16 Easy Scone Recipes You'll Love for Afternoon Tea or Breakfast

This is the classic of classics, and it's a recipe that can't be beat. Cream scones have a light, flaky texture thanks to plenty of butter and heavy cream. Another thing that makes them so airy? This recipe is made with cake flour.

Most scone recipes, like this one, come together quickly. Packed with fresh raspberries, these buttermilk scones take just 30 minutes from start to finish—add a few minutes for them to cool before eating.

There's no rolling or cutting needed for these easy drop scones. Currants and caraway seeds give them the classic flavors of Irish soda bread.

Made with all-purpose flour and a touch of buckwheat flour, these scones have a nutty flavor, tender crumb, and plenty of tart rhubarb mixed in. Pair them with our Strawberry Butter for the ultimate spring breakfast treat.

A dough made with heavy cream and egg is packed with blueberries and flavored with lemon zest for these heavenly scones.

This classic English-style plain scone is often paired with clotted cream and jam for afternoon tea.

A savory scone is just the thing to pair with a bowl of soup at lunch. Packed with grated Cheddar, scallions, and dill, these flavorful scones would also be perfect for a breakfast egg sandwich.

Are you a ginger lover? Then these flavor-packed scones made with a trifecta of ginger (fresh, dried, and crystallized) are the ones for you. The dough is made with half buttermilk and half heavy cream, and the finished scones are topped with a simple lemon glaze.

Here's a healthy drop scone made with a mix of whole wheat and all-purpose flours plus rolled oats, raisins or dried cherries, and fennel seeds.

Currants, the lesser known kin of the ever-popular raisin, are a classic English scone addition. Here, we've added currants to a rich scone dough made with heavy cream and egg.

This is the scone of fall! It's a pumpkin spice treat topped with a maple glaze.

For a delicate teatime treat, try this favorite gluten-free scone recipe that uses brown rice flour and quinoa flakes.

Yes, scones can be a make-ahead treat! In fact these scones are best made and cut into triangles then frozen and either thawed or baked direct from frozen. This unusual recipe calls for bread flour and produces a scone that's wonderfully crunchy on the outside and soft and tender on the inside.

Also from the British Isles comes this savory take on the scone that's cooked on the stovetop, not baked in the oven. Potato and all-purpose flour are combined these egg-free scones (baking powder provides the leavening). We add cheese, just because.

Dainty scones that have double the orange flavor thanks to candied orange zest and a splash of Grand Marnier. The golden raisins make these rich cream scones sweeter and even more luscious.