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I never used to understand the obsession and appeal of scones. Not until I took a bite of a truly great one.
Many scones are bland and dense. Who wants that?
It wasn’t until I perfected my own recipe that I realized how delightful scones can be. They’re sturdier and heartier than biscuits because they contain eggs and more sugar.
What I love most about them (besides all. the. BUTTER.) is that they belong on pretty much any breakfast or brunch table.
You can dress them up by adding nuts, citrus zest, or chocolate chips. Or simply serve them plain alongside some local jam or homemade flavored butter. Or clotted cream, though this is more of an American scone recipe than British.
Any way you serve these, they’re bound to be perfect if you follow my tips below!
How to Make Scones
Get Flaky Scones with COLD Butter
- Butter must be COLD from the very start to when the dough enters the oven.
- The cold butter melts upon entering the oven and the water content in butter evaporates in steam.
- As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.
- I like to cube then freeze my butter before assembling the dough.
- I also always prefer to use unsalted butter for baking. You can find out why here: Salted vs. Unsalted Butter.
Why is Buttermilk Used in Scones?
This is absolutely the preferred liquid for scones. It will result in tender, taller scones because of how its acidity reacts with the baking powder and tenderizes the dough overall. It also adds a lovely tang to create more depth of flavor.
What if I don’t have Buttermilk? Can I Substitute and Still Make Scones?
I would NOT substitute buttermilk with a DIY alternative. If you aren’t able to use buttermilk, you can also use keffir or alternatively, heavy cream. You can learn more about the science of buttermilk here.
Tips for How to Make Scone Dough:
- Whatever you do, do not overmix the flour mixture or dough or allow it to get too warm. This will result in flatter, tougher, and less flaky scones.
- My absolute favorite tool for making biscuits or scone dough quickly and easily by hand (so I don’t have to lug out my food processor) is this OXO bladed pastry blender.
- Use a marble pastry board to help keep the dough cool. If at any point you notice the butter become greasy and melty, pop the dough into the freezer for 10 to 15 minutes before proceeding.
- You can also pop the baking sheet of shaped unbaked scones in the fridge or freezer while the oven preheats, to ensure the butter remains nice and cold.
How to Make Tall, Flaky Scones BONUS tip:
We’re stealing a trick from croissant baking that I use in my Best Ever Pie Crust recipe! A little bit of “lamination” gets the scones to shoot up sky-high with tons of flaky layers. Don’t worry, it sounds more complicated than it actually is. If this seems like way too much work, just skip this step. You’ll still have tasty scones! Check out my How to Make Tall Scones & Biscuits article for more tips.
How to Laminate Your Scone Dough:
- If adding any mix-ins, fold into dough prior to step 2.
- Turn the craggly mass of dough out onto your work surface.
- Shape it into a rectangle.
- Fold the rectangle horizontally in thirds, like you’re folding a piece of paper to go into an envelope.
- Flatten it out into a rectangle again.
- Now fold it in thirds once more, but going the opposite direction. This will also help you to gently ‘knead’ the dough so it comes together into a more cohesive disk without overmixing it. Overmixing leads to rubbery and tough scones and biscuits.
Try to shape half your scone dough using this trick and half without to compare the difference. You’ll be surprised!
I actually demonstrated this during a live Zoom class recently Take a look at Benjamin’s laminated vs. un-laminated scone:
How to Make Scones Ahead of Time:
The shaped unbaked scones can be covered and refrigerated overnight. Bake from the fridge as the recipe directs.
How to Freeze Scones:
Place in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
Scone Flavor Variations:
Feel free to get creative with your scone flavorings! Listed below are some ideas with specific ingredient additions. But you can add in about 3/4 cup of dried fruit, chocolate chips, nuts, etc., to the dough. If using fruit, dried fruit or frozen berries such as raspberries work best!
- Cranberry Orange
- Pumpkin
- Blueberry
- Lemon Poppy Seed: Add 3 tablespoons poppy seeds + 2 tablespoons grated lemon zest to the dough.
- Cinnamon Sugar: Mix 3 tablespoons granulated sugar with 1/2 teaspoon ground cinnamon and sprinkle on the egg-coated unbaked scones.
How to Make A Glaze for Scones:
Glaze Ingredients:
- 1 1/2 cups (188 grams) powdered sugar
- 2 tablespoons water, milk, or citrus juice
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract, or other extract
- Citrus zest, to taste, if desired
Directions:
Whisk all glaze ingredients together until thick but still pourable. Spread over cooled scones and let stand until set.
More Recipes You’ll Love:
-
3
cups
(381 grams) all-purpose flour
-
1/3
cup
(66 grams) granulated sugar
-
1
teaspoon
fine sea salt
-
1
tablespoon
baking powder
-
1/2
teaspoon
baking soda
-
1 1/2
sticks (170 grams) unsalted butter,
cold and cubed
-
1
cup
(237 grams) buttermilk
-
2
large eggs,
divided
-
1
teaspoon
vanilla extract
-
Coarse sugar
-
Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
-
In a large bowl, combine the flour, sugar, salt, baking powder and baking soda.
-
Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
-
In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
-
Make a well in the middle and add the liquid mixture. Mix until just combined. Don't over mix. If adding in dried fruit, nuts, chocolate, or other flavorings, do so now.
-
Transfer the dough to a floured surface. *Optional Step: See Recipe Notes for lamination instructions.
-
Divide into 2 equal parts. Lightly knead each into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.
MAKE AHEAD
-
At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
-
In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with the coarse sugar.
-
Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.
OPTIONAL STEP: Here's how to laminate your scone dough:
Turn the craggly mass of scone dough out onto your work surface. Shape it into a rectangle. Fold the rectangle in half like a piece of paper. Flatten it out into a rectangle again. Now fold it in half once more, but going in the opposite direction. This will also help you to gently 'knead' the dough so it comes together into a more cohesive disk without overmixing it. Continue with step 7 above.
This recipe was originally published in May 2017 and was updated in 2023 with new photos and even more baking tips. Photos by Joanie Simon.
I have been making scones for several years using diverse recipes. I had never heard of lamination so I tried it when I made these. I made mini scones to serve 20 – 25 & I put them in the fridge unbaked overnight. I put the trays directly into the oven from the fridge & they turned out wonderful & puffed up perfectly. Super recipe I will use often!
Thanks, Helen Keilman Oro Valley, Az.
For vegans out there I used vegan butter and flax eggs…I used 2 tablespoons by mistake, it made them fluffier…and I made buttermilk with soy milk and vinegar. I added dried sweetened cherries and chocolate chips….they are amazing!! Thanks for the recipe.
These are the best scones! I have tried a lot of different recipes and this is for sure my favorite so far. I just took all of the tips and did what she said and they came out just perfect! I added fresh blueberries to mine and they were yummy. Now I’m going to try some other flavors!
I followed the recipe exactly and it was easy and absolutely delicious. I used the Irish unsalted butter from Costco and topped the scones with sugar in the raw. I will make again and again. Perfection!
Why are my scones cakey?
Hi Carla! Scones can become cakey for a few reasons. Here are the most common reasons why your scones might be cakey:
– Overworking the mixture, and/or letting your butter become too warm, can create dough, dry, or cakey scones. Follow Tessa’s tips in the pink tip box (above the recipe) for more info on this!
– How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe, and result in issues like cakey scones. Check out Tessa’s article here, where she talks about how to best measure ingredients to ensure accuracy every time.
– How old are your leavening agents? If your baking soda/powder are not fresh, they won’t do their jobs and your baked goods can not rise properly, spread strangely, and much more. Tessa talks about the science behind leavening agents, and how to test for leavener freshness, in this article here!
I hope something here helps, Carla! Happy baking!
Just tried this recipe & I added fresh chopped peaches. After I incorporated my wet & dry ingredients, my dough was super sticky & I ended up needed to knead extra flour to make the dough workable. They taste great, maybe just a little dense ( I’m guessing from the added extra flour). So I’m wondering what I did wrong that the dough was so sticky?
Hi Tracie! It sounds like the peaches brought a little too much moisture, so when that was coupled with the addition of extra flour, is most likely why your scones ended up a little tough. I hope you’ll give these scones another try, either as written, or with an additional drier fruit 🙂
Thanks for a “doable” recipe. Light taste. I also would like the source for the cooling rack.
Hi Valerie! So glad to hear that you enjoyed Tessa’s scone recipe! Unfortunately, we don’t have a source for the cooling rack in the pictures, as it belongs to Handle the Heat’s amazing photographer, and we think it was a thrifted item. Sorry about that! I hope you’ll try more of Tessa’s fantastic scone recipes! Happy baking 🙂
These scones are anything but plain – slightly sweet, flaky and soft. So delicious, made them for 2 friends who both immediately asked for the recipe.
Hi, I don’t see a designation for *whole milk* buttermilk specifically, and usually I only see low fat in my store. Is low fat fine or should I opt for heavy cream instead? Thanks!
Hi Leah! Most buttermilk is low-fat, and it’s actually pretty unusual to find a full-fat buttermilk. Some Target stores seem to carry it, but if you can’t find it, low-fat buttermilk will be totally fine. Learn more about buttermilk here! Happy baking 🙂
Delicious! I used 1/4 c. less buttermilk because i added 1c. of fresh peaches. Turned out perfect!
The list calls for 2 eggs divided but the directions call for just 1! Confused
Hi Melissa! The second egg is for egg washing the scones right before baking 🙂 The second-last step says, “In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with the coarse sugar.” I hope that helps! Happy baking!
What’s unclear is that the ingredient list calls for the eggs to be divided, but then the recipe doesn’t use them that way. That raises the question of whether it ought to say use only the white or yolk to brush the scones before baking.
From looking at other scone recipes, it seems the egg wash uses an undivided egg. So perhaps just edit the word “divided” out of the ingredient list.
Thanks for the recipe.
Hi Pilgrim! The “2 eggs, divided” means that you won’t be using both eggs at the same time; one egg goes in the scone dough, and the other egg is used as an egg wash, as you noted. Sorry for the confusion! I hope you enjoy your scones 🙂
I have company coming and made these yesterday to freeze them. So easy. I do grate frozen butter to work into the flour as I’ve found that to work well.
I feel that keeping the buttermilk mixture and the butter cold really helps for a better dough.
Just made these and they are delicious! I made them half size for mini-scones to bring to a brunch and they came out perfectly. My question is how do you define the difference between American and British scones? I don’t think I had ever heard that differentiation made before so I am curious. I really enjoy your recipes and your explanations. Thank you!
Hi Susan! So glad to hear that you enjoyed this recipe! British and American scones are quite different – from the ingredients (different amounts of fat and sugar), to the toppings used. America’s Test Kitchen has a great article about the differences that you can check out here. Happy baking 🙂
These scones are light, flaky and the best I’ve ever had! Very easy to make and delicious.
Hi there, can you freeze cooked scones?
Hi Annette! We haven’t tried freezing these scones after baking, but it should work just fine! Be sure to wrap completely cooled scones in plastic wrap and place in an airtight container or freezer bag, to prevent freezer burn. Enjoy 🙂
Instead of shaping the dough into a round, can i shape it into a rectangle and cut into squares?
Hi Kelly! We haven’t tried that, but I don’t see why not! Let us know how it goes 🙂
love your scone recipe!
I love this recipe! Best scone I’ve ever eaten. Very light compared to other recipes. Definitely will be the only recipe I’ll use in the future.