Master Scones Recipe

Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs. These better-than-the-bakery treats are flaky, flavorful, and moist with crisp crumbly edges. There’s a lot of helpful information and step-by-step photos, but feel free to jump right to the recipe!

Mixed berry scones and chocolate chip scones

Scones are sweet or savory, perfect with coffee and tea, welcome at baby showers, bridal showers, brunch, snack time, bake sales, Mother’s Day, and wherever muffins or coffee are appropriate. (All the time!)

But depending on the recipe and technique, scones can be dry and sandpaper-y with flavor comparable to cardboard. They can also over-spread and taste pretty boring. However, boring isn’t in our scone vocabulary!! My basic scone recipe promises uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior.

I have several scone recipes that begin with the same basic formula. Let’s review the fundamentals so you can learn how to make the best scones. Sit back because there’s a lot to cover in this post!

Overhead picture of scones

What are Scones?

Depending where you live, the term “scone” differs. English scones are more similar to American biscuits and they’re often topped with butter, jam, or clotted cream. American scones are different, but different isn’t necessarily a bad thing! Today’s scones are sweeter, heavier, and aren’t usually topped with butter because there’s so much butter IN them. Sweetness aside, there’s still room for vanilla icing or a dusting of confectioners’ sugar on top. By the way, here’s my favorite recipe for traditional scones.

Scones are leavened with baking powder, so making them is generally quick. Blueberry scones are my favorite variety, but that quickly switches to pumpkin scones in the fall months! (Here are all my scone recipes.)

No matter which flavor you choose, these scones are:

  • Moist & soft inside
  • Crumbly on the edges
  • Buttery & flaky
  • Not sandpapery 🙂

Video Tutorial: Scones

Let’s start with a video tutorial.

Blueberry scones with vanilla icing

Only 7 Ingredients in this Basic Scone Recipe

You only need 7-9 ingredients for my master scone recipe.

  1. Flour: 2 cups of all-purpose flour is my standard amount, but set extra aside for the work surface and your hands.
  2. Sugar: I stick with around 1/2 cup of sugar for this scone dough. Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change. Reduce to about 2 Tablespoons for savory flavors. Brown sugar works too. However, if using brown sugar, whisk it into the wet ingredients to get out all the lumps. For example, see my caramel apple scones.
  3. Baking Powder: Adds lift.
  4. Salt: Adds flavor.
  5. Butter: Besides flour, butter is the main ingredient in scones. It’s responsible for flakiness, flavor, crisp edges, and rise.
  6. 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. Thinner liquids change the flavor and appearance. You’ll be headed down a one way street to dry, bland, and flat scones.
  7. Egg: Adds flavor, lift, and structure.
  8. Optional: Vanilla extract adds necessary flavor to sweet scones, but skip it if you’re making savory scones. Depending on the flavor, cinnamon is another go-to ingredient.

And don’t forget about the add-ins! Scroll down to see all my favorite scone flavors.

Blueberry scone with vanilla icing

How to Make Scones from Scratch

So now that you understand which ingredients are best, let’s MAKE SCONES!

  1. Mix the dry ingredients together. Use a big mixing bowl because you want lots of room for the mixing process.
  2. Cut in the grated frozen butter. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible. Messy and crumbly is a good thing!
  3. Whisk the wet ingredients together.
  4. Mix wet ingredients and dry ingredients. Mix together, then pour out onto the counter.
  5. Form into a disc and cut into wedges. Wedges are easiest, but you can make 10-12 drop scones like I do with my banana scone recipe.
  6. Brush with heavy cream or buttermilk. For a golden brown, extra crisp and crumbly exterior, brush with liquid before baking. And for extra crunch, a sprinkle of coarse sugar is always ideal!
  7. Refrigerate for at least 15 minutes. Keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning!
  8. Bake until golden brown. Scones bake in a relatively hot oven for only 20-25 minutes.

Frozen butter shreds

Cold Ingredients & Frozen Grated Butter

Keeping scone dough as cold as possible prevents over-spreading. When scones over-spread in the oven, they lose the flaky, moist, and deliciously crumbly texture. In other words, they’re ruined. But the easiest way to avoid disaster is to use cold ingredients like cold heavy cream, egg, and butter.

But frozen grated butter is the real key to success.

Like with pie crust, work the cold butter into the dry ingredients to create crumbs. The butter/flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets create a flaky center while keeping the edges crumbly and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. Remember, you don’t want to over-work scone dough.

Scones ingredients

Blueberry scone dough

Blueberry scone dough

3 Tricks for Perfect Scones

If you take away anything from this post, let these be it!

  1. Heavy Cream or Buttermilk: Avoid thinner milks which yield a flatter, less flavorful scone. Canned coconut milk makes a wonderful nondairy option!
  2. Frozen Grated Butter: See above!
  3. Refrigerate Before Baking: Remember, cold dough is a successful dough. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking.

