Is there anything better than biting into a warm, flaky scone fresh from the oven? With this easy scone recipe, you can whip up buttery scones in your own kitchen without breaking a sweat. Whether you crave classic flavors or want to experiment with fruit or chocolate chips, this recipe is your all-access pass to bakery-style scones that are crisp on the outside and melt-in-your-mouth tender inside.

Perfect for weekend brunch, a cozy tea time, or just because it’s Tuesday, these scones will become your go-to whenever you need a dose of homemade comfort.

Why You’ll Love This Easy Scone Recipe

This isn’t just easy—it’s foolproof. These scones are delightfully flaky and rich, thanks to cold butter and a bit of lamination magic. But they’re also customizable, so you can make chocolatey, fruity, or plain buttery scones with one base dough. And the texture? Think bakery-style scones that look (and taste) like they came straight from your favorite local shop.

Ingredients:

2 1/4 cups (270 g) all-purpose flour
1/2 cup (99 g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (113 g) cold unsalted butter, cubed
1/2 cup (118 ml) buttermilk
1 tsp vanilla extract
1 large egg

Optional Add-ins (Choose 1 to 1.5 cups total):

1 cup (170 g) chocolate chips or white chocolate chips
1 cup (120 g) frozen raspberry pieces (add 3/4 cup extra flour)
1 cup (150 g) blueberries (add 1/4 cup extra flour)
1 cup (167 g) chopped strawberries (add 1/4 cup extra flour)

How to Make These Flaky, Buttery Scones

Mix the dry: In a large bowl, combine flour, sugar, baking powder, and salt.
Cut in the butter: Add cold cubed butter and use a pastry cutter or your fingers to create pea-sized crumbs.
Add the wet: Make a well in the center, pour in buttermilk, vanilla, and egg. Stir gently until a sticky dough forms.
Fold in extras: Stir in your favorite add-ins. Adjust the flour if using juicy fruits.
Laminating magic: Turn dough onto a silicone mat or floured surface. Fold, press, and turn the dough 4–5 times to create layers.
Shape and chill: Flatten into an 8–10-inch disc about 1.5–2 inches thick. Chill for 5–10 minutes.
Cut and freeze: Slice into 8 wedges. Place 2–3 inches apart on a baking sheet. Freeze for 30 minutes.
Bake: Preheat oven to 400°F. Brush tops with egg wash or cream. Sprinkle with sanding sugar for a touch of elegance.
Bake time: 20–26 minutes until lightly golden. Cool on the pan before serving.

Olivia’s Scone Journey

The first time I made these, I had one goal: recreate the scones from my favorite bakery downtown. They were tall, flaky, and somehow always warm when I bought them. This easy scone recipe started as a weekend project and turned into my holy grail. I’ve since made them for brunches, teacher gifts, and quiet mornings with coffee. And every time, I’m reminded that a good scone can make a day feel just a little bit brighter.

Tips for the Flakiest Bakery-Style Scones

Keep it cold: Cold butter equals flaky layers. Don’t let it soften.
Don’t overmix: Just combine the dough until it comes together.
Use a sharp knife: Clean cuts help the scones rise tall.
Freeze before baking: Gives your scones that signature high rise.

Serving Suggestions

These scones are perfect solo, but even better with butter, jam, or clotted cream. Try pairing chocolate chip versions with coffee, or fruity ones with iced tea. Hosting brunch? Add a fruit platter and some scrambled eggs to make it a spread.

How to Store & Freeze

Scones are best the day they’re baked but can be stored in an airtight container for up to 2 days. To freeze, wrap tightly and store in freezer bags. Reheat in a 300°F oven for 8–10 minutes or microwave for 20 seconds.

FAQs

Can I use milk instead of buttermilk?

Yes! Add a teaspoon of lemon juice or vinegar to milk and let it sit for 5 minutes.

Can I make these ahead?

Yes. Freeze the unbaked wedges and bake straight from frozen—just add 2–3 minutes to bake time.

Do I have to laminate the dough?

You don’t have to, but it adds beautiful flakiness.

Can I use gluten-free flour?

Yes, use a 1:1 gluten-free baking blend and check the consistency.

Final Golden Crumb

There’s a reason scones have stood the test of time—they’re simple, comforting, and endlessly adaptable. With this easy scone recipe, you’ll have flaky, buttery scones that rival any bakery. So gather your ingredients, preheat that oven, and treat yourself to a batch of homemade goodness.

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The Ultimate Easy Scone Recipe for Bakery-Style Bliss at Home

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Author: Olivia Hartwellen
Total Time: 55 minutes
Yield: 8 large scones 1x
Diet: Vegetarian

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Description

These buttery, flaky scones are everything you love about bakery-style treats—crisp on the outside, soft on the inside, and endlessly customizable. Whether you prefer classic, fruity, or chocolatey versions, this foolproof scone recipe delivers big flavor and perfect texture with minimal effort. Great for brunch, tea time, or everyday indulgence.

Ingredients

Scale

2 1/4 cups (270 g) all-purpose flour
1/2 cup (99 g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (113 g) cold unsalted butter, cubed
1/2 cup (118 ml) buttermilk
1 tsp vanilla extract
1 large egg

Optional Add-ins (Choose 1 to 1.5 cups total):

1 cup (170 g) chocolate chips or white chocolate chips
1 cup (120 g) frozen raspberry pieces (add 3/4 cup extra flour)
1 cup (150 g) blueberries (add 1/4 cup extra flour)
1 cup (167 g) chopped strawberries (add 1/4 cup extra flour)

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Instructions

In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in cold butter using a pastry cutter or your fingers until pea-sized crumbs form.
Make a well in the center and add buttermilk, vanilla, and egg. Stir gently until dough begins to form.
Stir in optional add-ins. Adjust flour for juicy fruits as needed.
On a floured surface, gently fold and press dough 4–5 times to laminate.
Shape into an 8–10 inch disc about 1.5–2 inches thick. Chill for 5–10 minutes.
Cut into 8 wedges and place on a baking sheet, 2–3 inches apart. Freeze for 30 minutes.
Preheat oven to 400°F (200°C). Brush tops with egg wash or cream, sprinkle with sugar if desired.
Bake for 20–26 minutes until golden. Cool slightly before serving.

Notes

For best results, keep all ingredients cold.

Freezing before baking helps scones rise tall and maintain shape.

Laminating the dough adds flakiness.

Scones freeze well—bake from frozen with an extra 2–3 minutes.

Prep Time: 20 minutes (plus 30 minutes freezing)
Cook Time: 25 minutes
Category: Breakfast, Brunch, Baked Goods
Method: Baking
Cuisine: American