scones recipe

Looking for soft, buttery, flaky scones to serve at your next tea party? This basic Buttermilk Scones recipe is everything you need and more. I’ll share with you all my tips and tricks for the most tender, delicious scones in any flavor!

Buttermilk Scones

all-purpose flour (270 g)

sugar (63 g)

baking powder

baking soda

salt

unsalted butter (cold & cubed, 113 g)

buttermilk (160 g)

vanilla extract

Turbinado sugar

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Sift flour, baking soda and baking powder into a large mixing bowl, add kosher salt and sugar, whisk to combine.

Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size.

Add egg, buttermilk and vanilla extract to a small bowl, whisk to combine. Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving 1 - 2 tablespoon to use as egg wash later. Fold with a spatula or wooden spoon until a shaggy dough forms.

Turn the dough out onto a well-floured board or countertop, and pat the dough out into a rectangle about 1/2” thick. Fold the dough over itself and pat it out again, do this about 3 - 4 times. Then shape the dough into a circle about 1” thick. Cut into 8 portions.

Place the scones on the parchment-lined baking sheet, brush the top and sides with reserved egg wash, and sprinkle generously with turbinado sugar. Bake for 20 minutes until golden brown.

Remove from the oven and allow to cool on the baking sheet 5 - 10 minutes before transferring the scones to the wire rack to cool completely. Best served warm.

https://embed.mediavine.com/videos/p1al52oeksxgoqj2yzic

Learn the secret for soft, buttery, flaky buttermilk scones, the best scones recipe you will ever make! Customize these scones with any flavor to your heart's desire.

Recipe video above. Moist and fluffy scones, made with only 3 ingredients! These are truly miracle. They must be served with copious amounts of cream and jam. That&#x27;s a given!

Lemonade Scones - 3 Ingredients From Scratch

flour

thickened cream ((heavy cream), not whipped!)

lemonade ((Note 2))

Whipped cream

Preheat oven to 200°C/390°F (180°C fan). Line tray with baking/parchment paper.

Combine the flour, cream and lemonade in a bowl and mix until flour is mostly combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky.

Turn out onto a floured surface, and knead gently just 3 - 5 times to bring dough together, then gently pat into a disc shape 2.5cm/1&quot; thick.

Use a 6cm/2.5&quot; round cutter to cut rounds - press straight up and down (don&#x27;t twist), flour cutter in between. (Note 4)

Use a knife or similar to scoop up (avoid touching sides) and place on tray, slightly touching each other (they help each other rise).

Brush the tops lightly with milk. (Note 5)

Bake for 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty.

Serve with copious amounts of cream and jam, and of course tea!

These Spiced Pumpkin Scones are fluffy and easy to make. Pumpkin puree and warming spices give them the taste of a pumpkin spice latte! You can also use butternut squash and make your own puree easily.

Spiced Pumpkin Scones

pumpkin puree

(275 grams) all-purpose flour (plain flour)

tsp baking powder

(100 grams) sugar

tsp cinnamon

nutmeg

cloves

tsp ground ginger

(80 grams) cold butter

tbsp milk (plus extra for brushing)

Preheat oven to 425F / 220C. Lightly butter a large baking tray.

Peel, deseed and cube the pumpkin or butternut squash. Roast in the oven for about 20-30 minutes or until soft. Puree with a hand blender or food processor until smooth. Any extra puree can be frozen.

To make your own pumpkin/squash puree:

Sift the flour, sugar and spices into a bowl.

Using your fingertips, rub the butter and flour mixture together until the mixture has the consistency of coarse breadcrumbs.

In another bowl, lightly mix together the pumpkin, milk and egg.

Pour the wet ingredients into the dry ingredients and combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.

On a lightly floured worktop, form the dough into a circle approximately 1/2 inch thick. Cut out scones with a cutter or the edge of a glass dipped in milk. Place on the baking tray and brush with a little milk.

Bake for 10-15 minutes. Cool slightly on a wire rack and serve with cream, jam and a cup of tea.

For the Pumpkin Scones:

This EASY Cranberry Orange Scones recipe is perfect during the holiday season, or anytime of year! They are slightly crisp and flakey on the outside and perfectly moist in the center with delicious bursts of cranberry orange flavor.

