This deliciously moist and flaky Scones Recipe is the base for a variety of perfect, homemade scones. Once you know how to make classic scones, you can come up with a hundred flavor variations.

We love homemade pastry recipes from our classic Apple Turnovers to the famous Baklava. If you’re also a fan of delicious pastries, this classic Scone recipe is a must-try!

Best Scone Recipe

Scones can be served for breakfast or brunch, at an elegant afternoon tea (bridal or baby showers come to mind), or at a cozy gathering with family or friends. With so many flavor options- from blueberries, chocolate chips, or lemon zest- they are a perfect treat. Here’s why you’ll love this scone recipe:

• Customizable – It can be easily made with your favorite ingredients to suit your taste.
• Make-Ahead – The recipe can be made ahead of time and frozen (see instructions below).
• Texture perfection – Moist inside with a touch of crisp on the outside.

What are Scones?

Scones originated in the United Kingdom. They are considered a quick bread, often shaped into circles similar to a Southern biscuit, or wedges. Though they have similar ingredients as biscuits – a foundation of flour, butter, heavy cream (or buttermilk), and a leavening agent to help them rise – the proportions and resulting textures are completely different.

English “scones” are closely related to American “Biscuits” – they are less sweet and are served with Devonshire cream or clotted cream and jam. American scone recipes like this one, tend to have more butter, heavy cream, and sugar in the recipe and often have mix-ins added.

Tips for Making the Best Scones

The key to making fluffy and flaky scones is to use cold ingredients and keep them cold. If you use room-temperature ingredients or handle the dough too much, your dough will over-spread in the oven, leaving you with flat scones instead of the tall, moist, and flaky scones you dream about.

• Cold Ingredients – Keep all of your ingredients refrigerated and very cold until ready to use.
• Dice butter ahead of time and then return it to the refrigerator until it is time to add it to the recipe.
• Chill before baking – Refrigerate your formed dough for at least 15 minutes before baking.
• Cut straight down with a food scraper or knife and avoid using a sawing motion.
• Fully preheat the oven – a hot oven turns the butter into steamy air pockets and prevents butter from pooling in the pan. An oven thermometer helps!

Ingredients for Scones

See the list below (full measurements in the recipe card) for my tried and true scone recipe.