Easy Scone Recipe: Bakery-Style Flavor Made Simple

Craving a flaky, tender scone without the fuss? This easy scone recipe gives you that bakery-style perfection in your own kitchen—no fancy tools, no guesswork. Whether you’re a scone newbie or a seasoned baker, this customizable scone base is your go-to for weekend brunches, cozy coffee breaks, or sweet midweek pick-me-ups.

With step-by-step guidance and tips for those irresistible flaky layers, you’ll end up with scones so good that they might not make it to the cooling rack.

Why You’ll Love This Easy Scone Recipe

This recipe is designed to be forgiving, adaptable, and seriously delicious. You can keep it simple or add chocolate chips, berries, or whatever your heart (and pantry) desires. The lamination technique helps create those golden, bakery-style scones with delicate layers and rich flavor.

Best of all? These flaky scones freeze beautifully, so you can bake a batch and save some for a rainy day.

Ingredients

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

Add-Ins (choose up to 1 1/2 cups total):

• 170 g mini chocolate chips
• 170 g white chocolate chips
• 120 g frozen raspberry pieces (+90 g extra flour)
• 150 g blueberries (+30 g extra flour)
• 167 g chopped strawberries (+30 g extra flour)

How to Make Customizable Scones

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add cold cubed butter. Cut it in with a pastry cutter or your fingers until the mixture resembles pea-sized crumbs.
3. Make a well in the center. Pour in the buttermilk, vanilla, and egg. Mix gently until a sticky dough forms.
4. Fold in your choice of add-ins.
5. Turn the dough out onto a silicone mat or clean surface. Gently knead just until the flour is incorporated.
6. Laminate: fold the dough in half, press down, and rotate 90 degrees. Repeat 4–5 times for flaky layers.
7. Shape into a disc 20–25 cm (8–10 inches) wide and 3.8–5 cm (1.5–2 inches) thick. Chill for 5–10 minutes.
8. Cut into 8 wedges and place on a lined baking sheet, spaced 5–7 cm (2–3 inches) apart.
9. Freeze for 30 minutes.
10. While freezing, preheat oven to 200°C (400°F).
11. Brush tops with egg wash, buttermilk, or heavy cream. Sprinkle with coarse sugar if desired.
12. Bake for 20–26 minutes or until golden brown. Cool before serving.

Tips for Flaky, Bakery-Style Scones

• Keep the butter cold! It helps create those dreamy pockets of steam that make scones rise and flake.
• Don’t overmix the dough. Mix just enough to bring it together.
• Freezing before baking sets the shape and improves the rise.
• Adjust the amount of extra flour with juicy fruits to prevent a soggy dough.

Why This Is My Favorite Scone Base

I developed this easy scone recipe after countless weekends chasing that perfect scone texture: crisp edges, soft middles, and just enough sweetness. This version hits all the marks and has become a regular in my baking rotation.

From birthday brunches to rainy day baking, it’s the kind of recipe that welcomes creativity and guarantees success—no matter what you mix in.

What to Serve with These Customizable Scones

Enjoy them warm with a smear of butter, a spoonful of jam, or a drizzle of glaze. Pair with your morning coffee, an afternoon tea, or a cozy evening cocoa.

Want to go big? Add them to a brunch spread with eggs, fruit, and breakfast sausage for a full table of comfort food.

How to Store and Freeze Scones

Store cooled scones in an airtight container at room temp for 2 days. For longer freshness, freeze them.

To freeze: wrap individually and place in a zip-top bag. Bake straight from frozen at 190°C (375°F) for 22–28 minutes.

FAQs About Easy Scone Recipes

Can I use milk instead of buttermilk?

Yes, but buttermilk adds tenderness. Add a splash of lemon juice to milk as a quick sub.

Can I skip the lamination step?

You can, but it really helps with flakiness. It’s worth the few extra folds!

What if I don’t have a pastry cutter?

Use your fingers or two forks to cut in the butter.

Can I make them gluten-free?

Yes! Use a 1:1 gluten-free flour blend and check your add-ins for gluten.

From Dough to Done in No Time

This easy scone recipe proves you don’t need a bakery to enjoy golden, flaky scones. With endless flavor options and minimal fuss, it’s the perfect way to elevate any morning—or sweeten an ordinary afternoon.

Discover more delicious recipes by following me on Facebook and Pinterest.

Easy Scone Recipe: Bakery-Style Flavor Made Simple

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda Hartwellen
• Total Time: 26 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Easy Scone Recipe delivers flaky, tender, bakery-style scones right from your own kitchen—no special tools or fuss required. With a versatile dough that can be customized with chocolate chips, berries, or other mix-ins, this recipe is your go-to for foolproof, golden scones perfect for breakfast, brunch, or snacking.

---

Ingredients

Scale 1x2x3x

• 270 g (2¼ cups) all-purpose flour

• 99 g (½ cup) granulated sugar

• 1 tbsp baking powder

• ½ tsp salt

• 113 g (½ cup) cold unsalted butter, cubed

• 118 ml (½ cup) buttermilk

• 1 tsp vanilla extract

• 1 large egg

Optional Add-Ins (use up to 1½ cups total):

• 170 g mini or white chocolate chips

• 120 g frozen raspberries (+90 g extra flour)

• 150 g blueberries (+30 g extra flour)

• 167 g chopped strawberries (+30 g extra flour)

Cook Mode Prevent your screen from going dark

---

Instructions

• Whisk flour, sugar, baking powder, and salt in a large bowl.

• Cut in cold butter until mixture resembles pea-sized crumbs.

• Make a well, add buttermilk, vanilla, and egg. Mix gently to form dough.

• Fold in desired mix-ins.

• Knead lightly, just until combined.

• Laminate dough: fold, press, and rotate 4–5 times for layers.

• Shape into a 20–25 cm (8–10 in) disc, 3.8–5 cm thick. Chill 5–10 minutes.

• Cut into 8 wedges. Place on lined tray, spaced apart. Freeze 30 minutes.

• Preheat oven to 200°C (400°F).

• Brush tops with egg wash or cream, and sprinkle sugar if desired.

• Bake 20–26 minutes until golden. Cool before serving.

Notes

Keep butter cold for flakiness.

Lamination helps create layers—don’t skip it!

Adjust flour based on fruit add-ins to prevent soggy dough.

Freeze unbaked scones and bake from frozen when needed.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American