right or wrong . Looking forward to the experiment.

    • #
      Tessa — May 9, 2017 at 4:43 pm

      Looking forward to hearing your thoughts, Sherry! American scones are quite different than British style 🙂

  3. #
    sealark — May 6, 2017 at 7:51 am

    thank youth scones are great. we are a b/b in Avalon n.j. these will be a staple on our menu

  4. #
    anna — May 7, 2017 at 3:47 am

    I made these scones today, combining the flour and butter with the liquid ingredients using a small knife and then patting out the dough and cutting it with a cutter, without kneading it any further. I thought the batter was a tad on the dry side as I am using to very wet and sticky scone batters, but they came out rather wonderful; light, fluffy and with a rich flavour. This is a great recipe for American scones. Well done Tessa and keep up the good work!! I really appreciate all the time you put into researching and perfecting recipes. Saves us heaps of time experimenting:)

    • #
      Tessa — May 9, 2017 at 4:40 pm

      I’m so pleased to hear that, Anna! Cheers xo

  5. #
    Anne — May 7, 2017 at 7:50 am

    I made these this morning for my family, and everyone loved them! Wonderful recipe; it’s been years since I’ve made scones, but these were better than any I remember. I used whole wheat pastry flour and added chocolate chips to half and cranberries to half, but I think next time I will leave them plain 🙂 Thank you Tessa!

    • #
      Tessa — May 9, 2017 at 4:39 pm

      Yay! I’m so glad to hear that! Thanks for letting us all know how you made the recipe your own 🙂

  6. #
    kharamina — May 11, 2017 at 10:40 am

    It’s so simple I can hardly wait to make this. l’ll be sure to send you pictures..

  7. #
    Louise W — May 15, 2017 at 3:49 am

    OMG! They just came out of the oven (6:30 a.m.) and they are the BEST scones I have ever made….and I’ve tried a few different recipes. Have to keep reminding myself that I baked them for my co-workers so I can’t have a second one with my morning coffee. Once again, you’ve knocked it out of the park with your talent and tips. Thanks!

    • #
      Tessa — May 16, 2017 at 7:08 pm

      Oh, wonderful!! So thrilled to hear that.

  8. #
    Cynthia — June 1, 2017 at 7:55 pm

    I have never left a comment on a blog before, but I had to for this recipe. These are amazing! I just made them for my daughter and husband who will be going camping this weekend. I gave one to my husband and tasted a small piece of his and it was so delicious! I didn’t add anything to it- it was a plain scone. I’m hoping they will be just as delicious for the next few days. Thank you!

    • #
      Tessa — June 2, 2017 at 9:26 am

      I’m so pleased to hear that, Cynthia!! Thanks for sharing 🙂

  9. #
    Jane — June 13, 2017 at 3:56 pm

    I found this recipe on Pinterest, after using a different recipe that was quite disappointing. The scones made with your recipe are wonderful! I made a”plain” version and one with white chocolate, semi-sweet chocolate and toffee bits. They came out fluffy, with lovely pockets of air, and were not dense at all. I especially like the “Tips” that you’ve given for this recipe, as I like to know the science behind baking. I will definitely add this recipe to my collection as well as pass it on to friends and family.

    • #
      Tessa — June 14, 2017 at 10:22 am

      I’m so pleased to hear that, Jane! Thank you for taking the time to leave your comment 🙂

  10. #
    MarcyG — June 16, 2017 at 8:29 am

    These were GREAT! Cut into 4’s instead of 8’s (bigger scones). What a great recipe. You could add just about anything to these. Have tried Salmonberry jam and Nutella on them. Yum! DIL added cheese. You could actually make them savory too.

  11. #
    Erica Lea | Buttered Side Up — July 12, 2017 at 10:13 am

    I’m going to make these for my sister’s belated birthday party today! Planning on serving them with strawberries and whipped cream for a shortcake vibe. 🙂 Can’t wait!

    • #
      Tessa — July 12, 2017 at 12:06 pm

      Yay, Erica! Happy birthday to your sister!! Hope she enjoys them 🙂

  12. #
    C hart — August 8, 2017 at 8:52 pm

    How do you store these? BTW, they are awesome! I made 2 batches, one with fresh cherries and another with blueberries. This is from someone who is not a very good cook!!

    • #
      Tessa — August 10, 2017 at 9:27 am

      Your answer is in the last line of the recipe 🙂 Make ahead instructions are included in the post as well.

      • #
        Charlene — October 30, 2019 at 5:01 pm

        I too was wondering how to store the baked scones and I didn’t find that answer in the bottom line of the recipe. You stated how to store unbacked scones, but not baked ones.

  13. #
    Marilyn Daugherty — December 8, 2017 at 1:17 pm

    I am eager to try this recipe after reading the comments. Do you have a gluten free version. I was thinking of almond flour, not a blend with rice, potato, tapioca. Perhaps you know of other gluten free flours. thks.

  14. #
    Sister Mary — January 14, 2018 at 10:47 pm

    Dear Tessa,
    Your recipe is one I want to try for an upcoming event. I have left over fresh cranberries from Thankgiving. Can I just chop these up and fold them into the batter? Thank You, God Bless

    • #
      Chris — January 10, 2020 at 6:13 pm

      Yes! Add some orange zest too! Yum!

  15. #
    Lindsey — January 21, 2018 at 3:42 pm

    I LOVE the taste of these scones! So simple! My batter was quite wet and sticky and was very hard to transfer. I followed the instructions to a T, so I’m not sure what went wrong! Please help!!!

  16. #
    Rachel — January 30, 2018 at 4:45 pm

    I followed the recipe to the letter and they turned out really well. Except they tasted very strongly of baking powder. I made sure that the dry ingredients were well mixed before adding the wet ingredients. Are you sure it calls for 1tbsp of baking powder and not 1 tsp? Apart from that they were lovely with jam to mask the bitter taste.

  17. # — January 31, 2018 at 4:51 am

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  18. #
    Sheila — February 18, 2018 at 10:14 am

    I just made these, they are to die for! I added fresh blueberries. They are so light and fluffy.
    My grandmother was Scottish and her’s were heavy and dense. In love with these!!! Thanks for sharing your recipe.