Cranberry Orange Scones

all-purpose flour

Tablespoons sugar

unsalted butter (, FROZEN)

sour cream (, light, regular,

heavy whipping cream

orange

cranberries* (halved)

sugar

Tablespoon orange juice

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together the flour, sugar, baking powder and salt.

Grate the frozen butter into the bowl and use a pastry blender or fork to combine the flour and butter until it resembles coarse meal. Stick the flour mixture in the fridge while you combine the wet ingredients.

In a small bowl combine the sour cream, heavy cream, egg, vanilla extract and orange zest. Pour it over the flour mixture and gently stir to combine, just until everything is moistened.&nbsp;

Fold in the cranberries. Flour or grease your hands and then gently work the dough together and pour it out onto a floured surface. Press the dough (or use a rolling pin to gently roll it) into a circle about 1 inch thick.

Cut the dough into 8 wedges. Place the scones on your baking sheet and brush the tops of them with a little bit of heavy cream. Bake for 15-18 minutes, until golden.&nbsp;

Remove scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top.

To make the glaze, combine the powdered sugar and freshly squeezed orange juice and stir together until smooth.&nbsp;Add a little more orange juice or powdered sugar until you reach your desired thickness to drizzle over the scones.&nbsp;&nbsp;

https://content.jwplatform.com/videos/6wKIPET8.mp4

This EASY Cranberry Orange Scones recipe is produces slightly crisp and flakey on the outside and perfectly moist in the center scones with delicious bursts of cranberry orange flavor.

The best Homemade Cinnamon Scones Recipe (with Cinnamon Chips)! These cinnamon chip scones are buttery &amp; moist, easy to make for breakfast or brunch, and are even better than Starbucks &amp; Panera! Perfect to enjoy with a cup of coffee in the mornings! 

Best Cinnamon Scones (with Cinnamon Chips)

TBS sugar

TBS baking powder

cinnamon

sea salt

TBS butter

½ cup half and half

tsp pure vanilla extract

cinnamon chips

raw turbinado sugar

Preheat oven to 375 degrees F.

Line a large baking sheet with parchment paper, set aside.

In a large bowl add flour, sugar, baking powder cinnamon and sea salt. Stir to combine.

Add butter and using a fork, pastry cutter or your hands, cut the butter into the dry ingredients until there are coarse crumbs. (You want little chunks of butter)!

Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly, but should clump together when squeezed between your fingers.

Add cinnamon chips and stir until evenly distributed.

Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 10” in diameter.

Transfer the circle of scone dough to the prepared baking sheet.

Cut into eight equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining two pieces in half diagonally.  (see video)

Sprinkle the top with raw sugar and gently press it into the top of the scones.

Carefully separate the scones and spread them out evenly on your baking sheet.

Bake in the preheated oven for 16-20 minutes, or until the scones look set.

Remove from the oven and transfer scones to a baking sheet to cool, or serve warm (which I highly recommend).

https://embed.mediavine.com/videos/wyvul8pyw535ycdwg1wh

The best Homemade Cinnamon Scones Recipe (with Cinnamon Chips)! These cinnamon chip scones are buttery & moist, easy to make for breakfast or brunch, and are even better than Starbucks & Panera! Perfect to enjoy with a cup of coffee in the mornings!

These flaky, savory bites are so perfect when enjoyed straight from the oven that we feel they don’t need anything to accompany them.

Lemon-Fennel Scone Bites

wheat pastry flour

1⁄2 teaspoon fine sea salt

Sucanat

½ cup tahini or other nut or seed butter

lemon juice

lemon

garlic (minced)

fennel seeds

¼ cup plain unsweetened vegan milk (more if needed)

Preheat the oven to 400°F.

Line a baking sheet with parchment paper or a silicone baking mat. In a food processor, combine the flour, baking powder, salt, and Sucanat.

Add the tahini, and pulse a few times to combine. Add the lemon juice, zest, garlic, and fennel seeds, and pulse a few times.

Add the milk through the hole in the lid, 1 tablespoon at a time, while pulsing until a dough ball forms. It should be moist, but not too wet to handle. If it does crumble, you’ll need to pulse a little more milk (1 teaspoon at a time) into it.

Place the dough on another piece of parchment paper or a silicone baking mat, and pat it down to a little over 1⁄2-inch thickness. (Using a rolling pin would make for tough scones, so avoid it.)

Use a 2-inch biscuit cutter (or open end of a glass) to cut the dough into scones and place them on the prepared baking sheet.

