How to Make Scones | The Perfect Scone Recipe | Handle the Heat
Filed Under: Breakfast | Brunch | How To

How to Make Perfect Scones

By Tessa Arias
  |  
November 18th, 2021
4.90 from 175 votes
4.90 from 175 votes

How to Make Perfect Scones better than your favorite coffee shop in just 35 minutes! Easy scone recipe that is ultra buttery, flaky, and flavorful. Make-ahead instructions and tons of baking tips below.

Yield: 16 scones

Prep Time: 20 minutes

Cook: 15 minutes

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, light, and golden brown on top. 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 brunch. Cons: None! Maybe besides the fact that these scones are super rich ;) Would I make this again? Absolutely, this is a go-to scone recipe!

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

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

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.

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.

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

How to Make Scones

Overview: How to Make the BEST Scone Recipe

  1. Combine the dry ingredients: in a large bowl, stir together the flour, sugar, salt, baking powder and baking soda.
  2. Cut in the butter: make sure to use cold unsalted butter. You can use a pastry cutter, box grater, or a fork.
  3. Whisk the wet ingredients: in a separate large mixing bowl, combine the buttermilk, egg, and vanilla extract.
  4. Make a well and combine the dry and wet ingredients together: mix until just combined. Don’t over mix to avoid dense scones. If you’re adding in any flavorings such as chocolate chips or dried fruit, add them in now.
  5. Transfer the dough to a floured surface.
  6. Divide the dough and cut out wedges: divide into 2 equal parts. Lightly knead each into 3/4-inch thick, 6-diameter rounds. Cut each round into 8 wedges and place on prepared baking pans.
  7. Egg wash and bake! Brush egg wash over the scones and bake until golden brown.

Get Flaky Scones with COLD Butter

The top tip for flaky scones is that the butter must be COLD from start to when the dough enters the oven. The cold butter melts upon entering the heat of the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture. I like to cube then freeze my butter before assembling the dough. I also always prefer to use unsalted butter for baking. You can find out why here: Salted vs. Unsalted Butter.

Why is buttermilk used in scones?

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

I would highly advise using real buttermilk instead of a substitute. If you aren’t able to use buttermilk, you can also use heavy cream. You can learn more about buttermilk here.

How to make scone dough:

Whatever you do, do not overmix the flour mixture or 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 baking sheet 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 BONUS tip:

We’re stealing a trick from croissant baking that I use in my Best Ever Pie Crust recipe! A little bit of lamination gets the scones to shoot up sky high with tons of flaky layers. Don’t worry, it sounds more complicated than it actually is. And if this seems like way too much work, just skip this step. You’ll still have tasty scones! Check out my How to Make Tall Scones & Biscuits article for more tips.

comparison of laminated vs unlaminated scones for how to get tall flaky scones that rise high

Here’s how to laminate your scone dough:

  1. If adding any mix-ins, fold into dough prior to step 2.
  2. Turn the craggly mass of dough out onto your work surface.
  3. Shape it into a rectangle.
  4. Fold the rectangle horizontally in thirds, like you’re folding a piece of paper to go into an envelope.
  5. Flatten it out into a rectangle again.
  6. Now fold it in thirds 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 and tough scones and biscuits.

Try to shape half your scone dough using this trick and half without to compare the difference. You’ll be surprised!

I actually demonstrated this during a live Zoom class exclusively for HTH Students earlier this year. Take a look at Benjamin’s laminated vs. un-laminated scone:

How to Make Scones Ahead of Time:

The shaped unbaked scones can be covered and refrigerated overnight. Bake from the fridge as the recipe directs.

How to Freeze Scones:

Place in an airtight container and freeze 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, chocolate chips, nuts, etc., to the dough. If using fruit, dried fruit or frozen berries work best!

  • Cranberry Orange
  • Pumpkin
  • Blueberry: Use a spatula to gently fold in 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.

How to Make A Glaze for Scones:

Glaze Ingredients:

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

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

More scone recipes you’ll love:

4.90 from 175 votes

How to make
Classic 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 scone recipe that is ultra buttery, flaky, and flavorful. Make-ahead instructions and tons of baking tips below.

Ingredients

  • 3 cups (381 grams) all-purpose flour
  • 1/3 cup (66 grams) granulated sugar
  • 1 teaspoon fine sea 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

Directions

  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 combined. Don't over mix. If adding in dried fruit, nuts, chocolate, or other flavorings, do so now.

  6. Transfer the dough to a floured surface. *Optional Step: See Recipe Notes for lamination instructions.

  7. Divide into 2 equal parts. Lightly knead each into 3/4-inch thick, 6-diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.

MAKE AHEAD

  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.

  3. Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.

