Name: Master Scones Recipe
Prep time: PT-488787H30M45S
Cook time: PT-488787H30M45S
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter (cold and cubed); 2/3 cup heavy cream or buttermilk (plus more for brushing); 1 large egg; 1 tsp vanilla extract (optional, for sweet scones); 1 cup add-ins (e.g., blueberries, chocolate chips, dried fruit, cheese, herbs)

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This Master Scones Recipe is my go-to base for creating tender, buttery scones in endless flavors—sweet or savory. It delivers golden, crisp exteriors and soft, flaky interiors every time. Whether I’m making classic blueberry, rich chocolate chip, or a savory cheddar herb version, this dough is reliable, simple, and incredibly versatile.

Why You’ll Love This Recipe

I love how easy it is to adapt this recipe for any mood or occasion. It’s just the right balance of richness and fluffiness, thanks to cold butter and cream. I can mix in anything I like—fruit, spices, cheese, or nuts—and each batch bakes up beautifully. It’s also a great recipe to prep ahead and bake fresh when needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butter (cold and cubed)
Heavy cream or buttermilk (plus extra for brushing)
Egg
Vanilla extract (optional for sweet scones)
Add-ins like berries, chocolate chips, dried fruit, or cheese

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, sugar, baking powder, and salt.
I cut in the cold butter using a pastry cutter or my fingers until the mixture looks like coarse crumbs.
In a separate bowl, I whisk the egg, cream, and vanilla (if using).
I pour the wet ingredients into the dry and stir until just combined—being careful not to overmix.
I fold in my chosen add-ins gently.
I turn the dough out onto a lightly floured surface, pat it into a circle about ¾ inch thick, and cut it into 8 wedges.
I place the scones on the prepared baking sheet, brush the tops with cream, and sprinkle with sugar (or cheese, if savory).
I bake them for 15–18 minutes, or until golden brown on top.
I let them cool slightly before serving warm.

Servings and timing

This recipe makes 8 standard-sized scones. It takes about 10–15 minutes to prep and 15–18 minutes to bake, so I usually have them done in around 30 minutes.

Variations

I switch up the flavor by using fresh berries, lemon zest, chocolate chips, cinnamon, or dried cranberries for sweet versions. For savory scones, I love adding shredded cheese, chopped herbs. I’ve also made mini scones by cutting smaller wedges or circles—great for brunch spreads or tea parties.

Storage/Reheating

I store leftover scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They’re best warm, so I reheat them in the oven or toaster oven at 325°F (160°C) for 5–7 minutes. They also freeze beautifully—I wrap them tightly and reheat straight from frozen.

FAQs

Why is my scone dough dry or crumbly?

The dough should be slightly sticky but hold together. If it’s too dry, I add a tablespoon of cream at a time until it comes together without crumbling.

Can I make the dough ahead of time?

Yes, I often prepare the dough and refrigerate it overnight. I bake them fresh in the morning, and they turn out great.

How do I get flaky scones?

Cold butter is key. I make sure to keep the butter and cream cold, and I handle the dough as little as possible to keep the texture light and flaky.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend and it works well. I make sure the mix contains xanthan gum for the best texture.

Can I freeze unbaked scones?

Absolutely. I freeze the shaped scones on a baking sheet, then transfer them to a bag once frozen. I bake from frozen—just add a couple of extra minutes to the bake time.

Conclusion

This Master Scones Recipe is one I keep in my back pocket for everything from lazy weekends to fancy brunches. It’s endlessly customizable, quick to whip up, and always delivers delicious results. Once I found this base, I stopped looking for other scone recipes—this one just works, no matter how I flavor it.