How to prevent flat scones: See #2 and #3. 🙂

Unbaked blueberry scones on baking sheet

How to Freeze Scones

I used to be totally against freezing scone dough. You see, the baking powder is initially activated once wet and if you hold off on baking, the scones won’t rise as much in the oven. However, the decrease in rise is so slight that it doesn’t make a noticeable difference. In fact, you can even shape this scone dough into wedges and refrigerate overnight before baking.

  1. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.
  2. Freeze After Baking: Freeze the baked and cooled scones before topping with icing or confectioners’ sugar. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.


15+ Scone Flavors

Using the master recipe below as a starting point, toss in your favorite add-ins like white chocolate chips, toasted pecans, sweetened or unsweetened coconut, dried cranberries, peanut butter chips, etc. If it’s a particularly wet add-in like chopped peaches, blot them with a paper towel before adding to the dough. Top with lemon curd or any of the suggested toppings below. Above all, have fun finding your favorite flavor!

Blueberry scone interior

Mixed berry scones and chocolate chip scones

How to Make Perfect Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large or 16 small scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.



  1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
  3. To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
  4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes before topping with optional toppings listed in the ingredients.
  9. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


  1. Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
  2. Freezing Instructions & Scone Flavors: See blog post above.
  3. If adding fruit, use fresh or frozen. If frozen, do not thaw. Peel fruits such as apples, peaches, or pears before chopping.
  4. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  5. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Keywords: scones

Scones on plates


  1. Hi Sally,
    I messaged you a couple days back saying all we could taste was baking powder. Well! Come to find out the flour I used had been sitting in my MIL’s pantry for a very long time. I just made a batch at home and they are brilliant!! Love them so much! Who knew “very” old flour can affect the taste like that!? Lol! Thank you

    1. Hi Desmond! You could definitely substitute some of the heavy cream/buttermilk for Greek yogurt, but I don’t recommend substituting out ALL the liquid.

      1. Hi Sally

        I actually added some milk with greek yogurt and the result turn out to be very nice and moist inside. Thanks.

  2. We enjoyed this recipe at our house. I just out chocolate chips in there. The only issue i had was that I also tried to go off the golden brown color part when baking. I brushed with heavy cream before chilling and the tops of the scones never browned. So I overbaked them not trusting the time. 🙁 they were still good but next time they WILL be perfect. 🙂

  3. Thanks for this! I’ve been looking for a good basic scone recipe since I stopped working at a coffee shop a few years ago. I just made some raspberry white chocolate chip ones and they were delicious!

  4. I made the scones with ham, shredded cheese and scallions. My husband ate three regular sized scones and declared they were delicious. I’d say he enjoyed them. Thanks for reliable and trustworthy recipes.

  5. Totally LOVE this recipe!! It’s not too difficult, it’s fun to do and it’s delicious! I’ve been making mixed berry scones by making blueberry ones with raspberries placed on top before baking so that they don’t break. 🙂 and that vanilla icing!! I’ve even halfed the vanilla for icing the scones so it’s not too much vs the fruit. Yum! Total crowd pleaser! And I love that I actually get to knead something!

  6. Delicious! I used Blue Bird flour from Cortez, CO, substituted vanilla non fat yogurt thinned with milk, lemon zest and frozen blueberries and sprinkled with turbinated sugar. The texture is soft, moist, and a good bite. Will make again!

  7. This recipe looks amazing! Can’t wait to try it. Do you think substituting the flour with coconut flour or almond flour would work for a keto friendly scone?

  8. Savory sungold tomato and basil scones!! Love the recipe! Their in the oven now. I’m going to melt some le tur cheese over the top and sprinkle on some crispy prosciutto. Great consistency and the instructions were wonderfully clear and thorough. Thanks!

  9. Sally, do you think I could use this recipe if I don’t want to put any add-ins in the scones? So just your master scone recipe with the vanilla extract topped with sparkling sugar? Or does it need some sort of add-in to be flavorful? Thanks so much!

    1. You can definitely leave these scones plain. Skip the add-ins. Plenty of flavor! Feel free to keep the cinnamon or even add a little extra vanilla extract.

  10. Hi, Sally!
    I am new to scone baking and it is a fun recipe to work with! I’ve made the Lemon Blueberry and the Raspberry Almond Buttermilk which were a huge hit at our after-Mass gathering this past Sunday. I’d like to try the scones with peaches and you mention using cinnamon as an alternative to vanilla extract. Not sure if you think the peach/cinnamon combo is a good idea or not. If so, should I use a bit of vanilla and a bit of cinnamon?

    1. Hi Denise! I recommend a vanilla and cinnamon combination. How about 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon with the peaches? So good!

    1. Well, they came out ok but I think I will use a bit more peach next time and just 1/2 tsp of cinnamon. The cinnamon was a bit much and took away from the peaches. Or, maybe I’ll just make peach scones and leave the spice out. Let’s put it this way, the Lemon Blueberry scones were more of a hit with everyone. 🙂

  11. This was my first time GF DF scone maker.
    I used 1cup almond flour, 1/2c tapioca flour, 1/2 c all purpose GF flour. Used the brown sugar and instead of cream I used heavy coconut cream. I did the coconut milk wash. Sprinkled with raw sugar. I did blueberries and they came out good. Next time I want to increase the baking soda and flour, just a little. Thank you for this inspiration!