Recipe Video

Recipe Notes

OPTIONAL STEPHere's how to laminate your scone dough:
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 in 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. Continue with step 7 above.
Course : Breakfast
Cuisine : American
Keyword : how to make scones, scone recipe, scones

January 2020 Baking Challenge

This recipe was the January 2020 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s scones:

This recipe was originally published in May 2017 and was recently updated in 2021 with new photos and more baking tips! Photos by Joanie Simon.

Tessa Arias
Author: Tessa Arias

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!)

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!)

Find Tessa on  

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Recipe Rating




  1. #
    Mike — November 20, 2022 at 7:52 am

    When reading recipes what determines the length of time a item can be frozen? If a product vacuum sealed will that increase the length of time an item can be kept in the freezer?

    • #
      Kiersten @ Handle the Heat — November 21, 2022 at 1:25 pm

      Hi Mike! There are a lot of factors at play when determining the maximum length of time a baked good (or any food) should ideally be frozen. Most notably, the product’s water content, sugar content, and more. The given shelf life can all go out the window, however, if the product is stored incorrectly, as air exposure will greatly decrease the maximum freeze time, causing ice crystals to grow more rapidly and allowing freezer burn occur. Theoretically, when done correctly, vacuum sealing should improve the frozen shelf life of your foods by preventing air exposure entirely. This may not always be a straightforward rule, but generally speaking, you should be able to extend the recommended freeze time – but still be cautious of freezer burn or your items drying out. I hope that helps! 🙂

  2. #
    Tracey — September 23, 2022 at 5:42 am

    Made these for the first time this morning and they where just perfect. My husband has already asked what the ingredients are so he could add thtm to the shopping list so I can make more. Yum.

  3. #
    Anne — September 1, 2022 at 8:37 pm

    I am so happy with this recipe! Thanks for all the awesome tips! I am making scones a second time for my colleagues (an elementary school). Everyone loves them. I double the recipe and make it twice. I’ve made this recipe lot and just love it plain cause I like jam and all the fixings! Thanks so much!

    • #
      Kiersten @ Handle the Heat — September 2, 2022 at 9:48 am

      Yay! So glad to hear that, Anne!!

  4. #
    Kerry — August 14, 2022 at 12:23 pm

    Just made these and split dough to make half with blueberries. While grating frozen butter takes a bit of time, it is asy to ‘cut in’ and more evenly distribute the butter. Easy to make and delicious. I will definitely make these again.

    • #
      Kiersten @ Handle the Heat — August 15, 2022 at 9:13 am

      So happy to hear you enjoyed these scones and their method, Kerry!

  5. #
    Jenny — June 15, 2022 at 10:54 am

    Would you keep the amount of sugar constant even if you want this to serve as the base for savory, not sweet, scones?

    • #
      Kiersten @ Handle the Heat — June 15, 2022 at 2:12 pm

      Hi Jenny! It depends what sort of scones you are trying to create; I think they’d be delicious as-written for topping with flavored butter or cheese, but anything more savory than that, they might seem a little too sweet. If you reduce the sugar, just keep in mind that we haven’t tested that, and I can’t guarantee it won’t change the overall structure, as sugar does so much more than just sweeten baked goods (it moistens, provides tender structure, assists with gluten formation, extends the shelf-life, and assists in creating a taller and lighter finished product – just to name a few things!). I would recommend trying the recipe as-written the first time, and experiment from there if desired! Good luck, and happy baking! 🙂

  6. #
    Alaina — May 14, 2022 at 7:23 am

    This recipe comes together perfectly! Thank you for all the tips and how to test my baking soda/powder! My baking soda was a little weak so I used a bit of cream of tarter. I also didn’t have buttermilk so I used 1 cup of milk and a tablespoon of apple cider vinegar to make own buttermilk. I also laminated my dough as recommended and it definitely added to the layered texture. Thank you so much! I will be making these again for sure!

  7. #
    Denise — March 23, 2022 at 9:52 am

    I would like to know if once I have made my disk, can I score it and bake it and then cut it into the pieces later. I am making these for a Ladies Tea and I am going to freeze them after I bake them and it would be easier to just freeze the disk rather than the pieces. Thank you!

    • #
      Emily — March 25, 2022 at 2:29 pm

      Hi Denise! We haven’t tried that, though cutting them into pieces after having been baked and frozen may result in some crumbly pieces. I’d suggest experimenting with that in advance to ensure that it will work perfectly for your Ladies Tea. For best results, we actually suggest prepping your dough ahead of time and freezing unbaked, cut into the 16 wedges. Then the morning of your Ladies Tea, you can bake straight from the freezer, adding about 2 minutes to the baking time. Please let us know how it goes, whichever way you choose 🙂

  8. #
    Scotslass — March 19, 2022 at 2:43 am

    These scones are lovely, and are a slightly different take on the scones that we bake in the UK. Scones are popular in Scotland and are usually either fruit scones or plain scones, usually round and served split with (salted) butter or raspberry jam and sometimes cream. I’ve never tried them glazed, and to me this seems a lovely quick way to dress them up if you’re looking for a quick treat for guests that are an hour away. I liked your scones very much, and the coarse sugar gave them an interesting texture if you are as fond of them as I am, please try Mary Berry’s Devonshire scones (from across the pond!) which are the ones that I make regularly.