  19. #
    Kelly — March 15, 2018 at 5:57 am

    Hi there! Can all of you that have made these give me some ideas of how much fresh fruit or dry add ins (choc chips, dry , dried fruit, etc) per recipe? Thank you

  20. #
    Liza — March 25, 2018 at 11:46 am

    Hi Tessa, I made these scones this afternoon and Oh my goodness, and as the name describes, they are perfect! I added the zest of one large orange and made an orange glaze to drizzle on top. I love scones and this is going to be added to my collection of treasured recipes. Thank you for sharing your recipe. I’m enjoyig a couple with my afternoon tea as I’ m tryping this comment. Cheers!

  21. #
    Cindy — March 27, 2018 at 8:12 am

    I have made 3 batches of these. Love them. One with walnuts, two with walnuts and chocolate chips.i tried the freezing and pulling out 2 at a time when I wanted them. This will be my go to recipe. I am going to try with apples and cinnamon today. Wish me luck. My family just asked me to bring some for Easter brunch.

  22. #
    Marj — March 29, 2018 at 3:24 pm

    Hi! I want to give this a go but the thing that’s confusing me is the cup and grams. 3 cups of flour is definitely not equivalent to 381g. Which one should I follow?

    • #
      lotia — October 24, 2019 at 9:48 am

      Yes ,I agree 3cups flour is 360 grams. Not 380 grams

  23. #
    Beth — April 12, 2018 at 2:46 pm

    Thank you SO much for the freezing instructions! Just to be clear 😉 since you say to add 2 minutes to the baking time… does that mean you’re baking from frozen? Or should I thaw first so as to do the egg wash/sugar topping?

  24. #
    Harriet — April 19, 2018 at 7:17 am

    This recipe is a little different from the onesI normally make, I going to try your recipe. I can’t wait to taste them. Thanks.

  25. #
    Ellen Henderson — May 15, 2018 at 2:12 pm

    Oh my goodness! The scones are dynamite!!! I made them today as a trial run for the Royal Wedding viewing party this Saturday!!! Easy, beautiful, as well as, delicious. They will definitely be on the menu for the party! Thank you.

  26. #
    Maria Pappas — May 18, 2018 at 11:00 am

    I just made these scones, and they came out sooooo yummy! I added chocolate chips and am very happy with them! I would definitely make these again, but will buy a pastry cutter first, getting the butter to be large pea size pieces was a little challenging with a regular fork. Thank you!

  27. #
    Yvonne C — May 18, 2018 at 11:42 am

    I plan to make these, but was wondering if I only wanted to make 8 scones, could I just halve the recipe ingredients?

  28. #
    Maria Mullins — May 19, 2018 at 10:20 am

    Wow! I Love this recipe!! These turned out so well for a “Royal” event last night. I added chocolate chips to the dough. Savoury and flaky! Definitely making these again!

  29. #
    Patty — June 5, 2018 at 7:25 am

    Tessa, your basic scone recipe is absolutely delicious! Even though I used a gluten free flour blend, and made my own buttermilk, (using half & half), they are tender and light. I only cut 6 scones from each round, and brushed the tops with half & half. If they are this good without any additions, this will be the recipe I turn to when a craving strikes. Thanks for another trustworthy recipe!

  30. #
    Alysia — June 6, 2018 at 7:40 am

    This is my GO-TO scone recipe. Thank you for adding the knowledge about why to use COLD butter, buttermilk, etc… I am a self-proclaimed scone queen now, lol. Thank you Tessa!

  31. #
    Barbara — June 22, 2018 at 3:26 pm

    When you say to add two minutes if frozen, do you bake them frozen or thaw them out first?

  32. #
    Izzy — July 22, 2018 at 11:18 pm

    WOW! First scone recipe I have ever used and I am so glad it was yours. They came out beautifully with the most delicious flavour that makes me glad I bought buttermilk!! Thank you thank you for this, cannot wait to keep making it for friends and family!!

  33. #
    MIRIAM — September 21, 2018 at 1:13 pm

    they came out wonderfully. Thank you so much for sharing your recipe.

  34. #
    Monica — October 5, 2018 at 7:27 am

    I have just made your recipe for scones, unfortunately I didnt read the directions corectly and added both eggs to the daugh. Obviously it needed more flour to get the right consistancy and am now waiting for them to cook. I am from Cyprus and here in the meditaranean we don’t make scones but since I was brought up in the Uk although am greek, we make them very often at home. So am keping my fingers crossed that they will be delicious!!

  35. #
    Monica — October 5, 2018 at 7:37 am

    They are absolutely perfect well done !!!

  36. #
    Tiffany — October 16, 2018 at 12:22 pm

    I made these scones with fresh Maine blueberries as well as mixed some cinnamon in the wet ingredients. A local sugar house makes “maple cream”, which is maple syrup cooked down to a thicker texture and whipped. These scones with the maple cream spread on top was a delicious treat my family enjoyed! Thanks for sharing this recipe. I will keep it to try other “mid ins” in the future.

  37. #
    linda shapiro — October 25, 2018 at 3:27 pm

    OK Seriously Tessa, These are the BEST! I have been making scones for years and not only are these super simple but DELICIOUS. I added chopped walnuts and semi sweet choco chips. Thank you so much for sharing.

  38. #
    Lee Ann — November 25, 2018 at 12:23 pm

    Last summer I made wild raspberry and wild blueberry jam while I was in Maine. Now I am going to give jars of them away for Christmas, but I would like to include a baked good. I understand these scones would absolutely be best when served fresh from the oven, but obviously that won’t work in this scenario. So my question is, do these keep well enough if they’re not eaten right away? Or can you suggest some other type of pastry/baked item that would be an equally good vessel for the jam?

  39. #
    Fran Tunno — December 8, 2018 at 6:42 am

    So Tessa,

    I’m baking these this morning for a school event. Am I the only one who doesn’t see a temperature to bake these at? I don’t see it anywhere, but maybe I missed it.


    • #
      Tessa — December 10, 2018 at 7:57 am

      It’s in the first line of the recipe – 400°F.

  40. #
    Monika — December 12, 2018 at 7:34 pm

    If i want to add Nutella to the dough, how much should I add? Thank you

  41. #
    Sierra Seabolt — January 8, 2019 at 10:14 pm

    Just baked these tonight and my house smells amazing taking them to work in the morning. So excited! Thanks for this easy recipe!

