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Fluffy on the inside with a lightly crisp golden top, Classic Homemade Scones are a timeless treat perfect for breakfast, brunch, or tea time. Whether served plain, with clotted cream and jam, or a drizzle of glaze, these simple, buttery scones are incredibly satisfying and easy to make at home.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 25–30 minutes
- Servings: 8 scones
Equipment
- Mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper (optional)
- Whisk
- Knife or bench scraper
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup cold buttermilk (plus 1–2 tbsp more if needed)
- 1 tsp vanilla extract
- Optional: 1 egg (for egg wash or for richer dough)
Ingredient Notes
- Butter: Keep it cold! Cold butter helps create flaky, tender scones.
- Buttermilk: Adds tanginess and moisture. Sub with ¾ cup milk + 1 tbsp lemon juice if needed.
- Sugar: Adjust for sweetness preference. Add more if you prefer sweeter scones.
- Add-ins: Optional (see Variations below).
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- In a separate bowl, mix buttermilk and vanilla extract.
- Pour wet ingredients into the dry mixture. Stir just until a dough forms. Do not overmix.
- Turn dough out onto a floured surface. Gently knead a few times to bring it together.
- Pat dough into a 1-inch thick round. Cut into 8 wedges or use a biscuit cutter for rounds.
- Place on baking sheet. Optional: Brush tops with beaten egg or milk for a golden finish.
- Bake for 15–18 minutes, or until golden brown. Let cool slightly and serve warm.
Nutrition Facts (approx. per scone, plain)
- Calories: 220
- Fat: 10g
- Carbs: 28g
- Sugar: 3g
- Protein: 4g
(Values vary with add-ins or toppings.)
Tips
- Do not overwork the dough — it can make the scones tough.
- Freeze the butter before grating it into the flour for extra flakiness.
- Add-ins like berries or chocolate chips should be folded in gently with the dough.
- Freeze shaped scones for up to 2 months; bake straight from frozen, adding 2–3 minutes to bake time.
Variations
- Fruit Scones: Add ½ cup dried cranberries, raisins, or fresh blueberries.
- Cheddar & Chive: Omit sugar and vanilla; add ½ cup shredded cheddar and 2 tbsp chopped chives.
- Lemon Glazed: Add 1 tsp lemon zest to dough; drizzle with lemon glaze after baking.
- Cinnamon Swirl: Mix 1 tsp cinnamon and 2 tbsp brown sugar into the dough before shaping.
