This deliciously moist and flaky Scones Recipe is the base for a variety of perfect, homemade scones. Once you know how to make classic scones, you can come up with a hundred flavor variations.

We love homemade pastry recipes from our classic Apple Turnovers to the famous Baklava. If you’re also a fan of delicious pastries, this classic Scone recipe is a must-try!

Classic baked scone drizzled with vanilla glaze, cut into wedges

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Best Scone Recipe

Scones can be served for breakfast or brunch, at an elegant afternoon tea (bridal or baby showers come to mind), or at a cozy gathering with family or friends. With so many flavor options- from blueberries, chocolate chips, or lemon zest- they are a perfect treat. Here’s why you’ll love this scone recipe:

  • Customizable – It can be easily made with your favorite ingredients to suit your taste.
  • Make-Ahead – The recipe can be made ahead of time and frozen (see instructions below).
  • Texture perfection – Moist inside with a touch of crisp on the outside.

Scones Video Tutorial

Watch Natasha show you how to make classic scones. Once you master the dough, you can get creative and customize the add-ins. So, let’s get started and create the best scones you’ve ever tasted!

What are Scones?

Scones originated in the United Kingdom. They are considered a quick bread, often shaped into circles similar to a Southern biscuit, or wedges. Though they have similar ingredients as biscuits – a foundation of flour, butter, heavy cream (or buttermilk), and a leavening agent to help them rise – the proportions and resulting textures are completely different.

English “scones” are closely related to American “Biscuits” – they are less sweet and are served with Devonshire cream or clotted cream and jam. American scone recipes like this one, tend to have more butter, heavy cream, and sugar in the recipe and often have mix-ins added.

Classic scones arranged on a plate, drizzled with vanilla glaze

Tips for Making the Best Scones

The key to making fluffy and flaky scones is to use cold ingredients and keep them cold. If you use room-temperature ingredients or handle the dough too much, your dough will over-spread in the oven, leaving you with flat scones instead of the tall, moist, and flaky scones you dream about.

  • Cold Ingredients – Keep all of your ingredients refrigerated and very cold until ready to use.
  • Dice butter ahead of time and then return it to the refrigerator until it is time to add it to the recipe.
  • Chill before baking – Refrigerate your formed dough for at least 15 minutes before baking.
  • Cut straight down with a food scraper or knife and avoid using a sawing motion.
  • Fully preheat the oven – a hot oven turns the butter into steamy air pockets and prevents butter from pooling in the pan. An oven thermometer helps!

Ingredients for Scones

See the list below (full measurements in the recipe card) for my tried and true scone recipe.

  • Flour – All-purpose works great
  • Sugar – lightly sweetens the dough
  • Baking powder – makes the dough rise
  • Salt – balances the flavors
  • Butter – unsalted (make sure it’s cold)
  • Egg – adds structure and flavor
  • Heavy cream – cold cream provides moisture for a rich texture and soft crumb; also used to brush the tops
  • Vanilla extract – try real or homemade vanilla for the best flavor
  • Raw sugar – to sprinkle over scones
Ingredients to make classic scones: flour, sugar, egg, butter, baking  powder, salt, heavy whipping cream

Optional Vanilla Glaze

  • Milk – any kind, even a dairy-free milk. Add more milk to thin the glaze.
  • Powdered sugar – Add more powdered sugar to thicken the glaze.
  • Vanilla – Use real vanilla extract
How to make vanilla glaze for classic scone recipe

Variations

We recommend adding 1 to 1 1/4 cups of add-ins. Adding too much fruit may cause your scones to fall apart. We recommend the following varieties, but get creative and add in your favorites!

  • Blueberry Scones
  • Chocolate Chip Scones – Use mini chocolate chips
  • Raspberry and White Chocolate Chip Scones
  • Blackberry Scones
  • Cranberry Orange Scones
  • Strawberry Scones
  • Cinnamon Sugar Scones – sprinkle with 1 Tbsp sugar and 1/2 tsp cinnamon before baking.
  • Savory Scones – Reduce your sugar to 2 Tbsp and omit vanilla. Add 1 cup of shredded cheese (cheddar or parmesan), herbs (rosemary, thyme, chives), and cooked, bite-sized pieces of meat such as bacon or ham.
Flaky, soft textured scones on a plate, drizzled with vanilla glaze.