  42. #
    Honoree Pellerin — February 9, 2019 at 6:19 pm

    This is IT!!! I can’t tell you how many scone recipes I’ve pinned, but like many other recipes I just never tried any. Well last night I had a taste for a really good scone, but I didn’t want to waste my time and money by trying just any recipe. And I wanted a basic recipe that I could use on its own or add different flavors if I chose to. I always go through the comments on recipes, you never know what you will learn! I liked your recipe and I liked the comments, so today I gave it a try….. And WOW! I had NO idea what I was missing out on! All scones are NOT created equally and this scone is the Holly Grail! I added about 3/4 cup chopped pecans and drizzled them with a homemade maple glaze! ❤️ I’ve never had a scone that was so light and flaky before! This will be my go to scone recipe! Thank you for sharing!

  43. #
    Jayne — March 3, 2019 at 7:40 am

    We needed 200 scones for a fundraiser event “Tea with Old Bags”
    My friend found this recipe, tested & raved about it.
    I had had a terrible flop from another recipe, so was happy to try it.

    We had nothing but praise for the scones, and though two different people made them with our own style & delivery , they were both great. We made close to 300 scones for sale.

    Excellent recipe. Thanks for indirectly supporting a fundraising project.

    ps. after making so many batches, think that I can make this recipe in my sleep!

    • #
      Tessa — March 3, 2019 at 9:43 am

      Wow! That’s so wonderful. Thanks for sharing this!!

  44. #
    Kevin — April 14, 2019 at 6:01 am

    I make these scones for my wife, and to share with my son’s family. They are easy to make and wonderful with Scottish marmalade. They have also become a yummy part of our Christmas brunch. Thank you.

  45. #
    Kim Heggins — April 24, 2019 at 3:32 pm

    Was looking a good scone recipe and was over the moon surprised at how amazing this recipe is. I added cinnamon chips to mine and they are so yummy! Thank you so much for the wonderful recipe.

  46. #
    Marilyn — April 25, 2019 at 1:29 pm

    I made these for a meeting at school. Usually snacks at these morning meetings are too sweet; I was aiming for something good but not so sweet. This recipe was just what I was looking for. I followed the recipe (with buttermilk – which is why I chose the recipe to try), except I went for a plain version, no fruit , zest or choc. inside, no sugar or egg outside – just plain scones. I didn’t even take butter or jam along to the meeting. They were DELISH and I got lots of compliments, even from my husband who used to be a baker.

    • #
      Tessa — April 28, 2019 at 8:53 am

      I’m so happy to hear that! 🙂

  47. #
    Andrea Saunders — May 3, 2019 at 2:14 am

    Quick question. If frozen do you bake from frozen or do you thaw?

  48. #
    Beth lemieux — June 2, 2019 at 11:45 am

    Tried this recipe. I added raspberries.
    It was awful! Tasted like bakes flour! There was absolutely so sweetness to it and I even added extra sugar because of the berries.

    I looked at the recipe again to see if I goofed.
    3 C flour and only.1/3 C sugar? I thought that was odd but tried it anyway.

    Is that a typo?

  49. #
    Rob — June 27, 2019 at 5:46 am

    Made these this morning. I’ve tried at least ten different scone recipes and I have to say there scones are perfect. Thank you Tessa!


  50. #
    Susan Kaloust — July 6, 2019 at 3:36 am

    What amount of dried fruit or nuts can be added without it being too much?

    • #
      Emily — January 9, 2020 at 7:46 pm

      I believe she said 3/4 cup

  51. #
    Denise Schuler — July 11, 2019 at 5:48 pm

    I have a question. I have a scone recipe that has greek yogurt in it. Is it possible to use heavy cream instead?

  52. #
    Debbie Drury — August 3, 2019 at 11:30 am

    When you say 2 eggs separate. Do you mean whites from yoke?

    • #
      Jessica — January 10, 2020 at 10:24 am

      I have the same question.

    • #
      Jann — January 25, 2020 at 2:43 pm

      I think she means the eggs will be used separately as one is added to the wet mixture and one is brushed on scones before baking.

  53. #
    Leah — August 28, 2019 at 12:45 pm

    Hey there! Loved this recipe – but have a question about the instructions. At one point should I add the second egg? Thanks so much!


  54. #
    Georgia — August 31, 2019 at 12:28 pm

    Absolutely perfect.. I used half butter half lard.

  55. #
    Gloria — September 14, 2019 at 2:10 am

    Great! My sister loved them. This will become my go-to scones recipe. Thanks, Tessa.

  56. #
    Karen — September 22, 2019 at 2:56 am

    What if you wanted to make this recipe pumpkin scones? I know the pumpkin would be very soft and liquidy. How would you compensate for that

  57. #
    Gena — November 17, 2019 at 6:57 pm

    Made this for Sunday school treats. Added cinnamon chips and brushed tops with butter then sprinkled with cinnamon sugar. They were a hit with everyone. One asked if I would bring this again when my turn again! I had never made scones before, but with the easy instructions I did it!! Thanks so much.

  58. #
    angelo — December 7, 2019 at 10:32 am

    It was great! though rather than the egg at the end i brushed on some whole milk and then sprinkled sugar onto it.

  59. #
    Cindy — December 14, 2019 at 7:11 pm

    Hello Tessa
    When I made these and took a bite, I thought I have died and gone to heaven. Mom these are delicious!!.
    Also wanted to ask for add ons. If I wanted to add blueberries, how much or for cinnamon and rasins. Can you please tell me the quantities.
    Thank you for sharing a delectably delicious recipe.

  60. #
    Ginger Anderson — January 3, 2020 at 10:07 am

    These were super soft and oh so tasty! I added dried cranberries and blueberries and used eggnog instead of buttermilk (and a bit of cream of tartar). Will be making these again!

  61. #
    Jill Worthy — January 3, 2020 at 1:58 pm

    This a is a great scone recipe. I made mine with cranberries and orange oil and zest. I also prefer cutting my scones round for more even baking.

  62. #
    Jill Worthy — January 3, 2020 at 2:00 pm

    Great base recipe

  63. #
    Cassie Ducharme — January 3, 2020 at 5:21 pm

    So quick and easy! I love the variations too!

  64. #
    Kayleen Amador — January 3, 2020 at 7:02 pm

    Best scones ever!!

  65. #
    Zoe — January 3, 2020 at 8:33 pm

    Light and airy and fluffy – went back for seconds!

