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 178 votes
4.90 from 178 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 sturdier and heartier than biscuits because they contain eggs and often more sugar.

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 chunks of 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-inch 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 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
  • 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 recipes you’ll love:

4.90 from 178 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.


  • 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


  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-inch 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.

  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

This recipe was originally published in May 2017 and was 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. #
    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!

  2. #
    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.

  3. #
    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.

  4. #
    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.

  5. #
    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

  6. #
    Gloria — September 14, 2019 at 2:10 am

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

  7. #
    Georgia — August 31, 2019 at 12:28 pm

    Absolutely perfect.. I used half butter half lard.

  8. #
    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!


  9. #
    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.

  10. #
    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?

  11. #
    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

  12. #
    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!


  13. #
    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?

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

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

  15. #
    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! 🙂

  16. #
    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.

  17. #
    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.

  18. #
    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!!

  19. #
    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!

  20. #
    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!

  21. #
    Monika — December 12, 2018 at 7:34 pm

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

  22. #
    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.

  23. #
    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?

  24. #
    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.

  25. #
    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.

  26. #
    Monica — October 5, 2018 at 7:37 am

    They are absolutely perfect well done !!!

  27. #
    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!!

  28. #
    MIRIAM — September 21, 2018 at 1:13 pm

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

  29. #
    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!!

  30. #
    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?

  31. #
    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!

  32. #
    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!

  33. #
    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!

  34. #
    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?

  35. #
    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!

  36. #
    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.

  37. #
    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.

  38. #
    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?

  39. #
    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

  40. #
    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.

  41. #
    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!

  42. #
    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

  43. #
    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.

  44. # — January 31, 2018 at 4:51 am

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  45. #
    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.

  46. #
    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!!!

  47. #
    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!

  48. #
    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.

  49. #
    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.

  50. #
    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 🙂

  51. #
    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.

  52. #
    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 🙂

  53. #
    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 🙂

  54. #
    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.

  55. #
    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..

  56. #
    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 🙂

  57. #
    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

  58. #
    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

  59. #
    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 🙂

  60. #
    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.

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