How to Make Perfect Scones

Flaky Scones Need Cold Butter

• Butter must be COLD from the very start until the dough enters the oven.
• The cold butter melts upon entering 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.
• To maintain the cold butter, 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.

Tips for Making Scone Dough:

1. 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.
2. 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.
3. 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.
4. 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:

1. If adding any mix-ins, fold into the dough now.
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 dough using this trick and half without to compare the difference. You’ll be surprised!

I actually demonstrated this during a live Zoom class with my Blueberry Scone recipe. Take a look at Benjamin’s laminated vs. un-laminated scones:

Scone Flavor Variations

Feel free to get creative with your flavorings! Listed below are some ideas with specific ingredient additions, but you can fold in about 3/4 cup of dried fruit, chocolate chips, nuts, etc. If you want to make a fruit scone, dried fruit or frozen berries work best.

• Cranberry Orange Scones
• Pumpkin Scones
• Blueberry Scones
• Chocolate Chip Scones – like a scone and chocolate chip cookie had a baby!
• 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 for Scones

• 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.

More Brunch Recipes You’ll Love:

• Savory Scones (made with shallots, jalapenos, and cheese!)
• Ultimate Muffin Recipe (customizable!)
• Quiche Lorraine
• Chocolate Chip Coffee Cake