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
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2 1/4 cups (270 g) all-purpose flour
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1/2 cup (99 g) granulated sugar
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1 tbsp baking powder
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1/2 tsp salt
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1/2 cup (113 g) cold unsalted butter, cubed
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1/2 cup (118 ml) buttermilk
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1 tsp vanilla extract
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1 large egg
Optional Add-ins (Choose 1 to 1.5 cups total):
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1 cup (170 g) chocolate chips or white chocolate chips
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1 cup (120 g) frozen raspberry pieces (add 3/4 cup extra flour)
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1 cup (150 g) blueberries (add 1/4 cup extra flour)
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1 cup (167 g) chopped strawberries (add 1/4 cup extra flour)
Instructions
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in cold butter using a pastry cutter or your fingers until pea-sized crumbs form.
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Make a well in the center and add buttermilk, vanilla, and egg. Stir gently until dough begins to form.
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Stir in optional add-ins. Adjust flour for juicy fruits as needed.
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On a floured surface, gently fold and press dough 4–5 times to laminate.
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Shape into an 8–10 inch disc about 1.5–2 inches thick. Chill for 5–10 minutes.
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Cut into 8 wedges and place on a baking sheet, 2–3 inches apart. Freeze for 30 minutes.
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Preheat oven to 400°F (200°C). Brush tops with egg wash or cream, sprinkle with sugar if desired.
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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