These homemade scones are wonderfully soft, tender and subtly sweet. This basic scones recipe is perfect for customizing with your favorite mix-ins. Try blueberries, cranberries or chocolate chips!

Baked blueberry scones arranged in a circle shape on a baking sheet.

If you need a quick baking project for today, this scones recipe is perfect! Here in the United States, scones are a type of slightly sweet breakfast pastry that, just like muffins, can be customized with a variety of flavorings and mix-ins. They’re made with a simple dough that’s similar to a biscuit dough but richer in flavor thanks to the addition of heavy cream, an egg and a little extra sugar. This recipe is not to be confused with traditional English scones, which are similar to what Americans call biscuits and are typically served for tea with jam and clotted cream.

Scones have a reputation for being dry and crumbly, but not these! These scones are so tender and moist that they practically melt in your mouth. They’re rich and buttery, and the edges get deliciously crispy and golden as they bake.

Two scones stacked together on baking sheet with others in the background.

I like to enjoy one of these scones as a mid-morning pick-me-up with a cup of coffee or tea. When my mom and I get together over coffee to chat, these scones are often on the table for nibbling. They also make a delicious addition to a brunch spread for a special occasion.

My Favorite Trick for Making the Best Scones

To make exceptionally flaky scones, I use the same trick that I use in my Biscuit Recipe: freeze the butter to get it extra cold and then shred it using a box grater. Then you can simply stir the grated butter into the dry ingredients. This method ensures that you get evenly distributed bits of butter throughout the dough without having to cut the butter in with a pastry blender or food processor. It simplifies the process, which I am all for!

Ingredients needed for scone recipe.

Scones Recipe Ingredients

These are the basic ingredients that you need to make scones:

  • Butter: Makes the scones rich, moist and flaky.
  • All-Purpose Flour: This is the best flour for light, tender scones.
  • Sugar: These scones are just sweet enough to taste like a treat, without being overwhelmingly sweet.
  • Baking Powder: The baking powder helps the scones to rise in the oven. You’ll use a full tablespoon (not teaspoon) of baking powder. Do no substitute baking soda – they’re not the same thing!
  • Salt: Enhances all of the flavors.
  • Heavy Cream: This, along with the egg, helps to bring the dry ingredients together into a dough. The fat in heavy cream makes the scones especially tender, moist and rich.
  • Egg: Adds richness to the dough.
  • Mix-Ins: This is where you get to be creative! The scones in these photos are made with fresh blueberries, and I’ve given you lots more flavor ideas below.

Keep the Ingredients Cold

Just like when making pie crust, when you make scones it’s important to keep the cold ingredients (butter, heavy cream, egg) as cold as possible. Keep them in the fridge (or freezer, in the case of the butter) until you’re ready to mix the dough together. Be gentle when handling the dough and pop the scones in the oven as soon as you’ve cut them into triangles.

The goal is to keep the pieces of butter intact and cold. When the butter pieces melt in the oven they will create little pockets of steam. It’s those steam pockets that make flaky layers.

How to Make Scones

Here’s an overview of how to make this recipe. Find the full printable recipe with measurements below.

Place the butter in the freezer for 20-30 minutes, to get it nice and cold and make it easier to grate.

Combine the dry ingredients: flour, sugar, baking powder and salt. Whisk them together in a large mixing bowl.

Grate the butter using a box grater. Then gently mix it into the dry ingredients using a rubber spatula.

Grated butter added to dry ingredients in mixing bowl.

Add the heavy cream, egg and any desired mix-ins. Mix with a rubber spatula until the dough starts to come together. The dough will be crumbly.

Heavy cream, egg and blueberries added to dry ingredients in mixing bowl.
Dough mixed together with spatula in mixing bowl, but still a bit shaggy.

Shape the scones. Transfer the crumbly dough to a lightly floured work surface and use your hands to gently finish bringing the dough together, being careful to not overwork the dough. Shape it into 1-inch thick circle. Cut into 8 wedges and place on a parchment paper-lined baking sheet.

Circle of dough cut into 8 triangles.

Brush the tops with a little bit of heavy cream. This helps them to brown slightly in the oven.

Bake for 12-14 minutes, until they are are lightly browned around the edges. Let them cool for 10 minutes on the baking sheet before serving.

Eight baked blueberry scones on a baking sheet.