  66. #
    emily — January 4, 2020 at 7:05 am

    The most light and fluffy scone recipe I have made yet! I like the addition of the egg.

  67. #
    Sarah Carver — January 4, 2020 at 9:05 am

    I have never really cared for scones before but these were great! I made mine with frozen blueberries and mixed with the coarse sugar topping really made them taste special. Thanks for challenging me again Tessa!

  68. #
    Rachel Balsley — January 4, 2020 at 10:04 am

    Could’ve used more sugar or alternate recipes for flavors, mine came out like biscuits. But fun to make and well-written recipe!

  69. #
    Kristina Quinones — January 4, 2020 at 10:26 am

    Flaky and soft. Cranberry and orange is definitely a favorite flavor.

  70. #
    Kelly M — January 4, 2020 at 11:54 am

    These scones taste wonderful and are VERY tender although, I will admit, I added both eggs to the dough by mistake. I will definitely make this recipe again, using only one egg in the dough, which should make them slightly less fluffy. My husband prefers scones to be a little more dense. I made the cinnamon sugar version this time but would love to try the Cranberry Orange version next time.

  71. #
    Joanne C Johnsen — January 4, 2020 at 1:09 pm

    Easy and fool proof. And I’m excited for a recipe that works well with gluten-free flour as my joints aren’t pleased with my holiday diet of cookies and cake. Dipped some of mine in the same glaze as the cinnamon rolls. Reminds me of Panera scones. 🙂

  72. #
    Jennifer Borowski — January 4, 2020 at 5:06 pm

    I made this month’s scone challenge with butterscotch morsels which makes them taste like pancakes with maple syrup!!

  73. #
    Erin m. — January 5, 2020 at 5:31 am

    These smell great! I made a cinnamon sugar version.

  74. #
    Kate — January 5, 2020 at 10:18 am

    I made this exactly according to the recipe, and they turned out perfectly! While definitely more of an American style scone, guests still raved over them at the Afternoon Tea at which they were served. Even better with clotted cream to cut the sweetness a tad! Thanks TA!

  75. #
    Berenice Luong — January 5, 2020 at 10:27 am

    Super easy and delicious. I made mine using craisins.

  76. #
    Sandra D — January 5, 2020 at 3:56 pm

    Made the scones as Cinnamon Raisin. Recipe was easy to follow and the scones came out light and flaky. Will definitely keep this recipe handy to use again and again and again. I also put some in the freezer for an easy breakfast treat!

  77. #
    Marguerite Sterling — January 5, 2020 at 6:05 pm

    It was easier than I imagined. I followed the instructions and used one if the suggested variations, using lemon and poppyseeds. I will definitely be making them again.

  78. #
    Lenore — January 5, 2020 at 6:32 pm

    Great recipe! Came out light & fluffy, nice buttery and not too sweet taste. Tried it with a traditional cream wash and the egg wash as in the recipe. The egg wash gave it a nicer brown top. But both ways tasted great. Definitely will use this recipe again.

  79. #
    Lenore V — January 5, 2020 at 6:33 pm

    Great recipe! Came out light & fluffy, nice buttery and not too sweet taste. Tried it with a traditional cream wash and the egg wash as in the recipe. The egg wash gave it a nicer brown top. But both ways tasted great. Definitely will use this recipe again.

  80. #
    Connie — January 6, 2020 at 2:33 pm

    EASY, easy and so tasty!! I added cranberries and orange zest and a bit of cinnamon, glazed with an orange juice glaze. Delicious!!

  81. #
    Robin Mack — January 6, 2020 at 7:05 pm

    These taste amazing and have a great texture

  82. #
    Jill Puhlmann-Becker — January 7, 2020 at 8:23 am

    This recipe came out wonderful. The scones were a light, beautiful texture and so tasty!

  83. #
    Melissa Thompson — January 8, 2020 at 3:11 pm

    These are delicious! So light and fluffy, not dense like so many other scones I’ve made. They were not difficult to make either. We did the cinnamon sugar variety and it was just enough to give them that little extra something. Definitely recommend.

  84. #
    Melissa Thompson — January 8, 2020 at 3:16 pm

    So delicious! Light and fluffy unlike so many other dense scones I’ve made. Not difficult to make either. We did the cinnamon and sugar variety which gave them that special something extra. Definitely recommend!

  85. #
    Meg — January 9, 2020 at 8:06 am

    I tried this last week. I added dried cherrys and white chocolate and it’s so so good!

    I didn’t have buttermilk so i used milk and heavy cream (combined).

    It was so soft and yummy!

  86. #
    Len’s Oven Lovin — January 9, 2020 at 9:29 am

    Absolute DELICIOUSNESS!! These scones are so good. You can add any flavor you want to them and still get these light, buttery, biscuit-y scones that are perfect.

  87. #
    Tabitha — January 9, 2020 at 7:35 pm

    This recipe was easy to follow, taste great, and a bonus was, it didn’t need to be refrigerated before baking

  88. #
    Emily Leishman — January 9, 2020 at 8:04 pm

    Made these white chocolate peppermint scones and the turned out really well! Very easy and declious!

  89. #
    Valarie Allen — January 9, 2020 at 8:23 pm

    I must admit, that I have a favorite scone recipe. I had a favorite scone recipe until I tried this one with my best seller which is cranberry with white chocolate. Love this recipe!

  90. #
    Daniel Feinberg — January 10, 2020 at 6:27 am

    recipe was easy follow. although the pic is taken in a scone pan i followed the directions and cut one as described but the other piece of dough was divided into 6 pieces for a larger scone. they’re delicious. Better than the boxed ingredients you can buy. next batch will be crystallized ginger, orange zest and cranberry

  91. #
    Mike — January 10, 2020 at 7:07 am

    These came out great!

  92. #
    Kelsey Loureiro — January 10, 2020 at 8:11 am

    I love this scone recipe! I especially love the flexibility. I can’t wait to make it again and again with different flavors

  93. #
    Jodie — January 10, 2020 at 12:37 pm

    Easy, delicious, customizable recipe. Made my nonscone fan bf a believer.

  94. #
    li — January 10, 2020 at 7:37 pm

    Thanks for the recipe .The scones are crisp on the outside & tender inside when served warm. I like it because it is not too sweet and you can add other fillings or toppings. The dough was very moist so I rolled it between two sheets of plastic.I let it chill in the refrigerator until cold before baking. The small pieces of butter in the dough create little cracks on the scone when it is baked.

