The Best Homemade Scones Recipe

I’ve always believed that a perfect scone is about balance—crispy on the outside, tender within, and just rich enough to feel indulgent. This recipe combines cold butter and buttermilk for that flaky texture we all crave, with baking powder to guarantee a light rise. The best part? You can make them your own with mix-ins like fruit or chocolate. But there’s one secret step that makes all the difference—it’s waiting for you.

Recipe

This scone recipe is a game-changer—once you taste these, you’ll never go back to store-bought. Made with simple, wholesome ingredients like cold butter and buttermilk, these scones are the perfect balance of flaky, tender, and just the right amount of sweet.

The secret? Chilling the dough guarantees they bake up perfectly every time, with a golden crust that gives way to a soft, melt-in-your-mouth interior.

Whether you’re adding fresh blueberries, a handful of chocolate chips, or keeping it classic with a sprinkle of sugar, these scones are endlessly customizable and impossible to resist.

Trust me, one bite and you’ll be hooked—this is the ultimate breakfast treat to impress your family or indulge in solo with a cup of coffee.

Ingredients

To make the perfect homemade scones, the right ingredients are key. Fresh, high-quality components guarantee a tender crumb and rich flavor. Here’s what you’ll need, plus tips to nail it every time.

• All-purpose flour: Forms the base of the scones. For a lighter texture, sift it before measuring.
• Granulated sugar: Adds subtle sweetness. Adjust to taste—less for savory scones, more for a sweeter treat.
• Baking powder: The leavening agent that gives scones their rise. Make sure it’s fresh for maximum lift.
• Salt: Enhances all the flavors. Don’t skip it, even in sweet recipes.
• Unsalted butter: Cold and cubed. This is non-negotiable—cold butter creates flaky layers as it melts during baking.
• Heavy cream: Adds richness and moisture. For a lighter option, you can use whole milk, but cream is ideal.
• Egg: Binds the dough and adds a tender crumb. Room temperature works best.
• Vanilla extract: For a hint of warmth and sweetness. Use pure extract for the best flavor.

*Pro Tips:*

• Chill your butter and cream beforehand—cold ingredients prevent the dough from spreading too much in the oven.
• Out of cream? Mix 1 tablespoon of melted butter into ¾ cup of whole milk as a substitute.
• For a twist, add mix-ins like dried fruit, chocolate chips, or citrus zest. Just fold them in gently after combining the wet and dry ingredients.

With these ingredients and tips, your scones will be buttery, flaky, and bakery-worthy every time.

How to Make the Best Buttery British Scones Recipe

• Whisk together the dry ingredients: In a large bowl, combine flour, sugar, baking powder, and a pinch of salt. This step guarantees even distribution of the leavening agents, which helps the scones rise beautifully.
• Cut the cold butter into the dry mixture using a pastry cutter or your fingertips. Work quickly to prevent the butter from warming up. The mixture should resemble coarse crumbs with pea-sized butter pieces—this is what creates those flaky layers.
• Add the wet ingredients: Make a well in the center of the dry mixture and pour in cold milk (or buttermilk, for extra tenderness). Gently mix until just combined. Overmixing will lead to dense scones, so stop as soon as the dough comes together.
• Fold in any mix-ins like raisins, berries, or chocolate chips. If using fresh berries, toss them in a bit of flour first to prevent them from sinking or bleeding into the dough.
• Pat the dough into a rough circle about 1 inch thick on a lightly floured surface. Use a bench scraper or sharp knife to cut it into 8 wedges. This thickness secures the scones bake evenly and rise properly.
• Place the scones on the prepared baking sheet, leaving space between them for expansion. For extra texture and color, brush the tops with milk or cream and sprinkle with coarse sugar.
• Bake for 12–15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them toward the end to avoid overbaking.
• Let the scones cool slightly on a wire rack before serving. They’re best enjoyed warm, with a dollop of clotted cream and your favorite jam.

Nutrition

Nutritional values may vary based on portion size and ingredient choices.

Chef Tips

When making scones, I always recommend using cold butter because it helps create that perfect flaky texture. Don’t overwork the dough—mix just until combined to keep them tender.

Chill the dough before baking to prevent spreading. Brush the tops with cream or milk for a golden finish.

Serve them fresh out of the oven with clotted cream and jam for the best experience.