How to Make the Perfect Scones

  • Prep – Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Dry Ingredients – In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Add cold unsalted butter and cut it into the flour mixture with a pastry blender until pea-sized crumbs form. Gently fold in flavor add-ins if using. Refrigerate while preparing wet ingredients.
  • Wet Ingredients – In a small bowl, combine cream, eggs, and vanilla. Beat with a fork until well blended. Combine the cream mixture and flour mixture and fold with a spatula until moistened.
  • Work the Dough – Transfer the dough onto a clean, lightly floured surface and work it into a ball of dough just until it comes together. Next, flatten into a 1-inch thick and 7-inch wide disk. Chop into 8 equal wedges.
  • Chill – Arrange scones on a lined baking sheet 1 inch apart. Brush the tops with cream and generously sprinkle with coarse sugar. Refrigerate for 15 minutes before baking.
  • Bake – Bake for 20-23 minutes. Remove from the oven and cool completely. Drizzle with glaze if desired.
How to make classic scones step by step

Pro Tip:

The scones are done when the tops are golden and the edges golden brown. The internal temperature on an instant-read thermometer should register at 200°F when done.

How to Make Vanilla Glaze

In a small bowl, combine powdered sugar, milk, and vanilla. Stir until well blended. The glaze should be drizzling consistency; add powdered sugar to thicken or milk to thin the glaze. Using a spoon, drizzle the glaze over the cooled scones.

English scone wedges drizzled with vanilla glaze

Pro Tip

The glaze will set and harden within an hour. If you are glazing ahead, cover and store the scones once the glaze sets.

What can I use instead of a pastry cutter?

If you don’t have a pastry cutter, there are several methods for cutting butter into flour. You can use two forks or knives, or a food processor. Alternatively, you can freeze the stick of butter and grate on the large holes of a box grater. The key is to use cold butter and not work the dough too much, creating overly dense scones.

What to Serve With Scones

We love to enjoy scones in the morning for breakfast or brunch. Scones go great with:

Classic scones on a wire cooling rack with clotted cream and jam in ramekin dishes to use as toppings

Make-Ahead Scones

Like most baked goods, scones taste best right out of the oven, still warm, but you can make them ahead and bake fresh the next morning.

  • To bake in the morning: Follow steps 1-5 to prepare your scones, then cover and refrigerate the unbaked scones overnight. Bake them chilled, directly from the refrigerator.
  • Storing baked scones: Transfer cooled scones to an airtight container for up to 3 days (or 5 days in the refrigerator).
  • Freezing: You can freeze scones baked or unbaked.
    • To freeze dough: Place your cut dough wedges onto a baking sheet and freeze for 1 hour. Transfer to a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight or bake from frozen, adding 2 minutes to the baking time.
    • To freeze baked scones: After baking, cool on a wire rack. Transfer to an airtight container or freezer bag. Freeze for up to 3 months.
  • To reheat: microwave for 20 seconds or place in the oven at 300°F for 10 minutes.

More Pastry Recipes

If you love this classic Scone recipe, you have to try these other moist, homemade pastry recipes:

Natasha's Kitchen Cookbook

Scones Recipe

4.97 from 30 votes
Author: Natasha Kravchuk
Classic scones drizzled with vanilla glaze
This Scone recipe is the perfect base for any homemade scones. If you want to bake these fresh in the morning, cover and refrigerate overnight after step 5 and bake the next morning. This master recipe works for endless variations that will rival your favorite coffee shop scones.
Prep Time: 10 minutes
Cook Time: 23 minutes
Chilling Time: 15 minutes
Total Time: 48 minutes

Ingredients 

Servings: 8 scones

Ingredients for Scones:

  • 2 cups all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter, cold, diced (1 stick)
  • 1 large egg, cold, lightly beaten
  • 1/2 cup heavy whipping cream , cold, plus 2 Tbsp to brush the tops
  • 1 tsp vanilla extract
  • 1 Tbsp coarse/ raw sugar to sprinkle the top, or sub with granulated sugar

Vanilla Glaze:

