Scones (with mix-in ideas!)

8 servings
Prep Time 22 minutes
Cook Time 18 minutes
20 minutes
Total Time 1 hour

Easy Classic Scones recipe for slightly sweet buttery soft scones with crispy crust. Plus mix-in variations for the perfect scones in your favorite flavors!

Just like Cinnamon Rolls and Coffee Cake, these flaky, buttery Scones are classic coffee shop Baked Goods that you can easily recreate at home.

Classic Scones in stack


These buttery, slightly sweet biscuits are a classic pastry you’ll find in bakeries, coffee shops, and English tea parties everywhere. While they sound fancy, Classic Scones are actually very easy to make with simple ingredients you already have in your pantry. Enjoy this master recipe for Scones in all its flaky, buttery goodness or add couple extra ingredients (ideas in the variations section) to make any flavor scone you like!

The key to making perfect Scones is really cold butter that gets added to the dry ingredients first, similar to a pie crust. Once you get pea sized crumbs of butter flour mixture, you add the wet ingredients until just combined and sticky dough will form. Shape the dough into wedges and then refrigerate so that butter gets cold again which keeps you from getting flat scones. The final step before baking is brushing the top of the dough with heavy whipping cream and sprinkling coarse sugar for a slightly sweet, crispy crust.

Classic Scones dough shaped into flattened circle on baking sheet

Traditional English Scones are served with clotted cream (a tangy, whipped sweet cream) and little bit of jam. We’ve got a super quick hack to make fresh “clotted cream” below our mix-in variations. Instead of clotted cream, a big dab of unsalted butter and spoonful of Strawberry Jam will taste delicious! For a sweeter topping, drizzle scones with melted white chocolate or a Dark Chocolate Ganache.


Tips for Making Perfect Scones

  • You want cold ingredients and the coldest butter so that it melts slowly as the Scones bake. When you make your dough, you should see some chunks of cold butter. This prevents the dough from spreading and flat Scones, plus every bite is extra buttery.
  • Freeze the butter before cutting into small pieces and grate frozen butter to keep from handling it too much. Grated butter is easier to incorporate into the dough without completely mixing it in.
  • Typically you form Scone dough into wedges or fat triangle shapes, but feel free to form into other shapes too! Just keep the shapes even in size and about 1-2 inches thick, and don’t handle the dough too much while shaping.
  • If your dough gets too warm by handling too much or waiting to bake, pop it back into the refrigerator before baking, for 20-30 minutes, to get cold butter pieces and firm dough.
  • Use a very sharp knife, greased large pizza cutter, or bread scraper/chopper to make a clean cut once through. A pro tip is to use dental floss to make a clean, even cut easily.

Classic Scones on baking sheet before and after cooking


  • Cranberry Orange Scones – Add 2 teaspoons orange zest when you add the sour cream and eggs. Mix in 1 cup frozen or fresh cranberries to the dough by hand. Add 2 tablespoons orange juice to 1 cup powdered sugar to make a glaze.
  • Lemon Blueberry Scones – Repeat as above but replace orange zest with lemon zest, and use fresh or frozen blueberries instead of cranberries. For the lemon glaze, use only 1 tablespoon lemon juice and 1 tablespoon heavy cream.
  • Double Chocolate Chocolate Chip Scone – Replace ¼ cup all purpose flour with ¼ cup unsweetened cocoa powder and prepare as usual. Fold in ½ cup dark chocolate chips by hand as you knead dough.
  • White Chocolate Cherry Scones: Fold in a ½ cup white chocolate chips and a ½ cup chopped frozen or fresh cherries. Bake and drizzle with melted white chocolate.
  • Savory Cheddar Herb and Chive: Leave out vanilla extract and reduce to 2 tablespoons sugar. Add 2 teaspoons dried herbs to dry ingredients. Knead in 1 cup shredded cheddar cheese and 2-3 tablespoons chopped chives to the dough.
  • Other Add Ins: Fold in ½ to 1 cup add ins like chopped pecans or hazelnuts, peanut butter chips, chopped dried fruit, diced fresh fruit, toffee pieces, or raisins. Use brown sugar instead of white sugar for more caramel flavor Scones.

top-down view of Classic Scones in stack

Easy Clotted Cream for Scones

  • In a stand mixer with whisk attachment, add 1 cup heavy whipping cream and whip until stiff peaks form. 
  • Remove attachment and hand whisk in ⅓ cup sour cream (or softened cream cheese) and 1 tablespoon powdered sugar until combined.
  • Keep refrigerated for up to 1 week in an airtight container.



  • Serve: These Scones can be kept covered at room temperature for up to 1 week in a cool, dry place. Line your container with a paper towel to absorb any moisture. 
  • Store: Once Scones are cooled to room temperature, place in an airtight container lined with paper towels. Refrigerate baked Scones for up to 2 weeks and bring to room temperature or warm to serve.
  • Freeze: Cool completely and wrap individual Scones in plastic wrap and place in a sealed freezer safe bag. Freeze for up to 6 months. Unwrap and thaw at room temperature before serving.

Classic Scones in stack

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Classic Scones

Easy Classic Scones recipe for slightly sweet buttery soft scones with crispy crust. Plus mix-in variations for the perfect scones in your favorite flavors!
Yield 8 servings
Prep Time 22 minutes
Cook Time 18 minutes
Total Time 1 hour
Course Breakfast
Cuisine American, British
Author Sabrina Snyder


  • 2 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter , frozen and diced
  • 1/2 cup sour cream
  • 1 large egg
  • 1/4 cup heavy cream
  • 2 tablespoons coarse sanding sugar


  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Add flour, ⅓ cup sugar, baking powder, baking soda and salt to a large food processor.
  • Pulse a couple of times to "sift".
  • Add butter and pulse until it resembles small crumbs.
  • Add sour cream and egg and pulse until large clumps form.
  • Remove to a flour covered surface and knead into a ball.
  • Pat into an 8 inch circle with your hands.
  • Cut into 8 wedges.
  • Place onto baking sheet.
  • Cover lightly with plastic wrap and refrigerate for 20 minutes.
  • Brush tops with heavy cream and sprinkle coarse sanding sugar over the dough.
  • Bake for 16-18 minutes.
  • Cool for 5 minutes before removing from baking sheet.


Calories: 321kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 204mg | Potassium: 117mg | Fiber: 1g | Sugar: 12g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

Classic Scones

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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