How to Make Perfect Scones

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.

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.