Easy Homemade Scones (Any Flavor)

Start with our soft and flaky homemade Scones recipe and add your favorite mix-ins. Then drizzle a simple powdered sugar glaze on top and bask in pastry scone heaven.

Courtesy of Lauren Allen

View the print-ready version of this recipe.

I love the smell of fresh baked pastries and breads like scones, Cinnamon Rolls and Lemon Poppyseed Bread that give that warm comforting feel to our home. These are the best because they’re simple to make and I always have the ingredients!

This is a pastry scones recipe, not fry bed scones!  These scones are more like sweet pastry biscuits with a glaze…..and they are absolutely the best scones recipe! This is also a one-size fits all recipe where you’ll never need another one and it’s so easy to adapt to any type of scones you want to make including blueberry scones, orange scones, and peach scones!

These perfect homemade scones are MOIST, SOFT, and FLAKY; plus I’ve got all the tips for making sure your scones turn out perfectly every time.

My mom used to make these scones regularly on Sunday mornings. The smell of fresh scones always made it easy to get out of bed, and I knew I’d have to get to the kitchen quick or my siblings would devour them first!

The Secret to Perfect Scones

There are a couple of tricks that will ensure your scones turn out perfectly.

1. Cold butter.  COLD Butter is the key to making perfect scones. As the butter cooks it creates air pockets in the dough that make those great big, fluffy, flakey layers that we love in a great scone or biscuit.  Use frozen butter, or stick your butter in the freezer for 20 minutes while you gather together the other ingredients.
2. Don’t over-work the dough. When the dough is formed you don’t want to knead it or handle it too much. Just pat and shape it enough to help it come together into a round, flattened disc. Just like with a good pie crust or biscuit recipe, if you over-handle the dough then the baked product will be tougher, instead of tender and flakey.
3. To avoid flat scones:  Place the dough in the refrigerator after step 6.  I didn’t include this in the directions because flat scones have never been an issue for me with this recipe.  But, if you notice your scones are getting flat or you butter is warm, put the dough in the refrigerator for several minutes and then reshape the dough and try again.

How to Make Scones

1. Mix dry ingredients. Whisk together flour, sugar, baking powder, baking soda and salt.

2. Cut in butter. Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.

3. Mix wet ingredients. In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.

4. Gently Knead. Combine wet and dry mixture and craisins, and fold the ingredients in until it starts to come together in large clumps. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball.

5. Shape and cut dough. Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch circle.  Cut into 8 wedges then transfer to a parchment lined baking sheet.

6. Bake at 400 degrees F for 16 – 18 minutes. Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

Courtesy of Lauren Allen

Add-Ins and Variations

• Chocolate chips:  Mix in a handful of any flavor chips (white, chocolate, peanut butter, etc.).
• Coconut
• pecans
• Dried cranberries
• Raisins
• For blueberry scones: mix in 1 cup of fresh or frozen blueberries.
• For orange scones: replace vanilla with fresh orange juice and add 1 tsp of orange zest to the glaze.
• Peach Scones
• For vegan scones: substitute vegan butter, vegan yogurt, flax egg, and replace heavy whipping cream with coconut milk.
• For Gluten free scones: substitute gluten free flour.

Courtesy of Lauren Allen

Make Ahead And Freezing Instructions

To make ahead: The scones dough can be made one day in advance. Prepare the recipe through step 5, cover dough and refrigerate for up to one day.

To freeze dough: Cut dough into wedges and place them on a baking sheet. Loosely cover them and place them in the freezer for one hour.  Once frozen, store scones in a freezer safe container for 2-3 months.  Allow to thaw overnight in the refrigerator before baking.

To freeze baked scones: Allow scones to cool completely. Store in a freezer safe container for 2-3 months.  Allow scones to thaw completely on the countertop and warm for 20 seconds in the microwave before eating.

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Classic Pastry Scones

Author: Lauren Allen Servings: 8 Calories: 361 Prep 15 Minutes Cook 15 Minutes Total 30 Minutes

Ingredients

For the Scones

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1/3 cup Greek yogurt
• 1/3 cup heavy whipping cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dried Craisins or other mix-in

For the Glaze

• 1 cup powdered sugar
• 1-2 Tablespoons milk

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.

Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter.

In a separate bowl whisk together yogurt, cream, egg, and vanilla until well blended.

Add to the dry mixture along with craisins (or other add-ins) and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps.

Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.

Dust a clean surface with a little flour and drop dough on top. Gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet.

Bake in preheated oven until golden, about 16 - 18 minutes.

Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

For the Glaze

Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed. Drizzle over scones.

Notes

Add-Ins and Variations

• Chocolate chips: Mix in a handful of any flavor chips (white, chocolate, peanut butter, etc.).
• Coconut
• pecans
• Dried cranberries
• Raisins

For blueberry scones: mix in 1 cup of fresh or frozen blueberries.

For orange scones: replace vanilla with fresh orange juice and add 1 tsp of orange zest to the glaze.

For vegan scones: substitute vegan butter, vegan yogurt, flax egg, and replace heavy whipping cream with coconut milk.

For Gluten free scones: substitute gluten free flour.

Make ahead Instructions: The scones dough can be made one day in advance. Prepare the recipe through step 5, cover dough and refrigerate for up to one day.

Freezing Instructions

To freeze the dough, cut prepared dough into wedges and place on a baking sheet. Loosely cover them and place them in the freezer for one hour. Once frozen, store scones in a freezer safe container for 2-3 months. Allow to thaw overnight in the refrigerator before baking.

To freeze baked scones, allow scones to cool completely. Store in a freezer safe container for 2-3 months. Allow scones to thaw completely on the countertop and warm for 20 seconds in the microwave before eating

Nutrition

Calories: 361kcal Carbohydrates: 48g Protein: 5g Fat: 16g Saturated Fat: 10g Cholesterol: 71mg Sodium: 167mg Potassium: 152mg Fiber: 1g Sugar: 24g Vitamin A: 539IU Calcium: 75mg Iron: 2mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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