Basic Scone Recipe (+ 7 Flavors!)

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Basic Scone Recipe (+ 7 Flavors!)

A well-made scone feels both simple and special. With a crisp exterior and tender crumb inside, scones fit anywhere—morning coffee, afternoon tea, late-night snack. This basic scone recipe provides a reliable foundation, whether you like them pure and buttery or loaded with treats. I’ll share each step, along with seven top scone flavor variations so you can easily make them your own.

What Are Scones?

Scones are classic quick breads, lighter than some pastries but more substantial than biscuits. They need no yeast—just a short mix, a brief chill, and into the oven they go. In the UK, scones are round, fluffy, served with jam and clotted cream. In the US, they’re more often triangular, a touch sweeter, and studded with extras like fruit or chocolate. Expect a golden, crumbly bite, a gentle rise, and plenty of rich flavor.

Key Ingredients

Nearly every scone recipe draws on the same core ingredients. A few simple swaps shift the final taste and texture. Here’s what goes into a versatile batch:

• Flour: All-purpose works well. You’ll need 2 cups. If you want whole grain, sub up to half with white whole wheat flour.
• Frozen unsalted butter: Eight tablespoons, grated or cut into small cubes. The colder, the better — cold butter creates flaky texture.
• Sugar: Use 1/3 cup for balanced sweetness. You can reduce to 2 tablespoons for more savory scones.
• Leavening: 1 teaspoon baking powder and 1/4 teaspoon baking soda. This combo makes the scones rise.
• Salt: 1/2 teaspoon brings all the flavors to life.
• Sour cream: 1/2 cup. For a dairy-free option, use canned coconut milk.
• Egg: One large egg for richness and structure.
• Add-ins: 1/2 cup. Dried fruit, nuts, fresh berries—see the flavor ideas below.

Making Scone Dough

The process is quick and straightforward, but temperature and touch matter.

Step-By-Step Instructions

• Prep the Oven: Position a rack in the lower-middle slot. Heat the oven to 400°F (204°C).

• Mix the Dry Ingredients: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.

• Add the Butter: Grate frozen butter using the large holes of a box grater directly into the flour mixture. Toss to coat. If you don’t have a grater, dice the butter and rub it in with your fingers or cut it in with a pastry cutter. The goal: a coarse, sandy mixture.

• Stir in Add-ins: If you’re adding dried fruits or nuts, now’s the time. Lightly toss them into the dry mix.

• Combine Wet Ingredients: In another bowl, beat the egg with the sour cream (or coconut milk if dairy-free) until smooth.

• Form the Dough: Pour the wet mixture into the bowl with dry ingredients. Use a spoon or your hands to mix gently until large clumps form. Don’t overmix; just gather the dough.

• Shape: Sprinkle flour onto your work surface. Transfer the dough and gently press it into a 7–8-inch round, about 3/4-inch thick.

• Cut: Dust the top with a little sugar. Slice the round into eight equal triangles using a sharp knife or bench scraper.

• Bake: Place the triangles about an inch apart on a lined baking sheet. For an extra golden finish, brush with a bit of cream or milk.

• Chill (Optional but Helpful): Refrigerate the cut scones for 15 minutes before baking. This helps them hold their shape.

• Bake: Place the tray in the oven. Bake 15–17 minutes, until the scones are golden brown at the edges and lightly colored on top.

• Cool and Serve: Let cool for 5 minutes on the tray, then move to a rack. Serve warm or at room temperature.

Table: Basic Scone Ingredient List

Tips for Perfect Scones

• Keep everything cold. Chilled butter and minimal handling keep scones flaky.
• Don’t overwork the dough. Mix until it just comes together; overmixing means tough scones.
• Grate the butter. This helps distribute fat evenly, leading to tender layers.
• Bake from cold. A quick chill before baking prevents spreading and accentuates flaky layers.
• Pat dry fresh fruit. Wet fruit can make the dough soggy. Dry it before folding in.

Seven Scone Flavor Variations

This recipe provides a base; with a few tweaks, you can enjoy a different flavor every time. Use 1/2 cup of the highlighted add-ins per batch unless noted.

1. Classic Currant

• Add 1/2 cup dried currants or raisins.
• Finish with a light sprinkle of coarse sugar before baking.

2. Blueberry Lemon

• Add 1/2 cup fresh blueberries (patted dry).
• Add 1 teaspoon finely grated lemon zest for brightness.
• Optional: Drizzle with a simple lemon glaze once cool.

3. Chocolate Chip

• Fold in 1/2 cup semisweet, dark, or white chocolate chips.
• For deeper flavor, add 1/2 teaspoon vanilla extract.

4. Cranberry Orange

• Use 1/2 cup dried cranberries.
• Add 1 teaspoon freshly grated orange zest.
• Glaze: Mix powdered sugar and orange juice for a sweet topping.

5. Cheddar Chive (Savory)

• Mix in 1/2 cup grated sharp cheddar and 2 tablespoons finely chopped chives.
• Omit most of the sugar (leave just 1 tablespoon).
• Serve warm with butter or alongside soup.

6. Cinnamon Pecan

• Add 1/2 cup chopped pecans and 1 teaspoon ground cinnamon.
• Sprinkle tops with cinnamon sugar before baking.

7. Cherry Almond

• Use 1/2 cup chopped dried cherries.
• Add 1/2 teaspoon almond extract.
• Optional: Sprinkle with slivered almonds for nutty crunch.

Serving and Pairing Suggestions

Scones taste fantastic alone, spread with butter, or layered with jam. For a traditional touch, serve with whipped cream or a dollop of clotted cream. Try pairing blueberry or berry-based scones with lemon curd. Savory scones work well with soup, soft cheese, or alongside eggs for breakfast.

How To Store and Freeze Scones

Room Temperature: Scones keep well wrapped at room temperature for up to 2 days.

Freezing Scones:
– To freeze before baking, cut and place the unbaked scones on a tray. Freeze until solid, then move to an airtight bag. Bake straight from frozen, adding a few extra minutes.
– To freeze after baking, let scones cool fully. Wrap well and freeze for up to three months. Defrost at room temp, and warm before serving for best texture.

Avoid glazing or icing before freezing. Add toppings after thawing for fresher flavor.

Troubleshooting and FAQ

Why are my scones tough?
You may have overmixed or worked the dough too long. Handle gently until just combined.

Why did my scones spread?
Warm dough spreads more. Be sure your butter and wet ingredients are cold and don’t skip chilling before baking.

Can I make scones ahead?
Yes—prepare and cut the dough, then refrigerate overnight. Bake fresh in the morning.

Are scones the same as biscuits?
They share some traits, but American biscuits use buttermilk and no eggs for a softer, flakier texture. Scones use eggs, often a bit more sugar, and a denser crumb.

A simple batch of scones can be endlessly customized, from a classic currant version to every flavor you can imagine. Whether sweet, savory, simple, or elaborate, scones invite creative twists and personal touches. Once you try the basic recipe and learn how easy it is, you’ll find plenty of reasons to bake a fresh batch for any occasion.