Master Scone Recipe (Any Flavor)
Learn how to make scones that are perfectly delicious with the ideal texture! This master scone recipe is just so simple, so easy, and so good. Make any flavor you like (raspberry, blueberry, chocolate chip, or cheddar), all with this one step by step recipe!
Ingredients
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter cubed (1 stick)
- ¾ cup heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
Optional Add-Ins (see notes)
- raspberries
- blueberries
- chocolate chips
- cheddar cheese
Egg Wash
- 1 large egg lightly beaten
- 1 teaspoon water
Instructions
- Add the flour, cornstarch, sugar, baking powder, and salt to the bowl of a food processor. Pulse 5-10 times, or until well combined.
- Next add the cubed butter and pulse until the butter is the size of peas, about 10 pulses.
- In a large bowl, whisk together the heavy cream, egg, and vanilla. Add the butter-flour mixture to the wet ingredients and mix until the dough begins to come together into large clumps. If using any add-ins, add them to the dough now.
- Turn the dough out onto a lightly floured surface and shape it into an 8” round circle. It may look dry at first but keep working it with your hands and it will come together! Cut the dough into 8 triangles.
- Place the scones on a parchment lined baking sheet, making sure to place them at least 2 inches apart. They will spread a little while baking.
- Place the scones in the freezer to chill for 30 minutes. While the scones chill, preheat your oven to 350°F.
- When the oven is fully preheated, brush the scones with egg wash and sprinkle them with coarse sugar, if using. Bake for 22-25 minutes, or until the scones are puffed and golden brown around the edges.
- Allow the scones to cool completely before enjoying.
Notes
- Storage: Store scones in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- For Raspberry Scones, stir in 1 cup of frozen raspberries.
For Blueberry Scones, stir in 1 cup of fresh or frozen blueberries and 1 teaspoon of fresh lemon zest.
I like to top blueberry scones with a simple vanilla glaze. Whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Drizzle over the baked scones and allow the glaze to set completely before storing.
- I like to top blueberry scones with a simple vanilla glaze. Whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Drizzle over the baked scones and allow the glaze to set completely before storing.
- For Chocolate Scones, stir in 1 cup of chocolate chips. I recommend Guittard or Ghirardelli but feel free to use what you have on hand.
For Cheddar Scones, omit the sugar and vanilla from the recipe above and stir in 1 cup of shredded cheddar cheese.
I like to top my cheddar scones with a garlic-chive butter but it is optional. To make the butter, stir together 3 tablespoons of melted butter with ½ teaspoon garlic powder and 1 tablespoon thinly sliced chives. Brush over the scones when they come out of the oven and sprinkle with flakey sea salt.
- I like to top my cheddar scones with a garlic-chive butter but it is optional. To make the butter, stir together 3 tablespoons of melted butter with ½ teaspoon garlic powder and 1 tablespoon thinly sliced chives. Brush over the scones when they come out of the oven and sprinkle with flakey sea salt.
Tips
Cold butter is very important! I like to leave it in the fridge until the minute I'm ready to use it. Let the dough chill in the freeze while the oven preheats. This works better (and faster) than chilling in the fridge. I recommend letting the scones cool after baking. But you can quickly heat them up if you prefer them warm.
- Cold butter is very important! I like to leave it in the fridge until the minute I'm ready to use it.
- Let the dough chill in the freeze while the oven preheats. This works better (and faster) than chilling in the fridge.
- I recommend letting the scones cool after baking. But you can quickly heat them up if you prefer them warm.
Nutrition Information
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 345
% Daily Value*
| Serving | 1scone | |
| Calories | 345kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 331mg | 14% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.