    • #
      Emily — March 21, 2022 at 10:35 am

      Glad you enjoyed this recipe! Thanks for your suggestion of Mary Berry’s recipe as well, we love her here at Handle the Heat! 🙂

  9. #
    Joyce — March 12, 2022 at 5:59 pm

    I want to make a bacon cheddar scone. Will the cheese change the texture?

    • #
      Emily — March 15, 2022 at 8:26 am

      We haven’t tried that, so I can’t say for sure! Please let us know how it goes, it definitely sounds delicious!

  10. #
    Laurel — February 22, 2022 at 8:42 pm

    Do you have a gluten free version of this recipe?

    Thanks!

    • #
      Emily — February 23, 2022 at 9:31 am

      We don’t bake gluten-free recipes, but please let us know if you experiment with it, we’d love to hear how it goes!

  11. #
    Debbie — February 22, 2022 at 3:26 pm

    I have made and had many scones over the past few years and some have been good, but not outstanding and others have been dry and tasteless. I recently hosted a brunch for neighbors and thought I would try your recipe for the classic scones as every recipe I have made from you has been delicious. Honestly, I did not hold out hope for the scones though, but was I ever wrong! They were the most delicious, tender scones I have ever eaten and all of my guests raved about them. Just like all the other recipes I have tried this deserves a thumbs up.

    • #
      Emily — February 22, 2022 at 4:50 pm

      That’s so wonderful to hear! Happy you finally found a scone recipe to love, and so glad it was such a hit! Thanks for taking the time to comment and let us know!

  12. #
    Helen — February 19, 2022 at 11:03 am

    What can I use instead of the buttermilk?
    I cannot use vinegar.

    • #
      Emily — February 23, 2022 at 9:37 am

      Hi Helen! Please check out the pink tip box above the recipe for more details 🙂 Enjoy your scones!

  13. #
    Monika Gill — February 19, 2022 at 11:03 am

    Hi there! Can this recipe be halved successfully? Thanks!

    • #
      Emily — February 23, 2022 at 10:46 am

      Sure! You could also prep an entire batch and freeze half to bake up at a later time 🙂

  14. #
    Mina — February 18, 2022 at 9:35 am

    Sooo good! They are light and fluffy. I omit the glaze and and don’t add sugar on top and serve with fresh strawberry jam and clotted cream. It truly is to die for. I gave 2 for my husband to try and I looked back 30 seconds later and they were both gone. LOL definitely give this recipe a try. I didn’t have buttermilk so I replaced it with yogurt thinned out with water. I also made the whole batch in my stand mixer. So easy and easy clean up. I made half and froze the other half for later so we can eat them fresh. Definitely my go to scone recipe from now on.

    • #
      Emily — February 22, 2022 at 4:11 pm

      So happy to hear how much you and your husband love this recipe! Thanks so much for taking the time to comment, we appreciate it! 🙂

  15. #
    Debbie — January 23, 2022 at 7:05 pm

    Just made these scones this evening and they were delicious! I have made lots of scones before, but they were always dense and dry. Not these, they were light and flavorful. I added almond extract and then topped them with sliced almonds as well as the coarse sugar and then added a glaze with almond extract. Can’t wait to make my favorite flavor combination with orange zest and shaved chocolate!

    • #
      Emily — January 24, 2022 at 3:38 pm

      Oh wow, your scones sound amazing!! So happy to hear how much you loved this recipe!

  16. #
    emily — January 17, 2022 at 8:55 am

    can i add cheese

    • #
      Emily — January 18, 2022 at 11:18 am

      We haven’t tried that! Let us know how it goes if you do 🙂

  17. #
    sera — January 2, 2022 at 6:19 pm

    how much sugar do i add pls i dont see it in the instructions maybe my pc is glitching

    • #
      Emily — January 3, 2022 at 10:13 am

      Hi Sera! Granulated sugar is the second ingredient listed, you’ll use 1/3 cup (66 grams). Let us know what you think of this recipe if you give it a try!

  18. #
    Victoria Kazarian — December 22, 2021 at 9:13 am

    I thought making scones with laminated dough was beyond me, but this was easy (though a little messy!) These are now the preferred scones in our house.

    • #
      Emily — December 22, 2021 at 10:59 am

      Happy to hear that!