Gather the scraps of dough and repeat the process until no dough is left. You should get approximately 16 scones.

Bake for 12 to 14 minutes, or until golden brown around the edges on the bottom, and light golden on top. Remove from the oven and let cool on a wire rack.

Store leftovers in an airtight container for up to 2 days. Toast slightly before enjoying the leftovers.

These easy Chocolate Chip Banana Scones are like banana bread with crispy, buttery edges and soft, flaky centers. The perfect scone!

Chocolate Chip Banana Scones

all purpose flour

brown sugar

butter,

chocolate chips

+ 2 tablespoons heavy cream, divided

medium banana, mashed (about 1/3 cup)

turbinado sugar

butter, melted

milk

Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon.

Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don&#8217;t worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips.

In a medium bowl mix together 1/2 cup of the heavy cream and banana.

Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don&#8217;t over-mix.

Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 &#8211; 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges.

Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar.

Bake for 15- 20 minutes until the edges are golden brown.

Icing

Whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set.

Chocolate chip sourdough scones are so tender and buttery on the inside. You&#039;ll fall in love with the crumbly edges that are golden brown and &quot;grab a glass of milk&quot; delicious!

Chocolate Chip Sourdough Scones Recipe

fine sea salt

unsalted butter (frozen

sourdough starter discard

heavy cream (milk or half and half can be used)

sanding sugar (coarse sugar)

In a medium size mixing bowl, whisk the flour, sugar, salt and baking powder together. Use a cheese grater to grate the butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. Cut the flour into the butter using a pastry cutter or a bench scraper until the mixture comes together in pea size crumbs. Add the chocolate chips to the mixture and stir.

In a separate bowl, whisk the starter, egg, vanilla extract and heavy cream until smooth. Pour into the dry ingredients and use a fork to gently mix. The dough will be crumbly, resist the urge to add more liquid.

Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8&quot; disc shape. (Use a small amount of flour if needed to help it from sticking to the surface.)

Cut the dough into 8 wedges using a bench scraper or a large knife. Arrange the wedges onto a parchment lined baking sheet with space in between each wedge. Place the baking sheet in the fridge to chill for 30 minutes.

When ready to bake, preheat the oven to 400°F (204°C). Brush the top of the scones with heavy cream and sprinkle with sanding sugar. Bake for 20-25 minutes or until the scones are golden brown. Remove and serve warm.

Make classic scones with this recipe, quick and easy scone recipe, that takes less than 30 minutes to prepare and bake.

How to Make Perfect Plain Scones

flour,

g golden caster sugar

buttermilk

Preheat the oven to 220ºC (200ºC fan oven) mark 7. Sift the flour into a bowl, add a pinch of salt and mix. Add the butter, cut into small cubes, then lightly rub in with fingertips until mixture looks like breadcrumbs. Add sugar and stir in.

Put the egg into a jug, add 2tbsp of the buttermilk or milk and beat together. Make a well in the centre of the crumble and add the egg mixture. Using a round-bladed knife, mix the egg gradually into the crumble. As the dough forms, bring it together with your hands; it should be soft but not sticky. If it feels dry, add extra buttermilk or milk, 1tsp at a time. Shape the dough into a rough ball, then pat into a round.

Lightly flour a clean worksurface and a rolling pin. Gently roll out the dough to&nbsp;at least 2.5cm thick. Dip a 5cm cutter in flour. Cut out each scone by placing the cutter on the dough and giving it a quick push down-wards. Don't twist the cutter; just lift it and ease the dough out. You'll get five or six scones out of the round. Gather the trimmings, re-roll to the same thickness and cut more, repeating until you have a total of eight.

Dust a large baking tray with flour and arrange the scones on it. Lightly brush each one with buttermilk or milk, then dust with a little more flour. Bake on the top shelf of the oven for 10-12min, or until well risen and golden. Transfer scones to a wire rack to cool for 5min or until just warm. Slice them in half and serve with unsalted butter or with clotted cream and strawberry jam.&nbsp;

https://streaming.hearstdigitalstudios.com/brightcove/578e42aee694aa370d885694/mp4/brightcove_good-housekeeping-uk_3800571006001_1468940983_1700_hd.mp4

Learn how to make scones in this simple how-to video from the Good Housekeeping Institute Cookery School.