Flavor Variations

  • Blueberry: You’ll love my Blueberry Scones recipe! To make lemon blueberry scones, add the zest of 2 lemons to the dry ingredients and drizzle with a lemon glaze after baking (see below for glaze).
  • Chocolate Chip: Mix in 1/2 cup mini chocolate chips or 3/4 cup regular sized chocolate chips.
  • Lemon: Try this Lemon Scones recipe.
  • Currant: Add 1/2 cup dried currants.
  • Cranberry Orange: Add 3/4 cup chopped fresh cranberries or 1/2 cup dried cranberries plus the zest of one orange. Drizzle with an orange glaze (see below).
  • Pumpkin: I don’t yet have a pumpkin scones recipe, but I hope to have one in the works soon!
  • Gingerbread: Try this Gingerbread Scones recipe.
  • Cinnamon: Try this Cinnamon Scones recipe.
  • Strawberry: Add 3/4 cup chopped strawberries.
  • Raspberry or Blackberry: Add 1 cup fresh raspberries or blackberries
  • Cherry: Add 1/2 cup coarsely chopped dried cherries or 3/4 cup chopped pitted fresh cherries.
  • Buttermilk: Substitute buttermilk for the heavy cream for a slightly tangy flavor.

How to Add a Glaze

I usually prefer these scones as is, but sometimes I like to dress them up with a simple glaze. To make a glaze, whisk together 1/2 cup powdered sugar and 1 tablespoon of milk, lemon juice or orange juice. You can optionally mix in about 1/2 teaspoon of lemon zest or orange zest to give the glaze citrus flavor.

Baked scones stacked together on baking sheet.

What to Serve with Scones

These scones are perfect for serving with coffee, tea or Iced Coffee. If you’d like to add another dish to your breakfast or brunch menu, try one of these recipes:

Looking for another sweet treat to add to your brunch spread? Try this Coffee Cake or Cinnamon Rolls.

How to Store and Freeze

  • To Freeze: These scones are best fresh and warm from the oven, but they also freeze well. Once cool, freeze them in an airtight container for up to 3 months. Thaw them at room temperature or using the defrost setting of a microwave.
  • To Store: Store leftover scones in an airtight container at room temperature or in the fridge for up to 2 days. If you add a glaze, they are best stored in the refrigerator.
Baked scones arranged in a circle shape on a baking sheet.
5 from 5 ratings

Scones Recipe

Servings: 8 scones
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
This scones recipe makes the best tender, flaky, buttery scones! Customize this basic recipe with a variety of mix-ins, like blueberries, cranberries, chocolate chips or lemon zest. These scones are a delightful treat for breakfast or brunch, paired with a cup of coffee or tea.
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Ingredients

  • 6 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup plus 1 tablespoon heavy cream, plus more for brushing tops of scones
  • 1 large egg, lightly beaten
  • up to 1 cup total mix-ins, as desired, such as 1 cup fresh blueberries or blackberries, ¾ cup chopped fresh cranberries, ½ cup mini chocolate chips, ½ cup dried cranberries or currants, etc.

Instructions
 

  • Place the butter in freezer for 20-30 minutes.
  • Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
  • Grate the frozen butter using a box grater. Add the shredded butter to the bowl with the dry ingredients and use a rubber spatula to mix it into the dry ingredients.
  • Add the heavy cream, egg and any desired mix-ins. Mix together with a rubber spatula until the dough starts to come together. The dough will be crumbly.
  • Transfer the crumbly dough to a lightly floured work surface and use your hands to gently finish bringing the dough together, being careful to not overwork the dough. Shape it into 1-inch thick circle. Cut into 8 wedges and place on the parchment-lined baking sheet.
  • If you feel that the dough has gotten warm while handling it, place the scones in the refrigerator for 15-20 minutes before baking.
  • Brush the tops of the scones with a little bit of heavy cream.
  • Bake for 12-14 minutes, until scones are lightly browned around the edges. Cool for 10 minutes on the baking sheet before serving.

Notes

  • To make a glaze, whisk together 1/2 cup powdered sugar and 1 tablespoon of milk, lemon juice or orange juice. You can optionally mix in about 1/2 teaspoon of lemon zest or orange zest to give the glaze citrus flavor.
  • To Freeze: These scones are best fresh and warm from the oven, but they also freeze well. Once cool, freeze them in an airtight container for up to 3 months. Thaw them at room temperature or using the defrost setting of a microwave.
  • To Store: Store leftover scones in an airtight container at room temperature or in the fridge for up to 2 days. If you add a glaze, they are best stored in the refrigerator.
  • Nutrition estimate is for scones without mix-ins since those will vary.
Calories: 281kcal, Carbohydrates: 33g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 60mg, Sodium: 160mg, Potassium: 209mg, Fiber: 1g, Sugar: 9g, Vitamin A: 511IU, Vitamin C: 0.1mg, Calcium: 85mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast, Brunch
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