The Best Scone Recipe (with Video!) (2024)

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This Scone Recipe makes the BEST tender, flaky, and buttery scones in just 30 minutes. Recipe includes instructions for enjoying plain or adding your favorite mix-ins. Don’t forget to watch the how-to video!

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A Super Simple & Satisfying Scone Recipe

This quick and easy scone recipe makes flavorful, beautifully textured scones without any of the fuss. If you’ve been too intimidated to make this wedge shaped treat, you won’t be after making these.

Here’s why you’ll love this scone recipe:

  • No pastry blender! Instead we’ll use a food processor, which does all of the heavy lifting without overworking the dough. I do provide instructions for how to make your scones without a food processor, if you don’t have one!
  • Just like in my easy biscuit recipe, a little laminating yields nice, flaky layers.
  • It’s customizable! Frozen fruit (or fresh fruit, it’s just a bit messier), chocolate chips, dried fruit, nuts, or your favorite zest are all great options.
  • No eggs! I found that using eggs makes scones less flaky and less melt-in-your-mouth.
  • They’re delicious by themselves, or even better with honey butter, jam or whipped cream.
  • It’s the perfect base for lots of different flavor variations such as my lemon poppy seed scones, chocolate scones, raspberry scones, and more!

What You Need

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One of the best things about this scone recipe is that is uses ingredients that you probably already have on hand. Let’s touch on a few key players:

  • Flour. Do NOT use self-rising flour or your scones will become much too tall and tip over.
  • Butter. This is possibly the most important ingredient in my scone recipe. If you can get your hands on it, I recommend a high quality European butter, which has a higher fat content and makes for delectable, tender results.
  • Vanilla. Just a splash of vanilla extract adds a lovely depth of flavor.
  • Heavy cream. This helps bind everything together, much like an egg would, but the results are much more melt-in-your-mouth.

SAM’S TIP: Keep your butter as cold as possible! I like to freeze mine for at least 15-30 minutes before I begin making scones. Cold butter pieces distributed throughout the dough makes for tender, flaky, buttery layers. If the butter gets too warm at any point, your scones are prone to becoming flat and dense.

How to Make the Best Scone Recipe

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  1. Combine the dry ingredients in your food processor, then add the butter pieces and pulse.
  2. Add the cream and vanilla to the food processor and pulse until the everything clumps together.
  3. Transfer the dough to a lightly floured surface, add any add-ins, then begin laminating.
  4. Form your dough into a disc and cut it into wedges.
  5. Place your scones on your baking sheet, brush them with cream, and sprinkle with sugar.
  6. Bake until light golden brown, then let the scones cool on the baking sheet before enjoying.

SAM’S TIP: Always press straight down when cutting your scones–never saw into scone dough! A straight cut helps the scones rise straight and properly; sawing will yield scones that tip over and have less defined edges.

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Frequently Asked Questions

Can I make this recipe without a food processor?

Yes, you may use a grater or a pastry cutter to cut the butter into the flour instead, but the dough will be very dry and require more effort to come together. I discuss this in more detail above and provide instructions in the recipe below.

Can I make my scones in advance and bake later?

Yes! To do this, prepare your dough as instructed, then wrap each scone in cling wrap and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

If baking from the refrigerator, you can follow the scone recipe as written. If baking from frozen, the scones may need a few extra minutes in the oven. I always wait until just before baking before brushing them with cream and sprinkling with sugar.

Can I freeze scones after baking?

Yes! To freeze baked scones, let them coolcompletely after baking. Once they’ve cooled, transfer them to an airtight container (I like to loosely wrap each scone in wax paper or parchment paper so they don’t stick together) and enjoy within 3 months.

To defrost your scones, you can microwave them from frozen. The time required will vary depending on the power of your microwave.

The Best Scone Recipe (with Video!) (5)


Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram, and you can also find me onYouTubeandFacebook

The Best Scone Recipe (with Video!) (6)

The BEST Scone Recipe

How to make the easiest ever BEST scones — these come out perfectly every time and you can add your favorite flavors or add-ins to customize your own!