  19. #
    Jennifer — December 21, 2021 at 3:48 pm

    I followed the recipe exactly, including laminating it, and the scones turned out flaky and tasty, but flat. They hardly rose at all. The hubs (who knows how to bake better than I do), suggested that I let the buttermilk mixture get too warm. I didn’t see anything about keeping the buttermilk cold, so it sat out for probably a half hour before I got it into the dry mix. Oh well, every scone recipe I try turns out flat. I will figure it out eventually.

    • #
      Emily — December 22, 2021 at 7:19 am

      Sorry you experienced issues with this recipe, Jennifer! When making scones, it is important to keep your ingredients cold, but especially your butter. Scones that turn out flat can be due to over mixing the dough or allowing it to get too warm. I hope you give this recipe another try, but be sure to keep your ingredients cold, and don’t over mix the dough. You can also pop the tray of shaped, unbaked scones in the fridge or freezer while the oven preheats to ensure that the butter remains nice and cold. Let me know how it goes if you try again!

  20. #
    Marlene — October 7, 2021 at 2:10 am

    Could you make the dough Friday evening and bake them Saturday afternoon?

    • #
      Emily — October 7, 2021 at 9:26 am

      Yup! We talk about how to do that in the recipe’s directions as well as the pink tip box above the recipe 🙂 Keeping them in the fridge for a bit longer than if you baked them in the morning is completely fine 🙂 Enjoy your scones!

  21. #
    Aura — August 17, 2021 at 11:59 pm

    Hello Tessa,
    Thanks a lot for this recipe. Having read most of the delighted comments I am now really looking forward to having a go ☺️
    however (and sorry in advance for the question ) could you please advise me about the quantity in grams or milliliters for the cup of buttermilk… I am French and live in England therefore I can’t measure in us cups … Thanks in advance

    • #
      Emily — August 18, 2021 at 9:56 am

      Hi Aura! While we’re huge advocates of using a digital scale when baking, we actually don’t normally weigh liquid ingredients (milk, water, or creams) because there’s no air inside those ingredients-we tend to use a liquid measuring cup instead; however, a quick search on Google brought up that 1 cup of buttermilk is about 242 grams. If you come across any other recipes that use volume measurements instead of weight, you might be interested in using our free Ingredient Measuring Guide. Just as a note, don’t use the measurement for regular milk from the guide for buttermilk as buttermilk is heavier than regular milk 🙂 Hope that helps!

  22. #
    Tricia — June 6, 2021 at 7:53 am

    These scones totally changed my mind about scones! They were absolutely delicious and Tessa’s tips – as always – make all the difference. Thank you for all the fantastic guidance, Tessa!

    • #
      Tessa — June 7, 2021 at 1:57 pm

      So happy you enjoyed your scones, Tricia!

  23. #
    Carol — March 30, 2021 at 12:07 pm

    Dear Tessa, thanks for the recipe. I made these and they turned out lovely. I used lavender and cardamom as the flavorings and served them with butter, cream, jam and a cup of tea. Delicious! Definitely one to keep in the pocket.⭐⭐⭐⭐⭐

    Thanks again

    Carol

    • #
      Tessa — March 31, 2021 at 10:10 am

      Your flavor of scones sounds absolutely heavenly! I’m so glad you enjoyed this recipe 🙂

  24. #
    Shannon — March 12, 2021 at 8:43 am

    I never comment, but these were fantastic. Easy to make and delicious. My husband who doesn’t even like scones loved these. Wonderful recipe thank you!

    • #
      Tessa — March 12, 2021 at 10:30 am

      I’m so glad to hear that, Shannon!

  25. #
    Mike — March 6, 2021 at 5:02 am

    I added in a half teaspoon of lemon myrtle and served with honey from Kytheria (thyme flower honey). Amazing

    • #
      Tessa — March 8, 2021 at 1:39 pm

      Sounds yummy!

  26. #
    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.

    • #
      Tessa — February 23, 2021 at 11:09 am

      I’m so glad you enjoyed these scones!

  27. #
    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

  28. #
    Anne Fitzgerald Ryan — February 6, 2021 at 3:33 am

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

  29. #
    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!

  30. #
    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

  31. #
    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

  32. #
    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

  33. #
    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.

  34. #
    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!!

  35. #
    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

  36. #
    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.

  37. #
    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. 🙂

  38. #
    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.

  39. #
    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?

  40. #
    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!!!

  41. #
    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

  42. #
    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

  43. #
    Prisa — May 20, 2020 at 8:25 am

    Can we use buttermilk powder instead of liquid?

  44. #
    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!

  45. #
    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!

  46. #
    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.

  47. #
    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

  48. #
    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!

  49. #
    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

  50. #
    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!!

  51. #
    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!

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