Classic Scones from Scratch
This basic scone dough is perfect for any sweet variety, and you can easily customize it with your favorite add-ins. The optional chilling step ensures they bake up tall and tender.
- Prep30 min
- Cook25 min
- Total1h
- DifficultyEasy
- Servings8
These scones are a staple in my kitchen—simple, buttery, and endlessly adaptable. The secret to their flaky texture is grating frozen butter into the dry ingredients, creating tiny pockets of fat that steam as they bake.
Feel free to experiment with different extracts or add-ins, from chocolate chips to fresh berries. A quick chill before baking helps them keep their shape, so don't skip it if you can help it.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. Grate the frozen butter using a box grater and add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Place the bowl in the refrigerator or freezer while you prepare the wet ingredients.
- In a small bowl, whisk together 1/2 cup heavy cream, the egg, and vanilla extract. Drizzle this mixture over the flour mixture, then add your chosen add-ins. Mix gently until everything is moistened and just combined.
- Turn the dough out onto a floured surface. With floured hands, shape it into a ball as best you can—it will be sticky. If it's too sticky, add a bit more flour; if too dry, add 1-2 more tablespoons of heavy cream. Pat the dough into an 8-inch disc, then use a sharp knife or bench scraper to cut it into 8 wedges. For smaller scones, shape into two 5-inch discs and cut each into 8 wedges. For drop scones (10-12), keep mixing in the bowl until the dough comes together, then drop 1/4-cup portions onto a lined baking sheet, spacing them 3 inches apart. For mini scones, see note.
- Brush the scones with the remaining heavy cream, and if desired, sprinkle with coarse sugar for extra crunch. You can do this before or after the chilling step.
- Place the scones on a plate or lined baking sheet (if your fridge has room) and refrigerate for at least 15 minutes.
- Meanwhile, preheat the oven to 400°F.
- Line a large baking sheet with parchment paper or a silicone baking mat. If making mini or drop scones, use two baking sheets. After chilling, arrange the scones 2-3 inches apart on the prepared sheet(s).
- Bake for 18-26 minutes, until golden brown around the edges and lightly browned on top. Larger scones will take closer to 25 minutes. Remove from the oven and let cool for a few minutes. Optionally, top with any toppings from the note below.
- Leftover scones keep well at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
💡 Tips
- For the flakiest scones, keep all ingredients as cold as possible—even the flour can be chilled.
- Don't overmix the dough; stop as soon as it comes together to avoid tough scones.
- If you don't have buttermilk, you can make a quick substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
Inspired by a recipe from Sally's Baking Addiction