Tessa’s Recipe Rundown
Taste: These scones are ultra buttery with a hint of sweet tanginess. The customization and flavor options are endless!
Texture: Extremely tender, flaky, light, and golden brown on top. Every bite is heaven!
Ease: Super easy. Less than 40 minutes from start to finish, plus you can make them ahead of time.
Why You’ll Love This Recipe: The perfect recipe to have in your back pocket for any special breakfast or brunch.
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I never used to understand the obsession and appeal of scones – that is, until I took a bite of a truly great scone!
Many are bland and dense – but once I perfected this scone recipe, I realized how delightful they can be. They’re sturdier and heartier than biscuits because they contain eggs and more sugar.
Reader Love
These came out incredible! Thank you for the careful and detailed instructions! I chose to add ham, cheddar, and chives to mine and so did not include the sugar on top. I will be making these many more times with many more mix-ins.
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What I love most about them (besides all. the. BUTTER.) is that they belong on any breakfast or brunch table. Totally customizable!
British publication The Mirror even noted how unforgettable this from-scratch recipe is in their recent article all about scones!
You can add nuts, citrus zest, chocolate chips, dried fruit like raisins or currants, or simply serve alongside flavored butter or your favorite jam and clotted cream (although this is more of an American scone recipe than British).
Sprinkle of Science
How to Make The Best Scones
Ingredient Notes
- All-Purpose Flour: I prefer to use Gold Medal AP flour, as I find it yields a more tender scone than flour made with a high protein wheat variety, like King Arthur Flour. If using a measuring cup instead of a scale, be sure to spoon and level.
- White Sugar: This is where scones differ from biscuits! A relatively small amount of sugar adds a touch of sweetness and encourages lightly golden brown edges.
- Baking Powder: A whole tablespoon is used to create tall and light scones.
- Baking Soda: A small amount also helps leaven the scones and will help create that light golden crust.
- Butter: It must be COLD and stay cold until the dough hits the oven, or you will not achieve flaky scones.
- Buttermilk: This is absolutely my preferred liquid. It will result in tender, taller scones because its acidity reacts with the baking powder and tenderizes the dough. It also adds a lovely tang to create more depth of flavor. I don’t recommend a DIY buttermilk substitute. You can use keffir instead, or heavy cream, which will alter the taste and texture. Learn more about the science of buttermilk here.
- Eggs: This is the other ingredient that distinguishes scones from biscuits. Eggs add richness, structure, and color.
- Vanilla: Don’t skip, unless you’re making a savory variation.
- Coarse Sugar: This is an optional topping ingredient, but I highly recommend it! You get pretty sparkly scones with a bit of a crunchy exterior. Yum.
Tips for Making the Dough:
- Whatever you do, do not overmix the flour mixture or dough or allow it to get too warm, to avoid flatter, tougher, and less flaky scones.
- My absolute favorite tool for making this dough quickly and easily by hand (so I don’t have to lug out my food processor) is this OXO bladed pastry blender.
- 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.
- Once shaped, you can also place the baking sheet of 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 also 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.
If this seems like too much work, just skip this step – they’ll still be delicious! Check out my How to Make Tall Scones & Biscuits article for more tips.
How to Laminate Your Scone Dough:
- If adding any mix-ins, fold into the dough now.
- Turn the craggly mass of dough out onto your work surface.
- Shape it into a rectangle.
- Fold the rectangle horizontally in thirds, like you’re folding a piece of paper to go into an envelope.
- Flatten it out into a rectangle again.
- 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 dough using this trick and half without to compare the difference. You’ll be surprised!
I demonstrated this during a live Zoom class with my Blueberry Scone recipe. Take a look at Benjamin’s laminated vs. un-laminated scones:
Storage Instructions
Scones are best served within a few hours of baking. This is why I recommend making the dough in advance:
Refrigerate the Dough: The shaped unbaked scones can be covered with plastic wrap and refrigerated overnight. Bake from the fridge as the recipe directs.