Instructions

How to Make Scones

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add diced cold butter and cut it into the flour mixture using a pastry cutter until pea-sized butter crumbs form. Gently stir in flavor add-ins if using. Refrigerate the mixture while preparing liquid ingredients.
  • In a small bowl, combine cream, eggs, and vanilla and beat with a fork until well blended. Pour the cream mixture into your flour mixture and fold with a spatula just until moistened, don’t over-mix. If the dough is too dry to come together, add another tablespoon of cream. If it’s too moist, sprinkle with flour.
  • Transfer the dough onto a clean work surface and work it into a ball of dough just so it comes together. Next, flatten into a 1-inch thick and 7-inch wide disk. Chop into 8 equal wedges, cutting straight down without using a sawing motion.
  • Arrange scones on a lined baking sheet at least 1 inch apart. Brush the tops with cream and sprinkle generously with coarse sugar. Refrigerate the scones for 15 minutes before baking.
  • Bake for 18-22 minutes or until the tops are golden and the center is baked through. Remove from the oven and cool completely then drizzle with glaze if desired.

To Make the Glaze:

  • In a small bowl, combine powdered sugar, 1 Tbsp milk, and vanilla. Stir until well blended. The glaze should be drizzling consistency; thicken it with more powdered sugar and thin it out with more milk. Use a spoon to drizzle glaze over the cooled scones and enjoy.

Nutrition Per Serving

1scone Serving342kcal Calories41g Carbs5g Protein18g Fat11g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat0.5g Trans Fat68mg Cholesterol162mg Sodium217mg Potassium1g Fiber17g Sugar608IU Vitamin A0.1mg Vitamin C90mg Calcium2mg Iron
Nutrition Facts
Scones Recipe
Serving Size
 
1 scone
Amount per Serving
Calories
342
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
68
mg
23
%
Sodium
 
162
mg
7
%
Potassium
 
217
mg
6
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
5
g
10
%
Vitamin A
 
608
IU
12
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
90
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: English
Keyword: scone recipe, Scones
Skill Level: Easy
Cost to Make: $
Calories: 342

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Cecelia Savransky
    March 23, 2024

    Just made these …. used almond extract in batter and vanilla in the glaze. So good!

    Reply

  • Eileen
    January 11, 2024

    Natasha, my three and four year old are obsessed with your videos. They ask me every day, “Can we watch Nataka Nataka’s kitchen?” Today we made your scones, and they kept saying, “I can’t wait for the taste test!!” And when my four year old saw me bring out the butter she said, “Is that cold, unsalted butter straight from the fridge?” My four year old girl’s favorite video is the charcuterie board how-to.

    Reply

    • Natasha's Kitchen
      January 11, 2024

      Aaaw they are so adorable. This makes me smile just thinking about those cute kids. Thank you so much for making my day!

      Reply

  • Laurie
    November 22, 2023

    My first time making scones…perfect recipe. I made blueberry. Didn’t have the sugar but still came out good! Next time will be sure I have the sugar and also make the lemon glaze. Thank you!

    Reply

    • Natasha's Kitchen
      November 23, 2023

      Yes, it makes a difference and it will even be so much better. Thank you for this review!

      Reply

  • Dianna
    November 20, 2023

    I really want to try out this recipe bc I looove scones !!! Blueberries are now out of season. Can I use frozen blueberries that I picked in the summer ?

    Reply

    • Natashas Kitchen
      November 20, 2023

      Hi Dianna, Frozen blueberries don’t have the same texture as fresh blueberries. You may try thawing and draining any excess liquid and hopefully that should help with the color bleeding and the sogginess that usually comes from frozen.

      Reply

  • Debbie Bennett
    November 5, 2023

    I’d like to use frozen blueberries but last time I used they turned the dough blue & were mushy. How can I prevent this. Love your recipes. They are the best & you are adorable. God bless.

    Reply

    • NatashasKitchen.com
      November 5, 2023

      Hi Debbie, I’m not sure there is a way to completely fix that. Frozen blueberries don’t have the same texture as fresh blueberries. You may try thawing and draining any excess liquid and hopefully that should help with the color bleeding and the sogginess.

      Reply

  • Barbara B.
    October 8, 2023

    I made the blueberry scones the other day. They were delicious. Getting ready to make some more.

    Reply

    • Natasha's Kitchen
      October 8, 2023

      Awesome! Glad that you loved our Scones recipe.

      Reply

  • Gillian
    September 30, 2023

    You are my go to person when looking for a new recipe. I really enjoy watching your videos. Today I made scones, with fresh strawberries. Yum. Thanks so much, Gillian in Oregon.

    Reply

    • NatashasKitchen.com
      September 30, 2023

      Hi Gillian! Thank you for the feedback! So glad you find the recipes helpful!

      Reply

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