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Scones

Explore 32 recipes, 1 article, 1 gallery, 13 videos, and more

Cherry Scones

Other Ideas:
Dried cherries
Ingredients
  • 1 3/4 cups all-purpose flour, plus more for work surface
  • 2 1/2 teaspoons baking powder
  • 2 1/2 tablespoons sugar, plus more for sprinkling
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
  • 1/2 cup dried cherries
  • 1 teaspoon grated lemon zest
  • 1 large egg
  • 5 tablespoons heavy cream, plus more for brushing on scones
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Emily's Blueberry Scones

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Lemon Cream Scones

Other Ideas:
Cream, English/Scottish, Lemons
Ingredients
  • 3 cups all-purpose flour, plus more for work surface
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
  • 1/3 cup sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/4 teaspoon coarse salt
  • 3/4 cup plus 3 tablespoons heavy cream
  • 3 large eggs
  • 2 tablespoons finely grated lemon zest
  • 1 1/2 teaspoons pure vanilla extract
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Savoy Scones

Other Ideas:
English/Scottish
Ingredients
  • 1 3/4 cups all-purpose flour, plus more for rolling
  • 4 teaspoons baking powder
  • 5 tablespoons unsalted butter
  • 5 tablespoons sugar
  • 1/2 cup currants (optional)
  • Scant 2/3 cup milk
  • 1 large egg yolk, lightly beaten, for glaze
  • Clotted cream, for serving
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Oatmeal and Dried-Cherry Biscuit Scones

Other Ideas:
Dried cherries, Oats
Ingredients
  • 1 1/4 cups all-purpose flour, plus more for work surface
  • 1 cup old-fashioned rolled oats
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
  • 1/2 cup dried cherries
  • 1 large egg, beaten
  • 1/4 cup buttermilk, plus more for brushing
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • Fine sanding sugar, for sprinkling
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Raisin and Oat Scones

Ingredients
  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 3/4 cup whole-wheat flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 tablespoons packed dark-brown sugar
  • 1/2 cup rolled oats (not quick-cooking)
  • 1/2 cup raisins or dried cherries
  • 2 teaspoons fennel seed (optional)
  • 3 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
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Currant Scones

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Minneola Tangelo-Buttermilk Scones

Ingredients
  • 4 3/4 cups all-purpose flour, plus more for surface
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons coarse salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 8 1/2 ounces (2 sticks plus 1 tablespoon) cold unsalted butter, cut into 1/4-inch cubes
  • 1 1/4 cups buttermilk
  • 1 tablespoon finely grated Minneola tangelo zest
  • 6 medium Minneola tangelos, peeled, segmented, seeded, and chopped
  • Heavy cream, for brushing
  • Fine sanding sugar, for sprinkling
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Cream Scones

Other Ideas:
Cream, English/Scottish
Ingredients
  • 2 cups all-purpose flour, plus more for work surface, hands, and cutter
  • 3 tablespoons sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1/3 cup heavy cream, plus more for brushing
  • 2 large eggs, lightly beaten
  • Strawberry preserves, for serving
  • Softly whipped cream, for serving
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Not-Your-Coffee-Shop Scones

Other Ideas:
Currants, Dried fruit
Ingredients
  • 3 1/2 cups all-purpose flour, plus more if needed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons sugar, plus more for sprinkling
  • 8 tablespoons (1 stick) unsalted butter, melted, plus more for glazing
  • 1/3 cup currants or other dried fruit, cut into pieces
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