4.96 from 120 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 scones

Calories: 292kcal

Author: Sam Merritt


  • 2 cups (250 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold
  • ½ cup (120 ml) heavy cream
  • ¼ teaspoon vanilla extract
  • ½ cup your favorite add-ins optional: frozen berries, chocolate chips, nuts, etc.
  • Additional heavy cream for brushing over scones optional
  • Additional sugar for sprinkling over scones optional


  • Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.

  • Combine flour, sugar, baking powder, and salt in the basin of a food processor and pulse to combine.

    2 cups (250 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2 teaspoon baking powder, ¼ teaspoon salt

  • Cut butter into Tablespoon-sized pieces and scatter over flour mixture, pulse until butter is cut up into the flour mixture and butter pieces are no longer visible.

    ½ cup (113 g) very cold unsalted butter

  • Combine the heavy cream and vanilla extract in a measuring cup and pour heavy cream over your flour mixture.

    ½ cup (120 ml) heavy cream, ¼ teaspoon vanilla extract

  • Pulse until dough begins to clump together.

    The Best Scone Recipe (with Video!) (7)

  • Transfer dough to a lightly floured surface and (handling lightly, as you don’t want to over-work this dough) add any add-ins at this point, gently working them into the dough. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.

    ½ cup your favorite add-ins

  • Form the dough into a smooth disk about 1″ thick by 6″ round.

  • Cut the disk into 8 wedges, pressing the knife straight down with each cut.

    The Best Scone Recipe (with Video!) (8)

  • Transfer wedges to prepared baking sheet and place about 2″ apart. Brush lightly with heavy cream and sprinkle with sugar.

    Additional heavy cream for brushing over scones, Additional sugar for sprinkling over scones

  • Bake on 375F (190C) for 14-16 minutes or until edges are just beginning to turn golden brown. Don’t over-bake your scones or they will be dry and tough.

  • Allow scones to cool on baking sheet before serving and enjoying.


¹Food Processor

If you don’t have a food processor you can make the scones by whisking together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with either a pastry cutter, box grater, or pair of knives. Whisk together heavy cream and vanilla and pour over and stir until well-combined. The dough will be very dry but will come together with some effort. If absolutely necessary you can add a bit more cream, a splash at a time.


Scones are best enjoyed fresh, but you can store in an airtight container at room temperature for up to 3 days. See the FAQ section in the post for instructions on freezing scones (before or after baking).

How to Make Lemon Scones

Add 1 Tbsp of fresh lemon zest into the scone batter with the butter

Once scones have cooled, dip in a simple glaze made of 1 ¼ cup (160g) powdered sugar, 1 ½ Tablespoons (20ml) lemon juice, 1 ½ teaspoons of water, and ¼ teaspoon of vanilla extract.


Serving: 1scone (calculated without add-ins or topping) | Calories: 292kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 81mg | Potassium: 146mg | Fiber: 1g | Sugar: 6g | Vitamin A: 573IU | Calcium: 61mg | Iron: 2mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

More Recipes You Might Like

  • Lemon Poppy Seed Scones
  • Pumpkin Scones
  • Snickerdoodle Scones
  • Chocolate Chip Scones

« Lemon Blueberry Cake

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Reader Interactions


  1. melinda muegenburg

    The Best Scone Recipe (with Video!) (13)
    This is the second time I have made these. They are delicious! Both times the butter has melted out of the scone dough as it is baking! Leaving wedges of wedges with large holes. And they go from being lovely tall wedges to almost flat triangles. By the time they are due to come out of the oven the butter has crisped up the bottom edges which is actually pretty delicious! Anyway I just want to make beautiful scones that look more like yours! Tall beautiful wedges! The only difference to my approach is that I don’t have a food processor so I have been putting them together by hand. Help if you can!!💕💕💕


    • Sam

      I’m so sorry this is happening, Melinda! It is likely caused by working it together by hand. The butter is probably being too warmed during the process. 🙁