  95. #
    Elizabeth — January 11, 2020 at 6:43 am

    I’ve been making scones for years – these are the lightest and fluffiest by far!

  96. #
    Kimberly Stump — January 11, 2020 at 1:16 pm

    Easy, delicious recipe! I added a few raspberries and sprinkled sugar over the finished scones and my family devoured them.

  97. #
    Elizabeth Casey — January 11, 2020 at 1:53 pm

    I made these scones this morning and before noon, half were gone! I used currants and orange zest for the scones and orange juice in the glaze – so yummy!

  98. #
    Megan Lehmann — January 12, 2020 at 9:11 am

    My daughter and I made these together. Very easy and delicious! They were definitely almost-5-year-old approved, especially paired with fresh strawberries and my Aunt’s apple pumpkin butter.

  99. #
    Julia Herdegen — January 12, 2020 at 10:21 am

    I had to make a few substituons, using half cream cheese and half milk because we didn’t have milk, but the recipe worked amazing. I made a batch for my whole family, and they liked it so much I got asked to make another!

  100. #
    Nikki Christensen — January 12, 2020 at 12:08 pm

    Super yummy! I added golden raisins and I love it:)

  101. #
    Taylor Flowers — January 12, 2020 at 2:22 pm

    These are absolutely delicious. I added chocolate chips and they were a hit!

  102. #
    Karen Gray — January 12, 2020 at 4:48 pm

    I made several scone recipes before and these rate right at the top. I love the way the rose and the soft texture.

  103. #
    Kira Olsen — January 12, 2020 at 5:48 pm

    Super yummy and flakey!

  104. #
    Shirley H — January 13, 2020 at 11:18 am

    Great crispy exterior and soft interior

  105. #
    Shirley H — January 13, 2020 at 11:24 am

    Delicious! The exterior is crisp while the interior is soft

  106. #
    Jennifer — January 13, 2020 at 2:46 pm

    I don’t usually like store bought scones, but these blew me away. They came together easily, smelled wonderful and tasted even better. Going to make more to freeze and share with the family.

  107. #
    Caroline Vaczy — January 13, 2020 at 11:40 pm

    These scones are delicious and so easy to make! The frozen butter tip was super helpful. Thanks Tessa!

  108. #
    PJ Bibby — January 15, 2020 at 12:46 am

    I love the texture of these Scones, buttery, flaky and just the right density, also not too sweet.
    I added dried apricots, dates and orange zest to mine.

  109. #
    David Williams — January 15, 2020 at 11:17 am

    Cranberry with orange glaze
    Best scones ever !!!

  110. #
    Tim Moore — January 16, 2020 at 10:35 pm

    This recipe is amazing. I subbed eggnog for the cream and added dried cranberries, which turned out better than expected.

  111. #
    Faith — January 18, 2020 at 5:40 am

    These scones are so easy to make and result in a perfectly tender treat. Easy to customize with whatever flavor you like! I’ll definitely be making these again and again!

  112. #
    Amanda Juarez — January 18, 2020 at 12:04 pm

    These came out really good but my dough was really sticky and wouldn’t knead or let me cut so I made them into drop scones. Any tips to have the dough be less sticky?

  113. #
    Andrea Castillo — January 19, 2020 at 10:00 am

    Great recipe for a make ahead breakfast! Will definitely be using it again and again.

  114. #
    Dinner Club Diaries — January 19, 2020 at 11:01 am

    First time making scones and these were great! My only regret is the eggwash. I don’t like the yellow color they gave to my scones. Next time i’ll brush with heavy cream, but there will be a next time! Great recipe!

  115. #
    Mimi — January 19, 2020 at 1:38 pm

    Great base recipe. Fast and easy. I added pecans and dark chocolate chunks. They stood no chance against the family.

  116. #
    Myriam — January 19, 2020 at 1:43 pm

    Great recipe fast and easy.

  117. #
    Tia Hughes — January 20, 2020 at 6:12 am

    I have never made scones before but decided to give this recipe a shot. It was soooo good! The recipe was easy to follow and the scones were super light and fluffy. I decided to make the regular scones this time, but now I want to make other flavor combinations.

  118. #
    Tori — January 20, 2020 at 9:09 am

    I thought this recipe was great and pretty easy, except for the last step. Being a beginner baker I thought it was confusing. I couldn’t figure out how to not over mix, but then still be able to dump it out and continue to knead. My dough (especially with having added frozen blueberries as a mix in) was too fragile to knead. Was I supposed to just do my best to shape the dough rather than knead? Not wanting to risk crushing up all my blueberries and making the scones too tough and messy, I ended up just rolling them into balls like cookies, but I wished they had that more traditional triangle scone look. I also wasn’t sure if the egg wash was just supposed to be yolks or the whole egg.

  119. #
    Debbi Sherer — January 20, 2020 at 1:43 pm

    Delicious! I made blueberry lemon scones with a lemon drizzle. I am not usually a scone person, but these were so flaky and delicious!

  120. #
    Colleen S — January 20, 2020 at 3:21 pm

    We had a visitor coming to our house for a morning meeting and I was stressing about what to make for a late breakfast. I made these scones and they were a hit! I made them exactly as the recipe is written (weights for the flour and sugar). I didn’t do any add-ins, but my family has requested that I make them again so I might add in something next time… or maybe not because they were so good as is!

  121. #
    Andrea — January 20, 2020 at 4:05 pm

    Lovely lemon flavor & perfect scones texture

  122. #
    Andrea — January 20, 2020 at 4:10 pm

    Lovely lemon flavor w the perfect scone texture

  123. #
    Kristen — January 20, 2020 at 5:40 pm

    First time making! Easy-to-follow, tasty recipe!

  124. #
    Nancy Remy — January 21, 2020 at 11:08 am

    Tess has done it again! What a great recip and you can make it however your creative mind likes.

  125. #
    Nancy Remy — January 21, 2020 at 11:12 am

    Tessa has done it again. Another great Challenge and you can be so creative with it.

  126. #
    Stacie Mihok — January 21, 2020 at 11:30 am

    THIS IS AN AMAZING RECIPE! I hae made it three times now and it has come out perfect. I love how you can customize it and add anything to it to make it your own. I made it twice with mini chocolate chips and once with nothing added to it. Both were perfect. Another amazing recipe from Tessa!!!!

