Print

The Best Scone Recipe: Buttery, Flaky Scones Rivaling Your Favorite Cafe

A stack of three perfectly baked, fluffy scones with golden brown tops resting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make tall, buttery, flaky scones with a moist center. This easy homemade scone recipe uses simple techniques to achieve cafe-style perfection every time. Perfect for breakfast or afternoon tea.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • Optional Add-in: 1 cup fresh or frozen blueberries OR 1/4 cup cinnamon mixed with 2 tablespoons sugar for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky scones.
  4. If using blueberries, gently toss them with 1 tablespoon of flour before adding them to the mixture. Gently fold in the blueberries now.
  5. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  7. If making wedges (traditional English style), cut the circle into 8 equal wedges. If making round scones (cafe style), use a 2-inch biscuit cutter to cut out rounds, pressing straight down without twisting the cutter. Re-pat scraps once if necessary.
  8. Place the scones onto the prepared baking sheet, ensuring they are close together for taller rise, or slightly apart for crispier edges.
  9. In a small bowl, whisk together the beaten egg and milk/cream for the egg wash. Brush the tops of the scones lightly with the wash. If using the cinnamon sugar topping, sprinkle it evenly over the tops now.
  10. Bake for 14 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  11. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm.

Notes

  • Keep your butter and buttermilk very cold. Warm ingredients lead to dense scones.
  • For the tallest scones, press the biscuit cutter straight down and do not twist. Twisting seals the edges and prevents a high rise.
  • If you want a very tender scone, avoid overworking the dough once the liquid is added. Mix only until the flour disappears.
  • For a glaze, whisk 1 cup powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth, then drizzle over cooled scones.

Nutrition

Find it online: https://tastetaught.com/best-scone-recipe-fluffy-buttery-scones/