  2. Albert Johnston

    The Best Scone Recipe (with Video!) (14)
    My wife has been pestering me to make some apple / cinnamon scones. I’m normally a biscuit guy but I told her I’d give it a shot. I tried several recipes till I settled on yours. I made the following modifications. I added 1 tsp. apple pie spice mix. I added about a third of a cup of grated apple and a quarter cup cinnamon bits. (I pressed the grated apple between paper towels) I pulsed in the add-in’s after the butter. I cut the scones in 8 wedges and placed them on a half sheet pan in the same round pattern with about a third of an inch between them. I brushed them with buttermilk and sprinkled some demera sugar on top. I started them at 425f for 8 minuets and then lowered the temp. to 375f. I cooked them for an additional 11 minuets till they reached 200f. My wife declared them ‘a keeper’


  3. Heidi

    The Best Scone Recipe (with Video!) (15)
    Love this recipe. I add a tablespoon of lemon juice and it seems to make them more tender.


  4. Rosanna T Oxhorn

    The Best Scone Recipe (with Video!) (16)
    I’ve used your scone recipe twice and both times I needed to add extra cream to bring the dough together in the food processor. I was also surprised by how little they rose. That being said they really are delicious.


  5. Joanne miller

    These are so good and have made several times but I am wondering why only 1/2 cup cream as I have had to add at least a cup to get dough to come together. Am I doing something wrong?


    • Sam

      Hi Joanne! I’m glad you’ve enjoyed them! Do they spread a lot with a cup of cream in them? Are you weighing your flour?


    • Shelley L

      Mine don’t come together in the food processor like they do on her video. I spoon and level my flour carefully. I use a bit more than a 1/2 cup cream. Dough comes together by hand on my pastry mat with a little work. I make my disk and put in the freezer about 15 minutes before slicing and baking


  6. Olivia

    The Best Scone Recipe (with Video!) (17)
    Delicious! This recipe is super simple, and incredibly versatile, the scones were perfect! I added orange juice and zest to the dough, as well as to a glaze I made to go on top, and it was great!


  7. Susie

    The Best Scone Recipe (with Video!) (18)
    Excellent New Year’s Day scones. The food processor made it so easy and almost fool-proof. I also liked that there was no egg in the dough.


    • Emily @ Sugar Spun Run

      We’re so happy you enjoyed the scones, Susie! Sounds like a delicious New Year’s Day tradition 😋


  8. Judy M

    The Best Scone Recipe (with Video!) (19)
    I’ve made many scones over the years but none were as authentic as this recipe. Made them plain with the sugar and cream topping and absolutely love them. Will be making for Christmas Eve with dried cranberry and pistachios…already know they’ll be a hit.


  9. Becky B

    The Best Scone Recipe (with Video!) (20)
    I’m having a tea party in a week. Want to make these tonight and will freeze them. Do I need to defrost before baking?


    • Sam

      Hi Becky! You don’t have to thaw them to bake them, but just keep in mind it will take several more minutes to bake. 🙂


      • Robin N.

        can I substitute whole milk or whole milk Greek yogurt for heavy cream? want to make healthier, less fat, other suggestions th as to won’t mess these up?

      • Emily @ Sugar Spun Run

        Hi Robin! Others have used milk instead of heavy cream with success. Hope this helps!

  10. Stephanie

    I’ve made these using your recipe about five times and they are always wonderful! I was wondering if I can use whole wheat flour as a substitute and if so, what adjustments to the recipe would I need to make?


    • Sam

      Hi Stephanie! I haven’t tried whole wheat flour here. It’s a bit “thirstier” so may need alterations, but without having tried it myself, I can’t say for sure what they would be. Let me know how it goes if you try it. 🙂


    • Lea

      wondering if gluten free flour will work and non dairy…gonna try. have to.