  127. #
    Deirdre almendarez — January 21, 2020 at 7:09 pm

    These are so easy to make! A new fave for our family.

  128. #
    Melynne Vick — January 21, 2020 at 8:21 pm

    Absolutely loved these! So easy and good!

  129. #
    Natalie J Vandenberghe — January 23, 2020 at 1:36 pm

    I love your recipe! I substituted whipping cream for the buttermilk because I was trying to get rid of the cream (and I didn’t have buttermilk–I know, I could’ve soured some milk) I didn’t come here to enter your baking challenge. In my search for recipes, I ended up here and decided “may as well…” LOL
    I’m not experienced with taking and posting photos, but now that I know the winner is randomly drawn AND there’s an additional entry for previous participation, I just may enter again. Wish me luck!
    I’ll probably add dried cranberries or cherries next time.
    Thanks again!

  130. #
    Tiernan — January 23, 2020 at 3:52 pm

    These were absolutely incredible. Everyone that tried it was asking for the recipe. Probably one of the best things I have baked so far!

  131. #
    Angela Kirk — January 23, 2020 at 4:24 pm

    Absolutely amazing recipe! The scones came out so light, buttery and literally melted in my mouth when I tried one fresh from the oven. Highly recommend!

  132. #
    Rhae — January 24, 2020 at 6:06 am

    This is such a fantastic recipe and it’s a great base for so many flavor options. I made raspberry earl grey and jalapeño cheddar. SO GOOD!

  133. #
    Heidi Barthel — January 24, 2020 at 11:57 pm

    This recipe is so yummy! I overworked the dough a bit, but it was the first scone I’ve ever made. I made the cranberry orange scones. 🙂

  134. #
    Jackie Schiefer — January 25, 2020 at 6:31 am

    Perfect Scone recipe.

  135. #
    Melanie Araar — January 25, 2020 at 10:14 am

    This recipe is great. The scones are soft and buttery, and this recipe is a blank canvas that you can add things to and make any flavor you like.

  136. #
    Katharina Kretschmer — January 25, 2020 at 10:43 am

    Never made scones before – but these are so worth it! Made them with blueberries and they are so yummie!

  137. #
    Evgeniya — January 25, 2020 at 7:36 pm

    This is the first time I’ve made scones and they turned out great! Thanks for the recipe!

    I did substitute baking soda and baking powder to just baking powder (4 times the baking soda amount) and sadly my scones didn’t really raise 🙁 Is it a must to have both? I thought they were sort of substitutable

  138. #
    Evgeniya Kuzina — January 25, 2020 at 7:37 pm

    This is the first time I’ve made scones and they turned out great! Thanks for the recipe!

    I did substitute baking soda and baking powder to just baking powder (4 times the baking soda amount) and sadly my scones didn’t really raise 🙁 Is it a must to have both? I thought they were sort of substitutable

  139. #
    Megan — January 25, 2020 at 7:50 pm

    This step-by-step breakdown makes a recipe I have always found intimidating doable! Even better, they are flaky and delicious!

  140. #
    Kelsey — January 26, 2020 at 9:00 am

    Made this with frozen apples and cinnamon–delicious!

  141. #
    Jann J — January 26, 2020 at 10:21 am

    I made this and they were very good-not too sweet which is usually my complaint about scones. We like all things lemon so I added 2 tsp of grated Meyers Lemon (ML) rind and substituted fresh ML juice for the vanilla. Served with a healthy dollop of homemade ML curd and they were perfect. I would definitely make again!

  142. #
    Donna Tamburi — January 26, 2020 at 10:25 am

    These are oh so good!! Made mine cranberry orange. Broke my keto diet, worth it !! Had 2.

  143. #
    Joanna Ryals — January 26, 2020 at 11:37 am

    These scones were quick and easy to make. Love that the base recipe can be customized and the resulting texture is perfect. These will be a staple!

  144. #
    Caitlin — January 26, 2020 at 11:50 am

    I made this recipe using frozen blueberries and they came out amazing! So flaky and tender.

  145. #
    Michelle Sandeen — January 26, 2020 at 2:24 pm

    These are amazing scones – they are borderline almost-too-fluffy to be scones, but don’t quite cross the line. I was delighted by how mine turned out. I made them into orange scones with some orange zest and using a bit of orange juice concentrate mixed into the buttermilk; two oranges seemed to be about the right amount of zest for this recipe. I have made a lot of scones before and these were some of the best.

    I liked the effect of the scones being brushed with egg and will be doing that whenever i make scones from now on.

  146. #
    Michelle — January 26, 2020 at 4:23 pm

    Super easy recipe. I love the extra baking powder too because it made them really fluffy! Will make again.

  147. #
    Evgeniya Kuzina — January 26, 2020 at 6:04 pm

    This is the first time I’ve made scones and they turned out great! Thanks for the recipe!

    I did substitute baking soda and baking powder to just baking powder (4 times the baking soda amount) and sadly my scones didn’t really raise 🙁 Is it a must to have both? Am I missing something?

  148. #
    Myreen Leanca — January 26, 2020 at 7:01 pm

    I made this recipe twice, the first time I was in a hurry so surely I made mistakes by using not-so-cold butter, even forgot about adding the egg, but they still came out pretty tasty (add-ins were ham and cheese). The second time was perfect, used frozen butter instead and grated them onto the bowl of flour. Worked really well, now I have these delicious blueberry scones.

  149. #
    Christina Lund — January 26, 2020 at 8:06 pm

    I had never made scones before, and they were way easier to make than I thought they would be! I love that you can change up the flavors so easily.

  150. #
    Lucy — January 26, 2020 at 11:14 pm

    I love how easy and versatile this recipe is!
    The end result is so light and buttery

  151. #
    Elizabeth Bogges — January 27, 2020 at 6:33 am

    The basic scone dough is prefect for add-ins of your choice! I have made a few different batches, using cinnimon chips, blueberries & lemon- YUM!

  152. #
    Elizabeth Bogges — January 27, 2020 at 6:35 am

    This scone recipe is perfect! I’ve made them 3 different ways- without fail they were perfect!

  153. #
    Chrysta Hiser — January 27, 2020 at 8:10 am

    omg! these turned out perfect! So tender and just a bit of sweetness. Perfect!

