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
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270 g (2¼ cups) all-purpose flour
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99 g (½ cup) granulated sugar
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1 tbsp baking powder
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½ tsp salt
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113 g (½ cup) cold unsalted butter, cubed
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118 ml (½ cup) buttermilk
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1 tsp vanilla extract
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1 large egg
Optional Add-Ins (use up to 1½ cups total):
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170 g mini or white chocolate chips
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120 g frozen raspberries (+90 g extra flour)
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150 g blueberries (+30 g extra flour)
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167 g chopped strawberries (+30 g extra flour)
Instructions
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Whisk flour, sugar, baking powder, and salt in a large bowl.
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Cut in cold butter until mixture resembles pea-sized crumbs.
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Make a well, add buttermilk, vanilla, and egg. Mix gently to form dough.
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Fold in desired mix-ins.
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Knead lightly, just until combined.
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Laminate dough: fold, press, and rotate 4–5 times for layers.
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Shape into a 20–25 cm (8–10 in) disc, 3.8–5 cm thick. Chill 5–10 minutes.
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Cut into 8 wedges. Place on lined tray, spaced apart. Freeze 30 minutes.
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Preheat oven to 200°C (400°F).
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Brush tops with egg wash or cream, and sprinkle sugar if desired.
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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