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.
This post may contain affiliate links. Read our disclosure policy.
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.
–
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).
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. Buttermilk will result in tender, taller scones because its acidity reacts with the baking soda and tenderizes the dough. It also adds a lovely tang to create more depth of flavor. I don’t recommend a DIY 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.
Tessa’s Tips for Scone Dough
Don’t overmix! 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 favorite tool: this OXO bladed pastry blender makes quick and easy work of forming the dough by hand (so I don’t have to lug out my food processor).
Keep cold: Use a marble pastry board to help keep the dough cool. You can even place ice water in ziptop bags and ice down your counter if it’s a particularly hot day (just make sure it’s wiped dry before working the dough). 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.
Chill before baking: 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.
Sprinkle of Science
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.
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.
Storage & Make ahead
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
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
Generally, American-style scones contain eggs and sugar, whereas biscuits do not. This makes for a sweeter and denser product.
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.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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.
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.
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 tried this recipe & I added fresh chopped peaches. After I incorporated my wet & dry ingredients, my dough was super sticky & I ended up needed to knead extra flour to make the dough workable. They taste great, maybe just a little dense ( I’m guessing from the added extra flour). So I’m wondering what I did wrong that the dough was so sticky?
Hi Tracie! It sounds like the peaches brought a little too much moisture, so when that was coupled with the addition of extra flour, is most likely why your scones ended up a little tough. I hope you’ll give these scones another try, either as written, or with an additional drier fruit 🙂
Roast the peaches first, it concentrates the flavor and gets rid of extra moisture
Hi Tracey! How long would you suggest you roast the peaches and at what temperature? Thanks!
Thanks for a “doable” recipe. Light taste. I also would like the source for the cooling rack.
Hi Valerie! So glad to hear that you enjoyed Tessa’s scone recipe! Unfortunately, we don’t have a source for the cooling rack in the pictures, as it belongs to Handle the Heat’s amazing photographer, and we think it was a thrifted item. Sorry about that! I hope you’ll try more of Tessa’s fantastic scone recipes! Happy baking 🙂
These scones are anything but plain – slightly sweet, flaky and soft. So delicious, made them for 2 friends who both immediately asked for the recipe.
Hi, I don’t see a designation for *whole milk* buttermilk specifically, and usually I only see low fat in my store. Is low fat fine or should I opt for heavy cream instead? Thanks!
Hi Leah! Most buttermilk is low-fat, and it’s actually pretty unusual to find a full-fat buttermilk. Some Target stores seem to carry it, but if you can’t find it, low-fat buttermilk will be totally fine. Learn more about buttermilk here! Happy baking 🙂
Delicious! I used 1/4 c. less buttermilk because i added 1c. of fresh peaches. Turned out perfect!
The list calls for 2 eggs divided but the directions call for just 1! Confused
Hi Melissa! The second egg is for egg washing the scones right before baking 🙂 The second-last step says, “In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with the coarse sugar.” I hope that helps! Happy baking!
What’s unclear is that the ingredient list calls for the eggs to be divided, but then the recipe doesn’t use them that way. That raises the question of whether it ought to say use only the white or yolk to brush the scones before baking.
From looking at other scone recipes, it seems the egg wash uses an undivided egg. So perhaps just edit the word “divided” out of the ingredient list.
Thanks for the recipe.
Hi Pilgrim! The “2 eggs, divided” means that you won’t be using both eggs at the same time; one egg goes in the scone dough, and the other egg is used as an egg wash, as you noted. Sorry for the confusion! I hope you enjoy your scones 🙂
I have company coming and made these yesterday to freeze them. So easy. I do grate frozen butter to work into the flour as I’ve found that to work well.
I feel that keeping the buttermilk mixture and the butter cold really helps for a better dough.
Just made these and they are delicious! I made them half size for mini-scones to bring to a brunch and they came out perfectly. My question is how do you define the difference between American and British scones? I don’t think I had ever heard that differentiation made before so I am curious. I really enjoy your recipes and your explanations. Thank you!
Hi Susan! So glad to hear that you enjoyed this recipe! British and American scones are quite different – from the ingredients (different amounts of fat and sugar), to the toppings used. America’s Test Kitchen has a great article about the differences that you can check out here. Happy baking 🙂
These scones are light, flaky and the best I’ve ever had! Very easy to make and delicious.
Hi there, can you freeze cooked scones?
Hi Annette! We haven’t tried freezing these scones after baking, but it should work just fine! Be sure to wrap completely cooled scones in plastic wrap and place in an airtight container or freezer bag, to prevent freezer burn. Enjoy 🙂
Instead of shaping the dough into a round, can i shape it into a rectangle and cut into squares?
Hi Kelly! We haven’t tried that, but I don’t see why not! Let us know how it goes 🙂
love your scone recipe!
I love this recipe! Best scone I’ve ever eaten. Very light compared to other recipes. Definitely will be the only recipe I’ll use in the future.