  154. #
    Debbie — January 27, 2020 at 10:12 am

    I made these and sit in 2: 1/2 blueberry lemon zest with lemon glaze and half chocolate chips with very vanilla glaze. My husband and son loved them. Can’t wait to try a different variation next time.

  155. #
    Logan — January 27, 2020 at 2:21 pm

    Best scones I’ve ever made! I added orange zest to the dough and orange juice to the icing. I’ll be making these again soon!

  156. #
    Fithria — January 27, 2020 at 9:59 pm

    I made with the lemon and poppy seeds combo. Delish!

  157. #
    Barb — January 28, 2020 at 4:57 am

    My family loved these. They were easy to make!

  158. #
    Elisa Sellars — January 28, 2020 at 12:25 pm

    This recipe has produced my most successful scones – they turned out tender and light. Fabulous! I used the fan convection oven and baked for 11 minutes. This time I used lemon and lavender for a subtle flavor. I will use this base recipe to try savory flavors as well.

  159. #
    Kenny — January 28, 2020 at 5:52 pm

    I haven’t ever really had scones before let alone made them, but this receipt was really easy and delicious a few craisins and walnuts and they were delicious. I will definitely make again

  160. #
    Kaitlin — January 28, 2020 at 6:25 pm

    My husband loved these scones! I added chocolate chips to the batter and then glazed them and they turned out delicious! I think these scones would turn out great no matter what you add to the batter. I will definitely be making these again!

  161. #
    Abigail Vasher — January 29, 2020 at 2:03 pm

    These scones are so flaky and delicious! I are one straight out of the oven. Can’t wait to make them again!

  162. #
    Suzi — January 29, 2020 at 9:00 pm

    I made these with blackberries. They were a hit. Right after I made these, I visited a bakery and ordered one of their scones…this recipe 10 times + better!

  163. #
    Suzi F — January 29, 2020 at 9:05 pm

    I added blackberries to this recipe. They were a hit! Right after I made these I went to a bakery and tried one of their scones…this recipe 10x+ better! Yummm!

    • #
      Suzi — January 30, 2020 at 11:24 am

      Oops – sorry for the double post! I thought the first one didn’t go through.

  164. #
    Rebecca Lyman — January 30, 2020 at 5:30 am

    My family loved these!

  165. #
    Mandy Bashura — January 30, 2020 at 10:45 am

    Perfect scone recipe! Very easy and quick. I added a tsp of cinnamon and 1 cup of raisins. Delicious

  166. #
    Sarah Mueller-Buehler — January 30, 2020 at 6:47 pm

    Easy to follow and delicious!

  167. #
    Vicki — January 30, 2020 at 8:47 pm

    Seriously another winning recipe from Tessa! Dry scones are the worst but these guys are moist and delicious! Made mine with white chocolate chips and yummmy!

  168. #
    Mariana Díaz Orlich — January 30, 2020 at 11:41 pm

    Never made scones before in my life and they turned out AMAZING!! Everybody loved them!

  169. #
    Marie-Christin Häge — January 31, 2020 at 3:04 am

    This is such an easy but amazing recipe! The scones turned out perfect. Really good to keep in mind when you need something that goes quick for guests or so. Love it!

  170. #
    Kimberly Dierker — January 31, 2020 at 5:52 am

    Very light, airy, and delicious. I made mine with cranberries, orange zest, and cinnamon. Love that I can customize them. I didn’t have enough white flour so had to substitute wheat flour for 1/2 the amount and it turned out fine. I’ll have to try all white flour next time to see how it compares.

  171. #
    Kimberly Dierker — January 31, 2020 at 5:58 am

    Very light, airy, and delicious. I made mine with cranberries, orange zest, and cinnamon. Love that you can customize them! I ran out of white flour so had to substitute wheat flour for half the amount and they tasted fine. Next time I’ll try all white and see how it compares.

  172. #
    Ana Smith — January 31, 2020 at 5:59 am

    this was my first time making scones and they turned out good!

  173. #
    Ana Smith — January 31, 2020 at 6:00 am

    this was my first time making scones and they turned out great!

  174. #
    Bobbie — January 31, 2020 at 7:02 am

    amazing!! Definitely makinv them again!!

  175. #
    Marina — January 31, 2020 at 10:44 am

    Honestly I will definitely bake these again. Really easy to add any flavors and take it to another level

  176. #
    Marina — January 31, 2020 at 10:47 am

    Definitely will be making these again. Easy to add any flavors and take it to another level

  177. #
    Maria Janowiak — January 31, 2020 at 6:16 pm

    Super Yummy! Mine turned out better than I expected them to, and I am very satisfied. Thank you for this wonderful recipe and the chance to enter the baking challenge! I made mine lemon poppy seed. MUST MAKE AGAIN!

  178. #
    Susan — February 2, 2020 at 8:33 am

    Made this with 1/2 and 1/2 and with no sugar sprinkled on top. Delicious!! Never made scones before but this will now be one that I will make often. Was sweet enough for me with no topping and will try with adding blueberries the next time. Also will try with strawberry shortcake

  179. #
    Floranet — February 6, 2020 at 12:47 am

    Breath-taking one!! Keep up the Good work

  180. #
    MicheleB — February 17, 2020 at 11:57 am

    Tessa! Love this recipe. I had fun making it and the taste is AWESOME! Truly, one does need to eat these fresh or for sure within 24 hours. I love how soft, flaky, and delicious these scones are. Thanks for a wonderful recipe.Now for some clotted cream or lemon curd!

  181. #
    Karen — February 25, 2020 at 12:45 pm

    First time that I’ve made scones that turned out delicious. I added the lemon zest and poppy seeds that were recommended and I made the dough rounds about 1.5-2 inches thick so that they looked like bakery scones. I baked them about 15 minutes and glazed them afterwards and wow. A big hit with everyone!

  182. #
    Christine Paquin — March 22, 2020 at 6:14 pm

    I have made this recipe several times and perfect scones every time. I get rave reviews from my friends whenever I serve them!!

  183. #
    Jonsie — April 8, 2020 at 10:19 pm

    First time making scones and these turned out perfect. I hardly mixed them and made sure not to handle the dough too much. Super flaky . Awesome

  184. #
    Emily Leishman — April 9, 2020 at 5:05 pm

    I made mine into peppermint and I loved the crunch and sweetness of the crushed candy canes! They also looked so pretty, even though I made them into rectangle!

