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Perfect Homemade Scones with Optional Mix-ins Recipe

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★★★★★

4.4 from 79 reviews

Learn how to make perfect scones with this easy and foolproof recipe. These scones are tender, flaky, and lightly sweetened, with customizable add-ins like chocolate chips, berries, or nuts. Whether cut into classic triangles or drop scones, they’re ideal for breakfast, tea time, or a delightful snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/2 teaspoons baking powder

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream or buttermilk, plus 2 Tbsp for brushing
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract

Add-ins (optional)

  • 1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc.
  • Optional: coarse sugar for topping

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder to evenly distribute all the dry components.
  2. Add Butter: Grate the frozen unsalted butter using a box grater and add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to blend until the mixture forms pea-sized crumbs. Refrigerate or freeze this mixture to keep it cool while preparing the wet ingredients.
  3. Mix Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
  4. Combine Wet and Dry: Drizzle the wet mixture over the flour and butter crumbs. Add your desired add-ins and gently mix just until everything is moistened, being careful not to overwork the dough.
  5. Shape Dough: Transfer the dough onto a floured surface. With floured hands, gently shape it into a ball; it should be sticky but manageable. Adjust texture if needed by adding a bit more flour or heavy cream. Press the dough into an 8-inch disc and cut into 8 wedges for classic triangle scones. For smaller scones, form two 5-inch discs and cut into 8 wedges each. Alternatively, for drop scones, scoop about 1/4 cup portions 3 inches apart onto lined baking sheets.
  6. Brush and Sugar: Brush the tops of scones with remaining heavy cream and sprinkle with coarse sugar if desired, either before or after chilling.
  7. Chill Scones: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to help them hold their shape during baking.
  8. Preheat Oven: Preheat your oven to 400°F (204°C) while the scones chill.
  9. Prepare to Bake: Line baking sheets with parchment paper or silicone mats. Arrange chilled scones 2-3 inches apart on the sheets.
  10. Bake: Bake scones for 18-26 minutes until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from oven and let cool slightly before serving.
  11. Storage: Store leftover scones at room temperature for up to 2 days or in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Using frozen butter and chilling the dough helps create flaky, tender scones.
  • Add-ins are fully customizable: try chocolate chips, fresh or dried berries, nuts, or chopped fruit.
  • For petite scones, press the dough into smaller discs and cut accordingly.
  • Coarse sugar on top adds a nice crunch and sparkle after baking.
  • Leftover scones can be gently reheated in the oven or toaster oven for best freshness.

Keywords: scones, baking, tea time recipe, breakfast baking, flaky scones, easy scones, homemade scones

Find it online: https://kitchenbyclara.com/perfect-homemade-scones-with-optional-mix-ins-recipe/