These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Chocolate-Coconut Scones, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond Scones.


Read the full recipe after the video.

Recipe Summary

10 mins
25 mins
Makes 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.

  • With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)

  • Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Cook's Notes

Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.

Reviews (1)

281 Ratings
  • 5 star values: 65
  • 4 star values: 93
  • 3 star values: 61
  • 2 star values: 48
  • 1 star values: 14
Rating: Unrated
This was by far, our favorite scone recipe! We have made them plain and with cranberries then topped them with our home-made jam. These are a little sweet and the right amount of dry. We dusted the top with sugar in the raw for a nice crunchy top. Wrapped in cellophane, they stayed moist into the next day. Great for freezing!