  185. #
    Francois chretien — April 10, 2020 at 3:18 pm

    The best ever….. I double the recipe and freeze them to prevent getting fat much faster…… LoL

  186. #
    Gloria — April 16, 2020 at 9:31 am

    Since it is my first time to try baking, I have struggle a bit on the wet batter as I used my hand to mix the butter and I have made a mistake in the DIY buttermilk (instead of adding 1 tablespoon vinegar to 1 scant cup whole milk, I added to “1 WHOLE CUP”of whole milk). Then I freeze the dough and bake the next day, miracle happened! It tasted really good and I have a great motivation to try out more Tessa’s recipe.

    Now I will definitely make ahead and store some in the freezer, then I would no longer buy any scone outside.

  187. #
    Gloria — April 16, 2020 at 9:36 am

    Since it is my first time to try baking, I have struggle a bit on the wet batter as I used my hand to mix the butter and I have made a mistake in the DIY buttermilk (instead of adding 1 tablespoon vinegar to 1 scant cup whole milk, I added to “1 WHOLE CUP”of whole milk). Then I freeze the dough and bake the next day, miracle happened! It tasted really good and I have a great motivation to try out more Tessa’s recipe.

    Now I will definitely make ahead and store some in the freezer, then I would no longer buy any scone outside.
    I just sprinkle cinnamon sugar on top before I bake and taste great!

  188. #
    Tatum — April 28, 2020 at 10:45 am

    This was really delicious!! I’ve made a few versions and this is by far the best!

  189. #
    Prisa — May 20, 2020 at 8:25 am

    Can we use buttermilk powder instead of liquid?

  190. #
    Emily and Claire — June 15, 2020 at 9:58 am

    These were so good! We are ten years old and love to bake. We put in blueberries and they looked and tasted so good! We are using them for our sisters “tea party”.
    Thank you for creating a great recipe!!!
    Emily and Claire

  191. #
    Emily and Claire — June 15, 2020 at 9:59 am

    These were so good! We are ten years old and love to bake. We put in blueberries and they looked and tasted so good! We are using them for our sisters “tea party”.
    Thank you for creating a great recipe!!! We will definitely make it again!!
    Emily and Claire

  192. #
    Emily and Claire — June 15, 2020 at 10:02 am

    We made these and they were so amazing! We put blueberries in them. We are ten year olds and love to bake so will definitely be making them again!!!

  193. #
    Emily and Claire — June 15, 2020 at 10:03 am

    We made these this afternoon and they were so amazing! We put blueberries in them. We are ten year olds and love to bake so will definitely be making them again!!! Do we store them in the fridge or just out in a container?

  194. #
    Esther — July 1, 2020 at 8:57 am

    Hi Tessa, thank you for the recipe. I tried to make the scones today but my batter is wet!
    I’m not sure where I went wrong, all my ingredients are measured using scale, well except for the egg. I did use a buttermilk alternate though – 1 cup of milk + 1 tbsp apple cider.
    I couldn’t knead the dough at all, so I just portioned them and baked in a muffin tray. They turned out moist and fluffy, so taste wise was still great.

  195. #
    Caytea — July 18, 2020 at 10:59 pm

    These were so yummy! I don’t care for most scones because they are dry and hard. These were nothing like that, which was great. I just tried them with the suggested sugar on top (delicious and light!), but I’m excited to try the other variations. Extra bonus – the recipe was so easy! My mom was always intimidated to make pastries, so I was nervous to try these, but it was no problem. 🙂

  196. #
    Martha Knox — July 24, 2020 at 7:42 pm

    No questions. Will be using your recipe and tips next time I make scones, which will be soon.
    Love your page, got right to tips and directions, didn’t have to click several times to get to the tips or recipes. THANK YOU. Will post a pic when I make my next batch of your cinnamon scones.

  197. #
    Liliana — August 4, 2020 at 7:04 am

    Looks great! Cant wait to try it!!

    Tessa, how would you add sourdough starter to this recipe?

    Also, could you please address the chewiness in a scone? I once had a scone in Denmark that was flaky, chewy and just scumptious.

    Thank you

  198. #
    Lisa — September 6, 2020 at 6:04 am

    I make this recipe at least once a month! So wonderful. I add strawberries or blueberries or they are delicious as is. I highly recommend this recipe!!

  199. #
    Kathy Posey — September 26, 2020 at 8:38 am

    Loved this recipe! Quick and easy. Just now made it and eating them as I type. I did cut them a bit larger, cutting only four from each round. The outside is crunchy, and the inside fluffy. Just delicious! Not a traditional scone, but wonderful nonetheless.

  200. #
    Emily — September 29, 2020 at 10:03 am

    I have made these scones so much and are always so happy with them! My mom begs me to make these for her!
    Thanks Tessa

  201. #
    Noreen Morris — October 7, 2020 at 7:20 am

    The best scones ever. I make them at least once a week and take them into work. They are a big hit with everyone

  202. #
    Barbara — January 3, 2021 at 12:45 pm

    These are amazing. Nice flavor. Rose nicely. Tender. Good even cold. Beats the stuff out of any other scone I have ever eaten

  203. #
    Gabrielle — January 25, 2021 at 10:58 am

    These scones are seriously perfect. I have made this recipe more times than I can count and every time people always RAVE about them!

    • #
      Tessa — January 25, 2021 at 2:18 pm

      So happy to hear this!

  204. #
    Anne Fitzgerald Ryan — February 6, 2021 at 3:33 am

    Why do my scones not taste nice coming out of freezer?

  205. #
    Kristina — February 18, 2021 at 8:41 am

    This recipe is flawed. The ingredient amounts listed in cups vs weight aren’t the same… 3 cups of flour is 450g not 381g. 1/3c granulated sugar is 100g, not 60g. I’m not sure which measurement is the correct one, using weight did not seem to be correct. Anyways…I will be using another recipe next time

  206. #
    Queenbee — February 22, 2021 at 3:17 pm

    These scones were lovely and flaky. I added dried cherries to mine and they were so good. I live in Canada and I believe the flour here is different than that available in The USA. The dough was slightly wet so I had to drop them on the baking sheet instead of lightly kneading them as per the instructions. Nevertheless, the results were just as good, so I’m giving it five stars.

    N.B. 1.5 sticks of butter is equivalent to 3/4 cup of butter.