How to make scones

Craving the Perfect Scone? Your search ends here. Our tried-and-true, easily customizable recipe delivers American scones that are tender, golden brown, and utterly delightful.

Scones

all-purpose flour ((300 grams))

unsalted butter (cubed (76 grams))

heavy cream (divided (195 milliliters))

Preheat the oven to 400F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Using a pastry cutter or fork, cut in the cold butter until the pieces are no larger than the size of peas. Stir in ½ cup of desired mix-ins, if using.

In a small bowl, whisk together ¾ cup heavy cream, egg, and vanilla. Slowly add the cream mixture, using a fork until a shaggy dough forms. Turn out the dough onto a lightly floured surface and press into a ¾-inch thick square. Cut the dough in half. Stack each half and press down, repeating once. Shape dough into a 7-inch or ¾-inch-thick disc. Using a floured knife, cut the disc into 8 equal triangles and place on the prepared baking sheet about 2 inches apart.

Brush scones with the remaining 1 tablespoon of heavy cream and sprinkle with coarse sugar. Freeze for 15 minutes or until firm.

Bake for 10 to 12 minutes or until puffed and the tops are lightly golden, rotating halfway through baking. Cool for 10 minutes before serving. Scones can be stored in an airtight container at room temperature for up to 4 days.

I made the basic scone recipe for the first time &amp; have to say I don't use any other recipe as they're so DELICIOUS &amp; I love making them!!!

This is my go-to recipe for scones.  Tender, moist and delicious.

I love this recipe, as well as all the Preppy Kitchen’ recipes, so much! John really makes cooking and baking fun!

Loved this recipe! I followed the written instructions instead of the video on the second attempt and they came out better :)

If anyone is curious about making this non-dairy, I used miyokos vegan butter (it was salted so I omitted the added salt) and oat milk and they turned out great with these instructions. Added diced pecans to the batter and used a maple glaze on top. 10/10.

Easy to follow and turned out perfect 👌

Best scone recipe ever. Another recipe I added in my Favorites.

You sir are an amazing chef and I love your recipes. Especially this one. So fluffy and not dry like every other scone I’ve had.

Love your scone recipe!! I made the lemon scones first and they were such a hit I made blueberry scones a few days later. Delicious and homemade ♥️

Thanks for taking the time to share an amazing recipe.

Wow - just wow. First time i've made scones and they were the fluffiest, most delicious scones i've ever eaten. I followed recipe exactly (+ used dried cranberries). The only difference is they needed 20 minutes in my oven. I will never eat a store bought scone again. Ever.

I love ALL of your recipes.  Love your presentation!🤓

Best scones I’ve ever made and worked out perfectly first time!! Thanks so much for all your amazing recipes!

Holy crap - I just made these with fresh cranberries and orange zest.  These are the best scones I've ever had in my life!  THANK YOU for this recipe!

This was such an easy recipe to do and it turned out amazing! I could see the layers after biting into the scone. I added blueberries as my extra, which worked wonderfully with the other flavors. Definitely going to make this recipe again!

https://www.youtube.com/watch?v=ulNBP6AQrb8

If you’ve ever wanted to try your hand at making Homemade Scones From Scratch, you’ve come to the right place! My Best-Ever Scones Recipe is made with just a handful of pantry staples and can be loaded up with any of your favorite mix-ins, meaning flaky, buttery breakfast perfection is never far from reach.

RECIPE: https://preppykitchen.com/scones/

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The BEST Scones Recipe

There’s nothing quite like freshly baked flaky scones. Crisp and golden on the outside, soft and fluffy inside, and delicious with butter, jam, or cream. Simple and always a treat!

Top 11 scones recipe recipes from across the web

The most viewed scones recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buttermilk Scones

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Best Cinnamon Scones (with Cinnamon...

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Chocolate Chip Sourdough Scones Rec...

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Scones

Easy Scones Recipe (Buttery & Flaky...

Top 11 scones recipe recipes from across the web

The most viewed scones recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttermilk Scones

Lemonade Scones - 3 Ingredients Fro...

Spiced Pumpkin Scones

Cranberry Orange Scones

Best Cinnamon Scones (with Cinnamon...

Lemon-Fennel Scone Bites

Chocolate Chip Banana Scones

Chocolate Chip Sourdough Scones Rec...

How to Make Perfect Plain Scones

Scones

Easy Scones Recipe (Buttery & Flaky...

The most viewed scones recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine