🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 130 (from laksa150)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa130.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/scones-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/scones-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/sallysbakingaddiction.com\/scones-recipe\/","crawl_time":1775914110,"first_indexed_time":1556759306,"http_code":200,"src_unparsed":"com,sallysbakingaddiction!\/scones-recipe\/ s443","src_root_hash":"13937698986422117130","history_drop_reason":null,"meta_title":"Master Scones Recipe (Any Flavor!) - Sally's Baking","meta_descriptions":["Using my perfected scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or make them savory with cheese and herbs!"],"attrs_boilerpipe_text":"Using my perfected master scone recipe,\nbuild your own scones\nwith 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!\nScones 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.\n(All the time!)\nBut depending on the recipe and technique, scones can be dry and sandpaper-y with flavor comparable to cardboard. They can also over-spread. My basic scone recipe promises uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior.\nI have several\nscone recipes\nthat 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!\nWhat are Scones?\nDepending where you live, the term “scone” differs. English scones are more similar to American\nbiscuits\nand 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\nvanilla icing\nor a dusting of confectioners’ sugar on top. By the way, here’s my favorite recipe for\ntraditional scones\n.\nScones are leavened with baking powder, so making them is generally quick.\nBlueberry scones\nare my favorite variety, but that quickly switches to\npumpkin scones\nin the fall months!\n(Here are all my\nscone recipes\n.)\nNo matter which flavor you choose, these scones are:\nMoist & soft inside\nCrumbly on the edges\nButtery & flaky\nNot sandpapery 🙂\nOne reader, Wendy, commented:\n“\nOh my gosh, I was so intimidated at the thought of making scones. I thought it was so much more complicated. I’ve made these scones twice already—once blueberry and once ham and cheese. SO GOOD! Thank you for an uncomplicated, fool-proof recipe!\n★★★★★\n“\nOne reader, Yelena, commented:\n“\nAbsolutely delicious! Easy to make, simple ingredients, and just perfect.\n★★★★★\n“\nOne reader, Venessa, commented:\n“\nIt’s my go-to scone recipe. They turn out moist for a scone and so very yummy. Easy to make, which I always appreciate. Thank you!\n★★★★★\n“\nOne reader, Donna, commented:\n“\nThis was my first attempt at making scones. The result was amazing! These scones are super easy and delicious! The perfect consistency and nice and moist. I received so many compliments!\n★★★★★\n“\nVideo Tutorial: Scones\nLet’s start with a video tutorial.\nOnly 7 Ingredients in this Basic Scone Recipe\nYou only need 7-9 ingredients for my master scone recipe.\nFlour: \n2 cups of all-purpose flour is my standard amount, but set extra aside for the work surface and your hands.\nSugar:\nI 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\ncaramel apple scones\n.\nBaking Powder:\nAdds lift.\nSalt:\nAdds flavor.\nButter: \nBesides flour, butter is the main ingredient in scones. It’s responsible for flakiness, flavor, crisp edges, and rise.\nHeavy Cream\nor\nButtermilk: \nFor 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\nbuttermilk\n. Thinner liquids change the flavor and appearance. You’ll be headed down a one way street to dry, bland, and flat scones.\nEgg:\nAdds flavor, lift, and structure.\nOptional:\nVanilla 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.\nAnd don’t forget about the add-ins! Scroll down to see all my favorite scone flavors.\nHow to Make Scones from Scratch\nSo now that you understand which ingredients are best, let’s MAKE SCONES!\nMix the dry ingredients together.\nUse a big mixing bowl because you want lots of room for the mixing process.\nCut in the grated frozen butter.\nYou can use a\npastry cutter\nor 2 forks, like we do with\npie crust\n, 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!\nWhisk the wet ingredients together.\nMix wet ingredients and dry ingredients.\nMix together, then pour out onto the counter.\nForm into a disc and cut into wedges.\nWedges are easiest, but you can make 10-12 drop scones like I do with my\nbanana scones\n.\nBrush with heavy cream or buttermilk.\nFor a golden brown, extra crisp and crumbly exterior, brush with liquid before baking. And for extra crunch, a sprinkle of\ncoarse sugar\nis always ideal!\nRefrigerate for at least 15 minutes.\nKeep 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!\nBake until golden brown.\n Scones bake in a relatively hot oven for only 20-25 minutes.\nCold Ingredients & Frozen Grated Butter\nKeeping 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.\nBut\nfrozen grated butter\nis the real key to success.\nLike with\npie crust\n, 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\nfrozen butter\nwill hold out until the oven. And\nthe finer the pieces\nof 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.\n3 Tricks for Perfect Scones\nIf you take away anything from this post, let these be it!\nHeavy Cream\nor\nButtermilk:\nAvoid thinner milks which yield a flatter, less flavorful scone. Canned coconut milk makes a wonderful nondairy option!\nFrozen Grated Butter:\nSee above!\nRefrigerate Before\nBaking:\nRemember, 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.\nHow to prevent flat scones:\nSee #2 and #3. 🙂\nHow to Freeze Scones\nI 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.\nFreeze Before Baking: \nFreeze 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.\nFreeze After Baking:\nFreeze 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.\n15+ Scone Flavors\nBlueberry Scones\nand \nChocolate Chip Scones\n(both pictured)\nCranberry Orange\nand\nPumpkin Scones\nBanana Scones\nand\nLavender Scones\nLemon Blueberry Scones\nand\nSprinkle Scones\nCaramel Apple\n and\nCinnamon Chip Scones\nTriple Chocolate Scones\n– they taste like brownies!\nStrawberry Lemon Poppy Seed Scones\nHam & Cheese Scones\nMixed Berry\n(pictured)\n:\nFollow recipe below and add fresh or frozen mixed berries. Raspberries and blackberries burst easily, so don’t go overboard on those.\nCherry Chocolate Chip:\nFollow recipe below and add 3\/4 cup semi-sweet chocolate chips and 3\/4 cup chopped fresh or frozen cherries.\nRaspberry Almond:\nFollow the recipe below and add 1\/2 teaspoon of almond extract with the vanilla. After shaping the scones, gently press frozen raspberries into each, using about 1 cup total. (Avoid mixing them into the dough, as they can bleed.) Top the shaped scones with sliced almonds before baking (1\/3 cup \/ 37g total almonds). After baking, drizzle with the raspberry icing from these\nmini vanilla pound cakes\n.\nFresh Herb:\nReduce sugar to 2 Tablespoons, leave out vanilla extract, and add 2 minced garlic cloves, 1\/2 teaspoon ground black pepper, 1\/2 cup chopped herbs such as rosemary, parsley, and basil. Additionally, feel free to add 1 cup shredded cheese to the dough and top with sea salt before or after baking!\nUsing 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\nlemon curd\n,\nraspberry sauce\n, or any of the suggested toppings below. Above all, have fun finding your favorite flavor!\nLook At All Of Your Scones!\nFeel free\nto email\nor share your recipe photos with us on social media. 🙂\nPrint\nDescription\nUse 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.\nRead 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.\n2 cups\n(\n250g\n)\nall-purpose flour\n(\nspooned & leveled\n), plus more for hands and work surface\n1\/2 cup\n(\n100g\n) \ngranulated sugar\n1\/2 teaspoon\n \nsalt\n2\nand 1\/2 teaspoons \nbaking powder\n1\/2 cup\n(\n8 Tbsp\n;\n113g\n)\nunsalted butter\n, frozen\n1\/2 cup\n(120ml)\nheavy cream\nor\nbuttermilk\n(plus\n2 Tbsp\nfor brushing)\n1\nlarge\negg\n1\nand 1\/2 teaspoons\npure vanilla extract\n1\n–\n1.5\ncups\nadd-ins\nsuch as chocolate chips, berries, nuts, fruit, etc\noptional:\ncoarse sugar for topping\nCook Mode\nPrevent your screen from going dark\nWhisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a\nbox grater\n. Add it to the flour mixture and combine with a\npastry cutter\n, 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.\nWhisk 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.\nTo make triangle scones:\nPour 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\nbench scraper\n, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges.\nTo make 10-12 drop scones:\nKeep 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.\nTo make mini (petite) scones, see recipe note.\nBrush\nscones with remaining heavy cream and for extra crunch, sprinkle with\ncoarse sugar\n. (You can do this before or after refrigerating in the next step.)\nPlace scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.\nMeanwhile, preheat oven to 400°F (204°C).\nLine 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).\nBake 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. Feel free to top with any of the toppings listed in the recipe Note below.\nLeftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.\nNotes\nFreeze Before Baking: \nFreeze 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.\nFreeze After Baking:\nFreeze 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.\nOvernight Instructions:\nPrepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.\nSpecial Tools\n(affiliate links): \nGlass Mixing Bowls\n| \nBox Grater\n| \nPastry Cutter\n|\nWhisk\n|\nSilicone Spatula\n|\nBench Scraper\n| \nBaking Sheet\n|\nSilicone Baking Mat\nor\nParchment Paper\n| \nPastry Brush\nScone Flavors:\nSee blog post above. If adding fruit, use fresh or frozen. If frozen, do not thaw. Peel fruits such as apples, peaches, or pears before chopping. If desired, add 1 teaspoon of cinnamon with the flour. I usually add cinnamon when making chocolate chip scones.\nOver-spreading:\nStart 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.\nMini\/Petite Scones:\nTo make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. Bake for 18-20 minutes or until lightly browned.\nOptional Toppings:\nVanilla icing\n,\nsalted caramel\n, lemon icing from this\niced lemon pound cake\n, maple icing from these\nbanana scones\n, brown butter icing from these\npistachio cookies\n,\nlemon curd\n, orange icing from these\nhot cross buns\n, raspberry icing from these\nmini pound cakes\n, dusting of confectioners’ sugar.","attrs_markdown":"[Skip to content](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#main-content)\n\n[![Cover and edge design of Sally's Baking 101 Cookbook](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2025\/06\/sallys-baking-101-header-200x242-1.png)](https:\/\/sallysbakingaddiction.com\/scones-recipe\/=https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\nSally's Baking 101 Cookbook\n\n[Order Today\\!](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\n[Sally's Baking](https:\/\/sallysbakingaddiction.com\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Browse By Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [Sally’s Baking Challenge](https:\/\/sallysbakingaddiction.com\/category\/sallys-baking-traditions\/sallys-baking-challenge\/)\n- [Type](https:\/\/sallysbakingaddiction.com\/recipes\/)\n  Submenu\n  - 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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\\!*\n\n![Mixed berry scones and chocolate chip scones](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/scone-varieties.jpg)\n\nThis post may contain affiliate links. Read our [disclosure policy](https:\/\/sallysbakingaddiction.com\/disclosure-policy\/).\n\nScones 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!)*\n\nBut depending on the recipe and technique, scones can be dry and sandpaper-y with flavor comparable to cardboard. They can also over-spread. My basic scone recipe promises uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior.\n\nI have several [scone recipes](https:\/\/sallysbakingaddiction.com\/category\/breakfast-treats\/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\\!\n\n![Scones](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/scones.jpg)\n\n## What are Scones?\nDepending where you live, the term “scone” differs. English scones are more similar to American [biscuits](https:\/\/sallysbakingaddiction.com\/flaky-buttermilk-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](https:\/\/sallysbakingaddiction.com\/vanilla-icing\/) or a dusting of confectioners’ sugar on top. By the way, here’s my favorite recipe for [traditional scones](https:\/\/www.bakefromscratch.com\/traditional-english-scones\/).\n\nScones are leavened with baking powder, so making them is generally quick. [Blueberry scones](https:\/\/sallysbakingaddiction.com\/my-favorite-blueberry-scones\/) are my favorite variety, but that quickly switches to [pumpkin scones](https:\/\/sallysbakingaddiction.com\/pumpkin-scones\/) in the fall months! *(Here are all my [scone recipes](https:\/\/sallysbakingaddiction.com\/category\/breakfast-treats\/scone-recipes\/).)*\n\n**No matter which flavor you choose, these scones are:**\n\n- Moist & soft inside\n- Crumbly on the edges\n- Buttery & flaky\n- Not sandpapery 🙂\n\n> **One reader, Wendy, commented:** “*Oh my gosh, I was so intimidated at the thought of making scones. I thought it was so much more complicated. I’ve made these scones twice already—once blueberry and once ham and cheese. SO GOOD! Thank you for an uncomplicated, fool-proof recipe\\!* *★★★★★*“\n> \n> **One reader, Yelena, commented:** “*Absolutely delicious! Easy to make, simple ingredients, and just perfect.* *★★★★★*“\n> \n> **One reader, Venessa, commented:** “*It’s my go-to scone recipe. They turn out moist for a scone and so very yummy. Easy to make, which I always appreciate. Thank you\\!* *★★★★★*“\n> \n> **One reader, Donna, commented:** “*This was my first attempt at making scones. The result was amazing! These scones are super easy and delicious! The perfect consistency and nice and moist. I received so many compliments\\!* *★★★★★*“\n***\n## Video Tutorial: Scones\nLet’s start with a video tutorial.\n\n![stack of blueberry scones with vanilla icing](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2014\/07\/blueberry-scones-with-icing.jpg)\n\n## Only 7 Ingredients in this Basic Scone Recipe\nYou only need 7-9 ingredients for my master scone recipe.\n\n1. **Flour:** 2 cups of all-purpose flour is my standard amount, but set extra aside for the work surface and your hands.\n2. **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](https:\/\/sallysbakingaddiction.com\/caramel-apple-cinnamon-scones\/).\n3. **Baking Powder:** Adds lift.\n4. **Salt:** Adds flavor.\n5. **Butter:** Besides flour, butter is the main ingredient in scones. It’s responsible for flakiness, flavor, crisp edges, and rise.\n6. **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](https:\/\/sallysbakingaddiction.com\/buttermilk-substitute\/). Thinner liquids change the flavor and appearance. You’ll be headed down a one way street to dry, bland, and flat scones.\n7. **Egg:** Adds flavor, lift, and structure.\n8. **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.\n\nAnd don’t forget about the add-ins! Scroll down to see all my favorite scone flavors.\n\n![Blueberry scone with vanilla icing on a white plate](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2014\/07\/blueberry-scone-with-vanilla-icing.jpg)\n\n## How to Make Scones from Scratch\nSo now that you understand which ingredients are best, let’s MAKE SCONES\\!\n\n1. **Mix the dry ingredients together.** Use a big mixing bowl because you want lots of room for the mixing process.\n2. **Cut in the grated frozen butter.** You can use a [pastry cutter](https:\/\/amzn.to\/2PM57Ud) or 2 forks, like we do with [pie crust](https:\/\/sallysbakingaddiction.com\/baking-basics-homemade-buttery-flaky-pie-crust\/), 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\\!\n3. **Whisk the wet ingredients together.**\n4. **Mix wet ingredients and dry ingredients.** Mix together, then pour out onto the counter.\n5. **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 scones](https:\/\/sallysbakingaddiction.com\/banana-nut-scones-with-maple-glaze\/).\n6. **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](https:\/\/amzn.to\/2PCURgI) is always ideal\\!\n7. **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\\!\n8. **Bake until golden brown.** Scones bake in a relatively hot oven for only 20-25 minutes.\n\n![Frozen butter shreds](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/shredded-frozen-butter-for-scones.jpg)\n\n## Cold Ingredients & Frozen Grated Butter\nKeeping 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.\n\nBut **frozen grated butter** is the real key to success.\n\nLike with [pie crust](https:\/\/sallysbakingaddiction.com\/baking-basics-homemade-buttery-flaky-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](https:\/\/amzn.to\/4bcBN1Y) 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.\n\n![2 images of dry ingredients for scones in a bowl and wet ingredients in a glass measuring cup](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/mixing-scone-dough.jpg)\n\n![2 images of blueberry scone dough in a glass bowl and dough formed into a circle](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/blueberry-scone-dough.jpg)\n\n![2 images of blueberry scone dough cut into wedges and brushing heavy cream onto scones before baking](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/unbaked-blueberry-scones.jpg)\n\n## 3 Tricks for Perfect Scones\n*If you take away anything from this post, let these be it\\!*\n\n1. **Heavy Cream** or **Buttermilk:** Avoid thinner milks which yield a flatter, less flavorful scone. Canned coconut milk makes a wonderful nondairy option\\!\n2. **Frozen Grated Butter:** See above\\!\n3. **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.\n\n**How to prevent flat scones:** See \\#2 and \\#3. 🙂\n\n![Blueberry scone wedges on baking sheet before baking](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/scones-on-baking-sheet.jpg)\n\n## How to Freeze Scones\nI 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.\n\n1. **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.\n2. **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.\n\n![variety of scones forming a circle shape](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/scone-varieties-2.jpg)\n\n## 15+ Scone Flavors\n- [Blueberry Scones](https:\/\/sallysbakingaddiction.com\/my-favorite-blueberry-scones\/) and [Chocolate Chip Scones](https:\/\/sallysbakingaddiction.com\/chocolate-chip-scones\/) *(both pictured)*\n- [Cranberry Orange](https:\/\/sallysbakingaddiction.com\/glazed-cranberry-orange-scones\/) and [Pumpkin Scones](https:\/\/sallysbakingaddiction.com\/pumpkin-scones\/)\n- [Banana Scones](https:\/\/sallysbakingaddiction.com\/banana-nut-scones-with-maple-glaze\/) and [Lavender Scones](https:\/\/sallysbakingaddiction.com\/lavender-scones\/)\n- [Lemon Blueberry Scones](https:\/\/sallysbakingaddiction.com\/glazed-lemon-blueberry-scones\/) and [Sprinkle Scones](https:\/\/sallysbakingaddiction.com\/sprinkle-scones\/)\n- [Caramel Apple](https:\/\/sallysbakingaddiction.com\/caramel-apple-cinnamon-scones\/) and [Cinnamon Chip Scones](https:\/\/sallysbakingaddiction.com\/cinnamon-chip-scones\/)\n- [Triple Chocolate Scones](https:\/\/sallysbakingaddiction.com\/triple-chocolate-scones-supreme\/) – they taste like brownies\\!\n- [Strawberry Lemon Poppy Seed Scones](https:\/\/sallysbakingaddiction.com\/strawberry-lemon-poppy-seed-scones\/)\n- [Ham & Cheese Scones](https:\/\/sallysbakingaddiction.com\/ham-cheese-scones\/)\n- **Mixed Berry** *(pictured)***:** Follow recipe below and add fresh or frozen mixed berries. Raspberries and blackberries burst easily, so don’t go overboard on those.\n- **Cherry Chocolate Chip:** Follow recipe below and add 3\/4 cup semi-sweet chocolate chips and 3\/4 cup chopped fresh or frozen cherries.\n- **Raspberry Almond:** Follow the recipe below and add 1\/2 teaspoon of almond extract with the vanilla. After shaping the scones, gently press frozen raspberries into each, using about 1 cup total. (Avoid mixing them into the dough, as they can bleed.) Top the shaped scones with sliced almonds before baking (1\/3 cup \/ 37g total almonds). After baking, drizzle with the raspberry icing from these [mini vanilla pound cakes](https:\/\/sallysbakingaddiction.com\/mini-vanilla-pound-cakes\/).\n- **Fresh Herb:** Reduce sugar to 2 Tablespoons, leave out vanilla extract, and add 2 minced garlic cloves, 1\/2 teaspoon ground black pepper, 1\/2 cup chopped herbs such as rosemary, parsley, and basil. Additionally, feel free to add 1 cup shredded cheese to the dough and top with sea salt before or after baking\\!\n\nUsing 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](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/), or any of the suggested toppings below. Above all, have fun finding your favorite flavor\\!\n\n![Blueberry scone with a bite taken from it](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/blueberry-scones.jpg)\n\n## Look At All Of Your Scones\\!\nFeel free [to email](mailto:sally@sallysbakingaddiction.com) or share your recipe photos with us on social media. 🙂\n\n[Print](https:\/\/sallysbakingaddiction.com\/scones-recipe\/print\/70506\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![Mixed berry scones and chocolate chip scones](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/scone-varieties-265x265.jpg)\n\n## How to Make Perfect Scones\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n4\\.8 from 912 reviews\n\n- Author: [Sally McKenney](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n- Prep Time:\n  30 minutes\n- Cook Time:\n  25 minutes\n- Total Time:\n  1 hour\n- Yield:\n  8 large or 16 small scones\n- Category:\n  Breakfast\n- Method:\n  Baking\n- Cuisine:\n  American\n\n[Print Recipe](https:\/\/sallysbakingaddiction.com\/scones-recipe\/print\/70506\/)\n\n[Save Recipe Recipe Saved]()\n\n***\n### Description\n*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.*\n***\n### Ingredients\n- 2 cups (250g) **all-purpose flour** ([spooned & leveled](https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/)), plus more for hands and work surface\n- 1\/2 cup (100g) **granulated sugar**\n- 1\/2 teaspoon **salt**\n- 2 and 1\/2 teaspoons **baking powder**\n- 1\/2 cup (8 Tbsp; 113g) **unsalted butter**, frozen\n- 1\/2 cup (120ml) **heavy cream** or **buttermilk** (plus 2 Tbsp for brushing)\n- 1 large **egg**\n- 1 and 1\/2 teaspoons **pure vanilla extract**\n- 1–1\\.5 cups **add-ins** such as chocolate chips, berries, nuts, fruit, etc\n- **optional:** coarse sugar for topping\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a [box grater](https:\/\/amzn.to\/4bcBN1Y). Add it to the flour mixture and combine with a [pastry cutter](http:\/\/rstyle.me\/n\/cui5ffb7kf7), 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.\n2. 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.\n3. **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](https:\/\/amzn.to\/2XVpEIE), 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. **To make mini (petite) scones, see recipe note.**\n4. [Brush](http:\/\/amzn.to\/2E6AkOk) scones with remaining heavy cream and for extra crunch, sprinkle with [coarse sugar](https:\/\/amzn.to\/2PCURgI). (You can do this before or after refrigerating in the next step.)\n5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.\n6. Meanwhile, preheat oven to 400°F (204°C).\n7. 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).\n8. 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. Feel free to top with any of the toppings listed in the recipe Note below.\n9. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.\n\n### Notes\n1. **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.\n2. **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.\n3. **Overnight Instructions:** Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.\n4. **Special Tools** (affiliate links): [Glass Mixing Bowls](https:\/\/amzn.to\/3mPQvWq) \\| [Box Grater](https:\/\/amzn.to\/4bcBN1Y) \\| [Pastry Cutter](http:\/\/rstyle.me\/n\/cvgej4b7kf7) \\| [Whisk](https:\/\/amzn.to\/3qUwG1Y) \\| [Silicone Spatula](https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ) \\| [Bench Scraper](https:\/\/amzn.to\/2XVpEIE) \\| [Baking Sheet](https:\/\/amzn.to\/3xzOrXO) \\| [Silicone Baking Mat](https:\/\/amzn.to\/3kOnpUm) or [Parchment Paper](https:\/\/amzn.to\/3uO6APL) \\| [Pastry Brush](http:\/\/rstyle.me\/n\/cvgencb7kf7)\n5. **Scone Flavors:** See blog post above. If adding fruit, use fresh or frozen. If frozen, do not thaw. Peel fruits such as apples, peaches, or pears before chopping. If desired, add 1 teaspoon of cinnamon with the flour. I usually add cinnamon when making chocolate chip scones.\n6. **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.\n7. **Mini\/Petite Scones:** To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. Bake for 18-20 minutes or until lightly browned.\n8. **Optional Toppings:** [Vanilla icing](https:\/\/sallysbakingaddiction.com\/vanilla-icing\/), [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/), lemon icing from this [iced lemon pound cake](https:\/\/sallysbakingaddiction.com\/iced-lemon-pound-cake\/), maple icing from these [banana scones](https:\/\/sallysbakingaddiction.com\/banana-nut-scones-with-maple-glaze\/), brown butter icing from these [pistachio cookies](https:\/\/sallysbakingaddiction.com\/pistachio-cookies\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), orange icing from these [hot cross buns](https:\/\/sallysbakingaddiction.com\/hot-cross-buns\/), raspberry icing from these [mini pound cakes](https:\/\/sallysbakingaddiction.com\/mini-vanilla-pound-cakes\/), dusting of confectioners’ sugar.\n\n![Scones on white plates](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/scones-for-breakfast.jpg)\n\n[Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/sallysbakingaddiction.com\/scones-recipe\/&media=https%3A%2F%2Fsallysbakingaddiction.com%2Fwp-content%2Fuploads%2F2019%2F04%2Fscone-varieties.jpg&description=Master%20Scones%20Recipe)\n\n[Facebook](http:\/\/www.facebook.com\/share.php?u=https:\/\/sallysbakingaddiction.com\/scones-recipe\/&t=Master%20Scones%20Recipe)\n\n[Email](<mailto:?body=I thought you might enjoy this post: Master Scones Recipe, https:\/\/sallysbakingaddiction.com\/scones-recipe\/>)\n\n## You Might Also Like...\n[![slice of cream cheese pound cake on a white plate with whipped cream and berries](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/02\/cream-cheese-pound-cake-5-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/cream-cheese-pound-cake\/)\n\n[Cakes](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cakes\/\")\n\n### [Perfect Cream Cheese Pound Cake](https:\/\/sallysbakingaddiction.com\/cream-cheese-pound-cake\/)\n[1,238 Comments](https:\/\/sallysbakingaddiction.com\/cream-cheese-pound-cake\/#comments)\n\n[![zoomed in image of apple cinnamon rolls in a glass baking dish](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2017\/08\/apple-cinnamon-rolls-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/apple-cinnamon-rolls\/)\n\n[Sweet Rolls](https:\/\/sallysbakingaddiction.com\/category\/breakfast-treats\/sweet-rolls\/\")\n\n### [Apple Cinnamon Rolls](https:\/\/sallysbakingaddiction.com\/apple-cinnamon-rolls\/)\n[164 Comments](https:\/\/sallysbakingaddiction.com\/apple-cinnamon-rolls\/#comments)\n\n[![up-close photo of peppermint bark with crushed candy canes on top.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/12\/christmas-peppermint-bark-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/peppermint-bark\/)\n\n[Candy](https:\/\/sallysbakingaddiction.com\/category\/desserts\/candy\/\")\n\n### [Peppermint Bark Recipe](https:\/\/sallysbakingaddiction.com\/peppermint-bark\/)\n[203 Comments](https:\/\/sallysbakingaddiction.com\/peppermint-bark\/#comments)\n\n[![No churn blueberry crumble ice cream in ice cream cone](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/blueberry-crumble-no-churn-ice-cream-4-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/blueberry-crumble-ice-cream\/)\n\n[Ice Cream & Frozen Treats](https:\/\/sallysbakingaddiction.com\/category\/desserts\/ice-cream-frozen-treats\/\")\n\n### [Blueberry Crumble Ice Cream](https:\/\/sallysbakingaddiction.com\/blueberry-crumble-ice-cream\/)\n[149 Comments](https:\/\/sallysbakingaddiction.com\/blueberry-crumble-ice-cream\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.\n\n[Read More](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n\n## Leave a Comment [Cancel reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## Reader Comments and Reviews\n1. Jen says:\n   \n   April 7, 2026\n   \n   Delicious! I made a batch of the blueberry lemon with lemon icing, and they turned out great.\n   \n   I’m happy to report that it even worked with a cream\/buttercream substitute of milk+lemon juice (and I only had skim milk on hand, at that).\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1475477)\n2. Jennie says:\n   \n   April 3, 2026\n   \n   New obsession! I just made a batch, inspired by the flavour of hot cross buns—half plain with dried currants, half with orange zest and juice along with the currants. I also plan to make an orange icing\/glaze, but they are marvellous without it! Refrigerating them before baking is a game changer. Thanks once again, Sally\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1472988)\n3. Lisa Vela says:\n   \n   March 31, 2026\n   \n   This is my favorite scone recipe. I love a recipe that I can follow exactly and they turn out perfect every single time. I’ve done blueberry, vanilla with vanilla glaze and chocolate almond. Absolutely delicious!\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1471888)\n4. Mary says:\n   \n   March 28, 2026\n   \n   Has anyone tried making these gluten-free? If so, any hints and how did they turn out? Thank you.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1470597)\n   1. Michelle @ Sally's Baking says:\n      \n      March 28, 2026\n      \n      Hi Mary, we haven’t tested it but some readers have reported success using a 1:1 gluten free all purpose flour blend. Let us know if you try anything\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1470622)\n5. M Grant says:\n   \n   March 26, 2026\n   \n   Thanks for sharing. I love scones with my coffee and was tired of buying them from my local bake shop. I decided to make them so I can control the quality of ingredients that I consume. I use unenriched flour, cane sugar, and sea salt in my recipe. The scones came out amazing. They also freeze and reheat well. I’ve made 2 batches since I found this recipe and have shared with a friend. Thanks again. ❤️\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1469702)\n6. Sarah says:\n   \n   March 22, 2026\n   \n   They’re so light! Absolutely incredible\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1468440)\n7. ghgggg says:\n   \n   March 21, 2026\n   \n   Really delicious gone in two days.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1468069)\n8. Eilean says:\n   \n   March 20, 2026\n   \n   I had a weird chemical taste in my batch, made without any add-ins. I followed the recipe as written but I did double it.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1467749)\n   1. Tracy says:\n      \n      April 2, 2026\n      \n      Maybe you accidentally quadrupled the baking powder rather than doubling it?\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1472547)\n9. Lisa Hurst says:\n   \n   March 17, 2026\n   \n   Sally, I love this recipe! They turned out perfect, even though I made them dairy free. I subbed margarine (imperial) and Siggy vanilla coconut skyr instead of heavy cream. Otherwise I followed exact instructions using my scale, and added currants.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1466697)\n10. Anne E Russell says:\n    \n    March 10, 2026\n    \n    Hi Sally, I love the scone recipe! I also think your espresso cookies are life-altering! I have leftover glaze that I would like to try on a scone but I’m not wanting anything as chocolately as the triple choc scones. Do you have a suggestion for a gently espresso flavored scone? Thank you.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1460310)\n    1. Emma Simon says:\n       \n       April 3, 2026\n       \n       hey! I know I’m not Sally haha but I made an insane amount\/ variety of scones in college using this recipe and a fan favorite was the espresso chocolate chip ones! I used 1 tsp cinnamon, 1 tbsp instant espresso powder, and about a cup of dark chocolate chips (thought I’m sure they’d be delicious without the chocolate chips as well!). The espresso flavor was definitely there but not overpowering 🙂 Hope this was helpful\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1472785)\n11. Sherye says:\n    \n    March 9, 2026\n    \n    The taste itself was delicious however they were too wet to cut into a scone shape. I followed the recipe, exactly as written, twice, and neither time was it successful in making a scone shape. I even tried adding more flour.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1458833)\n    1. Lexi @ Sally's Baking says:\n       \n       March 9, 2026\n       \n       Hi Sherye, This is a very sticky dough. If you decide to try these again and your dough is too sticky to work with, you can certainly add in a bit more flour to bring it to a workable consistency. You can also try coating your hands with flour and do the best you can to shape them. Since we are chilling the dough before we bake them you can try forming your circle the best you can, refrigerate it and then re-shaping if needed before cutting. The colder the dough the less sticky \/ wet it should be. Hope this is helpful and thank you for giving our recipe a try\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1458841)\n12. Joanne says:\n    \n    March 7, 2026\n    \n    Thanks for this timeless recipe. Success is guaranteed no matter how you make the variety your own. A true keeper in my books.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1457357)\n13. Lavee says:\n    \n    March 3, 2026\n    \n    Tried this recipe lastnight and it’s an absolutely delicious!. This recipe is a keeper for sure ❤️❤️❤️\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1450250)\n    1. Donna says:\n       \n       March 5, 2026\n       \n       Can you use a scone pan instead of a baking sheet?\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1453446)\n14. m0by says:\n    \n    March 3, 2026\n    \n    This recipe makes light fluffy scones, not the dense kind of scones I was looking for\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1449962)\n    1. Alma Wells says:\n       \n       March 27, 2026\n       \n       I agree! They were good but more like a cake. A scone should have a texture more like a biscuit.\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1470080)\n    2. Heather says:\n       \n       March 27, 2026\n       \n       Yes, I agree. Very tasty but far too spongey and cakey for me. I also prefer the denser, more traditional style of American scones.\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1470253)\n15. Hazel says:\n    \n    March 1, 2026\n    \n    Excellent recipe! 5⭐️ Made as instructed, I added 1 cup currants. Delicious! This recipe is a keeper! So quick and easy to make. Look forward to making it again and again with different add-ins.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1449347)\n16. Rachel gaylord says:\n    \n    February 25, 2026\n    \n    I love this recipe so much!!! Was a big hit for my little sisters B-day! She loved it so much she asked me to make it for any holidays or events!!\\!\n    \n    Thank you so much!!\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1447822)\n17. Chris says:\n    \n    February 25, 2026\n    \n    Made these for a tea party last weekend. Followed directions as written and they were perfect. Thank you for the tutorial\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1447762)\n18. Robin says:\n    \n    February 25, 2026\n    \n    These are amazing. I have made several varieties. First batch I made, I baked all 8 wedges. They do save well however, nothing beats fresh. Now I make them and freeze them, wrapping 2 in plastic wrap and putting them in a freezer bag. I have baked them from frozen (add a couple minutes) and thawed overnight in the fridge. They bake up like I just made a fresh batch. Thank you so much for the recipe and all the variety suggestions.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1447714)\n19. Charlie Bell says:\n    \n    February 24, 2026\n    \n    Great recipe. I’m 89 years old and have tried several other recipes on the web. Yours is by far my go to “killer” recipe. So simple and quick, other than the refrigeration time, which is no problem. I’m sort of impatient in the kitchen. My wife loves them, so that is a great encourager to make more. I also like the many variations of ingredients like fruits, cheeses, etc., that can be incorporated.  \n     Blessings for your future success.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1446929)\n20. Cheryl Wright says:\n    \n    February 22, 2026\n    \n    I added fresh currants to the recipe and it is delicious. A unique take on your typical scone. They were very popular.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1445797)\n    1. Ashley says:\n       \n       February 26, 2026\n       \n       Amazing recipe! I made the blueberry and I also made them into almond ones, using almond extract in the scone and icing. I definitely recommend those ones, so yummy. Thank You\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1448026)\n21. Elizabeth says:\n    \n    February 22, 2026\n    \n    Thank you for the scone recipe I can’t wait to try it . ❤️\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1445741)\n22. Sherry says:\n    \n    February 21, 2026\n    \n    Wow… Just wow! These cones are so good! I’ve had to make them three weekends in a row from my grandson. Perfect every time! Thank you for the recipe and detailed instructions…..I thought only pro’s could turn out this type of 5 Star Scone 🙂\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/scones-recipe\/#comment-1445600)\n\n### Comment navigation\n[Older Comments](https:\/\/sallysbakingaddiction.com\/scones-recipe\/comment-page-50\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. 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All rights reserved.","attrs_readable_markdown":"*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\\!*\n\n![Mixed berry scones and chocolate chip scones](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/scone-varieties.jpg)\n\nScones 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!)*\n\nBut depending on the recipe and technique, scones can be dry and sandpaper-y with flavor comparable to cardboard. They can also over-spread. My basic scone recipe promises uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior.\n\nI have several [scone recipes](https:\/\/sallysbakingaddiction.com\/category\/breakfast-treats\/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\\!\n\n![Scones](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/scones.jpg)\n\n## What are Scones?\nDepending where you live, the term “scone” differs. English scones are more similar to American [biscuits](https:\/\/sallysbakingaddiction.com\/flaky-buttermilk-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](https:\/\/sallysbakingaddiction.com\/vanilla-icing\/) or a dusting of confectioners’ sugar on top. By the way, here’s my favorite recipe for [traditional scones](https:\/\/www.bakefromscratch.com\/traditional-english-scones\/).\n\nScones are leavened with baking powder, so making them is generally quick. [Blueberry scones](https:\/\/sallysbakingaddiction.com\/my-favorite-blueberry-scones\/) are my favorite variety, but that quickly switches to [pumpkin scones](https:\/\/sallysbakingaddiction.com\/pumpkin-scones\/) in the fall months! *(Here are all my [scone recipes](https:\/\/sallysbakingaddiction.com\/category\/breakfast-treats\/scone-recipes\/).)*\n\n**No matter which flavor you choose, these scones are:**\n\n- Moist & soft inside\n- Crumbly on the edges\n- Buttery & flaky\n- Not sandpapery 🙂\n\n> **One reader, Wendy, commented:** “*Oh my gosh, I was so intimidated at the thought of making scones. I thought it was so much more complicated. I’ve made these scones twice already—once blueberry and once ham and cheese. SO GOOD! Thank you for an uncomplicated, fool-proof recipe\\!* *★★★★★*“\n> \n> **One reader, Yelena, commented:** “*Absolutely delicious! Easy to make, simple ingredients, and just perfect.* *★★★★★*“\n> \n> **One reader, Venessa, commented:** “*It’s my go-to scone recipe. They turn out moist for a scone and so very yummy. Easy to make, which I always appreciate. Thank you\\!* *★★★★★*“\n> \n> **One reader, Donna, commented:** “*This was my first attempt at making scones. The result was amazing! These scones are super easy and delicious! The perfect consistency and nice and moist. I received so many compliments\\!* *★★★★★*“\n***\n## Video Tutorial: Scones\nLet’s start with a video tutorial.\n\n![stack of blueberry scones with vanilla icing](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2014\/07\/blueberry-scones-with-icing.jpg)\n\n## Only 7 Ingredients in this Basic Scone Recipe\nYou only need 7-9 ingredients for my master scone recipe.\n\n1. **Flour:** 2 cups of all-purpose flour is my standard amount, but set extra aside for the work surface and your hands.\n2. **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](https:\/\/sallysbakingaddiction.com\/caramel-apple-cinnamon-scones\/).\n3. **Baking Powder:** Adds lift.\n4. **Salt:** Adds flavor.\n5. **Butter:** Besides flour, butter is the main ingredient in scones. It’s responsible for flakiness, flavor, crisp edges, and rise.\n6. **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](https:\/\/sallysbakingaddiction.com\/buttermilk-substitute\/). Thinner liquids change the flavor and appearance. You’ll be headed down a one way street to dry, bland, and flat scones.\n7. **Egg:** Adds flavor, lift, and structure.\n8. **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.\n\nAnd don’t forget about the add-ins! Scroll down to see all my favorite scone flavors.\n\n![Blueberry scone with vanilla icing on a white plate](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2014\/07\/blueberry-scone-with-vanilla-icing.jpg)\n\n## How to Make Scones from Scratch\nSo now that you understand which ingredients are best, let’s MAKE SCONES\\!\n\n1. **Mix the dry ingredients together.** Use a big mixing bowl because you want lots of room for the mixing process.\n2. **Cut in the grated frozen butter.** You can use a [pastry cutter](https:\/\/amzn.to\/2PM57Ud) or 2 forks, like we do with [pie crust](https:\/\/sallysbakingaddiction.com\/baking-basics-homemade-buttery-flaky-pie-crust\/), 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\\!\n3. **Whisk the wet ingredients together.**\n4. **Mix wet ingredients and dry ingredients.** Mix together, then pour out onto the counter.\n5. **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 scones](https:\/\/sallysbakingaddiction.com\/banana-nut-scones-with-maple-glaze\/).\n6. **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](https:\/\/amzn.to\/2PCURgI) is always ideal\\!\n7. **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\\!\n8. **Bake until golden brown.** Scones bake in a relatively hot oven for only 20-25 minutes.\n\n![Frozen butter shreds](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/shredded-frozen-butter-for-scones.jpg)\n\n## Cold Ingredients & Frozen Grated Butter\nKeeping 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.\n\nBut **frozen grated butter** is the real key to success.\n\nLike with [pie crust](https:\/\/sallysbakingaddiction.com\/baking-basics-homemade-buttery-flaky-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](https:\/\/amzn.to\/4bcBN1Y) 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.\n\n![2 images of dry ingredients for scones in a bowl and wet ingredients in a glass measuring cup](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/mixing-scone-dough.jpg)\n\n![2 images of blueberry scone dough in a glass bowl and dough formed into a circle](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/blueberry-scone-dough.jpg)\n\n![2 images of blueberry scone dough cut into wedges and brushing heavy cream onto scones before baking](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/unbaked-blueberry-scones.jpg)\n\n## 3 Tricks for Perfect Scones\n*If you take away anything from this post, let these be it\\!*\n\n1. **Heavy Cream** or **Buttermilk:** Avoid thinner milks which yield a flatter, less flavorful scone. Canned coconut milk makes a wonderful nondairy option\\!\n2. **Frozen Grated Butter:** See above\\!\n3. **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.\n\n**How to prevent flat scones:** See \\#2 and \\#3. 🙂\n\n![Blueberry scone wedges on baking sheet before baking](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/scones-on-baking-sheet.jpg)\n\n## How to Freeze Scones\nI 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.\n\n1. **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.\n2. **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.\n\n![variety of scones forming a circle shape](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/scone-varieties-2.jpg)\n\n## 15+ Scone Flavors\n- [Blueberry Scones](https:\/\/sallysbakingaddiction.com\/my-favorite-blueberry-scones\/) and [Chocolate Chip Scones](https:\/\/sallysbakingaddiction.com\/chocolate-chip-scones\/) *(both pictured)*\n- [Cranberry Orange](https:\/\/sallysbakingaddiction.com\/glazed-cranberry-orange-scones\/) and [Pumpkin Scones](https:\/\/sallysbakingaddiction.com\/pumpkin-scones\/)\n- [Banana Scones](https:\/\/sallysbakingaddiction.com\/banana-nut-scones-with-maple-glaze\/) and [Lavender Scones](https:\/\/sallysbakingaddiction.com\/lavender-scones\/)\n- [Lemon Blueberry Scones](https:\/\/sallysbakingaddiction.com\/glazed-lemon-blueberry-scones\/) and [Sprinkle Scones](https:\/\/sallysbakingaddiction.com\/sprinkle-scones\/)\n- [Caramel Apple](https:\/\/sallysbakingaddiction.com\/caramel-apple-cinnamon-scones\/) and [Cinnamon Chip Scones](https:\/\/sallysbakingaddiction.com\/cinnamon-chip-scones\/)\n- [Triple Chocolate Scones](https:\/\/sallysbakingaddiction.com\/triple-chocolate-scones-supreme\/) – they taste like brownies\\!\n- [Strawberry Lemon Poppy Seed Scones](https:\/\/sallysbakingaddiction.com\/strawberry-lemon-poppy-seed-scones\/)\n- [Ham & Cheese Scones](https:\/\/sallysbakingaddiction.com\/ham-cheese-scones\/)\n- **Mixed Berry** *(pictured)***:** Follow recipe below and add fresh or frozen mixed berries. Raspberries and blackberries burst easily, so don’t go overboard on those.\n- **Cherry Chocolate Chip:** Follow recipe below and add 3\/4 cup semi-sweet chocolate chips and 3\/4 cup chopped fresh or frozen cherries.\n- **Raspberry Almond:** Follow the recipe below and add 1\/2 teaspoon of almond extract with the vanilla. After shaping the scones, gently press frozen raspberries into each, using about 1 cup total. (Avoid mixing them into the dough, as they can bleed.) Top the shaped scones with sliced almonds before baking (1\/3 cup \/ 37g total almonds). After baking, drizzle with the raspberry icing from these [mini vanilla pound cakes](https:\/\/sallysbakingaddiction.com\/mini-vanilla-pound-cakes\/).\n- **Fresh Herb:** Reduce sugar to 2 Tablespoons, leave out vanilla extract, and add 2 minced garlic cloves, 1\/2 teaspoon ground black pepper, 1\/2 cup chopped herbs such as rosemary, parsley, and basil. Additionally, feel free to add 1 cup shredded cheese to the dough and top with sea salt before or after baking\\!\n\nUsing 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](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/), or any of the suggested toppings below. Above all, have fun finding your favorite flavor\\!\n\n![Blueberry scone with a bite taken from it](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/blueberry-scones.jpg)\n\n## Look At All Of Your Scones\\!\nFeel free [to email](mailto:sally@sallysbakingaddiction.com) or share your recipe photos with us on social media. 🙂\n\n[Print](https:\/\/sallysbakingaddiction.com\/scones-recipe\/print\/70506\/)\n\n***\n### Description\n*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.*\n***\n- 2 cups (250g) **all-purpose flour** ([spooned & leveled](https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/)), plus more for hands and work surface\n- 1\/2 cup (100g) **granulated sugar**\n- 1\/2 teaspoon **salt**\n- 2 and 1\/2 teaspoons **baking powder**\n- 1\/2 cup (8 Tbsp; 113g) **unsalted butter**, frozen\n- 1\/2 cup (120ml) **heavy cream** or **buttermilk** (plus 2 Tbsp for brushing)\n- 1 large **egg**\n- 1 and 1\/2 teaspoons **pure vanilla extract**\n- 1–1\\.5 cups **add-ins** such as chocolate chips, berries, nuts, fruit, etc\n- **optional:** coarse sugar for topping\n\nCook Mode  Prevent your screen from going dark\n***\n1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a [box grater](https:\/\/amzn.to\/4bcBN1Y). Add it to the flour mixture and combine with a [pastry cutter](http:\/\/rstyle.me\/n\/cui5ffb7kf7), 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.\n2. 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.\n3. **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](https:\/\/amzn.to\/2XVpEIE), 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. **To make mini (petite) scones, see recipe note.**\n4. [Brush](http:\/\/amzn.to\/2E6AkOk) scones with remaining heavy cream and for extra crunch, sprinkle with [coarse sugar](https:\/\/amzn.to\/2PCURgI). (You can do this before or after refrigerating in the next step.)\n5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.\n6. Meanwhile, preheat oven to 400°F (204°C).\n7. 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).\n8. 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. Feel free to top with any of the toppings listed in the recipe Note below.\n9. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.\n\n### Notes\n1. **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.\n2. **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.\n3. **Overnight Instructions:** Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.\n4. **Special Tools** (affiliate links): [Glass Mixing Bowls](https:\/\/amzn.to\/3mPQvWq) \\| [Box Grater](https:\/\/amzn.to\/4bcBN1Y) \\| [Pastry Cutter](http:\/\/rstyle.me\/n\/cvgej4b7kf7) \\| [Whisk](https:\/\/amzn.to\/3qUwG1Y) \\| [Silicone Spatula](https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ) \\| [Bench Scraper](https:\/\/amzn.to\/2XVpEIE) \\| [Baking Sheet](https:\/\/amzn.to\/3xzOrXO) \\| [Silicone Baking Mat](https:\/\/amzn.to\/3kOnpUm) or [Parchment Paper](https:\/\/amzn.to\/3uO6APL) \\| [Pastry Brush](http:\/\/rstyle.me\/n\/cvgencb7kf7)\n5. **Scone Flavors:** See blog post above. If adding fruit, use fresh or frozen. If frozen, do not thaw. Peel fruits such as apples, peaches, or pears before chopping. If desired, add 1 teaspoon of cinnamon with the flour. I usually add cinnamon when making chocolate chip scones.\n6. **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.\n7. **Mini\/Petite Scones:** To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. Bake for 18-20 minutes or until lightly browned.\n8. **Optional Toppings:** [Vanilla icing](https:\/\/sallysbakingaddiction.com\/vanilla-icing\/), [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/), lemon icing from this [iced lemon pound cake](https:\/\/sallysbakingaddiction.com\/iced-lemon-pound-cake\/), maple icing from these [banana scones](https:\/\/sallysbakingaddiction.com\/banana-nut-scones-with-maple-glaze\/), brown butter icing from these [pistachio cookies](https:\/\/sallysbakingaddiction.com\/pistachio-cookies\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), orange icing from these [hot cross buns](https:\/\/sallysbakingaddiction.com\/hot-cross-buns\/), raspberry icing from these [mini pound cakes](https:\/\/sallysbakingaddiction.com\/mini-vanilla-pound-cakes\/), dusting of confectioners’ sugar.\n\n![Scones on white plates](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/04\/scones-for-breakfast.jpg)","meta_canonical":null}

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Meta Title	Master Scones Recipe (Any Flavor!) - Sally's Baking
Meta Description	Using my perfected scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or make them savory with cheese and herbs!
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Boilerpipe Text	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! 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. 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! 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 🙂 One reader, Wendy, commented: “ Oh my gosh, I was so intimidated at the thought of making scones. I thought it was so much more complicated. I’ve made these scones twice already—once blueberry and once ham and cheese. SO GOOD! Thank you for an uncomplicated, fool-proof recipe! ★★★★★ “ One reader, Yelena, commented: “ Absolutely delicious! Easy to make, simple ingredients, and just perfect. ★★★★★ “ One reader, Venessa, commented: “ It’s my go-to scone recipe. They turn out moist for a scone and so very yummy. Easy to make, which I always appreciate. Thank you! ★★★★★ “ One reader, Donna, commented: “ This was my first attempt at making scones. The result was amazing! These scones are super easy and delicious! The perfect consistency and nice and moist. I received so many compliments! ★★★★★ “ Video Tutorial: Scones Let’s start with a video tutorial. Only 7 Ingredients in this Basic Scone Recipe You only need 7-9 ingredients for my master scone recipe. Flour: 2 cups of all-purpose flour is my standard amount, but set extra aside for the work surface and your hands. 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 . Baking Powder: Adds lift. Salt: Adds flavor. Butter: Besides flour, butter is the main ingredient in scones. It’s responsible for flakiness, flavor, crisp edges, and rise. 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. Egg: Adds flavor, lift, and structure. 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. How to Make Scones from Scratch So now that you understand which ingredients are best, let’s MAKE SCONES! Mix the dry ingredients together. Use a big mixing bowl because you want lots of room for the mixing process. Cut in the grated frozen butter. You can use a pastry cutter or 2 forks, like we do with pie crust , 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! Whisk the wet ingredients together. Mix wet ingredients and dry ingredients. Mix together, then pour out onto the counter. 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 scones . 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! 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! Bake until golden brown. Scones bake in a relatively hot oven for only 20-25 minutes. 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. 3 Tricks for Perfect Scones If you take away anything from this post, let these be it! Heavy Cream or Buttermilk: Avoid thinner milks which yield a flatter, less flavorful scone. Canned coconut milk makes a wonderful nondairy option! Frozen Grated Butter: See above! 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. 🙂 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. 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. 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 Blueberry Scones and Chocolate Chip Scones (both pictured) Cranberry Orange and Pumpkin Scones Banana Scones and Lavender Scones Lemon Blueberry Scones and Sprinkle Scones Caramel Apple and Cinnamon Chip Scones Triple Chocolate Scones – they taste like brownies! Strawberry Lemon Poppy Seed Scones Ham & Cheese Scones Mixed Berry (pictured) : Follow recipe below and add fresh or frozen mixed berries. Raspberries and blackberries burst easily, so don’t go overboard on those. Cherry Chocolate Chip: Follow recipe below and add 3/4 cup semi-sweet chocolate chips and 3/4 cup chopped fresh or frozen cherries. Raspberry Almond: Follow the recipe below and add 1/2 teaspoon of almond extract with the vanilla. After shaping the scones, gently press frozen raspberries into each, using about 1 cup total. (Avoid mixing them into the dough, as they can bleed.) Top the shaped scones with sliced almonds before baking (1/3 cup / 37g total almonds). After baking, drizzle with the raspberry icing from these mini vanilla pound cakes . Fresh Herb: Reduce sugar to 2 Tablespoons, leave out vanilla extract, and add 2 minced garlic cloves, 1/2 teaspoon ground black pepper, 1/2 cup chopped herbs such as rosemary, parsley, and basil. Additionally, feel free to add 1 cup shredded cheese to the dough and top with sea salt before or after baking! 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 , raspberry sauce , or any of the suggested toppings below. Above all, have fun finding your favorite flavor! Look At All Of Your Scones! Feel free to email or share your recipe photos with us on social media. 🙂 Print Description 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. 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 – 1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc optional: coarse sugar for topping Cook Mode Prevent your screen from going dark 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. 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. 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. To make mini (petite) scones, see recipe note. 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.) Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes. Meanwhile, preheat oven to 400°F (204°C). 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). 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. Feel free to top with any of the toppings listed in the recipe Note below. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days. Notes 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. 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. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day. Special Tools (affiliate links): Glass Mixing Bowls \| Box Grater \| Pastry Cutter \| Whisk \| Silicone Spatula \| Bench Scraper \| Baking Sheet \| Silicone Baking Mat or Parchment Paper \| Pastry Brush Scone Flavors: See blog post above. If adding fruit, use fresh or frozen. If frozen, do not thaw. Peel fruits such as apples, peaches, or pears before chopping. If desired, add 1 teaspoon of cinnamon with the flour. I usually add cinnamon when making chocolate chip scones. 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. Mini/Petite Scones: To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. Bake for 18-20 minutes or until lightly browned. Optional Toppings: Vanilla icing , salted caramel , lemon icing from this iced lemon pound cake , maple icing from these banana scones , brown butter icing from these pistachio cookies , lemon curd , orange icing from these hot cross buns , raspberry icing from these mini pound cakes , dusting of confectioners’ sugar.
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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](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scone-varieties.jpg) This post may contain affiliate links. Read our [disclosure policy](https://sallysbakingaddiction.com/disclosure-policy/). 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. My basic scone recipe promises uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior. I have several [scone recipes](https://sallysbakingaddiction.com/category/breakfast-treats/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\! ![Scones](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scones.jpg) ## What are Scones? Depending where you live, the term “scone” differs. English scones are more similar to American [biscuits](https://sallysbakingaddiction.com/flaky-buttermilk-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](https://sallysbakingaddiction.com/vanilla-icing/) or a dusting of confectioners’ sugar on top. By the way, here’s my favorite recipe for [traditional scones](https://www.bakefromscratch.com/traditional-english-scones/). Scones are leavened with baking powder, so making them is generally quick. [Blueberry scones](https://sallysbakingaddiction.com/my-favorite-blueberry-scones/) are my favorite variety, but that quickly switches to [pumpkin scones](https://sallysbakingaddiction.com/pumpkin-scones/) in the fall months! (Here are all my [scone recipes](https://sallysbakingaddiction.com/category/breakfast-treats/scone-recipes/).) No matter which flavor you choose, these scones are: - Moist & soft inside - Crumbly on the edges - Buttery & flaky - Not sandpapery 🙂 > One reader, Wendy, commented: “Oh my gosh, I was so intimidated at the thought of making scones. I thought it was so much more complicated. I’ve made these scones twice already—once blueberry and once ham and cheese. SO GOOD! Thank you for an uncomplicated, fool-proof recipe\! ★★★★★“ > > One reader, Yelena, commented: “Absolutely delicious! Easy to make, simple ingredients, and just perfect. ★★★★★“ > > One reader, Venessa, commented: “It’s my go-to scone recipe. They turn out moist for a scone and so very yummy. Easy to make, which I always appreciate. Thank you\! ★★★★★“ > > One reader, Donna, commented: “This was my first attempt at making scones. The result was amazing! These scones are super easy and delicious! The perfect consistency and nice and moist. I received so many compliments\! ★★★★★“ * ## Video Tutorial: Scones Let’s start with a video tutorial. ![stack of blueberry scones with vanilla icing](https://sallysbakingaddiction.com/wp-content/uploads/2014/07/blueberry-scones-with-icing.jpg) ## 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](https://sallysbakingaddiction.com/caramel-apple-cinnamon-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](https://sallysbakingaddiction.com/buttermilk-substitute/). 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 on a white plate](https://sallysbakingaddiction.com/wp-content/uploads/2014/07/blueberry-scone-with-vanilla-icing.jpg) ## 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](https://amzn.to/2PM57Ud) or 2 forks, like we do with [pie crust](https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/), 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 scones](https://sallysbakingaddiction.com/banana-nut-scones-with-maple-glaze/). 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](https://amzn.to/2PCURgI) 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](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/shredded-frozen-butter-for-scones.jpg) ## 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](https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-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](https://amzn.to/4bcBN1Y) 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. ![2 images of dry ingredients for scones in a bowl and wet ingredients in a glass measuring cup](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/mixing-scone-dough.jpg) ![2 images of blueberry scone dough in a glass bowl and dough formed into a circle](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/blueberry-scone-dough.jpg) ![2 images of blueberry scone dough cut into wedges and brushing heavy cream onto scones before baking](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/unbaked-blueberry-scones.jpg) ## 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. 🙂 ![Blueberry scone wedges on baking sheet before baking](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scones-on-baking-sheet.jpg) ## 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. ![variety of scones forming a circle shape](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scone-varieties-2.jpg) ## 15+ Scone Flavors - [Blueberry Scones](https://sallysbakingaddiction.com/my-favorite-blueberry-scones/) and [Chocolate Chip Scones](https://sallysbakingaddiction.com/chocolate-chip-scones/) (both pictured) - [Cranberry Orange](https://sallysbakingaddiction.com/glazed-cranberry-orange-scones/) and [Pumpkin Scones](https://sallysbakingaddiction.com/pumpkin-scones/) - [Banana Scones](https://sallysbakingaddiction.com/banana-nut-scones-with-maple-glaze/) and [Lavender Scones](https://sallysbakingaddiction.com/lavender-scones/) - [Lemon Blueberry Scones](https://sallysbakingaddiction.com/glazed-lemon-blueberry-scones/) and [Sprinkle Scones](https://sallysbakingaddiction.com/sprinkle-scones/) - [Caramel Apple](https://sallysbakingaddiction.com/caramel-apple-cinnamon-scones/) and [Cinnamon Chip Scones](https://sallysbakingaddiction.com/cinnamon-chip-scones/) - [Triple Chocolate Scones](https://sallysbakingaddiction.com/triple-chocolate-scones-supreme/) – they taste like brownies\! - [Strawberry Lemon Poppy Seed Scones](https://sallysbakingaddiction.com/strawberry-lemon-poppy-seed-scones/) - [Ham & Cheese Scones](https://sallysbakingaddiction.com/ham-cheese-scones/) - Mixed Berry (pictured): Follow recipe below and add fresh or frozen mixed berries. Raspberries and blackberries burst easily, so don’t go overboard on those. - Cherry Chocolate Chip: Follow recipe below and add 3/4 cup semi-sweet chocolate chips and 3/4 cup chopped fresh or frozen cherries. - Raspberry Almond: Follow the recipe below and add 1/2 teaspoon of almond extract with the vanilla. After shaping the scones, gently press frozen raspberries into each, using about 1 cup total. (Avoid mixing them into the dough, as they can bleed.) Top the shaped scones with sliced almonds before baking (1/3 cup / 37g total almonds). After baking, drizzle with the raspberry icing from these [mini vanilla pound cakes](https://sallysbakingaddiction.com/mini-vanilla-pound-cakes/). - Fresh Herb: Reduce sugar to 2 Tablespoons, leave out vanilla extract, and add 2 minced garlic cloves, 1/2 teaspoon ground black pepper, 1/2 cup chopped herbs such as rosemary, parsley, and basil. Additionally, feel free to add 1 cup shredded cheese to the dough and top with sea salt before or after baking\! 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](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/), or any of the suggested toppings below. Above all, have fun finding your favorite flavor\! ![Blueberry scone with a bite taken from it](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/blueberry-scones.jpg) ## Look At All Of Your Scones\! Feel free [to email](mailto:sally@sallysbakingaddiction.com) or share your recipe photos with us on social media. 🙂 [Print](https://sallysbakingaddiction.com/scones-recipe/print/70506/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![Mixed berry scones and chocolate chip scones](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scone-varieties-265x265.jpg) ## How to Make Perfect Scones 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4\.8 from 912 reviews - Author: [Sally McKenney](https://sallysbakingaddiction.com/about-sally-mckenney/) - 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 [Print Recipe](https://sallysbakingaddiction.com/scones-recipe/print/70506/) [Save Recipe Recipe Saved]() *** ### Description 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. * ### Ingredients - 2 cups (250g) all-purpose flour ([spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)), 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 - 1–1\.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc - optional: coarse sugar for topping Cook Mode Prevent your screen from going dark * ### Instructions 1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a [box grater](https://amzn.to/4bcBN1Y). Add it to the flour mixture and combine with a [pastry cutter](http://rstyle.me/n/cui5ffb7kf7), 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](https://amzn.to/2XVpEIE), 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. To make mini (petite) scones, see recipe note. 4. [Brush](http://amzn.to/2E6AkOk) scones with remaining heavy cream and for extra crunch, sprinkle with [coarse sugar](https://amzn.to/2PCURgI). (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. Feel free to top with any of the toppings listed in the recipe Note below. 9. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days. ### Notes 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. 3. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day. 4. Special Tools (affiliate links): [Glass Mixing Bowls](https://amzn.to/3mPQvWq) \\| [Box Grater](https://amzn.to/4bcBN1Y) \\| [Pastry Cutter](http://rstyle.me/n/cvgej4b7kf7) \\| [Whisk](https://amzn.to/3qUwG1Y) \\| [Silicone Spatula](https://rstyle.me/+2pySoGFcnTR3zL6a9o61jQ) \\| [Bench Scraper](https://amzn.to/2XVpEIE) \\| [Baking Sheet](https://amzn.to/3xzOrXO) \\| [Silicone Baking Mat](https://amzn.to/3kOnpUm) or [Parchment Paper](https://amzn.to/3uO6APL) \\| [Pastry Brush](http://rstyle.me/n/cvgencb7kf7) 5. Scone Flavors: See blog post above. If adding fruit, use fresh or frozen. If frozen, do not thaw. Peel fruits such as apples, peaches, or pears before chopping. If desired, add 1 teaspoon of cinnamon with the flour. I usually add cinnamon when making chocolate chip scones. 6. 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. 7. Mini/Petite Scones: To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. Bake for 18-20 minutes or until lightly browned. 8. Optional Toppings: [Vanilla icing](https://sallysbakingaddiction.com/vanilla-icing/), [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/), lemon icing from this [iced lemon pound cake](https://sallysbakingaddiction.com/iced-lemon-pound-cake/), maple icing from these [banana scones](https://sallysbakingaddiction.com/banana-nut-scones-with-maple-glaze/), brown butter icing from these [pistachio cookies](https://sallysbakingaddiction.com/pistachio-cookies/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), orange icing from these [hot cross buns](https://sallysbakingaddiction.com/hot-cross-buns/), raspberry icing from these [mini pound cakes](https://sallysbakingaddiction.com/mini-vanilla-pound-cakes/), dusting of confectioners’ sugar. ![Scones on white plates](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scones-for-breakfast.jpg) [Pinterest](https://pinterest.com/pin/create/button/?url=https://sallysbakingaddiction.com/scones-recipe/&media=https%3A%2F%2Fsallysbakingaddiction.com%2Fwp-content%2Fuploads%2F2019%2F04%2Fscone-varieties.jpg&description=Master%20Scones%20Recipe) [Facebook](http://www.facebook.com/share.php?u=https://sallysbakingaddiction.com/scones-recipe/&t=Master%20Scones%20Recipe) [Email](<mailto:?body=I thought you might enjoy this post: Master Scones Recipe, https://sallysbakingaddiction.com/scones-recipe/>) ## You Might Also Like... 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Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. [Read More](https://sallysbakingaddiction.com/about-sally-mckenney/) ## Leave a Comment [Cancel reply](https://sallysbakingaddiction.com/scones-recipe/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## Reader Comments and Reviews 1. Jen says: April 7, 2026 Delicious! I made a batch of the blueberry lemon with lemon icing, and they turned out great. I’m happy to report that it even worked with a cream/buttercream substitute of milk+lemon juice (and I only had skim milk on hand, at that). [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1475477) 2. Jennie says: April 3, 2026 New obsession! I just made a batch, inspired by the flavour of hot cross buns—half plain with dried currants, half with orange zest and juice along with the currants. I also plan to make an orange icing/glaze, but they are marvellous without it! Refrigerating them before baking is a game changer. Thanks once again, Sally\! [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1472988) 3. Lisa Vela says: March 31, 2026 This is my favorite scone recipe. I love a recipe that I can follow exactly and they turn out perfect every single time. I’ve done blueberry, vanilla with vanilla glaze and chocolate almond. Absolutely delicious!\! [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1471888) 4. Mary says: March 28, 2026 Has anyone tried making these gluten-free? If so, any hints and how did they turn out? Thank you. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1470597) 1. Michelle @ Sally's Baking says: March 28, 2026 Hi Mary, we haven’t tested it but some readers have reported success using a 1:1 gluten free all purpose flour blend. Let us know if you try anything\! [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1470622) 5. M Grant says: March 26, 2026 Thanks for sharing. I love scones with my coffee and was tired of buying them from my local bake shop. I decided to make them so I can control the quality of ingredients that I consume. I use unenriched flour, cane sugar, and sea salt in my recipe. The scones came out amazing. They also freeze and reheat well. I’ve made 2 batches since I found this recipe and have shared with a friend. Thanks again. ❤️ [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1469702) 6. Sarah says: March 22, 2026 They’re so light! Absolutely incredible [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1468440) 7. ghgggg says: March 21, 2026 Really delicious gone in two days. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1468069) 8. Eilean says: March 20, 2026 I had a weird chemical taste in my batch, made without any add-ins. I followed the recipe as written but I did double it. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1467749) 1. Tracy says: April 2, 2026 Maybe you accidentally quadrupled the baking powder rather than doubling it? [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1472547) 9. Lisa Hurst says: March 17, 2026 Sally, I love this recipe! They turned out perfect, even though I made them dairy free. I subbed margarine (imperial) and Siggy vanilla coconut skyr instead of heavy cream. Otherwise I followed exact instructions using my scale, and added currants. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1466697) 10. Anne E Russell says: March 10, 2026 Hi Sally, I love the scone recipe! I also think your espresso cookies are life-altering! I have leftover glaze that I would like to try on a scone but I’m not wanting anything as chocolately as the triple choc scones. Do you have a suggestion for a gently espresso flavored scone? Thank you. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1460310) 1. Emma Simon says: April 3, 2026 hey! I know I’m not Sally haha but I made an insane amount/ variety of scones in college using this recipe and a fan favorite was the espresso chocolate chip ones! I used 1 tsp cinnamon, 1 tbsp instant espresso powder, and about a cup of dark chocolate chips (thought I’m sure they’d be delicious without the chocolate chips as well!). The espresso flavor was definitely there but not overpowering 🙂 Hope this was helpful\! [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1472785) 11. Sherye says: March 9, 2026 The taste itself was delicious however they were too wet to cut into a scone shape. I followed the recipe, exactly as written, twice, and neither time was it successful in making a scone shape. I even tried adding more flour. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1458833) 1. Lexi @ Sally's Baking says: March 9, 2026 Hi Sherye, This is a very sticky dough. If you decide to try these again and your dough is too sticky to work with, you can certainly add in a bit more flour to bring it to a workable consistency. You can also try coating your hands with flour and do the best you can to shape them. Since we are chilling the dough before we bake them you can try forming your circle the best you can, refrigerate it and then re-shaping if needed before cutting. The colder the dough the less sticky / wet it should be. Hope this is helpful and thank you for giving our recipe a try\! [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1458841) 12. Joanne says: March 7, 2026 Thanks for this timeless recipe. Success is guaranteed no matter how you make the variety your own. A true keeper in my books. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1457357) 13. Lavee says: March 3, 2026 Tried this recipe lastnight and it’s an absolutely delicious!. This recipe is a keeper for sure ❤️❤️❤️ [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1450250) 1. Donna says: March 5, 2026 Can you use a scone pan instead of a baking sheet? [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1453446) 14. m0by says: March 3, 2026 This recipe makes light fluffy scones, not the dense kind of scones I was looking for [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1449962) 1. Alma Wells says: March 27, 2026 I agree! They were good but more like a cake. A scone should have a texture more like a biscuit. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1470080) 2. Heather says: March 27, 2026 Yes, I agree. Very tasty but far too spongey and cakey for me. I also prefer the denser, more traditional style of American scones. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1470253) 15. Hazel says: March 1, 2026 Excellent recipe! 5⭐️ Made as instructed, I added 1 cup currants. Delicious! This recipe is a keeper! So quick and easy to make. Look forward to making it again and again with different add-ins. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1449347) 16. Rachel gaylord says: February 25, 2026 I love this recipe so much!!! Was a big hit for my little sisters B-day! She loved it so much she asked me to make it for any holidays or events!!\! Thank you so much!!\! [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1447822) 17. Chris says: February 25, 2026 Made these for a tea party last weekend. Followed directions as written and they were perfect. Thank you for the tutorial [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1447762) 18. Robin says: February 25, 2026 These are amazing. I have made several varieties. First batch I made, I baked all 8 wedges. They do save well however, nothing beats fresh. Now I make them and freeze them, wrapping 2 in plastic wrap and putting them in a freezer bag. I have baked them from frozen (add a couple minutes) and thawed overnight in the fridge. They bake up like I just made a fresh batch. Thank you so much for the recipe and all the variety suggestions. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1447714) 19. Charlie Bell says: February 24, 2026 Great recipe. I’m 89 years old and have tried several other recipes on the web. Yours is by far my go to “killer” recipe. So simple and quick, other than the refrigeration time, which is no problem. I’m sort of impatient in the kitchen. My wife loves them, so that is a great encourager to make more. I also like the many variations of ingredients like fruits, cheeses, etc., that can be incorporated. Blessings for your future success. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1446929) 20. Cheryl Wright says: February 22, 2026 I added fresh currants to the recipe and it is delicious. A unique take on your typical scone. They were very popular. [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1445797) 1. Ashley says: February 26, 2026 Amazing recipe! I made the blueberry and I also made them into almond ones, using almond extract in the scone and icing. I definitely recommend those ones, so yummy. Thank You\! [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1448026) 21. Elizabeth says: February 22, 2026 Thank you for the scone recipe I can’t wait to try it . ❤️ [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1445741) 22. Sherry says: February 21, 2026 Wow… Just wow! These cones are so good! I’ve had to make them three weekends in a row from my grandson. Perfect every time! Thank you for the recipe and detailed instructions…..I thought only pro’s could turn out this type of 5 Star Scone 🙂 [Reply](https://sallysbakingaddiction.com/scones-recipe/#comment-1445600) ### Comment navigation [Older Comments](https://sallysbakingaddiction.com/scones-recipe/comment-page-50/#comments) ![sally mckenney headshot purple shirt.](https://sallysbakingaddiction.com/wp-content/uploads/2024/12/SALLY-HEADSHOT-2024-3.jpg) About the Author ## Sally McKenney Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. 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Readable Markdown	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](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scone-varieties.jpg) 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. My basic scone recipe promises uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior. I have several [scone recipes](https://sallysbakingaddiction.com/category/breakfast-treats/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\! ![Scones](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scones.jpg) ## What are Scones? Depending where you live, the term “scone” differs. English scones are more similar to American [biscuits](https://sallysbakingaddiction.com/flaky-buttermilk-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](https://sallysbakingaddiction.com/vanilla-icing/) or a dusting of confectioners’ sugar on top. By the way, here’s my favorite recipe for [traditional scones](https://www.bakefromscratch.com/traditional-english-scones/). Scones are leavened with baking powder, so making them is generally quick. [Blueberry scones](https://sallysbakingaddiction.com/my-favorite-blueberry-scones/) are my favorite variety, but that quickly switches to [pumpkin scones](https://sallysbakingaddiction.com/pumpkin-scones/) in the fall months! (Here are all my [scone recipes](https://sallysbakingaddiction.com/category/breakfast-treats/scone-recipes/).) No matter which flavor you choose, these scones are: - Moist & soft inside - Crumbly on the edges - Buttery & flaky - Not sandpapery 🙂 > One reader, Wendy, commented: “Oh my gosh, I was so intimidated at the thought of making scones. I thought it was so much more complicated. I’ve made these scones twice already—once blueberry and once ham and cheese. SO GOOD! Thank you for an uncomplicated, fool-proof recipe\! ★★★★★“ > > One reader, Yelena, commented: “Absolutely delicious! Easy to make, simple ingredients, and just perfect. ★★★★★“ > > One reader, Venessa, commented: “It’s my go-to scone recipe. They turn out moist for a scone and so very yummy. Easy to make, which I always appreciate. Thank you\! ★★★★★“ > > One reader, Donna, commented: “This was my first attempt at making scones. The result was amazing! These scones are super easy and delicious! The perfect consistency and nice and moist. I received so many compliments\! ★★★★★“ * ## Video Tutorial: Scones Let’s start with a video tutorial. ![stack of blueberry scones with vanilla icing](https://sallysbakingaddiction.com/wp-content/uploads/2014/07/blueberry-scones-with-icing.jpg) ## 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](https://sallysbakingaddiction.com/caramel-apple-cinnamon-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](https://sallysbakingaddiction.com/buttermilk-substitute/). 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 on a white plate](https://sallysbakingaddiction.com/wp-content/uploads/2014/07/blueberry-scone-with-vanilla-icing.jpg) ## 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](https://amzn.to/2PM57Ud) or 2 forks, like we do with [pie crust](https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/), 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 scones](https://sallysbakingaddiction.com/banana-nut-scones-with-maple-glaze/). 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](https://amzn.to/2PCURgI) 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](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/shredded-frozen-butter-for-scones.jpg) ## 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](https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-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](https://amzn.to/4bcBN1Y) 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. ![2 images of dry ingredients for scones in a bowl and wet ingredients in a glass measuring cup](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/mixing-scone-dough.jpg) ![2 images of blueberry scone dough in a glass bowl and dough formed into a circle](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/blueberry-scone-dough.jpg) ![2 images of blueberry scone dough cut into wedges and brushing heavy cream onto scones before baking](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/unbaked-blueberry-scones.jpg) ## 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. 🙂 ![Blueberry scone wedges on baking sheet before baking](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scones-on-baking-sheet.jpg) ## 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. ![variety of scones forming a circle shape](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scone-varieties-2.jpg) ## 15+ Scone Flavors - [Blueberry Scones](https://sallysbakingaddiction.com/my-favorite-blueberry-scones/) and [Chocolate Chip Scones](https://sallysbakingaddiction.com/chocolate-chip-scones/) (both pictured) - [Cranberry Orange](https://sallysbakingaddiction.com/glazed-cranberry-orange-scones/) and [Pumpkin Scones](https://sallysbakingaddiction.com/pumpkin-scones/) - [Banana Scones](https://sallysbakingaddiction.com/banana-nut-scones-with-maple-glaze/) and [Lavender Scones](https://sallysbakingaddiction.com/lavender-scones/) - [Lemon Blueberry Scones](https://sallysbakingaddiction.com/glazed-lemon-blueberry-scones/) and [Sprinkle Scones](https://sallysbakingaddiction.com/sprinkle-scones/) - [Caramel Apple](https://sallysbakingaddiction.com/caramel-apple-cinnamon-scones/) and [Cinnamon Chip Scones](https://sallysbakingaddiction.com/cinnamon-chip-scones/) - [Triple Chocolate Scones](https://sallysbakingaddiction.com/triple-chocolate-scones-supreme/) – they taste like brownies\! - [Strawberry Lemon Poppy Seed Scones](https://sallysbakingaddiction.com/strawberry-lemon-poppy-seed-scones/) - [Ham & Cheese Scones](https://sallysbakingaddiction.com/ham-cheese-scones/) - Mixed Berry (pictured): Follow recipe below and add fresh or frozen mixed berries. Raspberries and blackberries burst easily, so don’t go overboard on those. - Cherry Chocolate Chip: Follow recipe below and add 3/4 cup semi-sweet chocolate chips and 3/4 cup chopped fresh or frozen cherries. - Raspberry Almond: Follow the recipe below and add 1/2 teaspoon of almond extract with the vanilla. After shaping the scones, gently press frozen raspberries into each, using about 1 cup total. (Avoid mixing them into the dough, as they can bleed.) Top the shaped scones with sliced almonds before baking (1/3 cup / 37g total almonds). After baking, drizzle with the raspberry icing from these [mini vanilla pound cakes](https://sallysbakingaddiction.com/mini-vanilla-pound-cakes/). - Fresh Herb: Reduce sugar to 2 Tablespoons, leave out vanilla extract, and add 2 minced garlic cloves, 1/2 teaspoon ground black pepper, 1/2 cup chopped herbs such as rosemary, parsley, and basil. Additionally, feel free to add 1 cup shredded cheese to the dough and top with sea salt before or after baking\! 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](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/), or any of the suggested toppings below. Above all, have fun finding your favorite flavor\! ![Blueberry scone with a bite taken from it](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/blueberry-scones.jpg) ## Look At All Of Your Scones\! Feel free [to email](mailto:sally@sallysbakingaddiction.com) or share your recipe photos with us on social media. 🙂 [Print](https://sallysbakingaddiction.com/scones-recipe/print/70506/) *** ### Description 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. * - 2 cups (250g) all-purpose flour ([spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)), 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 - 1–1\.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc - optional: coarse sugar for topping Cook Mode Prevent your screen from going dark * 1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a [box grater](https://amzn.to/4bcBN1Y). Add it to the flour mixture and combine with a [pastry cutter](http://rstyle.me/n/cui5ffb7kf7), 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](https://amzn.to/2XVpEIE), 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. To make mini (petite) scones, see recipe note. 4. [Brush](http://amzn.to/2E6AkOk) scones with remaining heavy cream and for extra crunch, sprinkle with [coarse sugar](https://amzn.to/2PCURgI). (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. Feel free to top with any of the toppings listed in the recipe Note below. 9. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days. ### Notes 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. 3. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day. 4. Special Tools (affiliate links): [Glass Mixing Bowls](https://amzn.to/3mPQvWq) \\| [Box Grater](https://amzn.to/4bcBN1Y) \\| [Pastry Cutter](http://rstyle.me/n/cvgej4b7kf7) \\| [Whisk](https://amzn.to/3qUwG1Y) \\| [Silicone Spatula](https://rstyle.me/+2pySoGFcnTR3zL6a9o61jQ) \\| [Bench Scraper](https://amzn.to/2XVpEIE) \\| [Baking Sheet](https://amzn.to/3xzOrXO) \\| [Silicone Baking Mat](https://amzn.to/3kOnpUm) or [Parchment Paper](https://amzn.to/3uO6APL) \\| [Pastry Brush](http://rstyle.me/n/cvgencb7kf7) 5. Scone Flavors: See blog post above. If adding fruit, use fresh or frozen. If frozen, do not thaw. Peel fruits such as apples, peaches, or pears before chopping. If desired, add 1 teaspoon of cinnamon with the flour. I usually add cinnamon when making chocolate chip scones. 6. 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. 7. Mini/Petite Scones: To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. Bake for 18-20 minutes or until lightly browned. 8. Optional Toppings: [Vanilla icing](https://sallysbakingaddiction.com/vanilla-icing/), [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/), lemon icing from this [iced lemon pound cake](https://sallysbakingaddiction.com/iced-lemon-pound-cake/), maple icing from these [banana scones](https://sallysbakingaddiction.com/banana-nut-scones-with-maple-glaze/), brown butter icing from these [pistachio cookies](https://sallysbakingaddiction.com/pistachio-cookies/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), orange icing from these [hot cross buns](https://sallysbakingaddiction.com/hot-cross-buns/), raspberry icing from these [mini pound cakes](https://sallysbakingaddiction.com/mini-vanilla-pound-cakes/), dusting of confectioners’ sugar. ![Scones on white plates](https://sallysbakingaddiction.com/wp-content/uploads/2019/04/scones-for-breakfast.jpg)
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