      • Sam

        Hi Lea! Did you try the gluten free flour? I would love to know how it turned out. 🙂

      • Lexie Brough

        The Best Scone Recipe (with Video!) (21)
        wonderful recipe and so easy…takes very little time from start to serving. The only change I made was substituting 1/3 Cup kefir for the cream. I used a bowl and spoon instead of my food processor.
        This will be my go to recipe from now on! Thank you.

      • Karen

        Have you made this recipewith cheese?

      • Sam

        Hi Karen! I have not made it with cheese but you would just want to follow the instructions in step 6 to do so. You shouldn’t have any issues. 🙂

  11. Maggie

    I was intrigued when the recipe called for heavy cream. I added chopped walnuts, golden raisins, chopped dried cherries, and almond filling, topped off with toasted sliced almonds. WOW. It sounds like a lot of mix-ins but it gave them a nice texture and the perfect amount of sweet since I only used half the sugar. AMAZING!!


    • Sam

      I’m so glad you enjoyed them so much, Maggie! 🙂


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The Best Scone Recipe (with Video!) (2024)


What is the secret of making good scones? ›

Baking tips for making the perfect scones
  • Use cold or frozen butter: For a better rise, preferably use cold butter or even frozen butter. ...
  • Use pastry flour: This will create a noticeably lighter scone. ...
  • Mix the butter into the flour: If you don't start by mixing the flour and butter, your scones can fail to form properly.
Nov 14, 2022

What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

What type of flour is best for scones? ›

We recommend using all-purpose flour. There is some debate as to what flour one should use to go around achieving the perfect scone. This is because within different flours comes different levels of protein.

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

Should you chill scone dough before baking? ›

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

What makes scones rise best? ›

Using self-raising flour, cream, and water is excellent for what I consider great scones. Lemonade or soda water can also be used instead of plain water to add more rise; we had some fun with this at our Bake Club meetings using different flavours.

How long to rest scone dough? ›

Place pan of shaped scones into the freezer for up to 30 minutes before baking. This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness. Make scone dough up to three days ahead.

What is the best raising agent for a scone? ›

The two come in combination as bicarbonate of soda (baking soda) is an alkaline and needs the addition of an acid, such as cream of tartar, to create the carbon dioxide that causes the scones to rise. The amount of cream of tartar - 4 1/2 teaspoons - is correct.

Is heavy cream or buttermilk better for scones? ›

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

What flour do professional bakers use? ›

While bread flour is more than adequate for everyday breads, some professional bakers use high-gluten flour with a 14% protein content to provide extra strength to dense, chewy doughs like bagels and pizza dough. High-gluten bread flour gives milk bread it's taut structure and compact (but tender) crumb.

Is baking soda or baking powder better for scones? ›

Not sure whether to use baking soda or baking powder? You can use baking soda if you've added an acidic ingredient to the dough (e.g. buttermilk, vinegar, lemon juice). Use baking powder if you have not added anything acidic.

What is the difference between American scones and British scones? ›

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.

What makes a good quality scone? ›

The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced.

What is a British scone made of? ›

Scones are a British afternoon tea staple and they're delicious served with jam and clotted cream. Not quite cake, but not really a biscuit or pastry either, scones have a unique texture that's entirely their own. Scones are traditionally made with flour, butter, sugar and milk, but where did the recipe originate from?

What are the qualities of a perfect scone? ›

Scones are considered ”quick” breads since they are leavened with baking powder or baking soda and cream of tartar. They may be plain, but often have a wide variety of sweet or savory ingredients. Scones should be golden on the outside and tender and flaky inside, like a slightly sweetened biscuit.

How to get scones to rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

Why aren t my scones light and fluffy? ›

Add some extra baking powder/soda, they might not have raised enough. If your scones barely rise in the oven, reconsider the amount of water you've added. You might want to add more. Otherwise, increase the amount of baking powder/soda.

Why do my scones spread out and not rise? ›

First, make sure you're using fresh baking powder, one that has been opened less than 6 months ago. Also, if you knead the dough too much, the scones won't rise as tall. Knead gently, and just enough to bring the dough together. Adding more flour also prevents the dough from rising as high, so only dust lightly.

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