  12. Hi Sally! If I want serve these with blueberry jam, do you think I will need to bake them just plain? Are there any flavors that might go along with them? As always, thanks for your advice!

  13. I made the blueberry recipe and it turned out great, didn’t last a day. My question is can I substitute almond flour? I have a son who doesn’t do any wheat flour of any kind? Wondering how this would work or if you have a scone recipe that has an almond flour base?

    1. Hi Amy, I’m so glad you enjoyed them! I don’t recommend using almond flour in place of all purpose. I haven’t personally tested this with an alternate flour but I have heard from others who tried an all purpose gluten free (1:1) flour with success. Let me know you try it!

  14. Hi Sally, I introduced my mom to blueberry scones and they were a hit but they’re a bit expensive so I would like to make it myself (well try). Heavy cream is a bit expensive so can i substitute it with whole milk, and should I use unsalted butter?

    1. Hi Kim, I recommend sticking with heavy cream for this recipe. Thinner liquids change the flavor and appearance and can produce dry, bland, and flat scones. And yes, I use unsalted butter!

  15. I made the blueberry scones last Saturday and they were fabulous and came out very moist and tender….a great recipe.

  16. Hi Sally,
    Sorry to say this dough is very very wet. So wet in fact that I could not use all the liquid or it would have been muffin batter. As a professional baker, for many years, I can tell you that traditional scones do not include eggs as an ingredient. I think the addition of the egg is what made this dough so very slack. The dough is now sitting in my ‘fridge in an attempt to firm it up so I can cut it. We’ll see what happens the next time I make these with out the egg.

    1. To Deb: Really? I had to add a couple of tablespoons extra of cream because it was dry. Most scone recipes I’ve tried don’t have an egg, but have much more cream than the 1/2 cup in this recipe

  17. We had a master scone recipe at my former workplace that required buttermilk rather than cream. We also used refrigerated cold, not frozen, butter that was added in larger pieces and only combined (by pulsing the mixer) until the butter itself was anywhere between marble and pea size. In fact, in ratio you use a larger amount of butter in your recipe than we used in ours (5 oz of butter per 3 cups flour). If you still want to use cream and only a half cup, try pulsing in your fruit first then pulse in your cream. You may find you will not need to add additional liquid.

  18. Literally just took these out of the oven. I made mini scones but the cooking time was WAY too long. 18 minutes burned all the bottoms, some pretty horribly. Next time I will start with 12mins and adjust as needed. I did get the exact number of 16 mini scones. I made the base dough completely then made into 3 disks, made each a different flavor, then cut into mini scones. Chocolate chip, raspberry, and orange.

    Otherwise the tops of them are beautiful and I’m waiting for them to cool so I can make a simple icing to drizzle on top. For this test we’ll have to cut the bottoms off so we can actually eat them without the taste being ruined by burned bottoms I think. I hope to get the baking time perfected as I plan to make a bunch of mini scones, per my mom’s request, for my bridal shower tea party since it’d be cheaper than buying them from a bakery.

  19. This mater recipe looks good.
    I am thinking chocolate chip toffee scones,
    Bacon cheddar chive scones, maybe white chocolate raspberry scones.

  20. If I do cubed ham or bacon, do I have to refrigerate after they are made (normally make Sunday afternoons for a quick, but nice Monday/Tuesday am breakfast)? Thanks!

  21. My first time making scones. I made cinnamon raisin and they came out perfectly!! I can’t wait to try a savory batch. Also planning on cranberry orange. Yummy!!

  22. I made blueberry scones today. They are delicious. I did use the frozen grated butter, but I used fat free half and half instead of the cream. Not having the other option to compare, I guess I wouldn’t really know, but they are wonderful. I was wondering if I could bake them in a 9” round cake pan. What do you think?

    1. I’ve made several batches including cranberry orange (absolutely amazing). Do you think I could bake them in a eight inch round cake pan?

  23. Sally, your recipe is amazazing!!! These are the best scones I’ve ever had!!! And I can’t believe I bake them?!? You made my day!!!! Thank you thank you!!!

  24. I loved making this recipe… especially adding the heavy cream on top of the scones to make them extra crumbly. I also added some cinnamon w the sugar. I made smaller scones … more to share w everyone. Next time I will make a double batch. This is something I will make over and over again. Thank you Sally for giving me the best recipe!!!!

    1. Wow…the tastiest scones I’ve ever made! Loved the crunchy texture. It turned out exactly as you “promised” they would. Thanks Sally for your handy tips for a non-flop scone recipe. You explain it so well. This will definitely be my go to scones recipe.

  25. I love this recipe so much because you explain how to make the perfect scones. The last time I tried to make scones, the dough wouldn’t come together. After reading your recipe, I am definitely going to try them again and hopefully perfect them!

  26. Hey Sally!
    I’m so excited to try this recipe but I have a question. Is it possible to make the dough one day before and leave it in the refrigerator or the freezer overnight?
    I hope you can reply soon because I’m really exited to try out this recipe!

1 5 6 7 8 9 13

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally