How to Make Scones

Scones are traditional pastries that are simple and easy to make, and delicious to eat. They are a component of cream tea, an English afternoon tradition in which they are served with tea, clotted cream, and jam—but you can enjoy your homemade scones wherever and whenever you want! You can also share them with friends or family!

Ingredients

Scones

2 cups (250 grams) all-purpose/plain flour
1 teaspoon baking powder
¼ teaspoon baking soda (bicarbonate of soda)
3 tablespoons – 1/3 cup (65 grams) sugar
1 stick (113 grams) cold butter
½ cup (120 milliliters) cream or half-and-half
Pinch of salt
1 teaspoon vanilla extract (optional)

Glaze

1 egg
¼ cup (60 milliliters) of cream, half-and-half, or milk

Method 1

Method 1 of 2:

Making Basic Scones

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Make sure that there is nothing inside your oven and that the baking rack is positioned in the center.
2
Mix all of the dry ingredients in a bowl. Pour the flour, baking powder, baking soda, sugar, and salt into a large bowl and stir with a fork or whisk until everything is well-blended.
- For less-sweet scones, use 3 tablespoons of sugar.
- For sweeter scones, increase the sugar to 1/3 cup (65 grams).
- For savory scones, omit the sugar.
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Cutting the butter will make it more manageable and easier to mix.
4
Mix the butter and flour mix until it resembles a coarse, crumbly meal. You can use a pastry blade or your hands. The crumbles should be roughly the size of peas. Do not over-work the dough, however; this will result in tough, overly-dense scones.^{[1]XResearch source}
- To make chocolate chip scones, add ½ cup (90 grams) of semi-sweet chocolate chips and stir.^{[2]XResearch source} For more ideas on what you can add in, click here.
5
Pour the cream or half-and-half into the dough a little bit at a time and mix it. Start with a few tablespoons of the liquid, and keep adding and stirring until the dough starts to come away from the sides of the bowl and clump up. You may end up using a little less/more than ½ cup (120 milliliters) of your liquid.
- To give your scones a little more flavor, consider adding 1 teaspoon of vanilla extract to the cream or half-and-half.^{[3]XResearch source}
Leave it there for 15 to 20 minutes. This will give the butter enough time to cool back down, making the dough easier to handle later on.
Mix one egg with ¼ cup (60 milliliters) of cream, half-and-half, or milk. Beat the mixture with a fork or whisk until the yolk is all broken up and there are no streaks. You will be spreading this on your scones later on.
You are cutting the dough in half so that you don't end up over-rolling the dough, which could lead to a tough pastry. Putting the dough back into the fridge will prevent it from becoming too soft too soon. Be sure that you cover the dough going back into the fridge with some plastic wrap.
Make it somewhere between ¾ to 1 inch (2 to 2.5 centimeters) thick, but not thinner or it will not rise enough. Keep in mind, however, that the thicker your dough is, the longer it will need to bake. You can create a line in the centre of your scones to cut through when they are baked and ready to fill with cream or butter by rolling out to half the thickness you require then folding your scone mix in half. Cut through both layers to form the individual scones.
10
Cut the scones using a knife or cookie cutter. There are several ways you can do this. Here are some ideas:
- Make traditional scones by cutting the dough into a 9-inch (23-centimeter) circle, and then slicing it into eight wedges like a pizza or pie.^{[4]XResearch source}
- Make round scones by cutting circles out of the dough using a drinking glass or a circle-shaped cookie cutter.
- Using a sharp knife, cut the scones into squares.
To prevent sticking, consider covering your baking sheet with some parchment paper. If you have more baking sheets and enough room in your oven, you can roll and cut the other half of the dough; otherwise, you will have to wait until the first batch is done baking.
Dip a brush into the egg wash, and lightly run the bristles over the tops of the scones. This will give the scones a shiny texture after you bake them.
The scones are done once they turn golden brown.
Carefully lift the scones off the baking sheet using a spatula and transfer them to a wire rack. Wait about five minutes for them to cool.
You can serve them plain or you can decorate them by drizzling some sugar glaze over them. You can also serve plain scones with some clotted cream or jam.

Method 2

Method 2 of 2:

Making Sweet and Savory Scone Variations

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1
Cover your scones with a vanilla glaze. You will need 1 cup (125 grams) of powdered sugar, 1 tablespoon of milk, and ½ teaspoon of vanilla extract. Mix with a fork until everything is smooth., adding up to 2 tsp. additional milk for desired consistency.^{[5]XResearch source}
- If the glaze is too thick, you may add up to 2 teaspoons of milk.
Mix together ¼ cup (60 milliliters) of lemon juice, 2 cups (250 grams) of powdered sugar, and 1 to 2 tablespoons of water. Pour this over your scones after you have baked them and let them cool.^{[6]XResearch source}
3
Add cranberries and orange zest to your scones. Begin making some scones using the original recipe. Add 1 teaspoon of grated orange skin to the flour mixture and mix. After you have added the butter, stir in ½ cup (60 grams) of chopped, dried cranberries. Mix well, then roll, cut, and bake.^{[7]XResearch source}
- To make lemon-blueberry scones, use lemon zest instead of orange zest, and dried blueberries instead of cranberries.
4
Add some canned pumpkins to make scones fit for Fall. Use the basic recipe for the scones, but use brown sugar instead of white, and buttermilk instead of cream. Add ½ teaspoon of ground cinnamon and ½ teaspoon of ground ginger to the flour mixture. Mix ½ cup (120 milliliters) of canned pumpkin and 1 teaspoon of vanilla extract into the buttermilk before adding it to the flour and butter mixture.^{[8]XResearch source}
- For heartier scones, add 1/3 cup (50 grams) of raisins and/or ¼ cup (30 grams) of chopped pecans or walnuts.
Start by making some basic scones, but use brown sugar instead of regular sugar. Add ½ cup (65 grams) of chopped, toasted pecans to the cream or half-and-half. Stir, then pour the cream into the flour mixture.
Begin by making some basic scones, but do not add any sugar. Instead, add ¼ cup (55 grams) of chopped, cooked bacon, ¾ cup (75 grams) of shredded Cheddar cheese, and 2 tablespoons of chopped, fresh chives to the cream or half-and-half. Add some flavor with a pinch of freshly-ground pepper. Pour the cream into the flour mixture and stir gently until everything is spread evenly throughout.
Start out with the original recipe, but skip the sugar. Instead, add ¾ cup (75 grams) of shredded Swiss cheese and ¾ cup (115 grams) of chopped, cooked ham to the cream or half-and-half. Pour the cream into the flour mixture and combine with a spoon until everything is mixed together.

Expert Q&A

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Question
What gluten-free flour can I use for making scones?
Traci Morgan-Hoernke
Gluten-Free Baking Specialist
Traci Morgan-Hoernke is a Gluten-Free Baking Specialist based in Milwaukee, WI. She is the owner of MOR Foods, LLC, a Bakery in Milwaukee dedicated to providing delicious Gluten-Free treats. She was inspired to start the bakery after spending years navigating her own son’s food allergies and subsequently built a business based on catering to those with food sensitivities.
Traci Morgan-Hoernke
Gluten-Free Baking Specialist
Expert Answer
Personal preferences play a significant role because gluten-free flours have some taste in them. For instance, almond flour is a common choice in many recipes, but for those with nut allergies or diverticulitis, substitutions become necessary. Exploring options like white bean flour, black bean flour, or even Indian rolled rice known as "poha" provides alternatives that offer distinct characteristics and flavors. Some may dislike the strong flavor of amaranth, while others embrace it. Identifying the flavors and qualities of specific flours that resonate with your palate allows you to create a gluten-free substitute that suits your individual taste. If oat flour is a viable option for you, it can become a reliable choice in various recipes. Conversely, if certain flours are off-limits due to dietary restrictions, exploring alternative flours becomes essential.As you become more acquainted with the properties of specific flours, you'll develop trust in how they behave in different recipes. This understanding empowers you to confidently adapt and experiment in your gluten-free kitchen, creating delicious end products tailored to your preferences.
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Question
Are there any alternatives to an egg wash?
Traci Morgan-Hoernke
Gluten-Free Baking Specialist
Traci Morgan-Hoernke is a Gluten-Free Baking Specialist based in Milwaukee, WI. She is the owner of MOR Foods, LLC, a Bakery in Milwaukee dedicated to providing delicious Gluten-Free treats. She was inspired to start the bakery after spending years navigating her own son’s food allergies and subsequently built a business based on catering to those with food sensitivities.
Traci Morgan-Hoernke
Gluten-Free Baking Specialist
Expert Answer
Instead of an egg wash, you can opt for brushing liquid oil over your baked goods, like we do with our bread, to achieve that desirable golden hue. Another option is to create a mixture of tapioca starch and water, whipping it up and lightly brushing it over the surface. Additionally, some recommend using non-dairy milk, such as rice or almond milk, for a similar effect. It's important to note that while these alternatives add a sugar and fat component to achieve browning in the oven, they may not replicate the exact results of an egg wash.
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How do I make a lemon and blueberry scone?
Community Answer
You can add some lemon juice and some blueberries to make your own variation.
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Try not to over-work or over-handle the dough. The less you work with the dough, the softer your scones will be.^{[9]XResearch source}
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