Freeze the Dough: Place shaped, unbaked scones inside an airtight container and freeze for up to 1 month. No need to thaw, you can bake from frozen, adding about 2 minutes to the baking time.
Flavor Variations
Feel free to get creative with add-ins! You can fold in about 3/4 cup of dried fruit, chocolate chips, nuts, etc. Dried fruit or frozen berries, like raspberries, work better than fresh.
- Cranberry Orange Scones
- Pumpkin Scones
- Blueberry Scones
- Chocolate Chip Scones
- 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 after the egg wash.
How to Make A Glaze
- 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 glaze forms. Spread or drizzle over cooled scones and let stand until glaze has set.
FAQs
Can I substitute the buttermilk?
I don’t recommend it, it’s worth the extra trip to the grocery store, promise. Did you know you can even freeze leftover buttermilk? Learn more about buttermilk here.
If you need to substitute, you can use Kefir. Or, for a different taste and texture altogether, use cream instead.
If you’re baking outside of the U.S., some kind readers have let me know how they find buttermilk or something similar in their home country:
France: Lait ribot or lait fermenté
Italian: latticello
UAE: Laban
India: Chaas leftover from paneer
Britain: Tesco and Asda sell buttermilk
Sweden: Filmjölk
How are scones different than biscuits?
Generally, American-style scones contain eggs and sugar, whereas biscuits do not. This makes for a sweeter and denser product.
What’s the difference between American-style and British-style scones?
Generally, American-style scones are richer, denser, and often loaded with different flavor additions. British-style scones are often lighter, drier, and more plain because they are meant to be served with clotted cream and jam. My recipe is American-style.
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Classic Scones
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Ingredients
- 3 cups (381 grams) all-purpose flour, measured correctly
- 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 (237 grams) buttermilk
- 2 large eggs, divided
- 1 teaspoon vanilla extract
- Coarse sugar, for topping
Instructions
- Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
- In a large bowl, combine the flour, sugar, salt, baking powder and baking soda.
- Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
- In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
- 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.
- Transfer the dough to a floured surface. *Optional Step: See Recipe Notes for lamination instructions.
- 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.
- Make Ahead: At this point, the unbaked scones can be covered and refrigerated overnight, or placed inside an airtight container and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
- In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with the coarse sugar.
- Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.
Recipe Notes
- Turn the craggly mass of scone dough out onto your work surface.
- Shape it into a rectangle.
- Fold the rectangle horizontally in thirds, like you’re folding a piece of paper to go into an envelope.
- Flatten it out into a rectangle again.
- Fold it in thirds 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.
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
More Brunch Recipes You’ll Love:
- Savory Scones (made with shallots, jalapenos, and cheese!)
- Ultimate Muffin Recipe (customizable!)
- Quiche Lorraine
- Chocolate Chip Coffee Cake
This recipe was originally published in May 2017 and updated in 2023 with new photos and even more baking tips. Photos by Joanie Simon.
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.
So happy to hear you enjoyed these scones and their method, Kerry!
Would you keep the amount of sugar constant even if you want this to serve as the base for savory, not sweet, scones?
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! 🙂
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!
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!
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 🙂
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.
Glad you enjoyed this recipe! Thanks for your suggestion of Mary Berry’s recipe as well, we love her here at Handle the Heat! 🙂
I want to make a bacon cheddar scone. Will the cheese change the texture?
We haven’t tried that, so I can’t say for sure! Please let us know how it goes, it definitely sounds delicious!
Do you have a gluten free version of this recipe?
Thanks!
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!
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.
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!
What can I use instead of the buttermilk?
I cannot use vinegar.
Hi Helen! Please check out the pink tip box above the recipe for more details 🙂 Enjoy your scones!
Hi there! Can this recipe be halved successfully? Thanks!
Sure! You could also prep an entire batch and freeze half to bake up at a later time 🙂
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.
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! 🙂
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!
Oh wow, your scones sound amazing!! So happy to hear how much you loved this recipe!