How to Make Perfect Scones Recipe

Introduction

Perfect scones are tender, flaky, and slightly sweet—ideal for breakfast, tea time, or a cozy snack. This easy recipe uses simple ingredients and a few handy tricks to create delicious scones every time.

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 2 and 1/2 teaspoons baking powder
• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• 1 to 1 1/2 cups add-ins such as chocolate chips, berries, nuts, or fruit
• Optional: coarse sugar for topping

Instructions

1. Step 1: Whisk the flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater, then add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture looks like pea-sized crumbs. Chill this mixture in the refrigerator or freezer while you prepare the wet ingredients.
2. Step 2: In a small bowl, whisk together 1/2 cup heavy cream, the egg, and vanilla extract. Drizzle this over the flour mixture, add your chosen add-ins, and gently mix until just moistened.
3. Step 3: Pour the dough onto a floured surface. With floured hands, quickly gather it into a ball; it will be sticky. Add a little more flour if it’s too sticky, or 1-2 tablespoons of heavy cream if too dry.
4. Step 4: Press the dough into an 8-inch disc. Using a sharp knife or bench scraper, cut it into 8 wedges. For smaller scones, divide the dough into two 5-inch discs and cut each into 8 wedges. Alternatively, for drop scones, drop about 1/4 cup of dough per scone onto a lined baking sheet, leaving 3 inches between each.
5. Step 5: Brush the tops of the scones with the remaining 2 tablespoons of heavy cream. Sprinkle with coarse sugar if you like extra crunch.
6. Step 6: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to help them set.
7. Step 7: Preheat your oven to 400°F (204°C) while the scones chill.
8. Step 8: Line a large baking sheet with parchment paper or a silicone mat. After chilling, arrange the scones 2-3 inches apart on the sheet. Use two sheets if needed for mini or drop scones.
9. Step 9: Bake for 18-26 minutes, until the scones are golden brown around the edges and lightly browned on top. Larger scones usually take closer to 25 minutes. Remove from the oven and let cool for a few minutes before serving.

Tips & Variations

• Use frozen butter to create flaky layers; do not soften it for best texture.
• Add your favorite mix-ins like fresh berries, chocolate chips, or chopped nuts for variety.
• For a dairy-free version, substitute heavy cream with coconut cream or a non-dairy milk and use a suitable butter alternative.
• Brush with beaten egg instead of cream for a shiny, golden crust.
• Sift the flour before measuring to ensure lightness in your scones.

Storage

Store leftover scones at room temperature wrapped in foil or in an airtight container for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. To reheat, warm scones in a 300°F (150°C) oven for about 5-10 minutes until heated through to restore their fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make scones without freezing the butter?

Freezing the butter is important as it helps create the signature flaky texture. Using softened butter will result in denser, less flaky scones.

What can I use instead of heavy cream?

You can substitute buttermilk or whole milk for heavy cream. Buttermilk adds a pleasant tang, while milk will produce a slightly less rich scone. Adjust the amount slightly if using milk, as it is thinner.

How to Make Perfect Scones Recipe

---

★★★★★

4.7 from 570 reviews

• Author: Harry
• Total Time: 35 minutes
• Yield: 8 classic scones (or 10–12 drop scones) 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This recipe provides a detailed guide on how to make perfect, tender scones with a golden crust. Using a combination of cold butter, buttermilk or heavy cream, and your favorite add-ins like chocolate chips or berries, these scones are easy to prepare and bake to fluffy, flaky perfection. Whether you prefer classic triangular scones or drop-style bite-sized versions, this recipe covers all the steps for a delicious treat perfect for breakfast or tea time.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 2 and 1/2 teaspoons baking powder

Wet Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract

Add-ins (Optional)

• 1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc.

Toppings (Optional)

• Coarse sugar for sprinkling on top

---

Instructions

1. Mix Dry Ingredients. In a large bowl, whisk together the flour, sugar, salt, and baking powder to evenly distribute the leavening and seasoning.
2. Add Frozen Butter. Grate the frozen butter using a box grater directly into the flour mixture. Combine using a pastry cutter, fork, or fingers until pea-sized crumbs form. Store the mixture in the fridge or freezer while you prepare the wet ingredients.
3. Whisk Wet Ingredients. In a small bowl, whisk together the heavy cream (or buttermilk), egg, and vanilla extract until smooth.
4. Combine Dough. Drizzle the wet ingredient mixture over the flour and butter mixture, add your chosen add-ins, and gently mix until everything is just moistened to form a sticky dough.
5. Shape Dough. Flour your hands and work surface. Turn dough onto the counter and gently form into a ball. Add more flour if too sticky or 1-2 tablespoons cream if too dry. Press dough into an 8-inch disc and cut into 8 wedges for classic scones. For smaller scones, shape smaller discs and cut each into wedges. For drop scones, keep dough in bowl and drop 1/4 cup portions onto baking sheets.
6. Brush and Chill. Brush scones with the remaining heavy cream and sprinkle coarse sugar on top if desired. Chill scones on a plate or baking sheet in the refrigerator for at least 15 minutes to firm up.
7. Preheat Oven. Preheat oven to 400°F (204°C) while scones chill.
8. Prepare Baking Sheet. Line a large baking sheet with parchment paper or silicone mat. Arrange chilled scones 2–3 inches apart on the sheet.
9. Bake Scones. Bake for 18–26 minutes until edges are golden brown and tops are lightly browned. Larger scones bake closer to 25 minutes. Remove from oven and let cool slightly.
10. Store Leftovers. Store leftover scones at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

• You can customize scones with various add-ins such as fresh or dried fruit, chocolate chips, or nuts.
• For mini (petite) scones, adjust size and baking time accordingly; see recipe notes in original article.
• Brushing scones with cream and sprinkling coarse sugar adds a lovely crunch and sparkle to the crust.
• Refrigerating the shaped dough helps maintain the shape and texture during baking, giving a better rise and flakiness.
• Ensure the butter is frozen and grated finely for light, flaky scones.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: British

Keywords: scones, breakfast, baking, quick bread, tea time, biscuits, buttermilk scones, easy scones, flaky scones